Palak Paneer (Cottage cheese in spinach paste)

About the food:

This is an absolutely delicious dish, and a fantastic food for the vegetarians. It is a very healthy and pure dish, and is not so difficult to prepare.

Preparation time: 2hrs
Cooking time: 20 mins

Ingredients:

2 litres of full cream milk.
Lemon juice, 1/2 cup (if making the cheese at home)
4 bunches of spinach leaves, washed, and chopped
4 big onions
2 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp cumin (jeera) powder
1 tbsp coriander ( dhania) powder
2 tomatoes
4-5 green chillies
1/2 tbsp turmeric powder
2 tbsp Garam masala powder (cardamom, cinnamom & cloves)
2 tbsp butter
salt
Vegetable oil

Method:

Making the paneer ( Cottage cheese):

For a fresh flavour, you can prepare the paneer at home, following the steps below. Otherwise you can get them at the supermarkets.

a. Pour the milk in a big saucepan. Bring the milk to boil. Squeeze the lemon juices in a small non-metallic bowl. Discard the seeds. Pour this into the milk. The solid part of the milk would separate out, leaving a clear liquid. Until the liquid is clear, you should go on adding the lemon juice.

b. Line a colander with a cotton cloth. Pour the milk solution on it, and gather the solid part. Press the solid part to squeeze the water out. Tie the cloth tightly, and put some heavy bowl etc on top of it, to drain the water away. Keep it for at least 2hrs.

c. Open the cloth, and you get fresh smelling paneer. Take it out from the cloth, and cut it into 1 inch cubes.

2. Cut the onions in quarters and put them in a pan of boiling water. This reduces the heat of the onions, and cooking becomes much easier and takes less time while sauteing. Put the whole tomatoes in the pan, and let the tomatoes and onions boil for 3-4 mins. Drain the water, and take the skin of the tomatoes out, which would have already splited.

3.Wash the spinach in hot water.

4. In a mixie, make a smooth paste of the spinach leaves, onions, tomatoes and the green chillies: all mixed together.

5. Heat a pan and add 3 tbsp oil. Add the ground garam masala, cumin and coriander powder to the oil. Let them crackle. Add the ginger and the garlic paste and saute for a minute. Add a tbsp of sugar. Add the spinach mixture to the pan. Add salt and the turmeric powder.Saute on medium flame, and continue cooking for about 10-12 mins, or until the oil separates out. You can add water to adjust the consistency.

6. When the mixture is cooked and you have got the desired consistency, add the cubed cheese pieces. Mix them well, let them simmer for 5mins and remove on a serving dish. Put the butter on the top and let it melt and mix.

7. Serve hot with Indian Paratha/Roti or Naan, with salad and chutney.

Steamed Hilsa fish in mustard sauce ( Shorshe Ilish bhape)

About the food:

Hilsa fish, or Ilish, as known in Bengali, is at the pinnacle of delicacy among the fish loving Bengalis. This is a river fish and has a distinctive taste.This dish is a traditional dish, extremely delicious and is very easy to make. But just beware, it uses mustard, which could be little too hot for the inexperienced. Try this dish, and you would never forget the taste. Cook it in mustard oil for best results.

Preparation time: 15 mins
Cooking time: 25 mins

Ingredients:

8 -10 cut pieces of Hilsa
6 tbsp mustard oil
2 tbsp black mustard seeds
6 tbsp white mustard seeds
4-5 green chillies, split through the centre
1/2 tbsp turmeric powder
salt

Method:

1. Mix the mustard seeds , grind them to make a paste. You can dry grind them and then add water to make a paste. Add salt according to taste, the turmeric powder and cover it in a bowl and set it aside.

2.Clean the scales from the fish pieces and wash them well.Put them in a microwave-able container.
If you are not using a microwave, put it in a metal tin, coat it with oil and place the fish pieces.

2.Pour the mustard seed paste on top of the fish, making sure the fishes are well covered. If needed, add a little water and mix well. Take care not to break the fishes.

3.Pour the mustard oil and the mix the green chilles to the container.

4.Seal the container with a lid or cling film. If using a microwave, cook for 20 mins at 850 C. Keep a watch, as cooking time may vary.

For non-microwave cooking, put water in the pressure cooker, and set the container inside, on the top of an inverted bowl. Steam for about 10mins.

5. Take the container out and check that the fishes are soft and succulent.Serve it hot with plain basmati rice.

Indo-oriental Chilli Cauliflower

About the food:

This is a fusion food involving Indian, Chinese and Thai cuisines. The 'Chinese' or 'Thai' food that we get in India is basically a fusion of the cuisines. The original 'Chinese'/'Thai' foods are entirely different and distinctive in their own style. This recipe belongs to this group of fusion foods, and I am confident that it would be extremely appealing to anyone who likes Indian style Chinese/Thai foods.


I learned this recipe from a friend, and I have slightly modified it. For non-veg lovers, you can substitute the cauliflower with chicken, and it tastes absolutely fantastic. Try this, it is extremely easy to cook, and makes a great meal!

Preparation time: 20 mins
Cooking time: 30 mins

Ingredients: 1 big cauliflower
1 bunch of spring onions
1 inch root ginger, finely chopped
1 big onion, cut in rings
3-4 dried red chillies, cut through the centre de-seeded, chopped
vegetable oil
1/2 cup cornflour
1 tsp ajinamoto
salt
1 tbsp black pepper powder
2 eggs
1/2 cup Thai sweet-chilli sauce
1 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp sugar
2 tbsp soya sauce
2 tbsp vinegar
1/2 cup cashew nuts, halved

Method:

1. Cut the cauliflower with big chunky pieces, with the florets intact. Wash and put them in a large bowl. whisk the eggs in a glass, add 2 tbsp of cornflour, 1/2 tbsp salt and the ajinamoto. Pour this on the cauliflower and coat them well with the mixture.

