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Alur khosha bhaja


Yield 2 Servings

Measure Ingredient
1 tablespoon Besan
1 cup Potato peels, firmly packed
1 tablespoon Vegetable oil
1 tablespoon White poppyseeds
⅛ teaspoon Salt
1 dash Cayenne

Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated. Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes. Remove from heat & serve hot or at room temperature. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Begun pora

Yield 4 Servings

Measure Ingredient
1 medium Eggplant
2 tablespoons Vegetable oil
teaspoon Kalonji seeds
2 eaches Green chiles
1 cup Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, grated
1 teaspoon Green chile, seeded & minced
teaspoon Turmeric
teaspoon Salt
teaspoon Sugar
cup Tomatoes, chopped
1 tablespoon Cilantro, chopped
Green onions, for garnish

Smoke or roast the eggplant. Mash & set aside. Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned. Add garlic & ginger & stir a few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired. Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Begun posto

Yield 4 Servings

Measure Ingredient
1 medium Eggplant
2 tablespoons Vegetable oil
2 eaches Red chiles, dried
teaspoon Fenugreek seeds
1 tablespoon Garlic, minced
1 teaspoon Green chile, seeded & minced
teaspoon Turmeric
cup Water
2 tablespoons White poppyseeds, ground into a paste
teaspoon Salt
teaspoon Sugar
Green onions, chopped, for garnish

Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a skilelt over medium-low heat. Fry red chiles until they darken. Add fenugreek, garlic & & green chile & stir until the garlic turns light brown, do not burn. Add turmeric & water. Bring to a boil. Lower heat slightly & stir in the eggplant. Add poppyseed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes. Stir occasionally to prevent sticking. Remove from heat & let stand for a few minutes before serving. Garnish with green onion. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Bengali garam marsala

Yield 1 Servings

Measure Ingredient:

1 teaspoon Ground Cloves
1 teaspoon Cumin Seed -- ground
3 teaspoons Cardamom Seed -- ground
3 teaspoons Ground Cinnamon

Store mixture in a tightly sealed container.


Bengali panch phoron

Yield 1 servings

Measure Ingredient:

1 tablespoon Cumin seeds
1 tablespoon Fennel seeds
1 tablespoon Black mustard seeds
1 tablespoon Nigella seeds (black onion seeds)
1 tablespoon Fenugreek seeds

INDIA Mix all the spices together. Use to flavor pulses and vegetable dishes. Stored in an airtight container, it will keep for 3-4 months. The Complete Book of Spices by Jill Norman


Bengali red lentil dal

Yield 4 Servings

Measure Ingredient:

1 cup Red lentils
3 cup Water
6 Serrano chilies (or 3 jalepeno?); either whole or sliced in quarters
teaspoon Turmeric; or more to taste
1 teaspoon Salt
4 tablespoons Ghee; butter or vegetable oil
1 cup Minced onions
1 cup Chopped tomatoes
1 tablespoon Grated fresh ginger
2 tablespoons Ghee or vegetable oil
1 tablespoon Panch phanon mix
4 Dried small red chilies (up to)
3 Cloves garlic

Key spice: Panch Phanon Mix, also known as Five Spice (do not substitute Chinese Five Spice!) Equal proportions of whole cumin, fenugreek, anise, mustard, "Indian black onion" seeds (kalunji). You will need to go to an Indian Store to get the last ingredient. It is not related to the onion. There are three basic steps to this recipe: cooking the lentils in water, making a tomato/onion/ginger mush, and making a spiced oil. 1. Rinse lentils well, add water, serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. Adjust salt. 2. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown (approximately 10 minutes), stirring constantly. Add tomatoes and ginger and continue cooking until the tomatoes decompose into a delicious and fragrant mush (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. 3. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil. 4. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 seconds. Add red chilies and fry for another 15 seconds, until they turn a little darker. Turn off heat and add the crushed garlic and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve with rice. Adjust salt. NOTE: Using ghee changes the taste compared with oil. I prefer it for step 4. It tastes good either way though.


