Spinach
Ingredients (for a serving size of 4-5) 2 packets frozen spinach, thawed1" cube of ginger, finely dicedShukhno lonka (dry red chilli) - 3 Dash of Hing (Asafoetida)Potatoes - about 4 medium-large onesKasoori Methi (Dried fenugreek leaves)Mouri/Saunf (Fennel seeds)Salt to taste.
ProcedureCut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot and enjoy !!
Ingredients (for a serving size of 4-5) 2 packets frozen spinach, thawed1" cube of ginger, finely dicedShukhno lonka (dry red chilli) - 3 Dash of Hing (Asafoetida)Potatoes - about 4 medium-large onesKasoori Methi (Dried fenugreek leaves)Mouri/Saunf (Fennel seeds)Salt to taste.
ProcedureCut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot and enjoy !!
Shukto
Ingredientskaachkola(plantain ) 1mulo(radish/daikon) 1 cupaloo(potato) 1 mediumbegun(eggplant) 1 mediumuchche(bittergourd) 1 (slice thinly)shorshe(mustard seeds) 1-1/2 tbsp.methi(fenugreek seeds) 1/2 tsp.posto(poppy seeds)2 tbsp.salt to taste1 tbsp.
MethodSoak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.
Bengali Fish Curry
Ingredients 4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Ingredients 4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Bengali Chicken Curry
Ingredients (for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
MethodMarinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
Ingredients (for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
MethodMarinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
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