2.Heat oil in a deep pan. Dip fry the cauliflower in batches until golden brown. Take them out in a kitchen towel.

3.Heat 3 tbsp oil in a pan. Add the onions, capsicum, chopped ginger, cashew nuts, red chillies and fry them for 2 mins. Add the ginger garlic paste and saute for 1 min. Keep on cooking until the onions are tender but do not brown them. Add the cauliflowers and mix them well in the pan.Add the soya sauce, vinegar, the sweet-chilli sauce, a pinch of salt and 2 cups of water. Bring the water to boil. Mix 2 tbsp of cornflour with water in a cup and add it to the pan. Let it simmer for 2 mins.

4. Put it in a serving tray and serve with plain rice or any kind of Chinese/Thai fried rice.

Chicken Rezala

About the food:

Rezala is a typical Bangladeshi dish, which has the just mix of sweet, sour and hot flavours. It is a rich dish, absolutely delicious.Try this dish, it will never fail you. for the original flavour, this dish should be prepared using ghee only, but I do a healthier option. I cook it in vegetable oil, and mix the ghee, less amount than when cooked only with it, to the pan.

Preparation time: 2 hrs
Cooking time: 1 hr

Ingredients:

1 kg skinless chicken pieces

For marination:
5 onions made into paste
4 green chillies, made into paste
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp ground Garam Masala( cinnamom, cardamom and cloves)
4 tbsp kewra water

For the curry:

2-3 medium potatoes, peeled and cut in quarters
1/2 cup posto (khas-khas) paste
200 ml (1 cup) plain yogurt
vegetable oil
ghee
1 big onion, chopped into rings
salt
1/2 tbsp ground nutmeg (Jai phal)
1/2 tbsp ground mace (jayitri)
4 tbsp lemon juice
2 tbsp sugar

Method:

1. Mix all the ingredients for the marination. You can mix the green chillies, ginger, garlic and onions together and make a paste in a grinder. Add these to the chicken, cover and refrigerate for 1-2 hrs.

2.Heat 2 tbsp ghee in a pan. Fry the ring onions until lightly golden. Keep it aside.

3. You can use the same pan used to fry the onions, and no need to rinse the pan either.Heat 4 tbsp oil in pan. Add the marinated chicken in batches to the pan, and stir fry. Add the potatoes. Cook on a medium flame, so the chicken pieces do not burn.Add 4 tbsp ghee, nutmeg and mace powder, salt, lemon juice, kewra water and sugar and continue cooking until the oil separates out. Now, add the yogurt, 1 spoon at a time , mixing it well before adding the next spoon. Otherwise the yogurt would cuddle.Cover and cook over a low flame, turning between the time,for about 20 mins or until the chicken is cooked.Add the posto paste, mix, and bring the food to boil.

4. Remove from the flame, garnish with the fried onion rings and serve hot with Indian Paratha or Basmati rice.

19th century English chicken curry

About the food:

Of all the recipes I have accumulated so far, this recipe is extremely special. Indian curries had always been popular in foreign lands, particularly in Britain. This dish gives the taste of what a 19^th century curry in Britain was.

I got this recipe from Madhur Jaffrey’s ‘Ultimate curry Bible’ .She always wanted to know how a 19^th Century British curry would have tasted, and had gone in depths to do a research. She found that the most authentic curry was prepared at that time in London’s Oriental Club by Chef Richard Terry, which he claims to have learned from the ‘Native cooks’. The club catered for the officers from the East India Company, who highly approved the curry.

The recipe of the curry powder was found in the book ‘Indian Curries’ by Chef Richard Terry written in 1861.Terry used butter to cook, and the recipe was for mutton, which was cooked in an oven for 3 hrs. I have used chicken here, and have used vegetable oil in place of butter.

The curry powder could be prepared in advance and if stored in an airtight container, will keep for months. The Curry paste would keep for weeks, you have to store it in a refrigerator.

This recipe gives a reflection of us in the past, so dive in to have a taste of the past!

Preparation time: 11/2 hr

Cooking time: 1 hr

Ingredients:

1 kg chicken pieces, skinless

Vegetable oil or butter

4 medium onions, finely chopped

2 tbsp ginger paste

1 tbsp garlic paste

19^th Century British Curry Powder: (makes 7 tbsp)

2 tbsp ground turmeric

5 tsp ground coriander

2 tsp ground ginger

2 tsp cayenne powder

1 ½ tsp ground black pepper

½ tsp ground cumin

½ tsp ground cardamom seeds

½ tsp ground cloves

19^th Century British Curry Paste: (makes 350ml)

4 tbsp coriander seeds

2 tbsp chana dal or yellow split peas

1 tbsp black peppercorns

1 ½ tsp cumin seeds

1 tbsp brown mustard seeds

1 tbsp ground turmeric

1 tbsp cayenne pepper

2 tsp salt

2 tsp sugar

120ml (half cup) cider vinegar

6 tbsp olive oil or vegetable oil

Method:

1. Curry powder:

Mix all the spices together and store in a an airtight container.

2. Curry paste:

Dry roast coriander, cumin, chana dal and peppercorns in a pan. Add the mustard seeds and grind them to a powder. Put it in a bowl and add turmeric, cayenne powder, salt, sugar and vinegar. Stir to mix. Heat oil in a non-stick pan. Stir fry the spices for about 5 mins, cool, store in a container and refridgerate.

3. Heat oil in a pan. Fry the onions until they are lightly golden. Add ginger and garlic and cook for 1 min. add 2 tbsp curry powder and 2 tbsp curry paste and continue cooking for 3-4 mins. Add the chicken pieces, and mix well. Cook by turning the pieces over a medium to low flame until oil separates out. Add a pinch of salt and 3 cups of water, cover and simmer until the chicken pieces are cooked.

