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BENGALI ALOO POSTO
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INGREDIANTS

  1. 800gms baby potatoes peeled

  2. 60gms poppy seeds

  3. 2 tbsp mustard oil or vegetable oil

  4. 1 heaped tsp nigella seeds

  5. 2 green chillies slit lengthwise

  6. ½ tsp turmeric powder

  7. 150mls water

  8. ½ tsp sugar

  9. Salt to taste

  10. Extra chillies for garnish (optional)

 

METHOD

  1. Soak the poppy seeds in a bowl of hot water for 2 hours. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid add the poppy seeds to a blender and grind to a paste. Set aside.

  2. Heat oil in a heavy bottom sauce pan heat the oil over a medium flame. Add the nigella seeds and green chillies. Fry for 7-8 seconds and add the peeled potatoes. Mix well and fry for 5 minutes.

  3. Add the turmeric powder and stir well. Put the lid on and continue fry for further 5 minutes. Stir and add the poppy seed paste making sure it coats all the potato pieces. Add the water and season to taste.

  4. Bring to a boil and simmer with the lid on for 15 minutes. Stir halfway through cooking. Add a pinch of sugar and a few more chillies (if you like it spicy) and simmer for 2 minutes. Add a little more water if it gets too dry.

  5. Serve with puris and a bowl of dal and rice

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DHOKAR DALNA

INGREDIENTS

  1. 1 Cup chana dal

  2. Bay leaf

  3. 1/2 tsp cumin seeds

  4. 2 tsp ginger powder

  5. 1/2 tsp sugar

  6. 3 pinches of salt

  7. 2 ghee

  8. 1 large potato (chopped into cubes), peeled

  9. 1 tsp asafoetida

  10. 2 tsp cumin powder

  11. 2 tsp red chilli powder

  12. 1/2 tsp turmeric

  13. 1 tsp garam masala powder

  14. 5 tbsp mustard oil

 

METHOD

  1. Soak the dal overnight or for a minimum of 3-4 hours.

  2. Take a blender and make a smooth and thick paste of dal. Now take a deep pan and heat oil.

  3. Take the paste and fry in oil at low flame for a minimum of 10 minutes from all sides.

  4. While frying adds cumin, ginger, red chili powder or paste each of 1 tsp and sugar. Add salt according to taste.

  5. 5.Take a big plate and grease it with oil. Take the paste and pour it on the plate. While it is warm, pat the paste with your hands and form a flat, little-raised structure.

  6. Take a knife and cut the paste in small square or diamond shapes. Let the lentils paste get cool, hard. When the structures are ready then take them out slowly.

  7. Marinate potato cubes and the lentil cake with salt and turmeric powder. Now fry them in oil till they get golden brown on both sides.

  8. Take a deep pan. Heat fresh oil. Add cumin seeds, hing, and bay leaf and sauté for 2 minutes. Now add rest of the cumin, ginger and red chili paste and half cup water. Sauté them well.

  9. Sauté till the spices start leaving the water. Now add potato cubes and 2 cups of water.

  10. When the potato cubes are almost boiled, add lentils cakes. Cook it 5 minutes in medium flame.

  11. Add garam masala powder and ghee. Cook for another 2 or 3 minutes. Switch off the burner.

  12. Dhokar Dalna is ready to serve. Serve it with steamed rice.

CHICKEN CURRY

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INGREDIENTS
‍1 kg chicken (cut and cleaned) 

​

MARINADE

  1. 25 g onions (sliced)

  2. 8 g garlic (finely chopped)

  3. 2 pcs green chillies (finely chopped)

  4. 25 g ginger paste

  5. 60 g yoghurt

  6. 10 g turmeric powder

  7. 2 g red chilli powder

  8. 2 g garam masala powder

  9. ‍10 g salt

  10. 5 g Lime juice

  11. 10 g mustard oil

  12. FOR THE CURRY

  13. 200 g potatoes (halved or quartered; 6 pcs)

  14. 300 g onions (thinly sliced)

  15. 30 g mustard oil

  16. 2 pcs dried red chillies

  17. 2 pcs bay leaves

  18. 3 pcs cardamom

  19. 3 pcs cloves

  20. 1 pc cinnamon

  21. 8 pcs peppercorns

  22. 8 g turmeric powder

  23. 18 g salt

  24. 10 g sugar

  25. 10 g coriander leaves (optional; finely chopped)

  26. 2 pcs green chillies (slit)

  27. 400 g hot water

 

METHOD

 

MARINATE THE CHICKEN

  1. In a mixing bowl large enough to hold all the chicken, combine the components of the marinade: that is, sliced onions, chopped garlic, ginger paste, chopped green chillies, yoghurt, turmeric powder (10 g), red chilli powder, garam masala powder, salt (10 g), lime juice, and raw mustard oil. Don’t throw the lime peel away.

