A VERY SPECIAL BENGALI MEAL

Brinjal Bharta

Ingredients

• Brinjal
• Onion : finely chopped
• Ginger : grated 1/2tsp
• Green Chillies : finely chopped
• Fresh coriander leaves : finely chopped.
• Spring onion : finely chopped
• Capsicum : finely chopped.
• Tomato : cut into thin slices
• Salt and a little sugar.
• Lemon juice.
• Refined oil : 2tsp

Procedure

• Roast the Brinjal over a high flame of your gas burner.
• Peel off the skin and mash properly with a fork.
• Fry onion, capsicum in oil an add the mashed brinjal along with all other ingredients.
• Saute for 2 minutes.
• Sprinkle fresh coriander on top.
• Serve with Hot TAWA ROTI/CHAPATI

Mutton Keema Ghugney

• Minced Mutton (Keema) : 250 gms
• Matar (soaked in water for overnight) : 250 gms.
• One Large Potato (cut into small cubes)
  
• Coconut (finely cut into small pieces)
• Onion (finely chopped) : 200 gms.
• Ginger-Garlic paste : 4tsp.
• Tomato puree : 2tbsp
  
• Red Chilly powder : 2tsp.
• Salt
• Sugar :1tsp
• Amchur powder : 2tsp
• Turmeric powder
  
• Mustard oil.
• Finely chopped Corriander leaves.
• Bayleaves.
• Garam Masala Powder.

• Boil the Mutton Keema along with salt and turmeric powder in a pressure cooker by adding water that is just sufficient to cook the keema.
• Boil the Matar in the pressure cooker till it is just cooked.
• Fry the potatoe cubes in mustard oil along with coconut pieces.
• Then add the onion and fry till it becomes golden brown in colour.
• Add ginger-garlic paste and tomato puree.
• Saute for 5 minutes.
• Then add salt, sugar, amchur powder, turmeric powder garam masala powder and bayleaf.
• Finally add the boiled keema and matar and mix thoroughly with the masalas.
• Add a little water.
• Sprinkle Chopped dhaniya from top.

Serve hot with paratha/puree/dalpuree or simply with toasted bread.

You can also make this delicious Ghugney without mutton keema. In that case that will be SIMPLY VEG GHUGNEY!

DAL PURI @ DININIG TABLE!!!

Flour : 500 gm
White Refined Oil
Chana Dal :1cup.
Matar Dal : 1cup
Ginger 2 inches
Red Chilly Powder: 1tsp
Dry fried jeera, dhaniya, mouri and black pepper-(coarsely powdered)
Green chillies: 6
Asafoetida (Hing) : a little
Salt and sugar to taste.
Mustard oil : 1tsp

• 

Soak the two kinds of Dal in water for at least 6 hours. Place the soaked dal in a
grinder along with ginger and green chillies and make a fine paste - be careful ! Do not add too much water. Add the Asafoetida (Hing), salt and sugar. Take a pan, grease it with mustard oil and heat it. Now put the dal paste into the heated pan and stir continuously with a spatula in medium heat till the mixture gets dried till the required consistency. Transfer the mixture to a flat metallic plate and pat it down with your palms till it forms a cake about half inch thick. Sprinkle the dry fried masala powder along with red chilly powder. Keep aside and let it stand for 10 minutes. Make small balls from the dal mashup.

In the meantime, make the dough with flour along with a pinch of Asafoetida (Hing) salt and white oil with requisite amount of water to make it very soft. Cover with a wet cloth for one hour. Make balls from the dough for the parathas and stuff each ball with the dal mashup. Roll the balls in your palm, then flatten with a rolling pin to produce the requisite circular shape. Heat the tawa and pan-fry the DALPURIS till golden brown.

Serve hot with /Alur Dum/Ghugney/Pickle

Fillet-O-Fish N Chips

Ingredients

• Becti fillet-6 pc, cleaned, pat dried, marinated with 1tsp lemon juice,salt and pepper.
• 1 inch ginger, 8-9 cloves of garlic, one small onion, 6 green chillies and a hand full of fresh coriender leaves –coarsely pasted in a grinder
• an egg
• 2tsp corn flour
• bread crumb
• refined oil for frying

Procedure

Marinate the fillet with the ginger-garlic-onion-coriander-green chilly paste for at least half an hour. Then add the egg and the corn flour. Coat each fillet uniformly with bread crumbs by placing it between the palms. Deep fry and serve with french fries and tartar dip.

Mutton Monohara

Ingredients :

• Mutton : 500 gms
• Fresh curd : 100 gms.
• Ginger paste : 2 tsp
• Garlic paste : 2 tsp
• Red chilly powder : 2tsp
• Onion : 100gms, fineley chopped length wise
• KK's Special MUTTON MASALA : made with slightly roasted and coarsely ground cloves, cinnamon, cardamom - both the green and black variety, black peeper, shah jeera, white pepper, nutmeg (jayphol) and javitri (jayeetree)
• Butter : 4tbsp
• White oil of any kind : 2tsp
• Bayleaf : A few
• Whole red Chillies
• Whole Black pepper
• Sugar : 1tsp
• Salt to taste

Procedure:

• * Marinate mutton in curd, KK's special MUTTON MASALA, salt, sugar, ginger-garlic paste, chilly powder, whole red chillies and whole black pepper for two hours.
• * Cook the mutton in a pressure cooker, only in the marinade -- without adding any additional water for 20 minutes.
• 
  
• * Fry the chopped onion in the ghee-oil till golden brown and keep aside.
• Fry 2tsp maida in 1tsp butter; let it cool and make a fine paste with 1cup water.
• Pour it into the mutton mixture. Bring it to boil and stir so that no lump is formed.
• *Sprinkle the fried onions on the cooked mutton.
• Serve hot with Chapatis/Parathas/Rice.

Try TANGRA this week end !!

• Tangra Fish : marinated with salt, turmeric powder and a pinch of red chilly powder.
  
• A fine paste made from black mustard and a few dry red chillies.
• Mustard oil.
• Panch forone.
• Finely chopped corriander leaves.
• Finely chopped tomatoes.
• Green chillies.
• Green peas
  

• Heat mustard oil and fry the Tangra fish till golden brown. Close the lid while frying. Keep aside.
  
• In the remaining oil add panch forone to splatter.
• Then add the tomatoes,green chillies and green peas.
• Add the mustard paste and saute for 2 minutes.
• Add a little water and then add the fried fish.
• Close the lid and bring it to boil on a slow flame to ensure complete cooking.
• Add 2tbsp Mustard oil and chopped corriander leaves on top.
• Serve with hot rice.