4. Serve hot with Indian Paratha or basmati rice.

Lentil cake curry (Dhokar dalna)

About the food:
This is a traditional Bengali dish, and one of my favourite. It is one of the most popular vegetarian food, often found in any Bengali party menu. Serve this with rice, and you can hardly find any delicious dish as this.Do not get scared away looking at the preparation time, it includes the overnight soaking time of the lentils.The cakes could be served just like that as a dry snacks, if you wish, with a mint chutney, and it is absolutely delicious!

Preparation time: 12 hrs
cooking time: 1 hr

Ingredients:

Bengal gram (Chana/Cholar Dal): 160gms
Yellow split pea (Matar dal): 40gms
Cumin: 1 tbsp
Garam masala ( cinnamom,cardamom & cloves) powder: 1 tbsp
Sugar: 1tbsp
2-3 Green chilli, chopped (de-seeded if you want less hot)
Salt
Ghee (Clarified butter): 2 tbsp
2 big potatoes, peeled and cut in 1 inch cubes
1 tomato, chopped
Ginger paste: 1 tbsp
1 bayleaf
Turmeric powder: 1/2 tbsp
Vegetable oil for deep frying

Method:

Making the cakes:

1.Wash and soak the lentils overnight in water. In a mixer, make a paste of the lentils.

2.Add the salt, sugar, 1/2 tbsp cumin powder and 2 de-seeded chopped green chillies to the paste and mix them well. Cover and keep it for 30 mins.

3.Heat a non stick pan and add 3 tbsp oil. Put the mixture and fry it on a low flame. The mixture should dry up, form a sticky dough, and should be a little browned. Take care not to burn it.

4. Take a deep dish and lightly oil it.While hot, spread the mixture in it evenly, about 1/2 inch thick. Beat the surface with the back of a spoon or a bowl to get an even shape and form. Let it set for about 20mins. With a knife, cut through it in straight lines, 1/2 inch apart. Now cut it again in straight lines, making a cross with the first line. You will get rhombus shaped cakes. Take them out carefully so they do not break.Heat oil in a pan for deep frying. Fry the cakes is batches and take them out in kitchen tissues.

The curry:

5.Heat 3 tbsp oil in a pan. Add 1/2 tbsp cumin and bayleaf and let them crackle. Add the ginger paste, fry for a minute. Add the chopped tomatoes, potatoes ,green chillies and fry on a medium flame. Add salt and turmeric. Fry for about 10 mins, and then add 2 cups of water. Simmer on a low flame until the potatoes are cooked. Add more water if it dries up and let it boil. Add the lentil cakes carefully and cover them with the gravy. Add more water if needed, the cakes need to be soaked in it. The gravy will dry out as the cakes will absorb much of it. Add the garam masala powder and mix it well. Add 3 tbsp of ghee. leave the curry for about 15-20 mins before serving. You may heat it up again just before serving.

6. Serve hot with plain basmati rice.

Cumin: 1 tbsp

Chicken drumstick kebab

About the food:

Chicken drumstick kebab, or the chicken tegri kebab are very popular throughout India and Pakistan. It could be a fantastic starter, or could be served as snacks with drinks, or even be a main dish when served with Indian breads like paratha and salad.It is easy to make, does not take much effort. The only tedious part is to prepare the masalas, but once you have done it, you can store it in an airtight container, and it keeps for months. Otherwise, if you want a quick fix, you can buy the ready made masalas from any market.I always prefer my own masalas, as I can control the flavour and mix, and also it gives a personal touch to the dish.

Preparation time: 18-24 hrs
cooking time: 45 mins

Ingredients:

8 pieces of chicken drumsticks, skinned
4 tbsp vegetable oil
salt
3 tbsp lemon juice
1 pinch of turmeric powder
3 tbsp ginger paste
2 tbsp garlic paste
6 tbsp plain yogurt
Salad leaf mix
2 onions, cut in rings

Tandoori masala:

8 cloves
8 cinnamon
2 inches cardamom stick
1 tbsp black pepper corns
1 tbsp jeera ( cumin) seeds
1 tbsp dhania (coriander) seeds
2 mace florets
1/2 nutmeg

Chat masala:

1 tbsp cumin seed (jeera)
1/2 tbsp dried mint Leaves (pudina leaves)
1/4th tsp carom (ajwain) seeds
1/4th tsp asafetida (hing) Powder
1 tbsp rock salt (kala namak)
21/2 tbsp dried mango (aam chur) Powder
5 cloves
1 tsp ginger powder
1 tsp cayenne
1/4 tsp tartaric acid
1 tbsp black pepper corns (kalimirchi)
2 tsp salt (namak)

Method:

1. Slit both the sides of the chicken drumsticks with a sharp knife to touch the bones.Make sure the flesh do not fall apart. Rub the chicken pieces with the lemon juice and salt and keep it for 30 mins.

2. Tandoori masala:

Dry roast all the ingredients in pan. when they start to smoke, take them out and dry grind in a grinder. Put it in an airtight container.

3. Chat masala:

Dry roast the cumin, coriander, carom, asafetida , black peppercorns and cloves. Dry grind them in a grinder and mix it with other ingredients. Put it in an airtight container.

4. Mix the yogurt, ginger and garlic paste, turmeric powder, 5 tbsp of the tandoori masala.Mix the chicken pieces with this mixture well, cover and marinate for 18-24 hrs.

5. Pre-heat oven. Take a wire rack, and oil it. Arrange the drumsticks on it, and put the rack on a tray to accumulate juices. Put in the oven for about 50mins at 180 deg C, or until the chicken has browned and has been cooked through, turning the pieces once in between. Keep a close watch, as not to burn the pieces, as the cooking time might vary.

6. Arrange the base of a serving tray with the salad leaves. Arrange the chicken pieces on it, squeeze 1 tbsp lemon juice and sprinkle 1 tbsp of chat masala. Garnish with Onion rings and lemon wedges and serve.

