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Chitra Vihar, Delhi – 110 092; INDIA
Tel/Fax: 91 + (11) + 241 08
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The healthier approach to Baking & Cooking
Narkel Shorsher Chingri (Shrimp in
Coconut Mustard Sauce)
For a translation of the names of various ingredients, see The
Vocabulary of Indian Food.
Ingredients:
- 15 oz whole crab
- 2 big potatoes
- 2 onions
- 2 cloves
- 2 cardamom
- 0.5 inch stick of cinnamon
- 3 inches ginger
- 5 cloves garlic
- 1 medium sized tomato
- 2 tsp cumin powder
- 1 tsp red chili powder
- 2 tsp salt
- 1 tsp sugar
- mustard oil
Precision Demanded:
You should stick to above quantities religiously.
Timings listed below need some judgement.
Method:
- Clean the crab.
- Mince the ginger and garlic into a paste.
- Chop onions fine.
- Peel and chop potatoes, and wash 'em.
- Heat the oil. Put in cardamom, cloves and cinnamon
and fry for a minute. Put in the crabs and fry at high temperature.
It will splutter and fume-- do not lose nerve. When crabs are fried,
take them out and put them aside. This should take 3-4 minutes of
frying at high temperature, at most 5 minutes.
- Fry the potatoes for 2 minutes. Add the minced
onions. Fry till the onions are well done. Put in the ginger and
garlic paste and cook for a minute-- the aroma of ginger and garlic
should be apparent. Now put in the chopped tomatoes. Add cumin,
chili, salt and sugar. Fry, occasionally adding water to prevent
burning until the oil separates.
- Put the crab back in and mix well. Add water enough
to drown the mixture and boil for 15 minutes.
BENGALI
KHATTI MITHI CHANA DAL
Sweet and sour chana dal
Serves:
6
Cooking time: 1 hour |
Ingredients:
300 gms chana dal.
1/4 tsp mustard seeds.
1/4 tsp fenugreek seeds.
1/4 tsp onion seeds.
1/4 tsp ani seeds.
5 whole red chillies.
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2 bay leaves.
1 tsp turmeric powder.
1 tsp sugar.
1/2 cup fresh coconut sliced into 2 cms long pieces.
2 tbsps raisins.
Oil.
Salt to taste. |
Method:
Soak the dal for 4 hours in water. Pressure cook till
soft. Add turmeric, salt and sugar. Keep aside. Heat oil. Add
mustard seeds, fenugreek, aniseeds, broken red chillies, onion
seeds, bay leaves, coconut chips and raisins. Fry gently till
golden. Pour the cooked dal into the fried masala. Add enough
water to cook and make into a thick gravy. Simmer and serve
with 'loochies' or 'puris'. |
Ingredients
| Fish (preferably small, cut into
small pieces) (Works great with shrimp too) |
1 cup |
| Sliced onions |
1/2 cup |
| Chilli powder/paste (red) |
1 tsp |
| Turmeric powder/paste |
1 tsp |
| Onion paste |
2 tbsp |
| Ginger paste |
1/8 tsp |
| Pepper paste |
1/4 tsp |
| Shredded dhania leaves (cilantro) |
1/4 tsp |
| Onion leaves |
2 tbsp |
| Oil |
1/3 cup |
| Salt |
1 tsp |
| Tomato |
2 medium |
- Works best with small fish. Out here
in the land of non- Bangladeshi fish, try shrimp or any fresh-water
fish cut into very small pieces.
- After heating the oil add all the
powder/paste spices and fry for a couple of minutes. You might add a
little bit of water if you are using powders only. Make sure you
don't burn the spices. (Include the onion pastes)
- Add the shredded onions and the fish.
Add 1/2 cup of water and the salt. Cover the dish and medium-hi
heat.
- When the water has almost evaporated,
add tomatoes, cilantero, and the onion leaves. Heat under low-medium
heat till the oil starts to float.
- You are done, can be eaten.
Ingredients:
Fish 1 kg
Yogurt 1/2 cup
Onion paste 1/2 cup
Ginger paste 2 tsp
Garlic paste 1 tsp
Coriander paste 1 tbsp
Cardamom 6
Cinnamon, 1" 2 pieces
Salt 2 tsp
Ghee (oil) 3/4 cup
Green chilli 6
Kewra (Eng?) 2 tbsp
Sugar 1 tbsp
Lemon juice 1 tbsp
- Use large fish for korma. Do not cut
the fish into too small pieces.
- Except for the green chillis and kewra,
add all the rest of stuff into the cooking dish. Mix well. Heat
covered in low heat. Turn over the fish once (be careful). When the
water has almost dried up, add the green chilli and the kewra heat
for another half hour in very low heat.
- When the oil begins to float on top,
you are done.
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 |
Method:
Marinate 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.
(Shrimp in Coconut Mustard Sauce)
Ingredients :
1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour
Grind the mustard seeds, chiles, salt,
turmeric and water into a smooth paste in a blender. Marinate the
cleaned shrimps in this paste for at least 10 minutes. Split the coconut
in two and drain the coconut milk. The milk is not used.
Put the shrimp mixture in the coconut
halves with the mustard oil and the whole chiles. Put the two halves of
the coconut together and use a thin rope of dough to seal the joint. Put
the coconut in the oven and bake for 45 minutes at 400 degrees. The
author suggests that the preferred method is to barbeque the coconut
among coals --- The coconut is left in the dying embers until the outer
layer is well charred --- about 1/2 hour.
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