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BENGALI COOKING

INTRODUCTION

bangla fruitsBangladesh land of poets and artists - is also known as delicious food. Cooking is considered an art, and as a guest in a Bengali home one never lacks for delicacies, Bengali curries, pulaos (fried Kali-Jera Rice, one of the best rice according to New York Times), and sweets are loved the world over. Species used since thousands of years now scientifically considered to contain high medical properties.

Bengal, the land of maachh and bhaat (Fish and Rice), of rasogolla and sondesh (Sweets from milk), lies on the monsoon-drenched east coast of India. The cuisine of West Bengal differs from that of Bangladesh in that the use of coconut in this cuisine is much lesser and mustard oil is cooking medium instead of coconut oil. The spices differ from those used in the heartland of India, but are similar to those used in the interiors of the East Coast. The specialty of Bengali cooking is the use of panchphoron i.e. five basic spices which include zeera, kalaunji, saunf, fenugreek and mustard seeds. Generally, Bengali food is a mixture of sweet and spicy flavors.

  • Songs of Rabinranath Tagore, while Bengali Cooking

    Bengali Cuisine

    nakshikatha- fishingThe staple diet of the Bengalis is rice and fish. A true Bengali considers a meal incomplete without fish. The principal medium of cooking is mustard oil. A distinct flavor is imparted to the fish dishes by frying them in mustard oil before cooking them in gravy. Fish is also steamed by the Bengalis.

    The range of different ways to cook fish in a Bengali home is phenomenal. The catch in fresh waters is as innovative as that in the sea. The market is flooded at any time with all sizes and shapes of carp, salmon, hilsa, bhekti, rui, magur, prawns and koi. You can fry the fish, curry it or cunningly sauté it with curd. The possibilities are unlimited and all innovative cooks add a special dash of magic to individual flavors.

    A regular lunch in an average middle-class home is staggering in its range. It comprises a staple plateful of plain boiled rice, which is initially consumed with lentil, subtly flavored and partaken with a squeeze of fragrant lime. This is followed with saag or shukto stew, accompanied by brinjals or potatoes fried in batter. Then of course, comes the main course of the staple fish curry or a mutton kalia, spiked with chutney. A Bengali meal essentially ends with sweet curd and mishti.

    Bengalis have a special seasoning called panchphoron, which includes five spices — mustard, aniseed, fenugreek seed, cumin seed and black cumin seed. The garam masala is made up of cloves, cinnamon, cumin and coriander seeds, mace, nutmeg, and big and small cardamoms.

    Most of the typical Bengali mithais have their origin in traditional household kitchens. The most famous of all Bengali mithais is the rasogolla, which is best eaten chilled. The trick of making a successful rasogolla begins with using cow’s milk for the cheese, draining out the excess whey from the curdled milk and then mashing it to a buttery smoothness, before dropping the lumps into the boiling syrup.

    Bengalis eat everything with their fingers, as they believe that nothing is better than one’s own sensitive fingers to pick out the bones of fish like Hilsa. The most important part of eating Bengali food is eating each dish separately with a little bit of rice.

    The meal is very interesting as the bitter vegetables are eaten first. Then comes dal (lentil) accompanied by fritters of fish and vegetables. After this comes vegetable curry and it is followed by fish jhol (a thin stew) and other fish preparations. Meat always follows fish and, after meat, chutney provides the refreshing touch of tartness to make the tongue anticipate the sweet dish. At the end pan (betel leaf) is served, which acts as a mouth freshener and aids digestion.

    date treeVillage life in Bengal is still in many ways unchanged since time immemorial. Most of the roads are dirt tracks. Usually people live many miles from the nearest paved roads, and are used to walking or cycling long distances. The air is pure. There are not many factory-produced goods. The houses are mostly made of mud with grass thatch. Coconut, palm, banana and betel nut trees abound. The blue sky, broad rivers, and the water traffic lifestyle pervade the atmosphere.

    Bangladeshi cooking is a culinary art-form. A taste tantalizing blend of wonderful and fragrant spices that will keep you coming back for more. Many non-Bangladeshis have probably eaten Bangladeshi food without knowing them. For example, over 80 percent of the "Indian" restaurants in the U.K. serve Bangladeshi food. If you loved it, it was probably Bangladeshi.

    finger foodBengalis eat everything with their fingers, as they believe that nothing is better than one’s own sensitive fingers to pick out the bones of fish like Hilsa. The most important part of eating Bengali food is eating each dish separately with a little bit of rice. The meal is very interesting as the bitter vegetables are eaten first. Then comes dal (lentil) accompanied by fritters of fish and vegetables. After this comes vegetable curry and it is followed by fish jhol (a thin stew) and other fish preparations. Meat always follows fish and, after meat, chutney provides the refreshing touch of tartness to make the tongue anticipate the sweet dish.

    sweetsFor Bangalees no moments of merriment are complete without sweets. Treating sweets on occasion of getting good news has become a part of the lifestyle of people in this region. Occasions like settlement of marriage, birth of babies, getting a job or even visiting family friends and relatives always call for sweets in our culture.
    Delicacies like shemai, payesh, jorda, various types of halua and other homemade items appease the joyful palate of people. In villages, the scene is a little different: besides shemai and payesh, various types of pitha (rice cakes)are common in winter. Sweetmeats from the shops also have their places on the menu: rasogolla, kalojaam, chamcham, lalmohon, shandesh and many other sweets with curious names also have the similar power to satisfy the palate.

    Among these, the rasogolla is the most common and favourite sweetmeat.The rasogolla is of different kinds, with names - kamolabhog, mohonbhog, dilbhog and rajbhog--that describe their salient special features. Another kind of rasogolla--sponge rasogolla--is a favourite because of its peculiar spongy texture. Shandesh items include pranhara, kalakand and balushai. Apart from these, curd, especially the sweet variety, is a must item on the menu for its digestive quality.

    Bangladeshis in Britain: Curry House

    resturants in UKThe Bangladeshis who started arriving in Britain since the 1950s were poorer and often less educated than the Indians who preceded them. The new breed quickly developed one good idea into a national institution: the curry house. The rapidity and thoroughness with which such exotic novelties as mango chutney and rogan josh were absorbed into the British mainstream is perhaps without parallel in any other country. And in the process Brick Lane, near the busy West End, became a food destination for thousands of Londoners.

    In the last half-century, curry has become more traditionally English than an English breakfast. The "chicken tikka masala" is now a national dish of Britain, and Bangladeshi food is a £4 billion industry in Britain. The vast majority of Indian restaurants in Britain are owned and run by Bangladeshis. Initially, Bangladeshis termed their restaurants as Indian curry houses, but soon they established their own identity behind an industry worth billions of pounds and employing thousands.

    londonThe hybrid Bangladeshi-Indian curry house is now a household name in Britain. More than 8 out of 10 Indian restaurants in the UK are owned by Bangladeshis, the vast majority of whom -- 95% -- come from Sylhet. In 1946, there were 20 restaurants or small cafes owned by Bangladeshis, in 1960 there were 300, and by 1980, more than 3,000. Now, according to the Curry Club of Great Britain, there are 8,500 Indian restaurants, of which roughly 7,200 are Bangladeshi. However, Bangladeshis in UK claim that there are 11,000 restaurants which are entirely owned by Bangladeshi-Britishers.

    The Bangladeshis who, with a population of half a million, are one of the largest ethnic minority migrant communities in Britain, are relatively slower in integrating themselves with mainstream British society and establishing themselves in business, administration, and other well-paid jobs, compared to other ethnic minorities (R. Karim, June 28, 2007).

    Tenualosa ilisha
    Hilsa shad - Bengalis most loving food

    hilsaThe magical taste of hilsa fish needs no introduction. We Bengalis are very familiar with the joy of eating this silver wonder. Hence, your mood, without any effort, lifts when you see hilsa on your platter. And in no time you start munching away! But have you ever thought about what it takes to bring that fish onto your table?

    "Hilsa fish spend their lives in two places: rivers and seas. Hilsa are born in rivers. However, they travel to the seas and spend most of their lives there. But they return to the river for spawning and fertilisation. Afterwards, they return again to the sea," informed Dr. Zoarder Faruque Ahmed, Professor of the Department of Fisheries Management, Bangladesh Agricultural University.

    Interestingly enough, the taste and smell of the hilsa from rivers is far superior than that of the sea. "The fat of hilsa is the main thing that makes it tasty. The food the fish consume in the sea is not very rich, hence the hilsa, in turn, will not be very tasty, even if the hilsas have fat on their body. The fat absorbed in their body by eating the nutrients of the rivers is what makes the hilsa tastier, because the nutrients found there are far more superior," said Dr. A.K.M. Nowshad Alam, Professor of Fish Processing and Quality Control, Faculty of Fisheries, Bangladesh Agricultural University. Therefore, one may claim that the reason behind the superior taste of Padma hilsa is largely due to the higher quality of nutrients available for the fish there.