Bengali spinach

Yield 4 servings

Measure Ingredient:

⅔ cup Raw almonds
2 cups Warm water
3 tablespoons Ghee
1 teaspoon Black mustard seeds
teaspoon Whole cumin seeds
teaspoon Fenugreek
1 tablespoon Brown sugar
tablespoon Grated ginger
1 teaspoon Minced green chilies
2 pounds Trimmed fresh spinach
⅓ cup Shredded coconut
1 teaspoon Salt
2 tablespoons Water
⅛ teaspoon Nutmeg

Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"


Bengali zucchini curry

Yield 1 Recipe

Measure Ingredient
2 Zucchini, cubed
2 Potatoes, cubed
2 Tomatoes, chopped
teaspoon Turmeric
1 teaspoon Ginger paste
1 teaspoon Cumin pd (jeera)
Salt to taste
Chili powder to taste
Pinch of sugar
Cilantro
1 cup Water
Oil for frying
Hot chapatis or rice

Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapatis or rice.


Bengali-style oven-fried potatoes

Yield 8 servings

Measure Ingredient
2 pounds Russet potatoes
Olive oil spray
teaspoon Turmeric
teaspoon Cumin
teaspoon Cayenne
Salt & pepper

Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice them lengthwise into sticks 1/2" thick or crosswise into rounds 1/3" thivk. Trnasfer to a baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven. Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.


Bhaja muger dal

Yield 4 Servings

Ingredient:

1 cup Yellow split mung beans
5 cups Water
teaspoon Turmeric
2 eaches Green chiles
teaspoon Salt
1 teaspoon Sugar
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1 tablespoon Vegetable oil
1 each Bay leaf
teaspoon Kalonji seeds
3 tablespoons Ginger, minced
1 teaspoon Green chile, seeded & minced
teaspoon Garam masala
2 tablespoons Lemon -=OR=- lime juice
Ghee, optional
Green chile, slivered, for garnish

Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm. Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Chholar dal

Yield 4 Servings

Measure Ingredient
1 cup Chick peas, soaked
teaspoon Turmeric
1 each Green chile
teaspoon Salt
2 teaspoons Cumin, ground
2 tablespoons Raisins
1 tablespoon Vegetable oil
1 each Bay leaf
1 each Dried red chile
5 eaches Cardamom pods
1 each 2" cinnamon stick
2 eaches Cloves
teaspoon Kalonji seeds
1 tablespoon Green chile, seeded & minced
2 tablespoons Coconut, shredded
teaspoon Garam masala
Ghee, optional

Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat. Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm. Heat oil in a small skillet. Fry bay leaf & red chile until the chile darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Chholar ghughni

Yield 4 Servings

Ingredient:

2 tablespoon Vegetable oil
1 each Bay leaf
2 cup Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
teaspoon Turmeric
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1 teaspoon Green chile, seeded & minced
cup Tomatoes, chopped
teaspoon Salt
1 cup Chick peas, cooked
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped

GARNISH Heat oil in skillet & add bay leaf & onion. Fry until richly browned, but not burnt, 15 to 20 minutes. Stir often while cooking. Stir in the ginger & garlic & cook for several minutes. Add turmeric, cumin, coriander & chile, mix well. Add tomatoes & salt. Slightly reduce heat, cover & cook until the tomatoes begin to disintegrate & a thick sauce forms. Stir occasionally to prevent sticking, adding a little water if necessary. Add cooked chick peas & cook for 5 more minutes. Remove from heat & let stand for a few minutes. Serve with garnishes. This dish is excellent with hot potatoes. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Fiery chile mustard relish (bengali kasundi)

Yield 1 Servings

Measure Ingredient:

Stephen Ceideburg
5 ounces Fresh hot red chiles
1 tablespoon Mustard seeds
4 Garlic cloves, peeled
1 small Green mango, peeled, shredded
1 pinch Salt, or to taste

This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it with tandoori dishes, kebabs and shellfish curries@es. It's great in sandwiches, too. Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup. PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat, 0 mg cholesterol, 35 mg sodium, 1 g fiber.


