Alu Kabli Recipe

Ingredients: • 300 gm Potatoes (boiled, peeled) • 100 gm Black grams (soaked, boiled) • 4-6 tbsp Lime juice • 1/2 to1 tsp Chilli powder • Salt to taste How to make Alu Kabli: Cut the boiled potatoes into thick slices or 1/2 inch cubes. Allow to cool the potatoes thoroughly before tossing in all other ingredients. Do not break up the potato pieces. Alu Kabli is ready, serve cold.

TAK MISTI FHULKOPI

INGREDIENTS

Cauliflower  - 1 medium sized

sliced onions - half

ginger paste  - 1tsp

garlic paste   -  half tsp

green chillies - 1 chopped

whole garam masala

vinegar  - half teaspoon

worcester sauce - 1 tsp

tomato ketchup - 1tsp

tumeric   optional

salt to taste

sugar - 2 tsp

METHOD

Cut the cauliflower into bigger sizes . Heat the oil , fry the cauli pieces.Fry them till it is tender and keep aside. Fry the sliced onions (light fry) with  whole garam masala and green chillies. Add the rest of the above ingredients to prepare the gravy. Cook till the oil can be seen on the sides of the pan. Now add the fried cauliflower, Mix well. Add salt and sugar to taste. cook it in slow flame for 5-10 minutes or in a preheated oven for 10 minutes .Wrap the preparation in alumunium foil. Serve hot, sprinkle gaaram masala .

CHICKEN SWEETCORN CUTLETS

INGREDIENTS

Minced Chicken -250gms

Sweetcorn - 1 small tin

Ginger and garlic paste - 1 tsp

Green chillies - 4-5

Chopped onoin -1 medium size

chopped carriander leaves

red chillie powdeer   half tspoon

Salt to taste.

METHOD

Drain the water from the sweetcorn . Grind the chicken, sweetcorn  ,greenchillies ,ginger and garlic paste.Keep aside.  Now add the chopped onion chopped carriander leaves and red chilli powder . Mix it thoroughly. Shape the cutlets. Shape each portions into balls andcutl press in between your palms to give it a flat oval shape.  Heat oil and deep fry the cutlets till crisp and done. Remove onto an absorbent paper to remove the excess oil. Servehot with tomato sauce/carriander chutney.

A History of Bengali Cuisine and Cookery

A distinct culinary tradition emerged in Bengal based on the availability of local ingredients. The great river systems, heat and humidity combine with the fertile soil to allow rice and an abundance of vegetables to thrive; these became the corner stones of the diet. Mangoes, bananas, coconuts, and cane sugar grew in abundance; fish, milk, and meat were plentiful; yogurt and spices such as ginger and black mustard would season the dishes.

Even though fish and meat were generally popular, there was a predisposition to vegitarianism, based on religious principles, that has continued to the present. Strict vegetarians also omit onion and garlic from their diet, foods that "heat rather than cool", preferring to substitute a garlicky-flavored spice called asafoetida. The taboo against the consumption of fish and meat became even stronger with the flowering of religions such as Jainism and Buddhism. But with the decline of Buddhism in the ensuing centuries, fish and meat returned to the menu.

Rice, the staple of Bengalis since ancient times, has remained untouched by the currents of religious change and its preparation has held to a continuing high standard. One crop a year was sufficient to sustain the people, providing ample leisure time for the Bengalis to pursue cultural ideals: folklore, music, and the culinary arts.

The 16th-century Mongol kings left their mark on the cooking of Northern India, which to this day is known as moghlai cooking. With the introduction of Islam, Bengali Moslems adopted dishes such as kababs, koftas and biriyani from their Moghul conquerors. But the major portion of Bengali Hindu cuisine retained its original characteristics except that the use of onion and garlic became more popular.

The European traders introduced food from the New World - potatoes, chillies, and tomatoes. Bengalis incorporated them into their diet, combining them with a variety of native ingredients creating new dishes.

