MANGO CHUTNEY

It is a sweet sour dish made with raw mangoes. As a side dish, as an appetiser.

SERVES : 4

INGREDIENTS

• 2 raw green mangoes, washed, cleaned and cut into 8 pieces or 11/2 inch pieces.

• 2 dry red chillies

• 1/2 tsp Panch phoran,

• 1/2 tsp turmeric powder

• 1/2 tsp salt or to taste

• 4-5 tbsp sugar or 4 tbsp jaggery or to taste.

• 1tbsp mustard oil.

• 1/2 cup water.

METHOD

1. Heat oil in a wok, season with panch phoron and dry red chillies.

2. Now add the washed cut green mangoes, stir for 2-3 mins.

3. Add the turmeric and salt.

4. Add 1/2 cup water.

5. Add the sugar / jaggery.

6. Let it boil till mangoes are just tender and not too soft.

7. It should have some syrup left.

8. Add some more water, if too dry.

9. Sprinkle some roasted cumin chilli mix over it.

10. Pour into a serving bowl.

NOTE:

Panch phoron is an equal mixture of cumin,

mustard, fennel, fenugreek, and nigella seeds

It is used in most bengali dishes as a seasoning.

Can be bought ready from any outlet stocking

Bengali spices and Masalas.

THAI GREEN CURRY VEG / CHICKEN / PRAWNS

SERVES : 4

INGREDIENTS

• 1/2 cup yellow and green zucchini thickly sliced.

• 1/2 cup quartered Mushrooms

• 1/2 cup sliced baby corn

• 1/2 cup broccoli florets

• 1/2 cup sautéed chicken / prawns.

• 1/2 cup Thai mixed herbs

• 2 tbsp Thai green paste

• 11/4 cups coconut milk.

• 1 cup water

• 2tbsp oil.

METHOD

1. All vegetables washed and cleaned.

2. Heat oil in a wok a sauté the vegetables.

3. Remove in a platter.

4. Now add the Thai green paste, Thai herbs and water. Bring to a boil.

5. Add the vegetables and chicken or prawns.

6. Bring to a boil.

7. Add the coconut milk. Bring to one boil.

8. Remove from fire. Pour into a serving bowl.

9. Serve with plain or Jasmine rice.

BENGALI STYLE COUNTRY CHICKEN CURRY.

This is a curry made with country / desi chicken with potatoes. Country chicken is lean and has a unique taste. Goes well with steamed white rice, pulao or phulka.

SERVES : 4

INGREDIENTS

• 750 gms country chicken cleaned and cut into medium pcs, marinated with ginger garlic paste, 1/2 salt, 1/2 tsp turmeric,1/2 tsp chilli powder

• 3 medium potatoes, peeled, halved and marinated with salt and turmeric and fried in 1 tbsp mustard oil.

• I medium onion half sliced

• I ( tbsp ginger paste, 1/2 tsp garlic paste, 2 medium onions chopped coarsely, 1 small tomato chopped coarsely, 2 green chillies. ) Grind all in the bracket to a fine paste.

• 2-3 tsp coriander powder

• 1/2 tsp cumin powder

• 1/2 tsp chilli powder

• 1/4 tsp turmeric powder.

• 1/4 tsp garam masala.

• 2 bay leaves

• 2-3 green cardamom

• 2-3 cloves

• 2 pcs of cinnamon

• 1/2 tsp cumin

• 1/2 tsp sugar for caramelising

• 1/2 tsp salt or to taste.

• 3-4 tbsp Mustard Oil.

• 1 cup hot water.

• 2 tbsp chopped coriander leaves

• 2 green chillies for garnish.

METHOD

1. Heat mustard oil, in a pressure cooker. Add sugar and caramelise to golden. Season with bay leaves, cardamom, cloves, cinnamon and peppercorns.

2. Add the half sliced onions. Fry to brown but not burnt.

3. Add the onion paste, and the coriander, cumin, chilli, garam masala powders.

4. Fry well. Add the salt.

5. Add the marinated chicken.

6. Fry well till oil comes out.

7. Now add the fried potatoes.

8. Add a cup of hot water. Stir in the water.

9. Add 1 tbsp coriander leaves.

10. Pressure cook to 2 whistles till done.

11. Remove into a serving dish.

12. Garnish with coriander