Fragrant vegetable stew

Yield 8 Servings

Measure Ingredient
2 tablespoons Olive oil
1 tablespoon Bengali 5-spice (panch puran)
1 teaspoon Turmeric
teaspoon Crushed red chili flakes
1 cup Chopped red onion
4 Garlic cloves; minced
2 cups Shredded green cabbage
3 cups Cubed zucchini (about 1/4" thick)
1 Whole Japanese eggplant sliced 1/2" thick
2 cups Cooked chickpeas with liquid reserved
2 cups Tomato sauce
2 tablespoons Tomato paste
teaspoon Sea salt

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice. In a large saucepan, saute Bengali 5-spice in oil until fragrant and popping. Add turmeric and chili, and saute for 2 minutes. Stir in onion, garlic and cabbage and cook until soft. Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid. Cook over medium heat for 10 minutes. Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes. Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium Source: Vegetarian Gourmet


Garam masala (bengali style)

Yield 1 servings

Measure Ingredient:

2 tablespoons Cloves
1 Inch cinnamon stick
2 tablespoons Black cardamom seeds

Dry roast the spices separately in a skillet over moderate heat until aromatic. Grind to a fine powder in a spice grinder. Store in an airtight container for 1 to 2 months. Makes about 6 tbsp. Recipe By : Indian Light Cooking From: Meg Antczak


Geela kitchuri (vegetables with rice & lentil)

Yield 6 Servings

Measure Ingredient:

1 cup Rice
cup Red lentils
cup Split peas, soaked
7 cups Boiling water
pounds Carrots, sliced
1 small Cauliflower, cut to florets
pounds Green beans, sliced
2 cups Green peas, fresh or frozen
1 tablespoon Ginger, grated
2 eaches Green chiles, seeded & chopped
2 eaches Bay leaves
cup Vegetable oil
teaspoon Turmeric
teaspoon Garlic powder
teaspoon Cayenne
1 tablespoon Salt
teaspoon Sugar
2 eaches Tomatoes, seeded & chopped
cup Vegetable oil
3 larges Yellow onions, thinly sliced
cup Coconut, chopped
1 teaspoon Cumin, ground & roasted
1 teaspoon Coriander, ground & roasted
1 teaspoon Sambhar spice
2 tablespoon Cilantro, chopped

Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to burn. This can be prevented by occasionally shaking the pot while it is cooking. When caulifower florets are cooked, remove them & set aside. Stir in the tomatoes & conitue cooking over a low heat until the dal & the rice are all blended together. Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat. Add remaining spices & return cauliflower to mixture. Serve hot. Pranati Sen Gupta, "The Art of Indian Cuisine"


Jhal alu , Hot Potatoes

Yield 4 Servings

Measure Ingredient:

2 tablespoons Vegetable oil
teaspoon Black mustard seeds
teaspoon Fenugreek seeds
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
teaspoon Turmeric
teaspoon Salt
1 dash Cayenne
1 pounds Potatoes, cooked & cubed
cup Coconut, flaked
1 tablespoon Cilantro, chopped

Heat oil in a skillet over medium-low heat. Add mustard seeds. As soon as they start to pop, add fenugreek, ginger, chile & turmeric. Stir-fry for 1 minute. Having a lid handy will be useful in preventing the mustard seeds from flying out of the skillet. Add salt, cayenne & potatoes & fry for a minute or so, stirring constantly. Turn heat to low. Add coconut & cilantro & mix well. Remove from heat & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Matar dal shorshe diyea

Yield 4 Servings

Measure Ingredient:

4 cups Water
1 cup Green split peas
1 each Bay leaf
teaspoon Turmeric
teaspoon Salt
1 tablespoon Vegetable oil
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
2 teaspoons Black mustard seeds, ground to a powder & mixed with 4 ts water & allowed to stand for 30 minutes
3 teaspoons Coconut, shredded
Ghee, optional

Bring water to a boil. Lower the heat slightly & add split peas, bay leaf, turmeric & simmer until the peas are tender, about 40 to 45 minutes. You will have to stir occasionally while the dal is cooking to prevent it from sticking to the bottom of the pot. Add salt & keep warm. Heat oil in a small skillet, fry ginger & chile until the ginger is lightly browned. Add mustard paste & fry for another minute, stirring constantly. Add coconut & stir a couple of times. Remove from heat & pour over the dal. Cover & let stand for 15 minutes. Garnish with cilantro, sprinkle with ghee & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Pyajklir chochuri

Yield 4 Servings

Measure Ingredient:

1 medium Eggplant
1 tablespoon Vegetable oil
2 eaches Red chiles, dried
teaspoon Five-spice powder
teaspoon Turmeric
teaspoon Salt
2 teaspoons Roasted red chile paste
1 tablespoon Water
1 cup Green onions, chopped

Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a large skillet & fry red chiles until they darken: this only takes a few seconds in hot oil. Add five-spice powder & fry until it starts to crackle. Stir in the turmeric & salt, followed by the red chile paste & water. Mix well. Add the eghgplant, cover & simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes. Serve at once otherwise the green onions will lose their colour. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Robibarer murgi (bengali savoury sunday chicken)

Yield 8 Servings

Measure Ingredient:

Vegetable oil
3 pounds Chicken pieces; skinned
1 pounds Potatoes; peeled and cut into 1.5 inch cubes
2 cups Finely chopped onion
teaspoon Turmeric
1 teaspoon Sugar
1 tablespoon Peeled fresh ginger; paste or grated
1 tablespoon Garlic; paste or minced
1 teaspoon Seeded chopped fresh green chili; (or more, to taste)
2 teaspoons Ground cumin
2 teaspoons Ground coriander
1 teaspoon Ground sumac
1 teaspoon Garam masala
1 teaspoon Chinese five spice; (or equal parts cinnamon, allspice and clove), ground
1 cup Water
3 tablespoons Tomato paste
teaspoon Salt
5 tablespoons Plain yogurt
1 teaspoon Garam masala
3 Stalks green onion; chopped, (up to 5)
1 large Bunch cilantro leaves; coarsely chopped
8 large servings

Karen Haigh Modified From: The Flavors of India by Bharti Kirchner Heat 2 tablespoons oil in a large skillet over medium heat. Fry chicken pieces in 2 batches, turning frequently, until opaque and lightly browned. Remove with a slotted spoon. Add 1 tablespoon oil to the skillet and reheat over medium heat. Fry potatoes until they turn medium brown, turning frequently. Remove with slotted spoon and set aside. (Omit this step for a lower fat dish) Add 2.5 tablespoons oil to the skillet and heat over medium-low heat. Add onion and fry until richly browned but not burnt, stirring constantly. Stir in turmeric and sugar. Add ginger, garlic, green chili, cumin, coriander, sumac, 1 teaspoon garam masala and 5 spice; fry for a few seconds. Add water. Blend in tomato paste. Add the chicken and any accumulated juices. Simmer, covered, 10-20 minutes. Add the potatoes and simmer, covered, until both chicken and potatoes are tender, at least 20 minutes. (The longer this dish simmers, the tastier it gets.) Remove from heat. Add salt, yogurt, remaining garam masala and mix well. Let stand about 10 minutes, then mix in green onion and cilantro. Serve.


Tarkari diyea arhar dal

Yield 5 Servings

Measure Ingredient:

1 cup Split pigeon peas, soaked
4 cups Water
teaspoon Turmeric
2 eaches Green chiles
1 each Wedge lemon, seeded
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
teaspoon Salt
teaspoon Sugar
1 cup Butternut squash, peeled & cubed*
cup Green beans, cut into 2" pieces
2 tablespoons Vegetable oil
1 each Bay leaf
teaspoon Kalonji seeds
1 cup Onion, finely chopped
1 tablespoon Ginger, minced
1 teaspoon Green chile, chopped
teaspoon Garam masala
2 tablespoons Lemon juice
Ghee, optional

Bring water to a boil & stir in the dal. Add turmeric, whole chiles & lemon wedge. Simmer, covered, for 20 minutes. Stir in the cumin, coriander, salt, sugar & squash. Simmer another 5 minutes. Add green beans & simmer a further 15 minutes or until everything is soft. Stir often to prevent sticking. Heat oil in a skillet & fry bay leaf & kalonji for a few seconds. Add onion & fry until richly browned, stirring constantly, do not burn. Add ginger & chopped chile & stir. Pour over the dal & mix well. Simmer for 2 to 3 minutes. Remove from heat & add garam masala. Cover & let stand for a few minutes. Discard lemon wedge, blend in juice & ghee, garnish with cilantro & serve. * Replace squash with sweet potato. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"


Biriani

Yield 4 Servings

Measure Ingredient:

6 Chicken legs, skinned and cut up (keep the bones) or
2 pounds Beef, boiled for 1 hour
cup Plain yogurt
2 teaspoons Ginger
2 teaspoons Garlic
1 teaspoon Salt
1 teaspoon Black pepper
teaspoon Turmeric
4 tablespoons Oil
1 Can tomato paste
1 large Tomato, chopped
3 Green onions, chopped
medium Green pepper, chopped
2 tablespoons Lemon juice
2 cup Basmati rice, washed
7 cups Water
2 tablespoons Salt
2 tablespoons Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 teaspoon Jeera seeds