Then as now, Bengali cooking is mostly confined to the home. Dishes are carefully prepared according to recipes handed down through generations. Modern Bengalis have become culinary innovators. They search for, and experiment with, foreign culinary ideas, incorporating such new food items as noodles, soy bean and custard into an increasingly cosmopolitan bill of fare. But in their hearts, they still delight in such traditional dishes as maacher chochori androsogolla.

CHINGRI MACHER KOFTA

 

 

Ingredients for kofta:

2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg

 

Grind To A Paste 

 

1 large Onion
2 ” Turmeric
1 ” Ginger

 

 

How to make chingri macher kofta :

 

• Shell, de-vein and wash the prawns.
• Then boil them.
• When cooked, grind to make a smooth paste.
• Mix in the salt, onions, green chillies and cut coriander leaves.
• When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
• Fry in hot mustard oil.
• Keep aside.
• Extract milk from the coconut.
• Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
• Heat up oil in a saucepan.
• When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
• Gradually stir in the coconut milk extract and a little salt.
• Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
• Pour out pure ghee on top just before serving.

DOI MACH

DOI MACH

A speciality from Bengal – fish cooked with yogurt and other spices

Preparation Time : 20-30 minutes

Cooking Time : 20-30 minutes

INGREDIENTS: Rohu fish, cut into 1 inch thick slices 600 grams Yogurt 1 cup Salt to taste Ghee 2 tablespoons Bay leaves 2 Cloves 4-6 Green cardamoms 3-4 Onions, grated 2 small Green chillies, slit 3

METHOD:



Whisk yogurt, add salt and marinade fish in this for twenty minutes.Heat ghee in a kadai and add bay leaves, cloves and green cardamoms. Cook for fifteen seconds. Add grated onions. Sauté for five to seven minutes. Add slit green chillies and fish along with the yogurt. Bring to a boil. Cover and cook on a low heat for seven to eight minutes. 


Recipe Tip :

Some people like this recipe cooked in mustard oil. If you wish to use mustard oil, heat it to a smoking point, cool it and then use as normal

Kosha Mangsho: Bengali Mutton Curry

We have always loved eating Kosha Mangsho (Bengali Mutton Curry). Sunday meal was special as it was all part of a routine to cook kosha mangsho in our paternal home. During our growing up years, especially during summer vacation, we would go to visit our paternal homeland. Whole house would start bustling with laughter and contentment of togetherness.
We would be playing with our cousins and our fathers and uncles and aunties would end up chatting with each other or on rare occasion cooking Kosha Mangsho all together.
Making mutton curry/kosha mangsho was one thing when male members in our joint family would find it a way to showcase ones culinary skills and even giving directions to the ladies of the home .Sometimes often giving lectures on the correct amount of spices and onions or ginger or garlic. After all the big hotels have male chef not female chef. Isn’t?
Perhaps that’s why females in our home-Ma, Kakima and Thakuma would then used to ask our all kakus and Baba (My father is the eldest of all brothers) to help out in making Kosha mangsho.
We would then gather round our mother and kakimas to help them out in peeling, chopping, cutting, marinating but not frying the mutton. There were no short- cuts for Freshly Prepared masala paste on Sheel Nora ( a type of Mortar/ Pestle -Sheel nora – grinding stone flab of about 16 inches * 10 inches , and a stone roller of 9 inches, roller is slide into time to time to make a smooth paste of masala over Sheel/Stone flab).

Making Kasha Mangsho, includes grinding onion, garlic and ginger into a smooth paste over Sheel Nora and then deep frying mutton in Kadai or Dekchi at med till the oil separates out, stirring in between and cooking it in at low like a slow pot cooker .Everything used to be slow and smooth, and the taste incomparable, probably there is no substitute for Hard work and the end result smooth gravy and juicy mutton pieces cooked to perfect with spices. One bite and the taste burst into the mouth, whole lot of chemical reactions and salivations makes the dish so relish.
Recipe below is my vague captivation of the vivid memories that I have on my part while growing up.
And I would say I have seen my Ma-in-law making Kosha mangsho this way. Adding potatoes as some of you would say is not part of making Kosha mangsho, but this is how I have seen my Baap’er Bari (Paternal Side) and my Shoshur Bari ( In-laws Side) making Kosha Mangsho.
With the invention of pressure cooker and Mixer grinder , things becomes far easy for us .This recipe is little bit short and time saving as mutton is being cooked in Pressure cooker after deep frying it in kadai , but the originality of taste still is maintained .