    Family Clupeidae (Herrings, shads, sardines, menhadens)
    Order: Clupeiformes (herrings)
    Class: Actinopterygii (ray-finned fishes)
    Fish Base Name: Hilsa shad
    Max Size: 60.0 cm SL (male/unsexed; Ref. 188); max. published weight: 680 g (Ref. 4832); max. published weight: 2,490.0 g
    Environment: pelagic; anadromous (Ref. 51243); freshwater; brackish; marine; depth range - 200 m
    Climate: tropical; 34°N - 5°N, 42°e - 97°e
    Resilience: High, minimum population doubling time less than 15 months(K=0.5-1.2; Fec=220,000)
    Distribution Gazetteer Indian Ocean: Persian Gulf eastward to Myanmar, including western and eastern coasts of India. Reported from the Gulf of Tonkin, Viet Nam (Ref. 9706). Reported in Tigris River basin and probably other rivers of southern Iran (Ref. 39702).
    Morphology: Dorsal spines (total): 0 - 0; Dorsal soft rays (total): 18 - 21; Anal spines: 0; Anal soft rays: 18 – 23. Belly with 30 to 33 scutes. Distinct median notch in upper jaw. Gill rakers fine and numerous, about 100 to 250 on lower part of arch. Fins hyaline. A dark blotch behind gill opening, followed by a series of small spots along flank in juveniles. Color in life, silver shot with gold and purple.
    Biology: Schooling in coastal waters and ascending rivers for as much as 1200 km (usually 50-100 km). Migration though is sometimes restricted by barrages. Hilsa far up the Ganges and other large rivers seem to be permanent river populations. Feeds on plankton, mainly by filtering, but apparently also by grubbing on muddy bottoms. Breeds mainly in rivers during the southwest monsoon (also from January to February to March). Artificial propagation has been partially successful in India (Ref. 4832). Known to be a fast

    Hilsa Fish With Mustard

    Hilsa Fish Paturi -- A very very delicious unforgettable fish curry

    Ingredients

  • 3 Lb (Hilsa- whole) Fish
  • 3 Tbsp Mustard seeds
  • 9 Green Chili
  • 1.5 Tsp Turmeric powder
  • 1.5 Tsp Cumin powder
  • 1-3 Tbsp Red Chili Powder or paprika powder
  • Fresh Coriander leaves
  • 400 gm Oninons
  • - 1.5 Tsp or to taste Salt
  • Method:

  • 1. Take one whole hilsa fish and wash. After removing the head cut into steaks about 3/4 inch thick. Remove the scales. Select 8 pieces. Rub 1 teaspoon of turmeric powder and 1 tea spoon of salt all over the pieces.
  • 2. Grind to a fine paste the mustard seeds, 5 green chilies and 1/2 tea spoon of salt in an electric grinder. You will need to add water about 1/2 cup and it will take about 4 minutes, mustard seeds being together.
  • 3. Mix all powders with 3 table-spoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red chili with two table-spoon of water in a grinder.
  • 4. Heat oil in a non-stick thick bottom pan. Add chopped onions and 4 green chilies and after about 1/2minute add red chili powder and turmeric powder mixture and fry with stirring for about 4 to 5 minutes. ( If you do not want to be too hot then fry for a few minutes more adding little water)
  • 5. Add the hilsa fish pieces one by one. Turn each piece. Add the mustard paste diluted with water ( strain through a strainer so that only the juice is used ) and two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.
  • 6. Add fresh chopped coriander leave and serve hot with basmati rice.
  • Hilsa Rice - Kichuri

    Ingredients

  • Hilsa Fish 500 gms
  • Basmati rice 2 cups (better if you have red country full corn rice)
  • Water 6 cups
  • 1.5 Tsp Turmeric powder
  • 1.5 Tsp Cumin powder
  • Coriander seeds, powdered 1 tbsp.
  • Garam masala powder 1 tbsp.
  • 1-3 Tbsp Red Chili Powder or paprika powder
  • 250 gm onions
  • Fresh Coriander
  • 400 gm Oninons
  • Bay leaf 1 no.
  • Fresg ginger - 50 gm -crush
  • Garam masala powder 1 tbsp.
  • Green Chilies
  • Salt To taste

    Method

  • Cut the hilsa fish into half inch thick steaks (10-12 pieces).
  • Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic.
  • Mix the onion-ginger-garlic paste and a little salt and marinate the fish for 1 hour.
  • Heat the oil in a pan until very hot, fry chopped onions.
  • Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leaves till they are fragrant.
  • Add the fish and marinade and fry for another 3 minutes.
  • Lower heat, add half a cup of hot water and cook for another few minutes on moderately high heat.
  • The water should have evaporated and the fish cooked. Remove the fish and set aside.
  • Leave the gravy in the pan.
  • Add rice to the pan and cook on high heat until it changes color.
  • Add 3 cups of hot water , salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes.
  • Add green chilies, if you want hot.
  • The rice should be almost done but still moist. remove the rice and butter the pan well.
  • Layer it with rice and fish alternately beginning and ending with rice.
  • Cover with a tight fitting lid. bake the pulao in a preheated oven (300 F, 150 C) oven for 15 minutes .
  • Serve hot with salad with tomato, onion, green chillie and fresh corander and mix with mustard oil.

  • A Bengali bounty

    padmaDuring my years as a food writer, I have championed the cause of regional cuisine as the only authentic culinary identity. I have scoffed at the mere mention of "Indian" food or curry powder, which I came across often enough in America. Yet it is becoming more and more apparent, even from faraway America, that an inevitable fusion of influences from disparate areas is changing the nature of regional foods and eating habits in India today.

    And in fact, there is nothing new about this trend. The same Bengali cuisine that I wanted the world to know and appreciate, instead of focusing on the ersatz curries and tikka masalas available in Indian restaurants everywhere, has also evolved and changed over the centuries. Even a casual look at the pages of Bengali narratives going back to medieval times shows significant differences from the way we cook and eat in Bengal today. With the passage of the centuries, Bengali cuisine has eagerly taken and absorbed exotic ingredients, and repeatedly been modified by external influences. The same is true of other regional cuisines in the subcontinent.

    Bengalis love fish. Mention Bengali food to anyone in India, and the first image it evokes is that of fish and rice. Geography is responsible for the traditions -- from a high aerial perspective you can see Bengal (and historically, this includes both the Indian state of West Bengal and the country of Bangladesh) as an enormous delta in the eastern part of India, crisscrossed by rivers and rills too numerous to count. The smaller ones join up with the major rivers like the Ganges, the Padma, and the Brahmaputra, but eventually, they all find their way into the salty waters of the Bay of Bengal. On the map, you will see the emptying out of this collective water pitcher identified as the Mouths of the Ganges. Fly lower down, and you see the land that makes the delta -- alluvial soil, renewed every year with the silt deposited by flooding rivers, precious as gold to the farmer. The presence of the rivers and the lakes and the rich coastal waters bordered by the mangrove forests of the Sunderbans, have automatically made freshwater fish a major part of the Bengali diet. Moreover, fish here, as in many parts of China, is not merely food. As a symbol of prosperity and fertility, it touches many aspects of ceremonial and ritual life.

    In our extended family, my mother's kitchen was famed as a renewable source of gastronomic delight. And the one thing she loved above all was fish, no matter what its size, texture, or density of flesh and bone. As a picky and temperamental child, I didn't share her enthusiasm. Until I was old enough to go to college, when an expansion of my world helped develop my palate, there were only a few kinds of fish that I tolerated. The rest, however much they were recommended by mother and grandmother as "brain food," were anathema, particularly the tiny, excessively bony creatures that were either crisply fried or made into fiery, red-hot concoctions with julienned potatoes.

    To me, the hilsa is both a memory of joyful family meals and a symbol of loss. It is a fish that is strongly linked to the Bengalis' seasonal appreciation of food. The first drenching downpours of the monsoon, when all creatures stir back to life after the searing, draining torpor of summer, are celebrated with that classic Bengali meal -- khichuri (rice and dal cooked together, flavored with ghee, ginger, and whole garam masala) and freshly caught hilsa. On other days during the monsoon, when the plump, kidney-shaped roe (much like shad roe in appearance) is available, it is gently dusted with salt and turmeric and sautéed in mustard oil to be eaten with plain rice. As for the fish itself, recipes for hilsa are too numerous to document, with families each adding their individual touches.

    HIlsa Fish (Clupeidae Tenualosa Ilisha

    hilsaThe hilsa was an item with which my mother sometimes constructed an entire meal. We started with a few pieces of fried fish and the roe. But the plain rice was enlivened by pouring over it the oil in which these had been fried -- the bare teaspoon of mustard oil in the pan usually increasing to half a cup with the rendered fat from the fish. The head came next, fried, broken up into pieces, and combined with the leaves and stems of a green called pui. The bulk of the fish was divided into two portions, one cooked with a ground mustard paste, its pungency merging into that of the mustard oil, the other (bonier portions of the back) made either into a jhal with hot red chili paste, or an ambal with tamarind pulp.