  2. Give these a good mix and then add the chicken to the bowl.

  3. Coat the chicken pieces in the marinade, making sure to get into all the nooks and crannies of the chicken. If you are also cooking the chicken liver, don’t toss it in the marinade along with the other pieces of the chicken, as it might disintegrate. Instead, add the liver after all the chicken pieces are well coated, and smear the liver with the marinade then.

  4. Stick the used lime peel in between the chicken pieces.

  5. Cover the bowl and rest the marinated chicken in the refrigerator for at least 2 hours. For best results, leave it to marinate overnight.

​

MAKING THE CURRY

  1. Peel and divide the potatoes into 4-cm halves or quarters. Put these in a microwave-safe bowl, add 2 tablespoons of water, cover the bowl with a cling film, and microwave for about 3 to 4 minutes. Alternatively, you can also parboil the potatoes in water on the stove.

  2. Cut the onions in thin slices. Thinly sliced onions (as opposed to roughly chopped or diced onions) give the curry the perfect texture.

  3. Heat 30 g mustard oil in a kadai. Once the oil has started to smoke lightly and changed colour to a pale yellow, temper it with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and peppercorns.

  4. Add in the onions, along with the sugar, and fry them for about 8 to 10 minutes, till the onions are brown in colour. (We add the sugar at this stage to help the onions caramelize quickly.)

  5. Once the onions have caramelized, add 8 g turmeric powder and 18 g salt, along with 75 g of water.

  6. Fry the spices on medium heat till the water dries up. This should take about 5 minutes.

  7. Tip the marinated chicken into the kadai (don’t forget to remove the lime peel from the bowl!), and mix it with the onions in the pan. Cook the chicken on medium heat for about 15 minutes, stirring occasionally. This will ensure that the smell of raw spices from the marinade is gone.

  8. Add in the parboiled potatoes and slit green chillies, and stir them in.

  9. Add 400 g of hot water to the pan. This will form the curry.

  10. Cover the pan and let the curry bubble for about 15 to 20 minutes, or till the chicken and potatoes are tender.

  11. Garnish with chopped coriander leaves.

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AAM CHUTNEY

INGREDIENTS

  1. Green Mango/ Kancha Aam/ Kacchi Keiri: 1 Kg

  2. Ginger paste: 1 Tsp.

  3. Raisin: 25g (handful)

  4. Panch Phoron/ Bengali Five Spices: 1 Tsp.

  5. Dry Red Chili: 3

  6. Sugar: 250g

  7. Salt: 1 Tsp.

  8. Turmeric Powder: 1.2 Tsp.

  9. Red Chili Powder: ½ Tsp.

  10. Bengali Bhaja Masala: 1 Tsp.

  11. Mustard Oil: 1 Tbsp.

 

INSTRUCTIONS

  1. Wash and pat dry the Mangos.

  2. Cut the mangos into long strips. I prefer to use the seed as well if developed within the mango. You can discard it.

  3. I do not discard the mango skin while making the chutney. This is optional. You can peel off the skin.

  4. Marinade mangoes with turmeric powder, salt, and red chili powder and leave those for 15 minutes.

  5. The mangoes will release moisture which you need to discard.

  6. Heat oil in a pan and temper the oil with Panch Phoron, and also dry red chilies.

  7. Add marinated mangoes and mix properly.

  8. Add Ginger paste as well.

  9. Cover the pan with a lid and cook for 5 minutes on low flame.

  10. Stir in between.

  11. Now add raisins and also Sugar.

  12. Adjust the salt if needed.

  13. Mix properly and cover the pan with the lid.

  14. Cook until mangoes cooked and softened as well.

  15. The gravy will be prepared automatically with the sugar and the moisture coming from the mangoes.

  16. Switch the flame off and add roasted Bengali Bhaja masala and mix properly.

  17. Serve Aamer Chutney in room temperature or after refrigerating it.

  18. You can store this in the refrigerator for around 7 days.

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