Kosha means deep Fry mangsho means Mutton

Bengali Mutton curry750 gms of mutton
3-4 medium size potato cut into half
1-2 tbs of mustard oil for frying potato
3-4 onions
For Marinating the mutton
garlic 10- 1ginger-1 ½ inch
2 tsp of turmeric powder
2 tsp of red pepper powder
1 ½ tsp of salt
4 heaped tbs of yogurt
1tsp of garam masala
For tempering
10- 12 black pepper
3 bay leaf
4 whole cardamom ( Gota elaich)
5 cloves (long)
½ inch long cinnamon stick
1 tsp of sugar
½ cup of mustard oil

How To Proceed

Marinating the mutton
Fisrt make a smooth paste of Garlic and Ginger by grinding in Mixer , add little bit of water also.Do the same with onions .
Marinate the mutton with Turmeric powder ,salt ,Coriander powder, Red pepper powder , Yogurt and 1-2 tbs of mustard oil and the garlic /ginger paste and half of the onion paste .Let it sit there for 1-2 hrs.

Heat up a kadai/ heavy bottom Pan ,add 1-2 tbs of mustard oil and fry the potatoes till brown on every side .Take out and keep aside .

Tempering The oil and deep FryingAdd rest of mustard oil and temper it with Black pepper, Cinnamon stick,Bay leaf , whole Cardamom ,Cloves and sugar .Caramelization Of sugar gives a nice Red color to the Mutton gravy .Fry at low for 1 mints . Add the rest of the onion paste, and fry for 3-4 mints till the rawness of the onions is gone.

Add the marinated mutton at this point , deep fry at med for 15-25 mints, TIP-.If the oil comes out by the side of kadai , Mutton is deep fried well .If the mutton is Kochi mangsho it may take few minutes less to deep fry it.
Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water)
Transfer the entire fried mutton to Pressure Cooker, add 1tsp of garam masala at this point, one whistle at high and then lower the flame and cook for about 15-17 mints .
Alternately you can cook the entire thing in a deep bottom pan or kadhai at low for 1hrs and make sure it's covered,the gravy will be very dry or makho-makho.
Let it cool and open the pressure cooker pan and sprinkle fresh chopped coriander leaves .
Serve with rice or Loochi /luchi of your choice .
You May want to look some variation of  kosha mangsho and some steps in making Kosha Mangsho  then go here-- Mutton Curry 

Happy Cooking . And Thanks for visiting Calcutta Cabiin.

BHAPA ILISH

BHAPA ILISH  Hilsa fish steam cooked with a tangy paste of mustard and green chillies – a Bengali speciality

Preparation Time : 20-30 minutes

Cooking Time : 20-30 minutes

INGREDIENTS

Hilsa (ilish)

-1 kilogram

Salt

-to taste

Turmeric powder

-1 teaspoon

Yellow mustard seeds

-1 teaspoon

Green chillies

-2-3

Mustard seeds

-1 teaspoon

Ginger-1 inch piece

Mustard oil

-3 tablespoons

Method

Wash the fish well and clean it from inside. Cut into darne. Sprinkle salt and half of the turmeric powder. Make a smooth paste of yellow mustard seeds, black mustard seeds, green chillies, ginger and salt. Take a pressure cooker. Add three cups of water and place a ring in it. Take a pan and place the fish in it and place the pan on the ring in the pressure cooker. Add remaining turmeric powder to prepared paste. Apply paste liberally on fish. Pour mustard oil on top. Adjust seasoning. Cover with lid and steam for eight to ten minutes. Serve hot.