Rice pudding (Payesh)

About the food:
This is a traditional Indian dessert. What a birthday cake is to the western world, the rice pudding is to the states in south-east India, specially among the Bengalis. This dish has a special place in the hearts of the Bengalis: I cherish the memories when my mom used to make the payesh, as what it is called in bengali, on my birthdays. Having stayed abroad, I miss this occasion even more and my heart aches to get a bowl of payesh made by my mom on the special day.

I have used govindabhog rice for this dish, but unfortunately I did not find it anywhere in London. So every time I go to India I bring my supplies of rice. When I am out of the stock, I have to rely on my kind friends and relatives flying here from India. So, assuming you might not get this rice, go for the pudding rice which are available in all supermarkets.

Preparing this dish needs much patience and is laborious. One has to constantly stir the milk, making sure it does not stick to the base of pan, burn or spill out of the pan. This means you cannot leave the hob for a moment until it is done. Making a payesh without spilling the milk out of the pan demanding, and I admit, I have never been successful in that! But do not worry, other than this bit, it is fairly easy to make. only the other trick lies in the quantities of rice to milk, and the rice when done, should not be hard and yet not too soft.

Preparation time:10 mins
Cooking time: 1 hrs

Ingredients: serves 5

1 litre whole milk
Two small handful of govindabhog rice or pudding rice
2 bayleaves
5-6 cardamom
1/2 bowl cashew nuts, chopped in small pieces
10-12 pistachhio nuts, chopped in small pieces
5 tbsp sugar
2 tbsp kewra water
1/2 small bowl raisins, washed

Method:

1. Pour the milk in a big pan, and bring it boil. Add the bayleaves and the cardamoms. Lower the flame, uncover and keep it simmering. The milk should reduce to less than 1/2 of its original volume. Keep in stirring, so that it does not stick to the base of the pan.

2.Meanwhile, wash and drain the rice. When the milk has been halved, add the rice. Add the raisins, sugar and the kewra water. Keep it on low flame, stirring every now and then, until the rice has been cooked. Be aware that the pudding would thicken when cooled.

3. Add the cashew nuts, and cook for 2-3 minutes.

4. Put it in a serving bowl immediately, as the pudding would thicken and you might not be able to serve without breaking the pudding in pieces. chill in a refrigerator for 2-3 hrs.

5. Garnish with the pistachhio nuts and serve chilled.

Gujarati mango soup

About the food:

I came across this odd, new, innovative and fantastic recipe in Madhur Jaffrey's ' The ultimate curry bible', which I am currently reading. My apologies to madhur-ji, I have modified the recipe slightly, tuning the spice mix.This is a Gujarati recipe, where it is served as an appetizer, and is accompanied by the puris ( Indian fried flat breads). This can be a fantastic option of a vegetarian soup, and it feels deliciously fresh.

When I read through the recipe for the first time, I fought with my imagination to visualise it ( and to taste it!). Even when I was preparing it, I was extremely apprehensive about the success of the dish. But when it was done, I was absolutely bowled over by its taste, smoothness, texture and freshness. You could even serve this to the kids as a light meal, which would be an extremely healthy option.

The recipe uses the ripe alphonso mangoes, which is one of the best mangoes in India: with just the right mix of sweetness and texture. You can go ahead with this recipe with any other variety, then you have to adjust the salt and sugar quantities. But if you want the best, go for the alphonso!

Preparation time: 20 mins
Cooking time:10 mins

Ingredients: serves 4-5

5-6 ripe alphonso mangoes or 700 ml canned alphonso mango pulp
200ml plain yogurt
2 tbsp sugar
1/2 teaspoon salt
2 tbsp vegetable oil
2 red dried chillies
1 teaspoon black mustard seeds
10-12 curry leaves
1 tbsp cumin powder
1 tbsp coriander powder

Method:

1. If you are using whole mangoes, soften the mangoes by pressing and rolling them over your palm, until you can feel the pulp has become a smooth paste. Now peel the mangoes carefully, capturing the juices, and squeezing the seed and scrubbing the skin. Whisk the pulp into a smooth paste. Press the pulp through a sieve to take any fibre out.

If you are using the canned pulp, pour it in a mixing bowl.

2. In a bowl, put the yogurt. Add 125 ml (1/2 cup) of water and whisk it well. Add the cumin, coriander and salt. Mix them well.

3. Add the mango pulp to the yogurt. Add the sugar and 400 ml of water ( a little less than 2 cups), and mix them well.

4. Heat oil in a pan. Put the mustard seeds, curry leaves and the red chillies, broken into halves. Let them crackle. Remove from the flame and add the mixture. Return to the flame, bring it to boil, cover and simmer for 5 mins, taking care the base does not stick to the pan.

5. Remove from heat and serve warm.

Rajasthani style lamb curry

About the food:

This is a traditional Rajasthani dish ( from the Indian state of Rajasthan), which I picked up from a TV- show on Travel & living channel. This dish does not use the traditional turmeric powder, but is with yogurt and cream, thus giving a delicious white & milky look. I am not at all a fan of lamb, goat or any kind of red meats, their smell is extremely strong for me. But ever since I saw this recipe, I thought I have got to do it.

In this recipe I have used de-boned lamb joints. To tell the truth, this is my first ever cooking experience with a lamb, and I was extremely nervous. I was not sure how strong the smell would be, and whether even I would be able to taste it. But at the end of the toil, I was extremely happy that it came up very well, and the smell was not strong at all!

