Statewise Recipes

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This is a BENGALI RECIPE
Chingri Malai Curry

INGREDIENTS


400 gm prawns
3 tbsp mustard oil
1/2 tbsp whole cumin
2 tbsp ginger paste
1 tbsp cumin paste
2 tsp cumin powder
1 tsp chilli powder
1 tsp turmeric powder
Salt to taste
2 tsp sugar
1 tsp garam masala
1 1/4 cup coconut milk
2 tsp ghee

METHOD


Blanch the prawns in turmeric water.

Heat mustard oil in a pan and add sugar and whole cumin. Add ginger paste, cumin powder, red chilli powder and turmeric powder and sauté.

Now add the prawns and slit green chillies and stir for few minutes. Add the coconut milk, cook for few more minutes and then add salt.

In the end sprinkle garam masala and ghee on top and serve.

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GULAB JAMUN

Ingredients
500 gms. khoya 125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

METHOD
Crumble the khoya. Sieve in the flour and soda together.

Mix in the cardomom powder and crushed saffron.

Mix well to form a soft dough. Use as much milk as required for kneading.

Make balls of even size. Makes about 25-30.

Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.

When they rise up put back on fire and fry till medium brown.

Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

Repeat for all the balls. When done pour the remaining syrup over the jamoons.

Microwave lightly or warn over boiling water before serving.

To make the syrup:


Take the sugar in a heavy pan and add water to just cover the sugar.

Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.

The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

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BENGALI DISHES
Sorsebata Ilish Mach

INGREDIENTS


600 gm Hilsa
3 tbsp mustard oil
2 tbsp mustard seeds
3 tsp poppy seeds
6 green chillies-slit
4 tbsp ginger paste
1 tomato diced
1 tsp panch poren
1 tsp red chilli powder
1 tsp turmeric powder
Salt to taste

METHOD


Marinate the fish with salt and turmeric.

Soak mustard and poppy seeds and grind them into a paste.

Heat mustard oil in a pan and splutter panch poren. Add ginger paste and mustard- poppy paste and sauté.

Now add turmeric and red chilli powder. Add the marinated fish with green chillies and salt.

Add the tomatoes. Mix well and cook on a slow flame.

Once done, serve with steamed rice.

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Rajbhog (A Cheese Based Sweet)

INGREDIENTS


200 gm paneer from cow’s milk
1 tbsp maida (refined flour)
1/2 kg sugar
2 cups water
1/4 tsp golden food color
1/8 tsp saffron
1 tsp cardamom powder
8 blanched and chopped almonds
8 blanched and chopped pistachios

METHOD


Mix the saffrom with the cardamom powder, almonds and the pistachios.

Put the sugar and water over medium heat, to dissolve the sugar, stirring all the time.

Meanwhile mash the paneer and maida together to a smooth consistency.

Divide mixture into 6-8 and form round flats, put some mixture in the center and form into smooth round balls again.

When the sugar is dissolved, add the food color and over high heat add the paneer balls.

Cook over high heat for 15-20 minutes, adding L cup water every 5 minutes, so that the sugar does not get too thick. Cool and serve.

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Chenna Murki (Bengali Paneer Sweet)

INGREDIENTS


750 gm chhana
150 gm semolina
10 gm ghee-dough
500 gm ghee-frying
500 gm sugar
2 black cardamom
1 litre milk-reduced milk solids
1 kg sugar
1 litre water

METHOD


Make a thin sugar syrup.

Knead chhana, suji, and a teaspoon of ghee into a smooth dough.

Fill the chhana into a pastry bag, pipe out whirls. Heat ghee and fry the whirls into it and brown.

Drain and immerse in the syrup.

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Pui Bhaji (Sauted Pui Greens)

INGREDIENTS


1 kg pui leaves-washed and chopped
2 tbsp mustard oil
1 tsp mustard seeds
salt to taste
1 tsp turmeric
1 tsp sugar-optional

METHOD


Heat oil and add the mustard seeds.

When seeds splutter, add the chopped vegetable, salt, haldi and sugar and stir fry till cooked through

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Fish Kobiraji (Bengali Fish Fillets)

INGREDIENTS


500 gm (8pc) fish fillet (bhetki or cod)
4 green chillies
100 gm onions
8 eggs
10 cloves garlic
250 gm breadcrumbs
25 gm ginger
8 tbsp oil
1 lemon
1/2 cup coriander-chopped
1/4 cup mint-chopped
100 gm besan

METHOD


Wash the fish fillets properly.

Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes

Drain and wipe dry. Now marinate the fish for 1hr with onion, garlic, ginger, green chilli paste and with finely chopped mint and coriander and salt to taste.

