Flavousr of mustard oil,ghee-garam masala make Bengali Mutton Curry very special.
Ingredients:
1.Mutton: 500gm
2.Curd: 1 cup
3.Onion chopped: 2 large
4.Ginger-garlic paste: 4 tbsp
5.Cumin powder: 1 tsp
6.Corriender Powder: 1 tsp
7.Turmeric powder: 2 tbsp
8.Red chilly powder: 1 tsp
9.Salt: as per taste
10.Sugar: 2 tsp
11.Cinamon: 2 sticks(1 inch each)
12.Green cardamom: 4
13.Bay leaves: 2
14.Dried red chillies: 4
15.Green chilliy paste: 4
16.Corriender leaves: 1/2 cup
17.Mustard oil: 1 cup
18.Ghee: 2 tsp
19.Garam masala: 1 tsp
Method:
1.Heat the oil in a heavy bottomed kadai.
2.Add Cinamon,cardamom,dried red chillies,bay leaves.
3.Fry chopped onion with one tsp of sugar,till it turns golden & crispy.
4.Add ginger-garlic paste,green chilly & corriender paste,cumin,corriender,turmeric,red chilly powder.
5.Cook till oil removes from the side.
6.Add curd & mutton.
7.Cook till it becomes tender.
8.You can add little water if necessary.
9.You can use pressure cooker to make it tender.
10.When gravy becomes thick,heat the ghee in a seperate pan & add the garam masala powder.
11.Add this ghee-garam masala to the mutton.
12.Cook for another 10 min.
13.Serve it hot with Steamed rice.
Ingredients:
Pabda fish: 6-8 pieces(medium-sized)
Black mustard paste: 1/2 cup
Poppy seed paste: 1/4 cup
Kala jeera(Bengali spice) : 1/2 tsp
Turmeric powder: 2 tsp
Salt: as per taste
Mustard oil: 1/2 cup
Green chillies(slitted) : 4-6
Corriender leaves : 2 tsp
Method:
1.Clean the fishes.Dont cut into pieces.
2.Rub with turmeric powder & salt.
3.Heat oil in a pan.
4.Fry the fishes till they turn golden.
5.Remove them from the pan.
6.Add kala jeera,mustard & poppy paste with 2 cups of hot water.
7.Add green chillies.
8.When the gravy starts boiling,add fishes.
9.Cook for 10 min.Sprinkle corriender leaves.
10.Serve with rice.
Kasundi is prepared from black mustard seed paste.You can get it in Bengali shop.Murg Kasundi is my own experiment..Pungent flavour of kasundi makes the preparation very tasty.
Ingredients:
1.Chicken: 1 kg
2.Kasundi: 1 medium cup
Mustard Oil: 1/2 cup
Onion Paste: 1, large
Ginger-garlic paste: 2 tbsp
Cumin powder: 1 tsp
Corriender powder: 1 tsp
Green chilli paste: 3 tsp
Corriender leaves: 2 tsp
Sugar: 1 tsp
Salt: as per taste
Method:
Wash the chicken & drain the water thoroughly.
Heat oil in a pan/kadai.
Fry onion paste with sugar.
When it turns golden,add ginger-garlic paste,green chilli paste,cumin-corriender powder.
When oil starts removing from the side,add chicken, 2 cups of hot water & cook till it becomes tender.
You can cook in pressure cooker also.
When gravy becomes thick, add kasundi.
Cook for 10-15 mins.
You can sprinkle 1 tsp of corriender leaves.
Serve it hot with rice.
King Prawn Korma is a spicy gravy dish served with rice.
Ingredients:
1.King Prawns : 6 pieces
2.Curd : 4 tbsp
3.Coconut paste : 2 tbsp
4.Onion paste/chopped : 1 large
5.Tomato paste : 1 medium
6.Ginger-garlic paste : 1 tbsp
7.Turmeric powder : 1 tsp
8.Salt : as per taste
9.Black pepper : 1 tsp
10.Red chilli powder : 3 tsp
11.Green chilli slitted : 2-3
12.cheese grated: 3 tsp
13.Coriender leaves : 2 tbsp
14.Mustard oil : 1/2 cup
15.Sugar : 2 tsp
Method:
1.Clean the prawns & rub with salt & turmeric powder.
