MANGSA POORGA (Mutton Masala)

Ingredients:

½ kg boneless mutton

1 onion - chopped

2 tomatoes

fresh coriander

Ingredients for marination:

3 tbsp curd

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp black pepper powder

1 tsp turmeric powder

salt

to taste

Ingredients for garam masala:

4-5 cloves

1 brown cardamom

½ an inch of cinnamon

5-7 black peppercorns

3 green cardamoms

½ an inch of mace

Method:

Coat the mutton with all the ingredients for marination.

Leave it to marinate for an hour.

Grind all the ingredients for garam masala together, keeping them whole.

Heat mustard oil in a pan.

Slightly roast the garam masala in it.

Add the onion and saute till it turns transparent.

Add one chopped tomato.

Stir well.

Finally, add the marinated mutton and coat it well with the masala.

Leave it to cook for about 20 minutes.

Garnish with tomato and coriander.

Serve hot.

Courtesy: Chef Aditya Bal, 

Green Curry Chicken

Ingredients:

For the curry paste

1 tbsp lemon grass - finely chopped

1 tbsp black peppercorns

1 tbsp coriander root - finely chopped

2 tbsp shallots - coarsely chopped

2 tbsp garlic - coarsely chopped

10 small green chilies

1 tsp ground cumin seeds

1 tsp coriander seeds

1 tsp galangal - coarsely chopped

1 tsp kaffir lime peel - chopped

In a mortar pound all the ingredients together until a soft paste forms.

For the vegetable stock

5 cups water

1 medium onion - quartered

2 carrots - chopped

2 celery stalks - chopped

3-4 coriander stems and roots

1 tsp whole black peppercorns

In a large pan, boil all the ingredients together and simmer until reduced by about one fifth.

For the green curry

3 tbsp green curry paste

2 cans of coconut milk or 1/2 a fresh coconut - shredded

1/2 cup aubergine - diced

1/2 cup green aubergine - diced

1 cup button mushrooms

1/2 bowl bak choy (Chinese cabbage)

400 gms boneless chicken

1/2 cup vegetable stock

5-6 tsp cornflour

1 tbs sugar

2 lemon grass sticks cut in 1 inch length

4-5 kaffir lime leaves - coarsely chopped

3-4 small red or green chilies - sliced

15 Thai basil leaves

Method:

Heat the oil, add the curry paste,

briefly stir then add the coconut milk and stir well.

Add the aubergines, mushrooms and chicken pieces in turn,

stirring constantly.

Now add the sugar and vegetable stock,

stir and add the cornflour to thicken.

Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves.

Once the chicken is done, stir in the chillies and Thai basil leaves,

bring to a boil and serve.

Courtesy: Chef Samir Modi, 

Bhapa Illish (Bengal Fish Recipe)

Ingredients:
1/2 Kg Hilsa cut in big pieces
3 green chillies
1/2 cup mustard seeds
pinch of turmeric
2 tbsp grated coconut
salt to taste

Method:
Soak the mustard seeds in some warm water for about half hour before grinding them.
Marinate the fish pieces in salt.

Grind the mustard seeds, 2 green chillies and coconut to a fine paste.

Spread the fish out in a single layer in the pressure cooker separator containers.
Mix a pinch of turmeric with this paste and pour over the fish such that the pieces are all coated in the paste.

Pour a generous helping of mustard oil on the fish and paste.
Put in the pressure cooker and steam for 2 or 3 whistles, Serve.



courtesy: Anonymous

Bengali Lamb Curry

Ingredients:
4-5 drumsticks of lamb
11/2 tbs yoghurt
2 tsp turmeric powder
3 tsp castor sugar
2 tsp red chilli powder
2-3 tbs mustard oil
1 onion (chopped)
3 tsp ginger paste
3 tsp garlic paste
5-6 green chillies (chopped)
2 tsp mustard seeds
5-6 chopped almonds

Method:
Marinate the lamb with yoghurt, turmeric powder, castor sugar, salt, red chilli powder and some mustard oil.

Heat mustard oil in a pan, add onion, ginger paste, garlic paste and saute.
Once the garlic turns brown, add the marinated lamb, green chillies and water.
Allow it to simmer.

Boil mustard seeds in water and blend to a fine paste.
Add the paste to the lamb and cook till done.

Garnish with chopped almonds and serve hot.





Courtesy: Chef Marut Sikka,