    The over-polluted Ganges is producing fewer and fewer fish, and very few of these are allowed to reach full-bodied maturity. In recent years, every time I have visited the fish markets of Calcutta, and asked about the hilsa, the vendors point to specimens that have been imported from Bangladesh -- the hilsa from the Padma that is bigger in size, and yet, to the West Bengali, deficient in taste and flavor. And even those may soon disappear as Bangladesh keeps exporting large quantities of frozen hilsa to Europe and America for eager Bengali expatriates. Bengali tradition, based on the ecological awareness that comes with an agricultural way of life, imposed a ban on eating hilsa during the crucial months of late spring and summer, thus allowing the fish to grow, mate, and spawn. But this graceful "darling of the waters" may well be doomed to an existence only in memory and legend (Chitrita Banerji; Daily Star. July 5, 2007, "Eating India: An Odyssey Into the Food and Culture of the Land of Spices," published by Bloomsbury USA)

    Hilsha still too dear

    begalis most loving fishThe government decision to ban hilsha fish export for the next six months is yet to make any impact on its wholesale and retail prices during the last 48 hours in Dhaka markets. A moderately big-size hilsha was selling at Tk 300 per kg at Karwan Bazar yesterday. The ban on hilsha export has failed to contain the price in Khulna and Bagerhat markets also, reports our staff correspondent from Khulna.

    Md Yusuf Sikder, secretary of the Barisal Fish Exporters Association, attributed the recent increase in price of standard-sized hilsha to the rise of catching cost as prices of fuel and spare parts of the fishing trawlers and daily expenses of the fishermen increased and the catch of standard-sized hilsha decreased.

    In Bagerhat, a section of sellers are allegedly cheating the customers in weight by inserting small iron pieces into hilsha fish, he added. However, hilsha price fell by 15-20 per cent in Barisal.

    The stopping of the legal way of export may lead to increased smuggling of hilsha from the points of catching in the Bay, they said, adding that the matter will also affect national economy, trade balance as well as foreign relationship.

    Following the government decision taken on Wednesday, customs officials in Benapole land port on Thursday sent back the trucks loaded with hilsha from Barisal that were scheduled for export to India. Supply from different hilsha mokams (procurement centres) to Barisal exporters decreased while the exporters are now preserving their stocked fish in cold storages of Khulna and Jessore, reports our Barisal correspondent. The amount of hilsha export from Bangladesh was 3,414 tonne in fiscal year 2006-07 and 4,495 tonne in 2005-06 (Daily Star, 07. 07. 07).

    No Significant Impact yet of Export Ban

    hilsa Prices of hilsa are unlikely to come down to a reasonable level till smuggling of the delicious fish is stopped and unscrupulous wholesalers taken to task, observed traders and sources concerned in the fishing zones. Retailers blamed the syndicate at wholesale markets for not selling hilsha within purchasing capacity of common people despite ban on its export. They demanded immediate crackdown on the syndicate of wholesalers and middlemen to bring down prices within reasonable level. Retailers also demanded surveillance and monitoring by government officials of hilsha price situation in wholesale and kitchen markets. They also urged the authorities to take stern steps to stop smuggling across border through trawlers.

    Many of them are doing it with the intention of smuggling, said another wholsaler. According to a source in Khulna unit of Bangladesh Frozen Food Exporters Association (BFFEA), besides India, hilsha worth over Tk 8 crore were exported to America, Belgium, Germany and United Kingdom last year from six fish export centers in Khulna and Bagerhat districts.

    Fazlu Gazi, president of fishing trawlers owners association in Kuakata said," We are bound to sell hilsa at lower rate but we are deprived of fair price. We are facing loss as the prices of fishing instruments are still very high." 'We had to buy fishing net at a cost Tk 290 a kg while it was Tk 220 last year. Diesel price increased by Tk 10 per liter. Because of this the fishing cost has gone up, he added. He urged the government to take immediate step to reduce prices of the fishing instruments (Daily Star, July 10, 2007).

    The abrupt decision of the government to ban exports is the very reason behind the dearth and thus the increasing price

    hilsa too dearAccording to economists and fishmongers, the abrupt decision of the government to ban exports is the very reason behind the dearth and thus the increasing price. ‘The government should have contemplated the consequences and the alternatives before taking this decision. A rash decision like this is going to complicate things than solve them,’ says Anu Mohammad, Professor, Department of Economics, Jahangirnagar University, to Xtra when asked about the crisis. ‘By things,’ he continues, ‘I am talking about the overall price mechanism. Most fish traders are very likely going to hoard fishes for the next six months, until the ban is lifted.’ According to recent reports and fishmongers, the trend has already began as supply from Khulna and Barisal has decreased drastically.

    He goes on to explain that the ban will also encourage smugglers to smuggle Hilsas to neighboring countries at a higher price. ‘The move has, therefore, also increased their chances of higher profit,’ he says. Motin points out that although the government has imposed the ban, they will never be able to stop the smugglers. ‘This group has their own resources and with most border patrol authorities on their payroll, Hilsa will be smuggled out of the country,’ he says.

    He further points out that the second reason behind the unnatural price of Hilsa is the dominance of the middlemen. ‘There is a huge difference between the prices at which the fishermen sells the Hilsa and at the prices at which we receive them. This is due to the unnatural and somewhat, unethical profit that the middlemen are making,’ he says. M M Akash, Professor, Department of Economics, explains that besides the dominance of middlemen and smuggling, government also needs to look at the transportation and storage costs involved with the Hilsa trade.
    ‘The fish is a perishable good and therefore, it needs to be stored in freezers, whose maintenance is very expensive. Plus, the rise in fuel prices, trawler parts and other variable costs are indirectly increasing the selling price,’ he says. He further points out that the export ban, besides harming the economy, will also affect trade relations with neighbouring countries. ‘Already, India has threatened to stop export of rice to Bangladesh due to this move. The government should have seen this coming before making the decision,’ he says. He points out that India’s retaliation is quite obvious as even before the ban on export, on each weekday over 40 tonnes of Hilsa were exported to the country through the Benapole land port. Around 20 importing firms of West Bengal purchased an amount of Hilsa that dragged around Tk 250 crore into Bangladesh last year.

    ‘We cannot sustain such a retaliation and this move will only encourage smuggling as it wont really help our economy in any way,’ he says. He urges the government to cut down the dominance of middlemen and the costs related to Hilsa fish trade. Anu, on the other hand, wants the government to delve into the broader aspect of the country’s ‘food security’. ‘If past governments were a bit more careful, we would not have had to be hostages in the hands of these countries in such a way. It’s about time, that we try to replenish our lost edge in food items like rice, Hilsa and others,’ he says (New Age, July 15, 2007).

    hilsaYou'll be fascinated by the lively koi (climbing perch), the wriggling catfish family of tangra, magur, shingi and the pink-bellied Indian butter fish, the pabda. Among the larger fish, rui (rohu) and bhetki weigh upto eight kilograms. Baskets of pink and silvery ilish (hilsa, Clupeidae Tenualosa Ilisha) match the shine on the glistening blade of the fishmonger's boti(knife). And the fish itself is eaten from top to tail!
    Bengalis (folks from Bangladesh and the state of West Bengal, India) share a passion for fish, especially ilish (hilsha), a fish of the herring family very similar to the American shad.

    HILSA Tenualosa ilisha King of Fishes - Going to Extinct?

    The missing hilsha- A fishy report

  • Eillish Paaturii Bangla 2007

  • pan khailam by Momtaz

    At the end pan (betel leaf) is served, which acts as a mouth freshener and aids digestion. But the poor, the majority of population, can hardly afford fish or meat.

    The skies are pure blue brushed by wisps of white clouds.
    A land of green and gold rolls out to the horizon.
    Yellow mustard flowers and purple brinjal punctuate the green of the paddy fields.
    Now and again a huddle of huts crowd around a duck pond,
    fringed with stately palms, lanky papaya trees and untidy clumps of banana.

    The Mustard Oil Conspiracy

    Mustard is a standard condiment that has been in use for thousands of years. The first recorded use was by the Romans (Columella, De Re Rustica. XII 57). Its use in the Middle Ages is clearly indicated by the number of times it is referred to in period cookbooks.

    With its high proportion of heart-friendly Omega 3 Fatty acids, Mustard oil is the healthiest choice for the heart.

  • It has Vitamin E, Calcium, Pytins, Penolics and natural anti-oxidants.
  • Mustard oil contains high amount of mono-unsaturated fatty acids and a good ratio of polyunsaturated fatty acids, which is good for heart. It also contains the least amount of saturated fatty acids, making it safe for heart patients.
  • Prevents skin diseases and keeps skin glowing.
  • It is known to boost resistance against diseases.
  • It keeps hair black where applied to the hair.
  • It provides anti oxidants to the body and delays ageing.
  • It is a natural food preservative that’s used for making pickles which do not turn bad for as long as 5 years.

    WARNING NOT TO EAT MUSTARD OIL OR MUSTARD SEED OIL FROM INDIA BECAUSE OF POSSIBLE ADULTERATION

    OTTAWA, September 4, 1998 - The Canadian Food Inspection Agency (CFIA) is warning consumers not to consume any mustard oil or mustard seed oil from India or food products containing these oils (e.g. "India style pickles"). These products may have been adulterated with argemone oil, a toxic oil which can cause severe illness or death when consumed. Also, Health Canada recommends that mustard seed oil or mustard oil from India not be applied to the body. Mustard seed oil or mustard oil, from any source, is not suitable for human consumption. This includes using it as a cooking oil. Under Canadian food guidelines, all mustard seed/mustard oils must be clearly labelled with "not suitable for food use" or a similar warning.
    The CFIA is requesting the Canadian industry to recall from the marketplace all mustard seed/mustard oils intended for food use, i.e. those products that are not clearly labelled as unsuitable for food use.
    The CFIA has received no reports of illnesses associated with these products in Canada. There have been a number of deaths associated with consumption of adulterated mustard seed oil or mustard oil in India. Consumers are advised to destroy any mustard seed oil or mustard oil from India in their possession.