Hakka Fish

Ingredients:

• Any fish fillet (or large fish) - 7 to 8 pieces
• Ground turmeric - 1 teaspoon
• Finely chopped garlic - 2 tablespoons
• Finely chopped coriander - 1 cup
• Finely chopped green chili - ¼ cup
• Cornflour - ½ cup
• Salt - 2 teaspoons (as needed)
• Oil - ½ cup

Preparation:

• Cut the fish into 2" long pieces.
• Wash and rinse thoroughly.
• Marinate with turmeric, salt and cornflour and keep aside.

• Heat oil in a non-stick pan.
• Deep fry the fish pieces until they turn light brown in color and are crispy.
• Blot any excess oil from the fish and keep aside.

• Transfer 3 to 4 tablespoons of the same oil into another pan and heat again.
• Fry the the garlic, coriander and green chili for a minute.
• Add in the fried fish and fry for another 2 to 3 minutes.
• Turn off the heat and serve hot.

Bengali grub, boutique style

Ingredients :
Mutton pieces: 600 gms
Potato (peeled): 200gms
Sliced Onion: 500gms
Tomato Puree: 300 ml
Ginger paste: 50 gms
Garlic paste: 10 gms
Salt: 10gms
Zeera powder: 10 gms
Mustard oil: 150 ml
Tezpatta: 5 gms
Small elaichi: 5 gms
Dalchini: 3 gms
Clove: 5 gms
Slit green chilli: 5 gms
Red chilli powder: 10 gms
Kashmiri chilli powder: 15gms
Haldi powder: 5 gms 


Method :


Heat mustard oil in a kadhai. Add tezpatta, elaichi, dalchini, clove for tempering.
-Add onion, saute on a slow flame till golden brown.
-Add ginger and garlic paste, saute for a few
minutes.
-Add haldi powder, red chilli powder, Kashmiri chilli powder, zeera powder. Saute till the raw flavour goes.
-Add mutton to this masala, stir continuously (bhunao) till water dries up and the oil comes out.
-Add some more water and cover with a lid and simmer till mutton is semi-soft.
-Add semi-boiled potatoes deep fried in oil and slit green chillies.
-Cook till gravy is semi-thick in consistency, add tomato puree and let it simmer.
-Pour in a bowl and sprinkle garam masala.
-Place one slit green chilli on top for garnish. 

Rasgulla & Rasmalai Recepie

Rasgulla and Rasmalai are milk based desserts prepared with freshly prepared chenna aka cottage cheese balls. For Rasagulla, the chenna balls are cooked in sugar syrup till they double in size and are ready to be served. For Rasmalai, chenna balls that have been cooked in sugar syrup are gently squeezed off the sugar syrup and further immersed in saffron flavored sweetened thick milk to cook till soft. One of the most elegant Indian dessert delicacy with sweet and fragrant flavors!

Rasagulla Recipe

Ingredients:

1 lt milk

3 tbsps lemon juice

3 1/2 cups water

1 cup sugar

pinch of cardamom pwd

1 Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.

2 Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.

3 Remove the chenna onto a wide plate. Now knead it gently for 7 mts till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.

4 While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.

5 While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.

6 Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at medium heat.

7 Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.

Rasmalai Recipe:

Ingredients:

15 small rasgullas, at room temp

1 cup sugar syrup (from the rasgullas)

3 cups milk

1/2 tsp cardamom pwd

2 tbsps sliced pistachios

2 pinches of saffron, mixed few tbsps milk

1 Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 mts.

2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 mts.

3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.

4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.

5 Refrigerate and serve chilled.

Good Food Bengali Food

The Bengali fondness for good food is legendary. Exotic Bengali cuisine is available at CalcuttaCabiin To experience the true taste of traditional cooking , you should visit calcuttacabiin ,Sweets hold a position of pride for the Bengali . Cottage cheese based sweets like sandesh , rosogolla and chanar payeshare very popular all over India. Mishti doi (sweetened curd) and Patali gur confectionery (date palm jaggery) are must-try delicacies.