LAYER A LAYER B LAYER C LAYER D Layer A Mix these together and cook, covered, in a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F. W


Biriani/pullao rice

Yield 4 servings

Measure Ingredient:

1 pint Water or for tastier results
10 ounces Water This is how the
10 ounces Milk Restaurants do it
1 tablespoon Ghee
Spices:
4 Green Cardamoms
1 Brown Cardamom
4 Cloves
2 Bay Leaves
2 Star Anises
2 Inch piece of Cassia Bark
1 teaspoon Fennel Seeds
teaspoon Black Cummin Seeds

For small appetites, use 8 ozs of rice and 16 fl oz water, for large appetites use 12 ozs of rice and 24 fl oz water. 1. Soak the rice in water for about half an hour. 2. Rinse until the water is more or less runs clear, then strain. 3. Boil up the water (or water and milk). 4. In a saucepan (as heavy as possible, and with a lid), or a casserole dish at least twice the volume of strained rice, heat the ghee then fry the spices for 30 seconds. 5. Add the rice and stir-fry, ensuring the oil coats the rice and heats up 6. Then add the boiled water (or water and milk) and stir in well, put the lid on, keep the heat high and leave well alone for 8 minutes. 7. Inspect. Has the liquid absorbed on top? If not, replace the lid and leave for 2 more minutes. If and when it has stir the rice well, ensuring that it is not sticking to the bottom. Now taste. It should not be brittle in the middle. If it is add a little more water and keep on high heat a little longer. 8. Place the saucepan or casserole into an oven preheated to its lowest setting. The longer you leave the rice the more separate the grains will be. An hour is fine but it will be quite safe and happy left for several hours.


Chicken biriani

Yield 4 Servings

Measure Ingredient:

2 larges Onion; peeled
2 cloves Garlic; crushed
2 Inch piece gingerroot; fresh peeled
2 tablespoons Curry powder;
1 teaspoon Turmeric;
4 tablespoons Natural yogurt;
Salt to taste
Fresh gournd pepper to taste
6 Green Cardamoms;
1 Cinnamon stick;
2 cups Brown basmati rice; L-grain If basmati is not available =OR=-
2 cups Ordinary brown rice;
3 cup Water
Lemon Wedges; to serve
Fresh coriander; to serve

Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt. If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrededients. Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides. Cover and chill for 1-24 hours, the longer the better. Heat the oil in a large heavy-bottomed saucepan or flameproof casserole. Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until browned-about 20 minutes. Use a slotted spoon to remove half the onion from the pan and reserve for garnih. Push the rest of the onion to one side. Add chicken portions, reserving the juices from marinating and brown them all over. Add the rice to the pan, sprinkling it down between the chicken. Tuck the cinnamon stick in between the chicken, then scrape all the marinating juice into the pan. Pour in 3 3/4 cups of water. Bring to a boil, then reduce the heat and cover pan tightly. Leave to gently for 30-35 minutes, until the rice has absorbed the water and the chicken is tender. The biriani should be moist. Transfer the birmani to a serving dish, or serve it from the cooking pan, sprinkling the reserved onion over and addin flavor. Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten. No Food Exchanges were listed. Source: The Diabetic Cookbook by Bridget Jones.


Bengal canapes

Yield 16 servings

Measure Ingredient:

8 slices Bread
1 tablespoon Butter
4 ounces Chopped ham
cup Grated cheddar cheese
Mango chutney
Grated Parmesan cheese
Paprika to taste

Make toasted bread croutons: Using a small glass, cut 2-inch rounds out of slices of bread (you'll get about two per slice). Lightly toast both sides of bread. Heat butter, ham and cheese together. Spread on toasted bread croutons. Top with a dab of mango chutney and grated Parmesan cheese. Brown slightly under broiler. Sprinkle with a little paprika and serve hot. Note: If you make your own French bread, make a loaf smaller in diameter. Freeze, then slice frozen to crouton thickness or thinner. Makes for better base.