    Mustard oil, whose production and consumption were until recently integral to India's way of life, has been banned, so as to provide a market for Monsanto's soya oil.
    On 27 August 1998, the government of India banned the sale of mustard oil. On 4 September it went further and banned the sale of all unpackaged edible oils. The decision was a terrible blow to the Indian population. In many states, mustard oil is an essential constituent of the diet. It has a high oil content, is usually processed locally, and is available to the poor at low cost, especially when unpackaged. One can go so far as to say that it is an integral part of India's food economy, having been integrated into cropping and food patterns over centuries.

    Sarson', as mustard oil is called in India, is not only an edible oil. It is an important medicine in the indigenous, Ayurvedic system of health care. It is used for therapeutic massages. Oil mixed with garlic and turmeric is used to alleviate symptoms of rheumatism, and muscular and joint pains. It is also used as a mosquito repellant, a significant contribution in a region where the resurgence of malaria is responsible for thousands of deaths.

    In other words, mustard oil is central to Indian culture. It is the symbol of spring and renewal. The yellow of the mustard flower is the colour of spring. Songs on the theme of `Sarson' are an integral part of folk culture. Makki ki roti and Sarson ka Saag (corn bread with vegetables and mustard leaves) is the best known food linked to Punjab culture and identity. Mustard oil is the olive oil of Bihar, Bengal, Orissa and East Uttar Pradesh. For Bengalis, Hilsa fish fried in mustard oil is the ultimate delight, and North Indians like their pakoras fried in it because of the unique taste and aroma. In the South, mustard seeds are the preferred seasoning for vegetables, rice curd, and so on.

    There had been cases of mustard oil adulteration in the past, but nothing on this scale. Argemone had been found as a contaminant before, but never in more than 0.1 per cent of the available mustard oil on the market. In this case 10-30 per cent of the oil had been adulterated. The use of diesel and waste oil was also something new. Indeed, it looked very much as if someone had set out deliberately to adulterate the oil. In any case, this was the view of the Health Minister, who stated that the tragedy could only have been the product of a conspiracy. There was no other way to explain why the contamination was so extensive. (Ecologist, The, June, 2001 by Vandana Shiva)

    Mustard oil protects hearts

    A new study says that mustard oil is the best bet for Indians as it contributes to a lower risk for heart attack - almost half - in comparison to use of other oils. The study also found a link between vegetables, especially green leafy ones and reduced risk for the heart diseases. The study was conducted among 350 cases of heart attack in eight hospitals and 700 normal people in Delhi and Bangalore by a team comprising experts from Harvard School of Public Health, Boston, All India Institute of medical Sciences, and St John’s Medical College, Bangalore, said. The paper has been published in the ‘American Journal of Clinical Nutrition.’

    Heart attack patients had significantly lower intake of green leafy vegetables and mustard oil and participated in less exercise than normal people. Thus, diets including mustard oil and vegetables could contribute to a lower risk of heart diseases among Indians, the scientists said. “Use of mustard oil was associated with a two-fold lower risk than was use of sunflower or other oils,” Dr K Srinath Reddy from AIIMS, one of the scientists involved in the study, told PTI.

    The reason for the protective effect of mustard oil is that it is rich in alpha linolenic acid which is a source of omega-3 polyunsaturated fatty acids, known for giving protection to heart, Reddy said. Fish is the main source of omega-3 fatty acids but in populations which are low consumers of fish, mustard oil becomes an important source(Decan Herald, June 21, 2004).

    India Robbed Again

    Ashvagandha

    First it was the neem tree, then turmeric, now another Indian medicinal plant is the target of foreign patents. Ashwagandha (Withania somnifera])has been used for thousands of years in the Ayurvedic system as an aphrodisiac, diuretic and for restoring memory loss.

    Officials at the Department of Science and Technology (DST) said "one thing which is very obvious is that Ashwagandaha is catching the attention of scientists, and more and more patents are being filed and granted on it by different patent offices around the world. Seven American and four Japanese companies have filed or have been granted patents on Ashwagandha (Source:Diverse Women for Diversity,Norfolk Genetic Information Network PTI 15 May, 2001).

    Ashvagandha Withaia Somnifera grows in drier region of India and is also cultivated. A small or middle-sized undersurb, up to 1.5 m high, stern and branches covered with minute star-shaped hairs.

    Drug and Properties

    The drug consists of the dried roots of the plant. The antibiotic and antibacterial activity of the roots as as wells as leaves have recently been shown experimentally (Jain, 2001):

  • Useful in consumption, sexual, general weakness and rheumatism;
  • Diuertic i. e. it promotes urination, acts as a narcotic and removes functional obstruction of body;
  • The root poweder is applied locally on ulcers and inflammations.

    South Africa's Floral Heritage Sold Off

    South Africa’s National Botanical Institute (NBI) has sold the rights to develop new strains from national flora to US based company, Ball Horticultural. The unnamed government official who blew the whistle on the deal, which was signed two years ago, said "this effectively hands over South Africa’s floral heritage to a US company in exchange for a pittance in royalties".

    Battle for Basmati Rice

    Basmati is a variety of rice from the Punjab provinces of India and Pakistan. The rice is a slender, aromatic long grain variety that originated in this region and is a major export crop for both countries. Annual basmati exports are worth about $300m, and represent the livelihood of thousands of farmers.

    The “Battle for Basmati” started in 1997 when US Rice breeding firm RiceTec Inc. was awarded a patent (US5663484) relating to plants and seeds, seeking a monopoly over various rice lines including some having characteristics similar to Basmati lines. Concerned about the potential effect on exports, India requested a re-examination of this patent in 2000. The patentee in response to this request withdrew a number of claims including those covering basmati type lines. Further claims were also withdrawn following concerns raised by the USPTO. The dispute has however moved on from the patent to the misuse of the name “Basmati.”

    In some countries the term “Basmati” can be applied only to the long grain aromatic rice grown in India and Pakistan. RiceTec also applied for registration of the trademark ‘Texmati’ in the UK claiming that “Basmati” was a generic term. It was successfully opposed, and the UK has established a code of practice for marketing rice. Saudi Arabia (the world’s largest importer of Basmati rice) has similar regulations on the labelling of Basmati rice.

    The code states that “the belief in consumer, trade and scientific circles [is] that the distinctiveness of authentic Basmati rice can only be obtained from the northern regions of India and Pakistan due to the unique and complex combination of environment, soil, climate, agricultural practices and the genetics of the Basmati varieties.”

    But in 1998 the US Rice Federation submitted that the term “Basmati” is generic and refers to a type of aromatic rice. In response, a collective of US and Indian civil society organizations filed a petition seeking to prevent US-grown rice from being advertised with the word “Basmati”. The US Department of Agriculture and the US Federal Trade Commission rejected it in May 2001. Neither considered the labeling of rice as ‘American-grown Basmati’ misleading, and deemed ”Basmati” a generic term.
    The problem is not just limited to the US; Australia, Egypt, Thailand and France also grow basmati type rice and may take the lead from the US and officially deem “basmati” a generic term.

    The name "Basmati" (and the Indian and Pakistani export markets) can be protected by registering it as a Geographical Indication. However, India and Pakistan will have to explain why they did not take action against the gradual adoption of generic status of basmati over the last 20 years. For example, India did not lodge a formal protest when the US Federal Trade Commission formally declared “basmati” generic.

    Bengali Gastronomy Buddhadeva Bose

    bazarThe variety of fruits and vegetables that Bengal has to offer is incredible. Markets are usually open air ones. This scene is from the busy Newmarket vegetable market in Dhaka. A host of gourds, roots & tubers, leafy greens, succulent stalks, lemons & limes, green and purple eggplants, red onions, plantain, broad beens, okra, banana tree stems and flowers, green jackfruit and red pumpkins.

    cutting(boti) and cooking rice cake cooking - open fire poor cooking

    If you’re all grown up and still wince at the thought of eating dark leafy greens, it may be because you haven’t found the right ones, or the right preparation. There are enough different greens and enough ways to prepare them that they can find a place in any menu, from protein-loving to low-fat to raw to, of course, vegetarian or vegan. Greens are too delicious to miss, and their health benefits too great to overlook. In Banglades/W. Bengal various types of green leaves are eaten since immortal, some of them have very high medical values.Poor use to collect green leaves from fields, but now a days extremly toxic pesticides are used in agriculture. Very often we read in daily newspapers that the whole family died after eating collected spinach Spinacia-olerecea, Palak (Sabji).

    Bangladeshi jute (Corchorus capsularis, Corchorus olitorius) leaf as medicine

    With the shopping done, the scene shifts to the ranna bari (cookhouse). The storage, cooking and eating areas in a Bengali home were a separate unit and the domain of the womenfolk. This barrack-like cookhouse was a row of rooms running parallel to a wide airy veranda often used as the dining space. In an orthodox Bengali home, fish and vegetables were cooked over separate fires, rice over another and meat, if cooked at all was done in a portable bucket fire outside the kitchen.