Preparation time:1 1/2 hrs
Cooking time:1 hr

Ingredients: (serves 4)

500 gms lamb, de-boned and chopped into small cubes
5 tbsp lemon juice
1 cup natural yogurt
1 cup double cream
ghee
salt to taste
Whole garam masala ( 3 cardamom, 3 cloves, 1/2 inch cinnamom)
3-4 whole red chilli, broken in 2-3 pieces
2 bay leaves
2 tbsp kewra water
1 tbsp pistachio nut, broken in pieces
4 onions, made in quarters
2 tbsp garlic paste
3 tbsp ginger paste

For the masala:

1/2 nutmeg
1 mace flower
6 cardamom
6 cloves
1 inch cinnamon


Method:

1. Wash the meat and drain. Marinate with the lemon juice and keep in the fridge for about 1 hr.

2. Dry roast the masala in a pan. Grind them into a fine powder and keep airtight.

3.Boil the onions for 3 mins. This will make the onions look pale and white, as appropriate for the dish, as well as make it soft, and smell less strong. Drain them and make a paste in a mixer. reserve.

3. Heat 3 tbsp ghee in a pan. For healthy reason I used vegetable oil, but put 1 tbsp of ghee to it for the flavour. It is up to you what you would want. Add the whole garam masala, bay leaves and the red chillies. Let them crackle. Add the onion paste and stir on a medium flame for 2-3 mins. Add the ginger and the garlic and continue to stir. after 3 mins, add the lamb and stir well with the ingredients. Add salt to taste. Continue cooking over medium flame stirring every now and then until the oil separates out. This takes time: about 15 minutes, if not more, Just be patient.

4. When the oil separates, add the yogurt, one spoonful at a time, and mixing well. Otherwise it might cuddle. Add 2 tbsp of the powder masala and mix well. Add the kewra water. Cover and continue cooking over a low flame until the meat is cooked. Take care that the food does not stick to the base of the pan or burn. This is the longest phase, taking more than 30 mins. You might add a little water if the gravy dries up.

5. When the meat is cooked, add the cream and swirl through.Cover and let it boil. Try to keep the white colour of the cream, which gives it an enchanting look.

6. Garnish with the pistachio nuts and serve.

Accompaniment: Paratha/ any Indian bread/ Basmati rice

Authentic Kacchi biriyani

About the food:

Prepared with rice and meat, Biriyanis are the pinnacle of rice cookery for all South Asians (mainly Pakistan, India & Bangladesh) and also in Arabian countries. It is a highly aromatic Muslim dish, and it is served as an one-dish meal.It takes time to prepare, and uses the most expensive seasonings such saffron.

This recipe is based on a recipe I found in Madhur Jaffrey's ' Ultimate curry bible', though I have made few variation of the spices. The author found this recipe from an authentic mughlai source through a friend of hers' in Bangladesh.And it is truly authentic, which you can tell by its taste and aroma. I have used mitha ator, which is a typical ingredient in a Bengali style biriyani- you need just a few drops to give the deep traditional aroma to this dish! Do not worry if you can not have it, rose water can be a milder substitute.

The authentic recipe calls for cooking the pot over wood fire. Given the challenges of modern life, I have substituted that with an oven. The original recipe calls for the meat from ' the hind leg of a castrated he-goat or khassi ki gosht'. My apologies to the biriyani fans, but I have prepared this dish with chicken: just to get more confidence. I am going to try this with the meat very soon.

The recipe calls for ' say a prayer before you start'. Its recommended that you do, as after the pot is sealed, no adjustments are possible.

Preparation time: 24 hrs
Cooking time: 2 hrs

Ingredients: serves 4-5

8 pieces of chicken thighs and drumsticks, skinless/ 8 pieces medium sized goat-meat pieces
450 gms Basmati rice
Ghee
salt to taste
2 big onions
2 bayleaves
3 cardamom pods
3 cloves
2 inches of cinnamom sticks
4 tbsp rosewater
0.5 gms saffron threads
200 ml milk ( 2/3 cup)
10 dried apricots, chopped or alu bukhara
3-4 drops of mitha ator- or biriyani oil
6 boiled eggs.
3 mid size potatoes, peeled and cut in quarters.


For the masala:

6 cardamom pods
6 cloves
4 inches of cinnamom sticks
1/2 whole nutmeg, crushed
2 mace flowers
1 tsp shah jeera
1 tsp shah marich

For marination:

250 ml Plain yogurt
1 tsp turmeric powder
5 tbsp of the masala
1-2 tbsp red chili powder
2 tbsp ginger paste
1 tbsp garlic paste

The sauce:
250 ml plain yogurt
1 bunch of fresh mint leaves, chopped
salt to taste.



Method:

1. Dry roast all the whole masalas in a pan, taking care not to burn them. Dry grind the roasted masalas in a grinder and store in an airtight container.

2. Put the chicken/meat in a bowl. Whisk the yogurt in another bowl. Add the masala, turmeric powder, red chili powder ,ginger and the garlic paste and mix it well. pour this over the chicken/meat pieces and mix them well. Cover and refrigerate for 18-24 hrs.

3.Put the rosewater in a cup. Put the saffron threads in a foil, and wrap it. With a rolling pin, crush the threads to a powder. Add 4 drops of mitha ator to it. Take it out and mix it with the rosewater and keep it for covered for 4 hrs.

4.Wash and soak the rice in a bowl of water of 2 hrs. Drain the water.

5.Boil water in a pan. Add bay leaves and the whole spices to it. Add the rice and bring it to boil. cook for 3-4 mins, or until a rice breaks in 3-4 parts when crushed. Drain.

6. Cut the onions in fine rings. Add 3 tbsp ghee in a heated pan. Fry the onions until light golden brown.

7. Deep fry the potatoes over a mild heat, not to burn it but to cook it lightly. Drain from oil and keep it aside.

8. Pour 4 -5 tbsp of ghee in an deep oven proof pan with a lid. I used my 7 ltrs pressure cooker for it, and covered it with a heavy lid. Put the marinated chicken/meat at the bottom of the pan. tuck in the dried apricots.Sprinkle with salt to taste. Put the fried onions, boiled eggs and the potatoes and layer half of the rice.Pour half of the rosewater on top of the rice. Layer the rest of the rice and pour the remaining rosewater. Pour the milk on top. Cover the pan with silver foil. Put in on a hob, and let the steams come out of the sides. Cover it tightly again, and put the lid on top.