Mix the gram flour and little salt

Now put the fillets the mixture and taking out sprinkle breadcrumbs on the fillets.

Beat the eggs with little salt. Heat the oil in the pan. Coat the fillets with beaten egg and bread-crumbs.

Put the fillets in the pan to deep fry till brown on both sides.

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Posto Chicken

INGREDIENTS


500 gm chicken pieces
4 medium sized onions- chopped
4 green chillies
2 tbsp grated coconut
2 tbsp poppy seeds (posto)
½ inch cinnamon stick
2 cardamoms
2 cloves
5 cloves of garlic
½ inch ginger
2 tbsp chopped coriander leaves
salt to taste
4 tbsp oil
1 tsp chilli powder
½ tsp coriander powder
½ tsp cumin powder

METHOD


Make fine paste of poppy seeds, green chillies, grated coconut, cinnamon stick, cardamom, cloves, ginger and garlic.

Heat kadai and put oil to heat.

Now add onions, fry until they turned into golden brown.

Add cleaned chicken, chilli powder, turmeric powder, coriander powder, cumin powder and salt.

Fry for 8 to 10 minutes on high flame or until the chicken pieces change its colour. Add the posto paste prepared in step 1 to this and fry for another 5 to 8 minutes.

Add water depending on how much gravy is desired and wait until the chicken is soft and tender.

Posto chicken is now ready to be served, add coriander leaves on top before serving.

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Aloo Bhaaja

INGREDIENTS


1/2 cup groundnut oil
2 potatoes-large
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp cumin powder
salt according to taste


METHOD


Peel and slice the potatoes into thick rounds.

Fry the potatoes in hot oil. When half done, remove and press each slice on a board to half its original thickness and re-fry with salt, sugar, chilli powder, coriander and cumin till golden brown.

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Aloo Posto

INGREDIENTS


500 gm potatoes
1/2 tsp turmeric powder
2 tsp salt
1/2 cup poppy seeds
2 red chillies (sabut)
3-4 green chillies - slit lengthwise
1/2 cup mustard oil

METHOD


Soak the poppy seeds in water for about an hour. Grind it to a smooth paste and keep aside.

Peel and dice the potatoes into 1 cm cubes. Heat oil in a kadai and fry the potatoes. Take them out and keep aside.

Add the red chillies (sabut) to the same oil and add the fried potatoes to it. Then add the poppy seeds paste, salt and turmeric powder to it and mix well.

Cook covered for some time and keep stirring. Add little water (warm) if required and continue to cook till the potatoes are well cooked.

Garnish with the slit green chillies and serve hot with rice.

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Aloo Dum

INGREDIENTS


1/2 kg potatoes-small
125 gm onion paste
30 gm ginger paste-
oil - for frying
salt according to taste
6 cloves.
2 sticks cinnamon
50 gm yoghurt
1 1/2 tsp red chili powder
1 1/2 tsp turmeric
5 cardamoms
1 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp sugar

Garnish
lemon juice
5 green chillies- slit lenghtwise
fresh coriander leaves


METHOD


Peel the potatoes and leave in salty water for approx. 1/2 an hour.

Heat oil in a pan and fry till they become a slight golden brown and firm. Keep aside.

Take oil in a kadhai and put in the cloves till they splutter, and add the cinnamon and cardamom. Add in the onion paste. Stir for about 5-6 minutes till the oil separates.

Add the ginger paste and stir for a few more minutes. Add the red chilli powder and turmeric powder. Sauté for a few minutes.

Roast the cumin seeds in a dry pan and grind them to a powder. Add sugar and the roasted cumin powder and stir for 2 minutes.

Beat the yoghurt and add it to the kadahi. Lower the temperature and put in the fried potatoes and simmer.

Cook the potatoes covered till they turn tender; do not let the steam escape. Add the garam masala powder and cover again.

Remove from heat. Serve hot and garnish with green chillies and coriander leaves.

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Bundiyar Payesh

INGREDIENTS


200 gm bundiya
1 litre milk
sugar to taste
few drops of rosewater


METHOD


Boil the milk on low flame, stirring continuously for 20 minutes. Add the bundiya and sugar if required.

Boil for another 5 minutes and remove from flame.

Cool and add in a little rosewater and chill and serve.

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Begun Bhaja

INGREDIENTS


100 gm aubergine
salt to taste
1 tsp turmeric powder
2 tbsp mustard oil


METHOD


Cut the aubergines lengthwise.

Rub in salt and turmeric. Heat the mustard oil in a frying pan. Add the pieces of aubergine to it and keep turning the sides to cook evenly on either side.

Serve hot.