    In average Bengali home the main meal would consist of boiled rice served with some sort of fried or boiled vegetables with green chillies. It is followed rice and soupy lentils (Dal). This is the most common food in Bangladesh. More well to do family eats a third course with fish curry or on special occasions meat curry. Since fish has become rare and expensive chicken curry is preferred

    bhapa pithaOne of the most popular rice cake in Bangladesh is Bhapa Pitha, a steam-baked winter cake. The cake is filled with coconut and brown raw date suger and is steamed baked in an open fire (chula). The important ingiedients are rice (a special type), date suger and coconuts are freshly availble in winter months.



    Date juice–a gift of winter-brings festivity to Bengalees

    date juice cooked for brown sugerWitner has already set in. Extractors locally called 'gachi' are busy processing date trees for extracting juice which is one of the best gifts of winter. Date juice is very sweet to taste. People of all ages are fond of taking raw date juice either in the late evening or in the early morning. Raw date juice contained in an earthly pot weighing 3 kgs is selling at Tk 20 to Tk 25. The people of Bangladesh have a great liking for pithas (cakes) of different kinds specially made with date juice and molasses. Bhijaina pitha, kata pitha, semai pitha, vapa pitha, kuli pitha, patishapta pitha, pakan pitha, khir and paiesh are main delicacies of winter.

    Faridpur is famous for date molasses and pataly molasses which have started appearing in different markets of the district. Pataly (liquid) is selling between Tk 35 to Tk 40 a kg depending on its quality. Hajari gur, the best pataly made in Ishangopalpur and Kanaipur unions under Sadar upazila, is selling at Tk 60 to Tk 65 (1 US Dollar) a kg. This Hajari gur which has fascinating flavour and taste is in great demand in the markets because people of means and tastes carry this pataly to their relatives' houses whenever they visit them in winter season (The Bangladesh Observer, December 8, 2004).

    Note: Date trees in the country are rapidly decreasing as the farmers sell the tree for brick burning plants. Since bamboo is expensive and decreasing, date trunks are used for making huts. The 'khejurer gur' (date molasses), an art and heritage of the country is gradually decreasing in its product as the date trees are indiscriminately being felled for different uses.

    Bamboo the life blood of the people: Alarm to Ecosystem

    After a meal it is usual to serve pan (green heart shaped leaf).

    Spices have always been an integral part of Bengali culture. When it comes to cooking with spices the golden rules are freshness, dry and dark storage. Usually your nose is your best guide to freshness. Spices used in Bangladesh are:
    cardamom, chillies, cinnamon, cloves, coriander, cumin, fenugreek, gram masala, garlic, ginger, poppy seeds, saffron, sesame seeds, tamarind, tumeric etc.

    Amader Ranna Ghor
    Amader-Ranna
    Watch Online It is a cookery Show telecasted on RTV Bangla.
    khichuri ranna

    Bengali Cooking - A Glimpse

  • AMBAL : A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp.
  • BHAJA : Anything fried, either by itself or in batter.
  • BHAPA : Fish or vegetables steamed with oil and spices. A classic steaming technique is to wrap the fish in banana leaf to give it a faint musky, smoky scent.
  • BHATE : Any vegetable, such as potatoes, beans, pumpkins or even dal, first boiled whole and then mashed and seasoned with mustard oil or ghee and spices.
  • BHUNA : A term of Urdu origin, meaning fried for a long time with ground and whole spices over high heat. Usually applied to meat.
  • CHACHCHARI : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a phoron. The skin and bone of large fish like bhetki or chitol can be made into a chachchari called kanta-chachchari, kanta, meaning fish-bone.
  • CHHANCHRA : A combination dish made with different vegetables, portions of fish head and fish oil (entrails).
  • CHHENCHKI : Tiny pieces of one or more vegetable - or, sometimes even the peels (of potatoes, lau, pumpkin or patol for example) - usually flavored with panch-phoron or whole mustard seeds or kala jeera. Chopped onion and garlic can also be used, but hardly any ground spices.
  • DALNA : Mixed vegetables or eggs, cooked in a medium thick gravy seasoned with groung spices, especially garom mashla and a touch of ghee.
  • DAM : Vegetables, especially potatoes, or meat, cooked over a covered pot slowly over a low heat.
  • GHANTO : Different complementary vegtables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a phoron and ground spices. Dried pellets of dal (boris) are often added to the ghanto. Ghee is commonly added at the end. Non-vegitarian ghantos are also made, with fish or fish heads added to vegetables. The famous murighanto is made with fish heads cooked in a fine variety of rice. Some ghantos are very dry while others a thick and juicy.
  • JHAL : Literally, hot. A great favorite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavoring of panch-phoron or kala jeera. Being dryish it is often eaten with a little bit of dal pored over the rice.
  • JHOL : A light fish or vegetable stew seasoned with ground spices like ginger, cumin, corriander, chilli and turmeric with pieces of fish and longitudinal slices of vegetables floating in it. The gravy is thin yet extreamely flavorful. Whole green chillies are usually added at the end and green corriander leaves are used to season for extra taste.
  • KALIA : A very rich preparation of fish, meat or vegetables using a lot of oil and ghee with a sauce usually based on ground ginger and onion paste and garom mashla.
  • KOFTAS (or Boras) : Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savory gravy.
  • KORMA : Another term of Urdu origin, meaning meat or chicken cooked in a mild yoghurt based sauce with ghee instead of oil.
  • PORA : Literally, burnt. Vegetables are wrapped in leaves and roasted over a wood or charcoal fire. Some, like eggplants (brinjals/aubergines), are put directly over the flames. Before eating the roasted vegetable is mixed with oil and spices.
  • TARKARI : A general term often used in Bengal the way `curry' is used in English. Originally from Persian, the word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together.

    Curry Powder

    Available in Europe and America is not used in Bangladesh. If you take curry powder from the shop, you destroy Bengali (Indian) food.

    The secret of sucessful cooking is your feeling. Just prepare your mind that you are cooking for the loving persons.

    bengali food

    Make your own curry powder just before cooking:

  • ¼ cup coriander seed
  • 1 table spoon cumin seed
  • 4 sticks cinnamon
  • 5 whole cloves
  • 1 tea spoon cardamom seeds
  • 1 table pepper corns
  • 1 tea spoon ground ginger
  • 3 bay leaves.

  • Grind in a coffee grinder or using mortal and pestle or blender. Makes ¾ cup curry powder.

    Grind in a coffee grinder or using mortal and pestle or blender. Makes ¾ cup curry powder.

    Note

    curry leaf meetha neem = kari patta : These look like small bay leaves and smell like limes. Dried leaves are easier to find than fresh, but they aren't very good. Substitutes: bay leaf (different flavor) OR basil (different flavor) OR kaffir lime leaves (different flavor)

    fenugreek leaves = holba = methi leaves Pronunciation: FEHN-yoo-greek Notes: This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh. Look for fresh or dried leaves in Indian markets. Substitutes: celery leaves

    Indian bay leaf : Dried leaves are very good substitutes for fresh. Don't confuse these with Indonesian bay leaves. Substitutes: bay leaf (Bay laurel leaves are larger and more flavorful than Indian bay leaves. Substitute one bay laurel leaf for every two Indian bay leaves.)

    1 tablespoon fresh = 1 teaspoon dried

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    1. Pilao Bengali Spiced Rice

  • 500 gm Basmati rice (Kali-jerra rice if available) can add green peas)
  • 170 gm ghee or butter oil or 175 ml oil
  • 3 medium onion
  • 1 clove garlic
  • 10 cardamom
  • 2-3 sticks cinnamon
  • 7 cloves
  • 3 bay leaves
  • 1 small piece of fresh ginger (slice thin)
  • 100 gm sultanas
  • 50 gm blanched almonds
  • 1. Heat the ghee, butter oil or cooking oil.

    2. Fry thinly sliced onion until slightly brown, remove some onions for garnish Add washed rice, salt and spices, fry at low temperature till it begins to be brown. Add boiling water - 4 fingers above rice

    3. As soon as it starts boiling, cover the rice, and reduce the temperature as low as possible. After 10-15 minutes rice is ready.

    Note: The Amount of water is very important. Try with finger height, experience will show you the right path

    Serve on a platter garnish with the fried onions. May also be garnished with slice of boiled egg, tomatoes, green pepper or any such thing to make it colourful

    Battle for Basmati Rice

    Basmati is a variety of rice from the Punjab provinces of India and Pakistan. The rice is a slender, aromatic long grain variety that originated in this region and is a major export crop for both countries. Annual basmati exports are worth about $300m, and represent the livelihood of thousands of farmers.

    The “Battle for Basmati” started in 1997 when US Rice breeding firm RiceTec Inc. was awarded a patent (US5663484) relating to plants and seeds, seeking a monopoly over various rice lines including some having characteristics similar to Basmati lines. Concerned about the potential effect on exports, India requested a re-examination of this patent in 2000. The patentee in response to this request withdrew a number of claims including those covering basmati type lines. Further claims were also withdrawn following concerns raised by the USPTO. The dispute has however moved on from the patent to the misuse of the name “Basmati.”

    In some countries the term “Basmati” can be applied only to the long grain aromatic rice grown in India and Pakistan. RiceTec also applied for registration of the trademark ‘Texmati’ in the UK claiming that “Basmati” was a generic term. It was successfully opposed, and the UK has established a code of practice for marketing rice. Saudi Arabia (the world’s largest importer of Basmati rice) has similar regulations on the labelling of Basmati rice.

