Chatterjee - Oh! Calcutta cookbook

Published by Random House India in 2013 Copyright Anjan Chatterjee 2013 Random House Publishers India Private Limited
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United Kingdom This eBook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly. EPUB ISBN 9788184004564 CONTENTS To those in love with the magic of Calcuttas many
cuisines, and to those still waiting to discover it THERE ARE A FEW BASIC BUT ESSENTIAL INGREDIENTS OF Bengali cuisine that you need to be familiar with and buy before you start cooking. These are used in most dishes and lend them a distinctive flavour. In this section, well go through the most important ones and some essential cooking techniques that will ensure a smooth experience in the kitchen. PAANCH PHORON The distinct aroma of Bengali cuisine is primarily due to the blend of spices known as paanch phoron.

Paanch means five and phoron means flavour, hence the common translation Bengali Five Spice. The spices are fried in oil till they pop; the frying releases strong aromas and the unique flavours of the spices. TO MAKE 100 GM OF PAANCH PHORON 20 gm cumin seeds 20 gm fennel seeds 20 gm fenugreek seeds 20 gm nigella seeds 20 gm mustard seeds

Mix and store it in an airtight jar.

TO MAKE PAANCH PHORON POWDER

On a low flame, broil all the ingredients mentioned under paanch phoron in a heavy vessel till it starts emitting its aroma. Make sure that it doesnt get burnt.

Remove and blend it into a powder. Store it in an airtight jar.

GARAM MASALA Garam means warm and masala means a blend of spices, and it couldnt be truer to its meaning. This aromatic and indispensible spice blend infuses food with a beautiful and rich flavour. It is also known to increase the bodys temperature. Even though you might be tempted to buy readymade garam masala powder from the store to reduce effort, you should know that there is no equivalent to the one made at home. TO PREPARE 100 GM OF WHOLE GARAM MASALA 1215 bay leaves 35 gm small cardamom 25 gm cinnamon 10 gm cloves 10 gm big cardamom 15 gm mace piece nutmeg

Mix the above ingredients and store it.

MUSTARD OR SHORSHE This gorgeous summer yellow spice creeps into every aspect of Bengali cuisine. MUSTARD OR SHORSHE This gorgeous summer yellow spice creeps into every aspect of Bengali cuisine.

Shorshes unmistakable tang and zing complements fish dishes as well as it does its eggplants. And theres no substitute to freshly ground mustard paste. So strong is its aroma that you can catch it from quite a distance. TO MAKE 100 GM MUSTARD PASTE 5 gm green chilies 10 gm sugar 5 gm salt 50 gm black mustard 30 gm yellow mustard

Mix all the above ingredients and soak in water for 1 hour. Blend to a fine paste.

KASHUNDI This preserved mustard paste is commonly used as an accompanying dipping sauce with fried food. KASHUNDI This preserved mustard paste is commonly used as an accompanying dipping sauce with fried food.

It is available readymade in any of the departmental stores. A must-have if youre going to be cooking authentic Bengali cuisine. MANGO KASHUNDI PASTE It is a preserved paste of mango and mustard, which is available readymade in any departmental store. POPPY SEED PASTE OR POSTO This interesting ingredient is essential in Bengali cuisine. Poppy seeds are used in many forms, mostly as a thick paste or posto bata. Posto bata can be served raw, drizzled with mustard oil, or can be cooked with a variety of vegetables, mostly with summer vegetables such as rigged gourds, potatoes, etc.

Sometimes posto bata is cooked with ginger or garlic or even onions just to add some flavour to it. TO MAKE 100 GM POPPY SEED PASTE 100 gm poppy seeds 100 ml water

Soak the poppy seeds for 1 hour before preparation. Remove and drain.

In a blender, add the poppy seeds with 5 ml water. Blend till it turns into a fine paste.

DALNA GRAVY Dalna gravy is very popular among the Bengali community.

It is a medium thick gravy prepared with eggs or a variety of vegetables and is usually seasoned with ghee or with ground spices or garam masala. Popular dalna dishes that are cooked in every Bengali household are Dhokar Dalna and Alu Phulkopir Dalna. TO PREPARE 350 GM DALNA GRAVY 100 ml of mustard oil 2 gm cumin seeds 2 pinches of garam masala powder 12 bay leaves 30 gm of ginger paste 5 gm red chilli powder 200 gm of tomato puree 20m of cashew paste

Heat the oil, temper with cumin seeds, garam masala powder, and bay leaves.

Add the ginger paste, and saut. Add the red chilli powder, tomato puree, and salt to taste.

Add the cashew paste and cook for 5 minutes.

Remove and store in a cool place.

KASHA GRAVY Kasha gravy is generally prepared from buckwheat groats but can also be prepared from barley, millet, rye, oats, and wheat. KASHA GRAVY Kasha gravy is generally prepared from buckwheat groats but can also be prepared from barley, millet, rye, oats, and wheat.

Usually a Western dish, however, the Bengalis have their own take on it in the form of kashar mangsho and mutton kashar gravy. TO MAKE 100 GM OF KASHA GRAVY 500 gm onion, peeled and sliced 8 gm ginger paste tsp red chilli powder 150 gm tomato paste 1 gm whole garam masala 12 bay leaves 150 ml mustard oil 10 gm cashewnuts

Heat oil in a pan, fry the onions till brown and crispy. Remove, drain and cool.

Soak the fried onion in water till soft. Make a paste out of it in a blender.

Heat mustard oil in a pan, temper with bay leaf and whole garam masala. As they start to splutter, add the ginger paste. Saut.

Add chilli powder and cook further.

Cook the fresh tomato paste separately and add to the cooking spices. Mix well and cook.

Add the brown onion paste, mix and cook. Remove.

KALIA GRAVY Kalia is a very rich form of gravy. KALIA GRAVY Kalia is a very rich form of gravy.

It is usually prepared for fish with an assortment of garam masala and ghee or oil with generous portions of ground ginger and onion paste. TO MAKE 200 GM OF KALIA GRAVY 500 gm onion paste 150 ml mustard oil 2 gm whole garam masala 5 gm ginger paste 20 gm coconut paste 2 gm turmeric powder 5 gm red chilli powder 5 gm cashew paste 1 gm roasted cumin powder 50 gm tomato paste 23 bay leaves Salt to taste Sugar to taste