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Ingredients
1. Wash and soak rice in salted water for 30 minutes.
2. Heat oil, fry onions till crisp. Drain.
3. Fry cashews till light brown, drain, keep aside.
4. Add cumin seeds to remaining oil, allow to splutter.
5. Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.
6. Add green chillies, drained rice, stir gently till well coated. Add raisins.
7. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
8. Add more water if required.
9. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.
10. Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
11. Garnish with coriander and some saved fried onions.
12. Serve hot with kadhi or a spicy curry.
Making time: 30 minutes
Makes: 6 servings
Shelf life: best fresh
Variation: Substitute peas for chopped baby corn, carrots or beans.
Ingredients:
Method:
1. Mix almonds, pistas, cardamom, saffron, keep aside.
2. Grease both sheets on one side, keep aside.
3. Mix semolina, ghee, sugar, milk in a large heavy pan.
4. Place on stove on high heat, bring to a boil while stirring continuously.
5. Reduce heat, stirring continuously, till a very soft dough is formed.
6. Take off heat, add rose water and 2 tbsp. ghee.
7. Temper by kneading with a spatula till smooth.
8. Place flattened lump in the centre of one sheet, greased side up.
9. Cover with second, greased side down.
10. Roll as thinly as possible with a large rolling pin.
11. Before almost done, sprinkle mixed topping evenly over halwa.
12. Finish rolling, carefully peel off top sheet.
13. Mark pieces as desired, with a pizza cutter, while still soft.
14. Cut similar pieces from grease proof paper. Keep aside.
15. When halwa is cool and stiff enough to handle, carefully lift pieces.
16. Pile interleaved with greaseproof paper, between each slice.
17. Store in airtight container.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated
2. Whisk yoghurt and mix in all other ingredients except oil for basting. Marinade chicken pieces in it and keep aside for 3 hours.
3. Skewer each piece an inch apart and roast in a tandoor for 3
minutes.
4. Brush with oil and roast again in a preheated oven at 350 *F for
10 minutes, basting at least twice.
Cooking: 10 minutes
SERVES: 4
To Serve: Remove to a platter and serve with onion rings and mint
chutney.
Ingredients
Method
1. Soak cocum in 1/2 cup water for 20 minutes.
2. Scrub and wash potatoes. Chop into chunks, skin intact.
3. Scrape carrot quarter lengthwise, cut into 2 inch pieces.
4. Trim very little of ladyfinger ends, halve brinjals.
5. Peel and chop yam into chunks. Chop 3 green chillies fine.
6. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.
7. Clean and cut stubs of both beans chop to 2" pieces if too long.
8. Heat oil, add cumin & fenugreek seeds, asafetida, and allow to splutter.
9. Add chopped green chilli, ginger, curry leaves, stir.
10. Add flour, stir vigorously, add a tsp. of oil if required.
11. When aroma exudes, add chilli and turmeric powders.
12. Add 6 cups warm water.
13. Stir till flour liquid is smooth and boil commences.
14. Add all vegetables, including potato yam water.
15. Simmer for 10 minutes.
16. Add sugar, salt, cocum with water, whole chillies, and tamarind water.
17. Boil till gravy is like dal thickness.
18. Garnish with mint and coriander.
19. Serve hot with rice.
Making time: 1 hour
Makes:6-7 servings bowl
Shelf life: Best fresh
For Boondi:
For syrup:
Method
For syrup:
1. Put sugar and water in a vessel and boil.
2. When sugar dissolves, add milk.
3. Boil for 5 minutes till scum forms on top.
4. Strain and return to fire.
5. Add colour and boil till sticky but no thread has formed.
6. Add cardamom powder and mix. Keep aside.
For boondi:
1. Mix flour and milk to a smooth batter.
2. Heat ghee in a heavy frying pan.
3. Hold strainer on top with one hand.
4. With the other pour some batter all over the holes.
5. Tap gently till all batter has fallen into hot ghee.
6. Stir with another strainer and remove when light golden.
7. Keep aside. Repeat for remaining batter.
8. Immerse boondi in syrup.
9. Drain any excess syrup.
10. Spread in a large plate. Sprinkle few tsp. hot water over it.
11. Cover and keep for 5 minutes.
12. Shape in laddoos with moist palms.
13. Cool and keep open to dry, before storing in containers.
Making time: 1 hour
Makes: 25 pieces
Shelf life: 3-4 days (room temperature); 2 weeks refrigerated
Cooking Recipe for Bengali Khichidi:
Ingredients
1. Drain dals, rice in a colander and keep aside.
2. Save this water for adding later.
3. Semicrush spices (cardamom, cinnamon, cloves)
4. Heat 3 tbsp. ghee in a large heavy skillet.
5. Add cumin seeds, bayleaf, crushed spices, splutter.
6. Add ginger, garlic, chillies, stirfry for a moment.
7. Add onion, potato (with skin), sitrfry for 2 minutes.
8. Add carrots, peas, turmeric, garam masala, salt.
9. Add dals, rice and gently stirfry for 1 minute.
10. Add water to make drained water 5 cups.
11. Heat well and add to skillet.
12. Stir, bring to a boil, cover and simmer till done.
13. Rice and dals should be done but not overdone.
14. Veggies will get soft and water should be absorbed.
15. Add more water if required in between.
16. When done, pour remaining ghee and sprinkle coriander.
17. Serve piping hot with gravied veggies or kadhi
Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh
These smooth, creamy chicken kebabs are mildly flavoured with cheddar cheese.
2. Cheddar cheese, grated--60gms/ ¼ cup
3. Coriander leaves, chopped--20gms/4 tsp
4. Cornflour –15gms/1tbs
5. Cream—120ml/ ½ cup
6. Egg—1
7. Garlic paste—35 gms/7tsp
8. Ginger paste---45 gms/3tbs
9. Green chillies,
10. Chopped fine—8
11. Mace ( javitri ) powder--2.5 gms/ 1/2tsp
12. Nutmeg ( jaiphal ) powder
13. 2.5gms/ ½ tsp Oil for basting
14. Salt to taste
15. White pepper powder--5 gms/ 1tsp
Steps
2. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours.
3. String together chicken pieces on a skewer an inch apart. Roast
on a charcoal grill for 5 minutes or in a preheated oven at
275 *F for 7 minutes.
4. Remove. Hang skewers for 5-7 minutes to let excess moisture
drip off. Brush with oil and roast again for 3 minutes.
Time: Preparation: 3 ½ hours
Cooking: 15 minutes
To Serve: Serve as a cocktail snack or as an accompaniment with the main course.