    The code states that “the belief in consumer, trade and scientific circles [is] that the distinctiveness of authentic Basmati rice can only be obtained from the northern regions of India and Pakistan due to the unique and complex combination of environment, soil, climate, agricultural practices and the genetics of the Basmati varieties.”

    But in 1998 the US Rice Federation submitted that the term “Basmati” is generic and refers to a type of aromatic rice. In response, a collective of US and Indian civil society organizations filed a petition seeking to prevent US-grown rice from being advertised with the word “Basmati”. The US Department of Agriculture and the US Federal Trade Commission rejected it in May 2001. Neither considered the labeling of rice as ‘American-grown Basmati’ misleading, and deemed ”Basmati” a generic term.
    The problem is not just limited to the US; Australia, Egypt, Thailand and France also grow basmati type rice and may take the lead from the US and officially deem “basmati” a generic term.

    The name "Basmati" (and the Indian and Pakistani export markets) can be protected by registering it as a Geographical Indication. However, India and Pakistan will have to explain why they did not take action against the gradual adoption of generic status of basmati over the last 20 years. For example, India did not lodge a formal protest when the US Federal Trade Commission formally declared “basmati” generic.

    Potential Hazards from Transgenic Crops

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    2. Okra Curry

    Preparation time: 10 minutes, Cooking time: 15 minutes

    Ingredients

    Okra 200gm; Cooking Oil 2 tbsp/ 30 ml;Tumeric (haldi) 172 tbsp, Fresh mustard paste 2 tbsp/ 40 gm; Salt to taste; Green chillies (hot as you require) 2-3 pieces; Water 1/2 cup/50ml

    Method

  • Wash the okra; pat dry completely. Cut off the tail and head; slit into half.
  • Heat the oil in a pan and saute the okra till it is a little soft.
  • Add mustard paste,tumeric, salt, green chillies and water.
  • Cook over a low flame for a short time, Serve hot.

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    3. Spicy Channa Dal (Chik Peas)

    Ingredients

    1 cup bengal chana (chik peas); 6 cloves, 1/2 grated coconut; 1 teaspoon coriander powder; 6 peppercorns; 2 onions (sliced); 3 red chillies (on demand); 1/2 teasoon tumeric powder; 1/2 teaspoon grated rind of lime; 1 large lime; 2 table spoon ghee (butter or oil); salt to taste.

    Method

  • Soak the dal (cheek peas) in water for an hour. Wash, pick, drain and keep aside.
  • Cook dal with tumeric powder and salt .
  • In a frying pan, add 1 table spoon ghee (butter or oil), coriander seeds, cloves, peppercorns and red chillies. Stir theses till an aroma arises.
  • Then add sliced the sliced onions and till it turns pale brown.Add coconut scrapings.
  • Remove from fire and allow to cool.
  • Add to the cooked dal. Boil the dal-masala mixture till water is removed (careful - not to burn the pot).
  • Remove from fire. Add ghee (oil or butter).
  • Garnish with chopped coriander leaves. Squeeze the juice of lime before serving. serve hot with chappatis (bread).

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    4. Shrimp with Onion

    Fish is very important to Bengali cooking; not surprising with the Bay of Bengal on the East of the state. This is a beautifully simple dish which brings out the flavour of the prawns more than any other you will have tried before. It relies on having prawns bought whole, with the shells still on, rather than the pink, frozen variety which taste of very little.

    The Kalwanji, or onion seeds, add a distinctive Bengali flavour; if you have problems finding these try our ingredients section, though if you really can't get hold of them this dish still tastes great without them. Prawns with onion can be served just with Basmati rice and daal, though, for a treat, you could try it with our Pilaurice and Chana Daal.

    Ingredients

  • Whole prawns(on shell)    1/2 lb
  • Large cooking onions    2
  • kalwanji (onion seeds)    1 pinch
  • Garlic    4 cloves
  • Turmeric    1/2 teaspoon
  • Green Chilli    1
  • Cumin    1/2 tea spoon
  • Oil    3 tabespoon
  • Salt     totaste

    Preparation

    Remove the shells from the prawns and discard. Coat them lightly with the tumeric and salt. Chop the onions. Open the chilli to expose the seeds by slicing it down its length.

    Frying

    Put the oil into a large frying pan and heat untill hot but not quite smoking. Add the kalwanji which should fry instantly. Take the pan off the heat and add the prawns. Fry the prawns until lightly browned. Next add the onions, garlic and the green chilli. Cook on low heat with the lid on pan until the onions become soft and brown; the art is to be patient and let it all cook very slowly. Serve with fresh coriander leaf.

    1.Destruction of sustainable ecosystem for the finest kitchen of the Industrial Countries
    2. Poor farmers losing lands to shrimp farm owners
    3. EXPORT OF ENDANGERED TURTLE

    5. Chicken Curry

    Chicken drumsticks or legs 10

    Cumin Powder(Jeera) 2 teaspoons
    Red Chilli powder 1/2 teaspoon or to taste
    Tumeric powder 3/4 teaspoon
    Cardamom 3-4 whole pieces (crush)
    Cinnamon Cinnamon
    Onions 6 medium size
    Garlic 3-5 cloves
    koriander (powder) 2 table spoons
    Ginger (fresh or powder) 2-spoons
    nelken/Bay leaf 3 pieces
    Salt 1-2 teaspoons to taste

    Preparing the Chicken

    Remove the skin from the chicken then wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder.

    Cooking

    Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is very hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand. Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger and cook for 10 - 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. The chicken curry is ready to be served straight away but tastes even better the next

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    6.Daal

    Daal is central part of almost any Bengali meal, whether it is served simply with rice and a chilli omlette, or as part of a true feast. All daals are based round boiled lentils, of which Chana is just one variety. Like our Pilau Rice it bears little resemblence to the dish you find in most Indian restaurants and a glance at the ingredients below should tell you that it tastes delicious. Of all the spices you need the one most typical to Bengal is the Kalwanji or onion seeds.

    Ingredients

  • Daal (Any variety Masur, moogh, arhor etc)    2 mugs
  • Tumeric     1/2 teaspoon
  • Geera (Cumin) powder    1+1/2 teaspoon
  • Salt 1+1/2    teaspoon to taste
  • Green Chilli    2 - 3
  • Coconut (Optional)     1
  • Indian Bayleaves     3 or 4
  • Whole Geera (Cumin)     1 teaspoon
  • Ginger    1 inch peeled and chopped
  • Moori (aniseed seeds) 1/2 teaspoon
  • Kalwanji (onion seeds)     1 teaspoon
  • Dried red chilli     1 - 2
  • Whole Cardamom     8 - 10
  • Cinnamon sticks    6 - 8

    Preparation

  • Wash and drain the daal using hot water. Add plenty of cold water and leave to soak for one to two hours. Drain.

    Cooking the Daal

    Put the soaked daal in a large saucepan and half fill it with cold water. Bring to the boil and boil for 3/4 hour (if it starts drying out whilst boiling you can add more hot water). Add salt and mix.
    Add the Tumeric and Cumin powder and a little sugar to taste. Take two or three small fresh green chillis and open them to expose the seeds by slicing them down their length; add these to the daal.

    Fresh coconut flesh is sometimes added - try it if you can get a whole nut. Halve the coconut and carefully remove the white pulp. Cut it into small squares and fry it separately until it is just going brown. It can now be added to the daal.

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    7. Fish Curry

    Ingredients:

    • Pomfret fish    250 gm
    • Tumeric powder  15gm
    • Oil    100 ml
    • Wild onion seed  8 gm
    • Parika powder or Chillie 10 gm
    • Ginger    2 inch peeled and chopped
    • Green chillies   to taste (if required hot)
    • onions    3 medium size
    • Vegetable   paprika, cauliflower as available
    • Salt   to taste

    Method

      1. Marnate the fish with 1 tspn tumeric, chillie, paprika, salt and ginger for an hour.,
      2. Heat the oil and fry the whole fish till the three-qarters done .
      3. In the same oil, add the onion seeds,chopped onions fry for a little while add water and add rest pwder spices. Bring to boil.
      4. Add vegetable and cook for 5 minutes. Add fish and cook (low temperature) for 7 minutes.
      5. Serve hot, garnish with green coriander. Eat with plain rice.

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    8. Potato and Egg Curry

    Ingredients

    • Potatos, dice (cooked)   500gm
    • Eggs, hard boiled-  4
    • Tomatoes   400 gm
    • Oil    4 tsp / 20 ml
    • Onions, chopped 350 gm
    • Garlic (fresh)-  4 pieces
    • Ginger (fresh)  15gm
    • Tumeric  1 tsp
    • Cumin (fresh powder) 3 tsp
    • Coriander  2 tsp
    • Red chilli  1/2 tsp
    • Cardamom, nelken, cinomon, bay leaf, pepfer 2-3 pieces each

    Method

      1. Heat the oil; add onions, garlic till slightly brown.
      2. Add ginger, tomatoes and sauté. Mix all dry the dry spices and sauté for 5 minutes at low temperature. Always stir so that it does not burn.
      3. Add potatoes, eggs and little water till gravy thickens.
      4. Add fresh coriander (if available) and serve hot with rice.