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Khichuri

INGREDIENTS


1/2 kg rice
1/2 kg moong ki daal
2 bay leaves
5 green cardamoms
3 sticks cinnamon
1 tsp cumin seeds
1/2 tsp ginger
2 green chillies-slit lenghtwise
5 cloves
1/2 cup mustard oil
1 1/2 teaspoon turmeric
3 potatoes
2 aubergines
1/2 tsp salt
1 tbsp clarified butter


METHOD


Wash the daal and roast it in a pan till it emits an aroma. Keep aside and let it cool.

Wash the rice and keep aside to dry in a colander. Boil and chop the potatoes.

Heat oil in a deep-bottomed pan; add the bay leaves, cumin, cloves, cardamoms and the cinnamon pieces. Once the seeds start spluttering, add the ginger.

Sauté for a minute or two. Add the rice and sauté for a few minutes. Add the roasted daal and sauté again for a few minutes. Add some hot water into the pan along with the turmeric powder. The water level should be about an inch more than the level of the daal and rice.

Add the boiled potatoes and chopped brinjals.

When the rice and daal are 3/4th cooked, add the green chillies, salt and the sugar. When done, add a pinch of garam masala and garnish with the clarified butter. Serve hot.

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Luchi

INGREDIENTS


2 cups refined flour
oil for deep frying
1/2 tbsp clarified butter
water to knead
1/2 tsp salt


METHOD


Mix the flour, clatrified butter, salt together and knead into soft dough by adding enough water.

Divide the dough into small balls and roll them out into small round discs, which you may call puri.

Deep fry each puri separately and remove when the luchi is creamish in colour. Serve hot.

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Machcher Dompokht

INGREDIENTS


1 kg rohu-cut into big pieces
250 gm ghee
1 tbsp onion paste
1 tbsp ground poppy seed paste
2 tbsp onions-chopped
1 tbsp green chillies-chopped
1 tbsp ground almond paste
500 gm yoghurt
100 gm raisins


METHOD


Rub in the salt into the fish pieces and sauté lightly on low flame for a few minutes.

Mix all the ingredients except the chopped onion in the yoghurt and pour over the fish and marinate well.

Heat the ghee in a kadhai and fry the chopped onions and add to the fish. Simmer for about 5-6 minutes and then add a tsp of ghee and remove from fire. Serve hot.

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Machcher Jhol

INGREDIENTS


500 gm fish (of your choice) - cut into 2 ½ cm/1” thick slices, diagonally
1 tsp turmeric
½ tsp salt or to taste

Grind together
1 ½ cup onion - roughly chopped
1 tsp garlic - chopped
2 tsp ginger - chopped
2-3 dried red pepper
1 tsp salt or to taste
½ tsp turmeric

To Proceed
½ cup mustard oil
1 tsp onion seeds
¼ tsp cinnamon – broken in small pieces
4 cloves
4 green cardamoms
1 bay leaf
2 green chillies - slit lengthwise
3 cups water
coriander leaves for garnish

METHOD


Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.

Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.

Lift the fish out of the oil, and keep aside.

In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.

Sauté till fat separates, then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.

Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done), and serve hot garnished with the coriander leaves.

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Malpoa

INGREDIENTS


100 gm semolina
300 gm flour
Oil for frying
4 large black cardamom seeds
1/2 kg sugar
pinch of sodium bi-carbonate .


METHOD


For the Syrup, in about 2 litres of water add a kg of sugar. Boil the two together and cool and leave aside. The Malpoa will be finally added to this mixture.

Mix together the flour and the semolina by adding enough water to make a thick batter and keep it aside for 5-6 hours, as the semolina has to melt.

Add the cardamom seeds, a pinch of salt and sugar and sodium bi carbonates and stir well.

Heat oil in a small pan. Deep-fry a spoonful of batter at a time into the mildly simmering oil. The batter will spread to make malpoas.

Soak the malpoas in the syrup that has already been prepared. Cool it. Remove from the syrup and serve.

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Mattar Luchi

INGREDIENTS


Filling- Grind together
1 cup shelled peas - boiled
1/8 tsp asofoetida - powdered
1 ½ tsp cumin seeds - roasted
½ tsp chilli powder

Dough
2 cups refined flour
1 tbsp oil
1 ½ tsp salt
water to knead (approx. ¾ cup)
oil for deep-frying

METHOD


Add salt to the flour and rub the 1 tbsp of oil into it. Knead with water, to form a soft and pliable dough.

Shape the filling into small rounds of about 2cms/3/4"diameter.

Break up the dough into walnut sized pieces and shape into smooth balls, and then flatten between your palms.

