Some Bengali delicacies-just try them out!
October 8, 2008
Misti doi mousse
Ingredients
200 gm misti doi, 120ml whole cream, 4-5 tbsp gelatin, 4 crushed cookies, 2 tbsp caramelized sauce, 1 green banana, 4 tbsp butterscotch sauce
Method
Fold misti doi, with whole cream thoroughly and then add gelatin dissolved in water. Take a round, stainless steel, 3” diameter, both side open cylindrical container, put crushed cookies on the base and pour in the curd mixture on top of the cookies and refrigerate. Cut small chunks of banana and mix with the caramelized sauce and place on top of de-molded sweet curd mousse. Sprinkle butterscotch sauce encircling the mousse.
Bhilati murgir curry
Ingredients
9 pieces curry cut chicken,35 ml malt inegar,40 gms garlic paste,30 gms black pepper poder,200 ml coconut milk, salt to taste,25 gm brown onion, sugar to taste, 100 gm refined oil
Method
Marinate the chicken pieces with vinegar, salt, pepper and garlic paste. Keep for two hours. Heat oil and 200 ml of water in a kadhai, add the chicken and the marinade. Bring to a boil, cover and cook till the water gets dried out and only the oil remains in it. In the same oil, sauté the chicken till well browned. Add coconut milk and cook till the chicken is well cooked and the gravy is reduced. Add the browned onions and mix. Check for seasoning and adjust. Serve with rice.
chingri o mourolar paturi
Ingredients:
300 Gms scampi prawns, 200 gm mourola fish, 150 gm cicumer, 150 gm coconut paste, 30 gm mustard paste, 175 gm mustard oil, 40 Gms green chili paste, 2-3 banana leaves, salt and sugar to taste, 2 gm turmeric, 20 gm curd
Method:
Roughly chopped the cleaned prawns, clean the mourola fish, deseed the cucumber and cu into matchsticks. Apply salt and turmeric to fish and prawns, keep separately. Heat 2/3rd mustard oil and lightly fry the mourola in small batches. In a mixing bowl, combine the rest of the ingredients, except the banana leaves. Add the fried mourola to the prepared mixture, mix with a light hand. Refrigerate for 45 minutes. Prepare a banana leave into 4 square pieces. Divide the mixture into 4 equal portions; wrap each portion into a prepared banana leaf. Steam, the parcels for 8 minutes, remove and pan grill for 6 minutes, serve hot.
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