    9. GHUGNI (DRIED PEAS) (A BENGALI DISH)

    Ingredients:

  • 2 Cups of dried peas
  • 100 GRrams of minced meat
  • Two table spoon of cooking oil
  • One tea spoon of Jeera
  • 2 Bay leaf
  • One tea spoon of tumeric powder
  • One tea spoon of salt
  • One onion (big size) cut finely
  • One tea spoon of ginger and garlic paste (fresh is better)
  • Two whole red chillies (fresh)
  • 1/2 Tea spoon of red chillie powder
  • 1/2 Tea spoon of corriander powder
  • 1/2 Tea spoon of dried mango powder.

    Method

    One tomatoe and a few leaves of fresh coriander for garnishing.One lemon.

  • 1. Put one table spoon of oil in a wok and cook minced meat at a low fire for 1/2 an hour. Adding salt, tumeric and little bit of water. When the water evaporates keep it aside.
  • 2. Soak dried peas for two hours. Boil with salt and tumeric

  • 3. Put the remaining oil in wok. Put Jerra. bay leaf,2 whole chillies and put all dry spices along with cooked minced meat.
  • squeeze lemon juice
  • Finally, garnish with cut tomatoe piececs snd corriander leaves . Youn can eat it with rotti (bread).

    Vegetarian should not add minced meat

    10. FISH IN CURD (DOI MACHH)

    This is a bengali dish and supossed to be cooked with river fish "Rui" or you can take salmonn or any other fish. It tastes also very good, if you take prawns.

    Ingredients:

  • 500 gm of Ruhi or any other fish .
  • 4 table spoon of Mustard Oil (Bengali dishes are supposedto be cooked in mustard oil to get right taste)
  • Salt as per your taste.
  • 4 Red Chillie (dry)- Powder (according to hot you want but be careful).
  • 3 tea spoon of Ginger paste.
  • 2 tea spoon of Jeera(cumin) powder (grind to powder, never use poder cumin from shop ).
  • 2 tea spoon of corriander powder.
  • 200 gram of curd.
  • 4 red tomatoes.
  • 4 Bay Leafs.
  • 10 big Sultanas soaked in water.
  • 4 pieces OF Cardomom, cinnamon, Cloves ground together.

    Method;

  • Make small pieces of the fish ans apply salt and tumeric and keep in a cool place for two hours
  • Put 2 table spoon of oil in Wok.When the oil is warm enough fry fish pieces one by one.Since the pcs. are tender, pl. turn the fish when ne sideis brown. Other wise the pc.will break. Keep the fried pcs. apart.
  • Put one teaspoon Jerra (Cumin)and Bay leaf in the wok. Put it in low flame (temp).Make a paste of all ground spcies and put it in the wok.
  • When properly fried, put the curd.Pls. make sure that it is properly churned, otherwise there will be granules.
  • Add fresh tomatoes in pieces.
  • Put water carefully to make enough gravy and lastly add the fried fish one by one and allow to cook at low temperature for 10 minutes.
  • Put soaked Sultanas.Lastly add ground Cardamom, Cinnamon and cloves.There should be enough gravyto eat with rice orpulao.

    Serve hot
    by Swati June 6, 2004

    11. Bengal Gram (Channa Dal) with Coconut

    Ingredients:

  • Bengal Chana Dal   200 gm.
  • Tumeric     1 Tsp (5gm)
  • Cumin (Jeera9    1 Tsp (freshly ground)
  • Paprika powder     1tsp
  • Chillie powder or fresh chillie---- if you want hot!
  • Ginger (fresh) - 20 gm freshly ground
  • Onion two pieces - chopped
  • garlic - three pieces - chopped
  • Cinomon - 1 stick
  • Anis seed, wild onion seed (kali jeera) - 1/2 tsp
  • Coconut ---100 gm (better, if fresh)
  • Oil - 3 spoon
  • Salt --- 1 tsp to taste

    Method:

  • 1. Keep the chnna Dal in water for 4 hours
  • 2. Boil chnna dal with all spices till dal is done. Add 1 tsp oil, so that it does not overcooked!
  • 3.Heat in a extra pan oil and saute the anis and wild onion seed, chopped onion and garlic till little bit brown.
  • 4. Add to the dal and cook for 5 minutes.
  • 5. Add green Coriander leaf and serve hot. You can eat it with rice or bread (chappati).

    12. Kanch Moong Dal

    Ingredients:

  • 1 cup moong beans (munger dal)
  • 2 1/2 cups water
  • 1 tsp salt (noon)
  • 1 tsp turmeric (halud)
  • 2 tsp ginger , finely chopped
  • 2 tsp oil
  • 2 dried red chilies
  • 1 tsp ground cumin
  • 1 tsp mustard seeds (rai sorsey)
  • 2 bay leaves (tej patas)
  • 2 tbsp butter (ghee)
  • fresh coriander
  • chopped onion and garlib
  • salt to taste (noon)
  • Method

    Rinse beans in a colander under running water for 2-3 minutes. In a large pan bring water to a boil, add moong beans and salt and turmeric, cover, reduce heat and cook until tender, remove from stove. In frying pan on medium high heat oil, add red chilies when they turn black add mustard seeds. When they stop sputtering add ginger and bay leaves, Stir for 1-2 minutes, add ghee and moong beans salt. Cook on medium high 3-4 minutes to thicken; stirring frequently.Add fried onion and garlic and serve with fresh coriander.

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    13. Karela (bitter gourd) subji

    Bitter Gourd Herb or Karela is seasonal vegetable and very bitter in taste it is a rich source of phosphorous. The needs of phosphorous in human body are fulfilled by regular use of bitter gourd is invigorating and keeps. It purifies blood, activates spleen and liver and is highly beneficial in diabetes.

    Scientific Name - Momordica Charantia L.
    Family - Cucurbitacea
    Colour - Light Green
    Common names - Bitter gourd, Bitter melon, Bitter cucumber, Karela (Hindi), Balsam pear, Balsam apple
    Best Season - Throughout the year Nutritional Value:Nutritional Value - 44 kcal, 5.6 g protein, 290 mg calcium, 5 mg iron, 5.1 mg vitamin A, 170 mg vitamin C per 100 g serving

    karalaConsidered one of the most nutritious gourds, the plant has medicinal properties. A compound known as 'charantin' present in the bitter gourd is used in the treatment of diabetes to lower blood sugar levels. The plant also has a rich amount of Vitamin A, vitamin C, iron, phosphorus and carbohydrates. There are several varieties available, having fruits 3-4 inches to even 12inches in length.

    Bitter gourd (Latin Momordica charantia) is also called Balsam pear or bitter melon. Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is ridged, and the skin is pebbly in texture. Do not use mature bitter gourds.

    Karela is known to aid in the metabolism of carbohydrates. Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. To prepare bitter gourd for cooking, wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.

    Ingredients:

    deseeded & chopped karela- 2 cups, finely chopped onions- 2 cups, grated coconut- 2 cups, chopped coriander leaves- 1 cup, red chilly powder- 1 tbsp., coriander powder- 1 tsp., 1 tsp.jeera powder, Half tsp.garam masala, Half lemon juice extract , 1 tsp.turmeric(haldi) powder, 1 tbsp.sugar, 8 tbsp.oil(4+4) salt to taste

    METHOD:

    Deseed the karela(bittergourd)and cut them into moderately small pieces. Smear salt and turmeric and keep aside for half an hour. Tightly squeeze as much liquid as possible from the karela pieces and discard the juice. With 4 tbsp.of oil, shallow fry the karela pieces to a light brown and take them out. Mix these karela pieces along with grated coconut, chopped onions, chopped coriander leaves, masala powders, sugar, lemon juice and salt. To the remaining oil in the pan, add the balance of 4 tbsp.oil. When the oil is hot, add the mixture and altogether fry them over moderate heat until the mixture turns dark brown. The Karela subji is ready to serve.

    Note:If you find that you cannot eat bitter gourd by itself, you can add some other vegetables or to other dishes such as vegetable soups and lentils to take advantage of its therapeutic properties. Buy young (small sized) green Kerelas, as these are mostly seedless!

    Western countries plundering the Third World’s genetic resources: Bitter gourd Karela reduces the blood sugar level

    14. Karela (bitter gourd) subji with coconut

    Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. To prepare bitter gourd for cooking, wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.

    Ingredients:
    Deseeded & chopped karela- 2 cups, finely chopped onions- 2 cups, grated coconut- 2 cups, chopped coriander leaves- 1 cup, red chilly powder- 1 tbsp., coriander powder- 1 tsp., 1 tsp.jeera powder, Half tsp.garam masala, Half lemon juice extract , 1 tsp.turmeric(haldi) powder, 1 tbsp.sugar, 8 tbsp.oil(4+4) salt to taste.

    METHOD:

    Deseed the karela(bittergourd)and cut them into moderately small pieces. Smear salt and turmeric and keep aside for half an hour. Tightly squeeze as much liquid as possible from the karela pieces and discard the juice. With 4 tbsp.of oil, shallow fry the karela pieces to a light brown and take them out. Mix these karela pieces along with grated coconut, chopped onions, chopped coriander leaves, masala powders, sugar, lemon juice and salt. To the remaining oil in the pan, add the balance of 4 tbsp.oil. When the oil is hot, add the mixture and altogether fry them over moderate heat until the mixture turns dark brown. The Karela subji is ready to serve. Recipe from Sally Solomon

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    15. Karela (bitter gourd) with Prawn and onions

    This is a popular bengali dish. This is a simple dish which brings out the flavour of the prawns and spicy bitter gourd (Kerela). It relies on having prawns bought whole, with the shells still on, rather than the pink, frozen variety which taste of very little.