8. Pre-heat an oven. Place the pan in the oven and cook it on 160 deg C/ gas mark 3, 1 hr for the chicken, and 1 hr and 45 mins for the meat.

9.For the sauce, whisk the yogurt, add the mint leaves and a little salt.

10.Uncover the pan, layer it on a plate and serve hot with the yogurt.

Bengali style fish curry (Pabda fish)

About the food:

This is a traditional Bengali delicacy and an extremely coveted dish.Pabda is a river fish, and is heavenly in taste.

There is a funny story to tell about my experience with this dish.

I had never been a fan of fishes, which is very unlikely for a Bengali. To the extreme, when I was in college, I would not eat in the same table where fishes were being served. My mom arranged to cook fishes when I was not at home, as the smell of raw fishes made me sick. But eventually, with my mom's persistence and a lot of effort from my part, I developed a taste bud for it.

And when on the other day, while shopping in Tesco, I found pabda fish, my heart sank. Having lived abroad for about 7 yrs now, it brought back the nostalgic memories of home, of the spices, of the family meal. So, before thinking that I have never cooked this fish before, it was in my shopping basket.

I called my mom up back in India for the recipe and excitedly started off to cook. I heated oil in the pan, mixed salt and turmeric with the fishes, and was just about to fry them. Then in a frenzy I realised that I need to de-gut the fish, which has not been done! It was a moment of utter frustration, as I did not know how to de-gut fishes. I saw myself in the shoes of Julie Powell, as in the film of 'Julie & Julia' , who was struggling with the lobsters. Then, my instincts ruled and I was successful at last, but would always remember my first day experience of cooking a fish from the scratch!

Go ahead and dive for the recipe: I promise that its extremely easy to cook: only a bit messy with the cleaning part. But even then, it's worth it!

Preparation time: 30 mins
Cooking time: 30mins

Ingredients:

6-7 medium whole Pabda fishes, de-gutted and cleaned
Oil for frying - mustard oil for best results, otherwise vegetable oil
1/2 tbsp whole black cumin (kalo jeera)
3-4 green chillies, split through the centre
1/2 tbsp cumin ( jeera) powder
1 big tomato, finely chopped
1 bunch of coriander leaves, finely chopped
1 tbsp ginger paste
turmeric powder
salt to taste

Method:

1. Wash the fishes, drain and mix them well with salt and turmeric powder.

2. Heat 1 cup of oil in a flat base pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take care as oil may split. Cover the pan if the oil splits too much. Take the fishes out and put them on a kitchen tissue.

3. Clean the pan. Heat 3 tbsp of oil. Add the black cumin, green chillies, cumin powder and the chopped tomatoes one by one. Stir and mix them well. Add the ginger paste, and continue frying on low flame until the oil separates out. Pour in 2 cups of water. Add salt and turmeric powder. When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mins.

4. Remove from the flame, garnish it with the coriander leaves and serve with basmati rice.

Vegetable chop

About the food:

This is an Indian snack, fantastic as a party starter or just to be served with a cup of hot tea. This has always been my all time favourite, and it brings back the nostalgic childhood memories with my family, when we used to savour it from vendors in the long train journeys. Try this, and all will love it, I bet!

Preparation time: 1 1/2 hrs
Cooking time: 20mins

Ingredients: (makes apprx. 20)

1 big Potato, peeled, boiled and smoothly mashed
4 medium carrots, finely chopped
4 medium beet roots, finely chopped
1 bowl white flour
1 big onion, finely chopped
2 eggs
2 bowl breadcrumbs
1 bowl peanuts, broken in halves and dry roasted
1 bowl green peas, part boiled (if not frozen)
Chat masala powder
4-5 green chillies, de-seeded and finely chopped (optional, only if you want the chops hot)
Ginger paste 1 tbsp
Salt to taste

For the Masala:
2 inchs Cinnamom stick
2 dried red chillies
1 tbsp jeera (cumin) seeds
1 tbsp dhania (coriander) seeds


Method:

1. Heat a pan. Dry roast the ingredients for the masala until they change colour and crackle. Take care not to roast for long, as then it will turn bitter.Grind the masala into a fine powder. Store it in an airtight container.

2.Mash the boiled potatoes well. Add salt to taste, and mix it well.

3. Heat 3 tbsp of oil in a pan. Add the onions, and let it be slightly brown. Add the mashed potato and continue cooking. After 5 mins, add the garlic paste, carrot, beet roots and peas one by one, each time mixing them well. Carry on cooking for 15 mins over a slow flame. Add the masala powder as prepared above and the peanuts and mix it well in the pan.

4. Let the mix cool down. check for the seasonings and adjust. Roll them up in small size balls and shape them as a pipe (3 inchs long, 1 inch across) like structure, to form the chops.

5. Roll each chops in a plate containing the flour, carefully coating them on all its sides.

6. Beat the eggs in a bowl. Dip the chops in the eggs to coat its all sides.

7. Place bread crumbs in a plate. Roll the chops over the crumbs for an even coating.

8. Heat oil in a pan. Deep fry the chops in batches until golden brown. Take it out on a kitchen tissue.

10. Arrange them on the serving tray. Sprinkle the chat masala over it. Serve with a mustard sauce.

Bengali sweet polau

About the food:

This is a traditional Bengali recipe, which has an irresistible salt and sweet taste. In any typical Bengali meal, you would expect to find this dish. Serve this with any curry dish and it is absolutely delicious.