Bengal chutney

Yield 1 Servings

Measure Ingredient:

5 pounds Tart apples (about 15)
2 Onions
3 Green peppers
1 can (3 oz.) pimientos
3 cups Vinegar
tablespoon Turmeric
1 cup Seeded raisins
2 cups Sugar
cup Lemon juice
1 tablespoon Ginger root, chopped
1 tablespoon Salt

My first introduction to chutney was with what England calls a "ploughman's lunch". The following recipe is from my favourite cookbook "The Mary Moore Cookbook" (the one I would take with me to the tropical island or my favourite place, Mexico) Wash, peel, core and chop apples. Chop onions and peppers. Add vinegar, turmeric and raisins. Simmer 1 hour, stirring often, then add remaining ingredients. Cook until thick and clear. Stir to avoid burning. Pour into sterilized jars. Seal, wash and label.


Bengal curry of lamb

Yield 4 Servings

Measure Ingredient:

2 pounds Lean lamb shoulder
teaspoon Dried mint; crushed
cup Butter
2 cups Milk
⅔ cup Onion; chopped fine
cup Coconut milk; (see instructi
3 tablespoons Crystallized ginger; chopped
cup Coconut; grated
teaspoon Granulated sugar
cup Lime juice
⅛ teaspoon Black pepper; ground
cup Heavy cream
2 teaspoons Salt
3 tablespoons Curry powder

TO PREPARE COCONUT MILK: Remove the shell and the brown inner skin from the meat of a fully ripe coconut. Chop the meat (NOTE: you may substitute 1 cup of packaged shredded coconut for the chopped coconut meat). Combine the chopped coconut meat with one cup of scalded whole milk. Let stand for 20 minutes. Remove bones and fat from the lamb. Cut the meat into 1" cubes. Melt half the butter in a large, heavy pan. Add the onion. Cook until tender (about 5 minutes). Use a slotted spoon to remove the onion. Set aside. Add the remaining butter to the pan. Brown the lamb cubes on all sides. Return the onion to the pan. Add the ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover. Simmer over low heat for 1 hour. Add the coconut milk and grated coconut. Cover. Cook for 5 minutes. Gradually stir in the lime juice. Slowly blend in the cream. Cook over low heat (DON'T LET IT BOIL !) until the lamb is tender (10-15 minutes). Serve over hot, fluffy rice. Yields 4 Servings


Bengal lancers shrimp curry (jhinka masala)

Yield 2 Servings

Measure Ingredient:

Stephen Ceideburg
1 pounds Medium shrimp, peeled, deveined, tails left on
teaspoon Salt
teaspoon Turmeric
teaspoon Mustard seeds
1 teaspoon Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh ginger, peeled
2 Dried red chiles, stemmed
1 tablespoon Lemon juice
2 tablespoons Mustard oil or light olive oil
1 cup Finely chopped onion
1 cup Chopped tomato
cup To 1/2 cup water
Freshly cooked basmati or long-grain rice

This dish was popular with the Bengal Lancers regiment around the turn of the century. For a change of pace, try it over pasta or Indian basmati rice. Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside. Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes. Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly. Pour in the water and bring to a boil, stirring constantly. Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes. Mound rice into heated serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive nutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets. PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg sodium, 3 g fiber.


Bengal red lentils with spices

Yield 4 Servings

Measure Ingredient:

1 cup Red lentils (masar dal)
6 Hot green chilies
teaspoon Turmeric
4 cup Water
1 teaspoon Salt; or to taste
4 tablespoons Usli ghee or light vegetable oil
1 cup Minced onion
1 tablespoon Grated or crushed ginger
1 cup Finely chopped tomatoes
2 tablespoons Usli ghee or light vegetable oil
1 tablespoon Panch phoron mix (equal quantities of cumin seed; fennel seed; brown mustard seed; fenugreek seed, and black onion seed)
4 Bay leaves
4 Dry red chili pods
2 teaspoons Minced garlic (optional)

Pick, clean, wash and cook the dal using the red lentils, chilies, turmeric, salt and water. Put the ingredients in a deep pot; bring to boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft. 2. While the lentils are cooking heat the usli ghee in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir frequently to prevent sticking and burning. 3. Blend the fried onion-tomato paste and salt to taste into the dal; continue cooking for an additional 10 to 15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter. 4. Measure the spices and place them right next to the stove in separate piles. Heat the usli ghee in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spaterring and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.