    Ingredients:

  • Whole prawns(on shell) 1/2 lb
  • Large cooking onions 2
  • Garlic 3 cells
  • Ginger 1/2 tesspoon (fresh is better)
  • Turmeric 1/2 teaspoon
  • Chilie powder 1/2 tea spoon or paprika powder 1/2 tes spoon
  • Green Chilli 1
  • coriander powder- 1/2 tsp.
  • jeera powder- !/2 tsp.
  • Oil 3 tablespoon
  • Salt To Taste

    Preparation:

    Deseeded & chopped karela (wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard)- 2 cups, finely chopped onions- 2 cups, grated coconut- 2 cups, chopped coriander leaves- 1 cup, red chilly powder- 1 tbsp., coriander powder- 1 tsp., 1 tsp.jeera powder, Half tsp.garam masala, Half lemon juice extract

    Remove the shells from the prawns and discard. Coat them lightly with the tumeric and salt. Chop the onions. Open the chilli to expose the seeds by slicing it down its length.

    Frying

    Put the oil into a large frying pan and heat untill hot but not quite smoking. Add the kalwanji which should fry instantly. Take the pan off the heat and add the prawns. Fry the prawns until lightly browned. Next add the onions, Kerela and the green chilli. Add water to all spices and make it a Masala and put to prawns. Cook on low heat with the lid on pan until the onions become soft. Serve with rice.

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    16. Bitter Melon

    Ingredients:

  • l lb bitter melon*, cut lengthwise
  • 1 tsp. salt (noon) optional
  • 1/8 cup oil
  • 1 large onion (piaj), sliced lengthwise
  • 1 large tomato, chopped
  • 1/2 tsp cumin (jeera) powder
  • 1/2 tsp. coriander (dhoney)
  • 1/2 tsp chili powder
  • 1/2 tsp. garlic, crushed (fresh is better)
  • 1/4 tsp. turmeric (haldi)

    Method:

    Cut bitter melon into 1 inch slices; rub well with salt and set aside for 1/2 hour (the salt reduces the bitter taste), then wash to remove salt, drain well . Sauté bitter melon in oil on medium heat until they turn pale green (approx. 8-10 minutes). Add onion and cook until it starts turning before brown; add tomato and spices, cook on low heat until tender.
    *Bitter melon can be bought at Asian or Indian markets.

    17. Cauliflower Moong bean curry

  • Ingredients:

  • 1 medium size cauliflower
  • 1/2 cup moong bean/green lentil
  • 1/2 cup cooking oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground tumeric
  • 4 green chillies
  • 1 bay leaf, 3 cardamoms, 3 sticks cinnamon
  • 1/2 teaspoon red chillies (optional)
  • salt to taste

    Method:

    Roast moong beans, add water. Boil moong beans with spices till softens and dries.
    Fry the cauliflower (in small pieces) and add cooked moong beans. Serve hot with bread or fully boiled rice.

    18. Moong Bean Soup

  • 1 cup moong beans
  • 3 cups water
  • 1 large onion (piaj), chopped
  • 1 large tomato, chopped
  • 1/2 tsp. garlic, chopped
  • 1/2 tsp salt (noon)
  • 1/4 tsp black pepper
  • 1 stalk celery, finely chopped
  • 1/2 bell pepper, finely chopped

    Soak moong beans in water overnight. Put all ingredients in saucepan, bring to a boil. Add fried gold brown onion, garlic, dry chilie and 1/2 tsp grind cumin. Reduce heat, cover and simmer for 2 hours.

    19. Dal Curry

  • 1/2 cup moong beans (munger dal)
  • 4 cups water
  • 1/2 tsp salt (noon)
  • 2 tbsp oil
  • 1/4 tsp mustard seeds (rai sorsey)
  • 1/8 tsp cumin seeds (jeera)
  • 2 cloves
  • 1-2 hot peppers
  • 1 tomato, pureed
  • 1/4 tsp ginger (rai sorsey)
  • 1/4 tsp garlic (rasson)
  • 1/4 tsp cumin (jeera)
  • 1/4 tsp turmeric (halud)
  • 1/2 tsp salt (noon)
  • 1 hot pepper, crushed
  • 2 tsp sugar (chini)
  • 6-7 cilantro (coriander) leaves (dhoney patas), chopped
  • 2 tbsp lemon juice (lebu)

    .

    Wash moong beans and soak for 1 hour or more. Add water and salt and cook until soft (approx 90 minutes). Blend in food processor until smooth. In skillet heat oil, add mustard and cumin seeds, cloves and hot peppers, fry for 1-2 minutes. Add next 7 ingredients and fry for 4-5 minutes. Add moong bean mixture and cook on medium for 10 minutes. Add sugar, lemon juice, and chopped cilantro leaves. Serve hot with rice.

    puja food









    20. Puja Festival Food- Mangsher Jhol

    Ingredients:

  • ½ litre mustard oil
  • 2 kg mutton (cleaned and cut) ½ to 1 kg potatoes (cut into halves)
  • 3 large onions (made into paste)
  • 2 medium size tomatoes (finely chopped)
  • Ginger + garlic paste (less of garlic)
  • Dhania + jeera powder (freshly made)
  • Salt and turmeric to taste (red chilli powder)
  • 3 bay leaves
  • 3 cinnamons
  • 4 to 6 pieces cardamoms
  • 4 to 6 pieces cloves

    Roast and freshly grind ½ of the above into a fine powder

    Method:

  • Heat oil in a deep, heavy bottomed pan. Fry the potatoes till golden and remove from pan.
  • Add the whole spices to the hot oil, followed by the paste (onion, ginger, garlic) then after sometime add the chopped tomatoes and cook till the oil starts to separate. Then add the mutton pieces and stir on high flame. Add the dhania + jeera powder and salt and turmeric to taste. Keep stirring and cover to cook on low flame for about 1½ hours.
  • Add the nicely fried potatoes to the pan and add hot water to the required gravy level. Cook the dish for ½ an hour (if not in pressure cooker) till meat is done.
  • Add the garam masala powder and garnish. Serve with white rice to taste mangsher jhol and bhaat.

    Koraishuti'r (green peas) Kachuri

    Ingredients:

  • 250g green peas,
  • 1/2 kg flour
  • 4-5 green chilli,
  • 25g chopped ginger
  • Salt to taste
  • 1 tsp sugar
  • Oil

    Method:

    For the stuffing take green peas, green chilli, ginger together and make a smooth paste. Add oil to a frying pan and add the paste. Add salt, sugar, turmeric powder and chaatu to the paste and mix well. The stuffing is ready.

    For the dough

    Take the flour, oil (2 tbsp), salt (pinch) and hot water in a bowl and make a dough. Break the dough into small balls. Fill each small piece of dough with a little of the stuffing and make a round and small kachori (like luchi). Dip in oil and fry till the thing puffs up. Serve hot.

    Narkel Dudh-er Polao

    Ingredients:

  • 250g chinigura rice
  • 2 cups coconut milk
  • 5 tbsp ghee
  • 100g cashew
  • 1 cup peas
  • Salt to taste
  • 2 cups water
  • 3 tbsp sugar
  • 50 g raisins
  • 10g garam masala (whole)
  • 2 bay leaves
  • 2 green chillies (slit)
  • 1 tsp chopped ginger

    Method:

    Wash the rice thoroughly and allow the water to drain. Add ghee to a frying pan, wait till it gets warm. Add bay leaves, green chillies, ginger, garam masala to the heated ghee. When slightly fried, add cashew and raisins. Stir a little and add the rice to the pan along peas, salt and sugar. Fry the rice in low flame and add the coconut milk, water and cover the pan. Then, increase the flame. Wait for 10-15 minutes till the rice is cooked. Serve hot.

    Posto Narkel Murgi

    Ingredients:

  • 1kg chicken
  • 1 tsp whole pepper
  • 4 tbsp tok doi
  • 50g posto
  • 1 cup grated coconut
  • 5 green chilli
  • 2 bay leaves
  • 2 cinnamon
  • 2 tsp garam masala paste
  • Salt to taste
  • Sugar to taste
  • 25g cashew and raisin paste
  • Onion
  • Garlic
  • 2 tbsp ginger paste
  • 1 tsp turmeric powder
  • ½ cup grated cheese or creme
  • Oil (groundnut and mustard oil mixed)
  • 2 tsp ghee

    Method:

    Marinate the chicken with ginger paste, garlic paste, onion paste, green chilli paste, tok doi, salt and a pinch of turmeric powder. Also make a paste with grated coconut and posto. Add the oil mixture to a pan. When the oil is heated, add bay leaves, cinnamon, whole pepper and sugar. Add the marinated chicken and cook for sometime. Then add the coconut and posto paste, cashew and raisin paste. Add the grated cheese. Mix and cook thoroughly. Once cooked, add ghee and serve hot.

    More follows. You can also add to Bengali Cooking :    jamal@sos-arsenic.net

    Last Modified October 9, 2011

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