Chatpate Chane (Spicy Dry Bengal Grams) – Recipe

Preparation time: 10 min+ soaking time

Cooking time: 20 min

Serves: 4

Ingredients:

Bengal gram -02 cups

Oil – 2 tbsp

Bay leaf -1

Black Cardamom -1

Cumin seeds-1tsp

Coriander powder-2tbsp

Red chili powder-1tsp

Garam Masala-1tsp

Dry Mango Powder (Amchoor)-1tbsp

Carom Seeds-1/2 tsp

Coriander leaves and green Chilis to garnish

Salt to taste

Preparation:

-Soak the Bengal gram overnight or a minimum of 5 hours.  Boil the soaked Bengal gram with the bay leaf, black cardamom, 1tsp salt in 3 cups water till done.

-Heat oil in a pan.  Add the cumin seeds.  When seeds start to splutter, add all the other spices and mix well.

-Add some of the strained water to prevent burning of spices.  Cook till the oil separates.

-Add the boiled Bengal grams with the remaining water and toll well. Cook till all the water disappears.

-Serve hot garnished with coriander leaves and green chilies.

pic courtesy:https://foodwithapinchoflove.files.wordpress.com/2008/02/chaat.jpg?w=497

Mustard Chicken

(It is a Bengali delicacy cooked in mustard oil)

You may also like Mutton Curry in mustard oil

Also taste Mutton Stew

Ingredients:
Skinless chicken thighs and legs- 1 Kg

Mustard oil-3tbsp

Onions (crushed and made into paste) -05 no

Ginger paste-2tbsp

Garlic paste-1 tbsp

Whole green chili (split at the centre)-04 no

Finely chopped big tomato- 01 no

Whole Garam masala (four cloves, four Cardamom pods, Half inch Cardamom stick-broken into

Pieces)-1 tbsp

Black mustard seed paste-1.5 tbsp

White mustard seed paste-4 tbsp

Turmeric -1 pinch

Sugar-1 tbsp

Salt to taste

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Recipe (The dish is best prepared in mustard oil)

-Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well.  Cover and set it aside for about n hour

-Head the pan, our oil and when it burns, put the sugar and let it char.  It will give a beautiful golden colour to the food.  Add whole garam masala in the oil and let them crackle.  Put the green chilies and fry a little.

-Put the chopped tomatoes, fry over gentle flame for a minute. One the tomatoes form a gravy, put the marinated chicken into the pan.  Keep the flame low and keep on frying.  It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric.

-When the chicken becomes golden in colour, add half cup of water.  If you feel the gravy is too thick, add a bit more.

Also taste Gosht Dum Biryani

-Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.  When you feel it is cooked, add the mustard seed paste to the curry and mix it will.  Let it boil for a minute and your dish is ready.

-Garnish with coriander leaves and serve hot with chapattis or rice.

pic courtesy:http://www.mamasstyle.com/wp-content/uploads/2013/11/Honey-Mustard-Chicken-with-Herbs2.jpg

Mix vegetable curry/Labra – A Typical Bengali veg. delight.

Ingredients:

-2 Tbsp Vegetable oil

-1.5tsp Sugar,

Also taste Gobi Korma

Also taste Penang laksa

-1 bay leaf

-1/4 tsp of spice power (five spices)

-3tbsp minced Ginger

-1/2 tsp turmeric

-2 tsp cumin powder

-Salt to taste

-¾ cup chopped tomatoes

½ cup water

-250 gm cubed Potatoes

-1.25 cup of sweet potato (peeled and cubed)

-2 cups of cauliflower (cut into florets)

-1 cup green beans (sliced)

-2 cups of eggplant (cubed)

-3tbsp red chili paste

-1/4 cup of cooked green peas,

-1/2 tsp garam masala

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Recipe:

-Heat oil and add sugar.  Fry for few seconds. Lower heat and add bay leaf and the five spices.

-Cook for few seconds.  Add ginger, turmeric, cumin and Salt.

-Stir and add the tomatoes and water. Add potatoes, Sweet potatoes and cover and simmer for 15 minutes.  Add cauliflower, beans, eggplant and red chili paste.

You will also like to eat Spinach Palak Curry
 

-Summer and cover for 10 minute. Reduce heat again and uncovers and simmer for a further 10 minutes.  Sprinkle hot water over the vegetables if they start to stick but be careful because you want sauce that sticks to the vegetables.

-Stir in the peas and simmer, covered until the vegetables are all cooked right through.  Remove from heat and blend in the garam masala.

 pic courtesy:http://upload.wikimedia.org/wikipedia/commons/e/ee/Vegetables_Curry_-_Kolkata_2011-02-24_1725.JPG