Bengal spiced chicken

Yield 2 Servings

Measure Ingredient:

Nonstick cooking spray
teaspoon Minced garlic
teaspoon Minced ginger
1 pounds Boneless, skinless chicken breast in bite-sized chunks
2 teaspoons Corn starch, dissolved in
2 tablespoons Water
1 cup Water
1 Celestial Seasonings Bengal Spice tea bag
2 tablespoons Soy sauce
1 tablespoon Sugar

SAUCE Prepare the sauce: Put tea bag in water & microwave for 2 minutes. Remove tea bag & discard. Add the rest of the sauce ingredients to the tea and mix well. Coat large skillet with cooking spray. Cook garlic & ginger for about 30 seconds. Add chicken and stir fry until opaque. Add sauce, bring to a boil, lower heat, and simmer for another 10 minutes. Add corn starch dissolved in water, and cook over high heat, until sauce has thickened. Serve over rice. Notes: Bengal Spice herb tea contains cinnamon, roasted carob, ginger root, roasted chicory root, dates, cardamom, black pepper, nutmeg, cloves, and quinoa. As a tea, it sounds perfectly awful, but it adds a delicious flavor to the chicken.


Doodhi dal

Yield 1 servings

Measure Ingredient:

1 small Bott gourd
cup Channa dal; (bengal gram)
1 teaspoon Coriander finely chopped
1 Stalk curry leaves
teaspoon Dhania powder
teaspoon Red chilli powder
teaspoon Turmeric powder
Salt to taste
teaspoon Sugar
3 smalls Pieces tamarind; (3 to 4)
2 Pinches asafoetida
teaspoon Mustard & cumin seeds
1 tablespoon Oil
cup Water

Wash and soak dal for 15-20 minutes. Peel and chop gourd into medium sized cubes. Mix all dry masalas in water. Heat oil in a heavy sauce pan. Add seeds, allow to splutter. Add curry leaves and asafoetida, and masala water. Allow to simmer for 2 minutes. Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender. Add sugar, tamarind, salt, and cook further 2-3 minutes. Garnish with chopped coriander. Serve hot with chappati, phulka or tandoori roti. Making time: 20 minutes (excluding soaking time) Makes: 4 servings Shelflife: 1 day refrigerated


Bangladeshi Shrimp curry (jhinka masala)

Yield 2 servings

Measure Ingredient:

Stephen Ceideburg
1 pounds Medium shrimp, peeled, deveined, tails left on
teaspoon Salt
teaspoon Turmeric
teaspoon Mustard seeds
1 teaspoon Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh ginger, peeled
2 Dried red chiles, stemmed
1 tablespoon Lemon juice
2 tablespoons Mustard oil or light olive oil
1 cup Finely chopped onion
1 cup Chopped tomato
cup To 1/2 cup water
Freshly cooked basmati or long-grain rice

This dish was popular with the Bengal Lancers regiment around the turn of the century. For a change of pace, try it over pasta or Indian basmati rice. Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside. Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes. Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly. Pour in the water and bring to a boil, stirring constantly. Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes. Mound rice into heated serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive nutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets. PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg sodium, 3 g fiber.


Vegetable bajji

Yield 4 Servings

Measure Ingredient:

Any on the following vegetables can be used to make bajji:
1 Raw green plantain (peeled); cut into thin slices
1 Potato; peeled & sliced
1 Onion; peeled & sliced
1 Chako (chayote); peeled & sliced
Cauliflower; cut into florets
Oil; for deep-frying
1 cup Bengal gram flour (besan; chickpea flour)
1 teaspoon Red chilli powder
teaspoon Ground coriander
teaspoon Asafoetida powder
1 tablespoon Rice flour
Salt; to taste
teaspoon Cumin seeds
1 teaspoon Ghee
Water; as required

BATTER To Make Batter: Sift the Bengal gram flour, red chilli powder, gound coriander, rice flour, and salt to taste into a large mixing bowl. Add the cumin seeds and ghee. Combine ingredients well. Add sufficient water to make a thick batter of pouring consistency, and beat until smooth. Peel and prepare the vegetables as necessary. Wash the vegetable slices and pat dry. Heat oil in a heavy frying pan or skillet. Dip the vegetable slices into the batter, and deep-fry until golden in color. Drain the bajjis on a sheet of brown paper or absorbent kitchen paper. Serve hot with chutney or tomato ketchup. Makes 15 - 20 bajjis.