2.Boil the prawns in 1 cup water for 5 mins.
3.Drain the water & heat oil in a frying pan.
4.Fry the prawns till they turn golden.
5.Remove the prawns from oil.
6.Fry onion with 1 tsp of sugar till it turns.
7.Add tomato,ginger-garlic paste,green chillies & all spices & cook till oil removes from the mix.
8.Add a mix of curd,cream,cheese,coconut & mustard paste with a little water & add it to the mix in frying pan.
9.Add 2 cups of hot water.
10.When the gravy starts boiling,add the prawns &cook for 10 mins.
11.Sprinkle corriender leaves.
12.Serve it with rice.
Bengali Mutton Dum Biryani is cooked in different style.We add potatoes,eggs along with mutton.But we dont use Corriender leaves or mint leaves or fried onion.
Ingredients:
1.Basmati rice : 750 gm
2.Salt : 2 tsp
3.Oil : 1 tsp
4.Mutton : 500 gm
5.Boiled eggs : 4
6.Shahi Biryani masala : 50 gm
7.Card : 1/2 cup
8.Chopped onion: 1
9.Saffron: 1 pinch ,mixed with a little lukewarm milk
10.Potato: 4 , cut into halves
11.Ghee: 1/2 cup
12.Wheat flour : 2 cups & make a dough
13.Sugar : 1 tsp
14.Kewra water/Sweet Atar: 1/2 tsp
Method:
1.Wash rice & drain the water.
2.Boil water,add rice salt & oil.
3.Cook for 5 min & drain the water.
4.Make a paste of curd & biryani mix& marinate the mutton for atleast 2 hrs.
5.Heat ghee in a frying pan.
6.Fry potatoes till it turns golden, or, you can boil it for 5 mins & then fry.
7.Remove the potatoes.
8.Fry onion with the sugar till it turns golden.
9.Add mutton mix & cook till it becomes tender.
10.Take a heavy bottom pan & coat it with ghee.
11.Make layers of rice & mutton,boiled eggs,potatoes alternately.
12.Add salt as per taste.
13.Add saffron & kewra water/sweet atar.
14.Close the lid & pack it with the atta dough.
15.Cook it in low flame for 15 mins.
16.Serve it hot with Mutton Rezala or Mutton Kosha.
Bhapa chingri(Baked prawn) is a popular bengali dish with medium spicy gravy preferably served with rice.
Ingredients:
1.Prawn(medium sized) : 10-12 pieces
2.Coconut paste : 3 tbsp
3.Mustard paste : 4 tbsp
4.Green chillies(slitted) : 6
5.Turmeric powder : 1 tsp
6.Salt : as per taste
7.Mustard oil : 1 tbsp
Method :
1.Take a stainless steel container with a tight lid.
2.Make a paste of all ingredients with 1/2 cup of water.
3.Place the prawns along with paste in the container & close it tightly.
4.Take a heavy bottom kadai with one mug of drinking water.
5.Place the container in the kadai.
6.Heat the kadai for 15 min.
7.Remove the container from the kadai.
8.Serve with rice.
Ingredients:
Fish(Rahu/Katla) : 8 pieces
Onion chopped: 2 large
Ginger-garlic paste: 2 tbsp
Cashew paste: 2 tbsp
Cumin & corriender powder: 1 tsp each
Turmeric powder: 2 tbsp
Red chilli powder: 2 tsp
Garam masala:1 tsp
Coconut milk(thick): 2 cups
Salt: as per taste ; Sugar: 1 tsp
Ghee: 1/2 cup ; Fresh cream: 3 tbsp
Method:
Clean the fish pieces & rub the pieces with turmeric powder & salt.
Heat 1/4 cup of ghee in a kadai & fry the fish pieces till they turn golden.
Remove the pieces & add rest of the ghee& heat it.
Fry the chopped onion with the sugar till it turns golden & crispy.
Add ginger-garlic paste,cumin,corriender,turmeric powder & fry till ghee removes from the mix.
Add cashew paste & cook carefully to avoid clumping of the cashew paste.
After 5 mins of cooking add coconut milk & salt.
When it starts boiling,add the fish pieces.
Cook for 10 mins.
Add fresh cream.
Cook for 5 mins.
Serveit with rice or Pulav.