Preparation time: 30 mins
Cooking time: 30mins

Ingredients:

Basmati rice 500 gms
Ghee 5-6 tbsp
Sugar 4-5 tbsp
Cashew nuts -one handful
Raisin -one small handful
Salt to taste
Kewra water/Rose water 3 tbsp
Bayleaves 2
Whole garam masala (clove, Cinnamon & cardamom) 1 tbsp
Yellow food colour (powder/liquid) 1 teaspoon

Polau masala:

Clove 3 tbsp
Cardamom pods 3 tbsp
Cinnamon stick 4 inchs
Shah Jeera 1 tbsp
Shah Marich 1 tbsp
Nutmeg 1 whole fruit
Mace 2 tbsp

Method:

1. Preparing the masala:

Crush the nutmeg fruit in pieces. Mix all the masala ingredients together. Heat a pan and fry all of them on slow flame until they are light golden. Remove from flame and grind them finely in a grinder. Put it in an airtight container and reserve.

2. Soak the raisins in warm water for about an hour or until they are swollen. Drain the raisins. Heat a pan. Add 1 tbsp of ghee.Fry the raisins and the cashew nuts till they are lightly golden. Set it aside in a bowl.

3.Mix the yellow colouring agent in a small amount of water and mix it well.

4.Wash and drain the rice. Measure the rice in cup. Add double amount of water to the rice. Say, if you take 1 cup rice, you should add 2 cups of water. This measurement is extremely important.

5. Heat a pan. Add 4 tbsp of ghee and let it melt. Add the whole garam masala and the bayleaves to the pan. Let them brown and turn the flame off. Pour this in the rice container, taking care as it might split. Add sugar, salt, the colour and the kewra water and mix them well.

6. a) For microwave cooking:
Put the above mixture in the microwave and cook for 15-20 mins on 850 watts/ high power.

b) For cooking on the hob:
Cover the rice and start cooking it over a medium flame. Reduce the flame when the water boils. Keep a close watch until all the water dries. Take care the rice does not stick to container base.

The rice should be soft, and yet they should not stick to each other. Remove the rice immediately to the another container as they are done, otherwise heat will melt the rice at the bottom of the container. Spread the rice lightly on a flat container. If needed, use more than one container.

7. Arrange a layer of the rice on the serving tray. sprinkle 1 tbsp of the polau masala and mix them well with the rice. Spread another layer, and repeat mixing the masala.

8. Garnish the rice top with the fried cashew and raisins and serve hot.

Malpowa

About the food:

This is a traditional Indian sweet dish, served as a dessert or as a snack.

Preparation time: 30mins
Cooking time: 30mins

Ingredients: ( serves 6)

2 cups of white flour
1/2 cup semolina
200ml evaporated milk (or condensed milk)
1 cup sugar
3 tbsp rose water
whole milk 200ml ( if needed)
1 banana, finely mashed
seeds of 6 cardamom pods
Vegetable oil for deep frying


Method:

1.De-seed the cardamom pods and finely crush the seeds in a morter and pestle. Keep it aside.

2.Put the flour in a big mixing bowl. Add the semolina and the cardamom powder to the flour.Mix the evaporated milk and make a smooth paste. Add the mashed banana and mix it well. The paste should not be too thick or too watery.A caution: do not mix all the evaporated milk to the flour, start mixing it slowly, and add as much as it takes for a smooth paste. You might use a portion of the whole milk if you need.

3.Boil 1 litre of water.Add the sugar and let it simmer to obtain a thick syrup. Add the rose water. The syrup should be 1 thread thick (i.e. the syrup should be 1 thread thick when taken between two fingers and stretched). Let it cool.

4.Heat oil in a pan for deep frying. Pour 1 big serving spoonful of the mixture to the oil. The mixture would dip to the base of the pan, and then would rise up. when one side is done, fry the other side by tossing it over. The pancakes would be crispy and dark golden in colour.

5.Drain the oil from the pancakes on a kitchen tissue and transfer them to the bowl of sugar syrup. Soak the pancakes in the syrup for about 10 mins and transfer them in a serving bowl.

6. The malpowas are now ready to serve.

Chicken curry with Bell Pepper

About the food:

This is not a very common recipe, and is very light and healthy. I learnt this recipe from my brother-in-law, who did study in hotel management, and is full of experimental recipes. I hope my readers like this recipe.

Ingredients (serves 4)

500 gms skinless & boneless chicken breast
vegetable oil for deep frying
1 tbsp whole garam masala ( Clove, Cinnamom and Cardamom)
1 big onion, diced
2 inch root ginger, shredded in small pieces
1 pinch of turmeric powder
1 big bell pepper, diced
1/2 tbsp black pepper seeds
1 big toamto, finely chopped
black pepper powder to taste
salt to taste


Method:

1.Cut the chicken in 3 inch by 1 inch stripes.

2.Heat oil in pan. Add the black pepper seeds and the whole garam masala and let them crackle.Add the onion, ginger and bell pepper. Fry for about 5mins. Add chopped tomato and keep on frying. After 2 mins, add the chicken and keep on cooking over a low flame for a further 10 mins.Add the turmeric powder and season it with salt and black pepper powder.

3.Add 2 cups of water and cover. Keep it simmering over a low flame for 20 mins or unless the chicken is cooked.

4.Serve hot.

Accompaniment: Best with basmati rice.

Aubergine Shahi Masala

About the food:

This is an extremely easy to cook dish and always had been my favourite. I learnt this recipe from my auntie,for which I am grateful to her, and ever since I made this, it had always been a big hit among my friends and all. To be honest, this is the only dish which has never let me down. And this is very easy to prepare, you need not to be a cook to prepare this: try this out, I can promise you, you would like it! I would love to hear from you, wish you all the best!