Thengai chaadam (Coconut rice)

Yield 6 Servings

Measure Ingredient:

2 cups Rice
1 teaspoon Sugar
Salt; to taste -For Seasoning---
1 teaspoon Black mustard seeds
1 teaspoon Black gram dal
1 teaspoon Bengal gram dal
4 Red chiles; broken
2 Green chiles; cleaned & chopped
2 Sprigs curry leaves; cleaned & chopped
1 tablespoon Cashewnuts; broken
2 tablespoons Black gram dal; (cleaned & soaked for 1/2 hour)
1 Coconut; grated
2 tablespoons Oil
2 tablespoons Ghee

Cook rice till just done. Spread on a flat dish. Add salt and sugar, then allow to cool. Heat oil and add mustard seeds, black gram dal, Bengal gram dal and red chilies. When brown, add green chilies, curry leaves, cashewnuts, soaked and drained black gram da,l and grated coconut. Fry till coconut is pink in color and pour over rice. Add ghee and mix well and serve.


Paruppu vadai (mixed pulse fried snack)

Yield 1 Servings

Measure Ingredient:

3 cups Bengal gram dal
1 cup Toor dal
1 cup Black gram dal
2 tablespoons Grated coconut
2 tablespoons Ghee
Oil; for frying
4 Red chiles
15 Green chiles
4 Sprigs curry leaves
teaspoon Asafoetida
Salt; to taste

Clean, wash and soak dals together for 3 hours. Drain water completely. Grind red and green chilies, curry leaves, asafoetida, salt, and a spoonful of dals together to a fine paste. Add rest of dals and grind coarsely. Do not add any water. Add ghee and grated coconut and mix well. Take a spoonful of batter on a clean polythene sheet and pat into 5 cm. Vadais. Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais till crisp. Drain and serve hot with Chutney or Raita. Makes 45. For Masala Paruppu Vadai (Fried Snack With Pulses & Onions) - Make a batter as above. Omit grated coconut. instead add 3 onions (peeled and chopped fine) and 2 tablespoons coriander leaves (chopped fine) to the batter just before frying and mix well.


Glossary of indian cooking terms

Chah tea Chakki grain mill Chakko knife Chakla marble or wooden board for rolling bread Chalni strainer, sieve, sifter Channa dried chick-peas, garbanzos; also cooked Channa Dal yellow split peas Chapati thin griddle-baked whole-wheat bread Chapli Kabab ground meat mixed with spices, herbs, and shallow Chat a cold dish made with vegetables, fruits, appetizer Chaunk same as baghar Chaunk Gobhi Brussels sprouts Chawal rice Chenna Indian cheese Chimta tongs Choolha coal or wood-burning Indian mud stove Chota Piaz shallot Choti Elaichi green cardamon; also white bleached Chotoo Jheengari large shrimp or prawn Chukandar red beet Dahi Bhalle fried bean dumplings in spice-and Dal legumes (lentils and dried peas and beans) Dalchini cinnamon Deghi mirch Indian paprika made from mild Kashmiri Dhakkan lid Dhania coriander Dhan-sak Masala spice blend used for making Dhan-sak, a Dhooli urad white split gram bean Doodh milk Doodhwala milkman Do-piaza literally translated, means meat, chicken, weight Ducan shop Dum Indian technique of pot-roasting Durga Pooja festival during the month of September and also of Elaichi cardamom Eleesh fatty fish found in Hoogli river in Firni pudding made with rice flour, almonds, and Gajar carrot Gajjak sesame brittle Ganth Gobhi kohlrabi Garam warm, hot Garam Masala spicy and highly aromatic blend of roasted North Geela Masala Bhoonana brown-frying onion, garlic, and ginger root Geela Masala Tayyar Karana preparing onion, garlic, and ginger root Ghara pottery or metal jug for storing water Ghat meaning "steps", generally applied to the coast of and Ghee fat Gingelly light sesame oil Gobhi or Phool Gobhi cauliflower Gochian black beehive-shaped mushrooms from Kashmir Gol round Golda Jheengari lobster Gosht meat Ground Nut Oil peanut oil Gujjia crescent-shaped sweet pastries filled with Gulab rose Gulab Jal rose water Gulkand rose petals preserved in heavy syrup Haldi turmeric Halwa vegetables, lentils, nuts, and fruits.