Take one flat round, pinch edges all around and wet them. Place a round of filling in the center, and bring the edges together and pinch to seal. Flatten, by pressing gently.

Roll to about 1/8" thick, without tearing the dough. Grease the surface or rolling pin, if need be.

Heat the oil for frying, till such time as a little piece of dough thrown in, comes up immediately. Fry the luchis in it, over high heat, till golden on both sides.

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some italian dishes

Italian Tiramisu Cheesecake
3 8 oz. packages cream cheese

1 C. sugar

8 oz. mascarpone cheese

3 eggs

4 T. flour

4 T. coffee flavored liqueur or espresso

1 12 oz. package Lady Fingers

4 T. butter, melted

Preheat oven to 350°F. Place a pan or baking dish filled with about an inch of water on the bottom of oven rack.

Using a food processor or blender, process the package of ladyfingers to fine crumbs.

In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or espresso and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan.

In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix on slow speed until just smooth. The consistency of the mascarpone can vary sometimes making your batter to thick -- if this is the case add about a teaspoon to a tablespoon of cream. Be careful not to over mix. Pour batter into crust and place on the middle rack of the oven.

Bake at 350°F for 40 to 45 minutes, or until just set.

Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for at least 3 hours, or overnight, before serving.
Enjoy with shaved chocolate or chocolate powdered on top.

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Chocolate Pistachio Biscotti
6 T. unsalted butter, room temperature, plus more for baking sheet

2 C. all-purpose flour, plus more for baking sheet

1/2 C. unsweetened cocoa powder

1 t. baking soda

1/4 t. salt

1 C. sugar

2 large eggs

1 C. shelled pistachio nuts

1/2 C. chocolate chips

Preheat oven to 350ºF. Butter and flour a baking sheet; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.

Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300ºF. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

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Zabaglione - Italian Pudding

6 eggs yolks

6 teaspoons sugar

6 tablespoons Amaretto

1 tablespoon grated orange peel

1/2 cup whipping cream

Combine egg yolks with sugar in top of double boiler and beat with a wire whisk until frothy. Add Amaretto and grated orange peel.

Place over gently boiling water and beat continuously until smooth.

Remove from heat, still in boiler top, over ice cubes in bowl to cool.

Then whip cream and fold into cool custard with a rubber spatula.

Pour into individual serving cups and chill.

To garnish, sprinkle with shaved chocolate.

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Aloo Chops Masala
Ingredients:
500g big size potatoes
3g garam masala
Small piece ginger
1/4 cup grated coconut
6 green chilies
1/2 tsp pepper corns
2 bunches mint leaves
1 bunch cilantro
100g oil
Salt to taste
150g tomatoes
A pinch of turmeric




Method:
Peel the potatoes, cut them into two pieces lengthwise and soak in salt water for 10 minutes.
Heat oil in a pan, fry garam masala and chopped ginger for few minutes.
Then add potato pieces, turmeric and cook till they are tender.
Now add coconut, green chilies, pepper corns, mint leaves paste, salt and cook for another 10 minutes.
When the masala gets tender, add chopped tomatoes and cook for 2 minutes.
When the gravy is done, sprinkle chopped coriander leaves and serve hot

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Aloo ki Bhaaji

Ingredients:
700g potatoes
6 tbsp oil
1/2 tsp mustard seeds
3 red chilies
A pinch of fenugreek seeds
225g onions, finely sliced
2 green chilies, sliced lengthwise (and de seeded if milder flavor is preferred)
1 tsp turmeric
Salt to taste
25g chopped coriander leaves

Method:
Boil the potatoes, peel and dice them evenly when cooled.
Heat the oil over medium heat in a wide shallow pan and season with mustard seeds.
When they splutter, add red chilies and fenugreek seeds and immediately follow with the onions and green chilies.
Fry the onions for 10 minutes or until golden brown.
Add turmeric, potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes.
Remove from heat and sprinkle over the coriander leaves.
Serve with plain rice or puris

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Aloo Mutter

Ingredients:
2 medium potatoes, cubed
1/2 cup green peas
5 tbsp ghee or butter
1 medium onion, chopped
2 garlic cloves, chopped
2 cloves
2 bay leaves
1 inch cinnamon stick
1 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp coriander powder
2 tomatoes, quartered
Salt to taste
1 1/4 cups water
Chopped coriander leaves




Method:
Heat ghee in a pan and saute onion, garlic over medium heat till golden.
Add cloves, bay leaves, cinnamon and stir fry for 2 minutes.
Add garam masala, chili powder, turmeric, coriander powder, tomatoes, salt and mix well.
Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done.
Garnish with coriander leaves & serve hot.
Serves 4