Ingredients (serves 4)

2 medium aubergines
2 cup onion paste (add two green chillies to the onion paste, if you want to)
2 tbsp ginger paste
1/2 tbsp ginger paste
vegetable oil for deep frying
4/5 green chillies, chopped
a bunch of fresh green coriander leaves, chopped
1 cup tomato puree
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1 tbsp whole cumin, dry roasted
250 ml plain yogurt
1/3 cup water
1 pinch of turmeric powder
salt to taste

Method:

1. Cut the Aubergines in 1 inch wide circles.wash and put it in a bowl, sprinkle it with salt and 1 tbsp sugar and a pinch of turmeric. Cover and keep it aside for half an hour.

Special tip: if the aubergines are kept as above, they release water from inside, and require much less oil when cooked.

2. Heat pan. Pour the oil, and when it smoulders, deep fry the aubergines.Take care not to over-fry them, as they can become charred. But also take care not to under-cook them: they should be crispy and golden brown when they are done.Arrange them in a single layer on a serving tray.

3. Heat pan. Pour 4 tbsp oil, and let it smoulder. Put the onion paste and fry it for 5 mins. Add the garlic and ginger paste. Continue frying on medium flame by tossing and turning them, until the oil separates. This stage might be a little long, but carry on patiently.

4. After the oil has separated out, pour in the tomato puree. continue frying for some more time, until the oil separates again. Add salt to taste.

4. Pour in this gravy on the single layer of the fried aubergines on the serving dish.

5. Put the yogurt in a mixing bowl and add the water.mix it well. Add a pinch of salt, cumin and coriander powder, roasted cumin seeds, and mix again.

6. Pour this yogurt on top of the gravy covering aubergines on the serving dish.

7.Garnish with chopped coriande, dry roasted cumin and green chillies (optional) and serve.


Accompaniment: Best served with Paratha/Naan.

Potato curry with Luchi

About the food:

Ask any Bengali about plain potato curry and luchi, I bet he would come up with a heartfelt nostalgic association with this dish.If you ask me, this is the best food I could ever have.This is not only a food, but it has so many cherished associated images with it. It brings back my childhood days, when on holidays our entire family would gather in the living room, and mom ( with occasional help from us!) would serve us steaming hot luchis with the potato curry. It is a memory worth of a thousand lives..

Ingredients (serves 4)

for the curry:

500 gms potato
4 green chillies, slit through the centre
1/2 tbsp black cumin
1 tomato, finely chopped
1 bunch of coriander leaves, finely chopped
vegetable oil
salt to taste

for the luchi: (makes 18)

2 cups white flour
1/2 cup hot water
1 tbsp oil

Method:

Curry:

1. Peel the potatoes and cut them into small cubes. Wash and drain.

2.Heat 3 tbsp of oil in as pan. Add the black cumin and the green chillies- let them char a little. Add the tomato and continue stirring. when the tomatoes has become a paste, add the potatoes. Add salt. Continue cooking for about 6-7 mins over a medium flame, and when the tomatoes has mixed with the potatoes, add 1 cup of water. You can vary the amount of water for the desired consistency. Cover and cook for 15-20 mins over low flame or until the potatoes are cooked.

Luchi:

1. Put the flour in a bowl. Add 1 tbsp oil and mix it well. Add hot water, mix and knead well to get a smooth, soft dough.

2. Make small balls from it. Brush the balls with oil and roll them in thin circular cakes with the help of a rolling pin.

3. Heat oil in a pan for deep frying. When the oil is hot and smoulders, deep fry the cakes on both its sides.

4. Drain the oil on a kitchen towel and serve hot with the curry.

Paneer curry

About the food:
This is not a traditional Bengali dish, though it has grown in much popularity of late. There is a typical Bengali variation of the paneer curry, which I will share with you very soon. This is a perfect dish for the vegetarian guests, which could be served as a main dish, accompanied by plain rice.

Preparation time: 30mins
Cooking time: 25mins

Ingredients: (serves 4)

1. Full cream milk 1 litre
or
Paneer 300 gms.
2. 2 big potatoes, peeled and diced in 1 inch cubes
3. 1 inch grated root ginger
4. Cumin seeds 1/2 teaspoon
5. Green chillies, slit through the centre
6. Whole garam masala ( 1/2 inch cinnamon stick, 4 cardamom pods, 4 cloves)
7. vegetable oil
8. 1 bunch coriander leaves finely chopped
9. 1 big tomato, finely chopped.
10. salt to taste
11. 2-3 large lemons
12. 1 pinch turmeric powder


Method:

1.Making the paneer ( Cottage cheese):

For a fresh flavour, you can prepare the paneer at home, following the steps below. Otherwise you can get them at the supermarkets.

a. Pour the milk in a big saucepan. Bring the milk to boil. Squeeze the lemon juices in a small non-metallic bowl. Discard the seeds. Pour this into the milk. The solid part of the milk would separate out, leaving a clear liquid. Until the liquid is clear, you should go on adding the lemon juice.

b. Line a colander with a cotton cloth. Pour the milk solution on it, and gather the solid part. Press the solid part to squeeze the water out. Tie the cloth tightly, and put some heavy bowl etc on top of it, to drain the water away. Keep it for atleast 2hrs.

c. Open the cloth, and you get fresh smelling paneer. Take it out from the cloth, and cut it into 1 inch cubes.

2. Heat oil in a pan for deep frying. Deep fry the paneer in batches until they are light golden in colour.Keep a bowl of water ready and put the fried paneer in this bowl. keep them for 5 mins in the water, then shift them to another container. This makes the paneer very soft.

3. Heat 2 tbsp oil in a pan. Add the garam masala and let them crackle. Add cumin, green chillies and tomato and saute them over a low flame. Add the potatoes, salt, and turmeric powder and continue cooking. Add the ginger paste and mix it well. Continue cooking for about 10mins or until the oil separates out. Add 1 cup of water, cover and simmer over low flame for about 15 mins or until the potatoes are well cooked. Adjust the water level if the water dries up. Add the paneer to the pan and bring it to boil.

4. Garnish with coriander leaves and serve with basmati rice.