Prawn Malai Curry

Ingredients:

400gm Tiger Shrimp
2 dry red chilli
1 dry bay leave
1/2 tsp cumin seeds
3 cardamom
3 cloves
1/2 inch dal chini
5-6 black peppercorn
2 tsp turmeric pwdr
1/2 spoon sugar
2 tsp red chilli pwdr
1 cup coconut milk
1 tbsp cumin pwdr
1 tsp coriander pwdr
1/2 tsp garam masala pwdr
1 Medium oinion chopped
1 tsp ginger garlic paste
3 tbsp oil
Salt to taste

Direction:
1. Clean the shrimps. Toss them in salt and half of the turmeric pwder. Lightly fry them till they are golden in color.
2. Crush cumin seeds along with all the whole garam masala(cloves, cardamom, black peppercorn and dal chini)
3. Heat oil in medium flame and red chilli, bay leaves, crushed garam masala, cumin powder, sugar and chopped onion. Fry for about 5 mins till nicely done.
4. Add the fried prawns and stir for about a min.
5. Now add coconut milk and add a little water.
6. Bring it to boil and then decrease heat and simmer for about 10-15 mins.
7. Serve it with hot rice.

JAMAICAN RICE AND PEAS (KIDNEY BEANS)

I had watched about this dish on a TV food show. One of my colleague gave the recipe for their favorite Jamaica dish - Jerk Chicken. When I decided to make the dish, I realized that the rice would pair wonderfully with the Jerk Chicken. So I searched online and found this recipe for the rice. The next day I brought some of the rice to my colleague and she gave a thumbs up. That is great coming from a Jamaican!!

Coming up next will be the recipe for Jerk Chicken.

Ingredients:
2 cups long grain rice (washed and soaked)
1/2 white onion finely chopped
4 garlic cloves chopped
1 tsp grated fresh ginger
1 can (15-20 ounce) kidney beans, drained and rinsed
1 1/2 cup of chicken or vegetable stock. (Can be replace with broth.)
2 cups coconut milk
1 cup water
2 tsp dried thyme
1 whole Scotch Bonnet chili. (Can be substituted with Habanero)
2 1/2 tbsp vegetable oil
1 tsp (or to taste) salt
Lime juice of half lime (optional)

Preparation:

• Heat the oil in a pot over medium high heat.
• Add onions and saute for about 4-5 mins till the edges are almost brown.
• Add the garlic and rice and stir well for about 2-3 minutes. Make sure they don't stick to the bottom.
• Add the grated ginger, stock, coconut milk, water, salt and stir well.
• Add the kidney beans and sprinkle thyme over them. 
• Add the whole Scotch bonnet chili (or habanero). It will season the rice much like a bay leaf would. 
• Turn down the heat, cover and bring it to simmer. About 15-20 minutes.
• Check the rice. When done, remove from heat and keep covered for 10 minutes. 
• Fluff the rice before serving. 
• Sprinkle with lime juice. (Optional)
• Remove the chili and discard. (You have the option of eating if you can endure it.)

SOUTH INDIAN TOMATO CHUTNEY

Tomato chutney is one of the primary accompaniment with idli or dosa. It is also one the most easiest to make. This can be made as spicy as you want.

Ingredients:
3-4 tomatoes, roughly chopped
2 Medium Onion, chopped
2-3 Garlic pods
2 Green Chillies
1 tsp Red Chilli Powder
1/2 cup water
Salt to taste

To Temper:
1 1/2 tbsp oil
1 tsp Mustard seeds
1 tsp Urad dal
1 sprig of curry leaves
1 pinch of asafoedita (optional)

Preparation:

• Chop the tomatoes and onion into cubes.
• Add the garlic, green chilli and grind them into a paste preferably without water.
• Heat the oil in a pan and temper with the items listed in "To temper".
• Add the ground paste and about 1/2 cup water.
• Add chilli powder and salt and mix well.
• Cook for about 5 minutes till it is of proper, thick but not too thick consistency. Add more water if needed.
• Serve with Idli or Dosa

Note: Use Kashmiri chilli powder if you want more bright red color.

STEAMED HILSHA/SALMON

This is one of the most favorite and the most loved recipes for a Bengali. One of the most flavorful fresh water fish is Hilsha. This fish was not amply available in the western part of India. So when our fishmonger got them, mom used to get pretty excited. Even now when I think of steamed Hilsha in mustard paste makes my mouth water.
Here we don't get fresh Hilsha and this recipe tastes best with it. I saw that Salmon too works really great with this recipe. They both have the similar softness needed for this recipe.
There are 2 ways to prepare it - in pressure cooker and in the oven. I will list out preparing in both the ways.

Ingredients:
5-6 pieces of Hilsha fish or Salmon fillets
2 tbsp Black Mustard Seeds
2 tbsp Yellow Mustard Seed
6-7 Green Chillies
1 tsp Turmeric Powder
1 inch Ginger
3 tbsp Mustard Oil
2 cups Water (for pressure cooker preparation)
Salt to taste

Preparation:

• Rub the fish pieces with little salt and turmeric.
• Make a paste of black and yellow mustard seeds, green chillies, ginger and add a little salt to avoid it being bitter.
• Place the fish on a pan and coat them liberally with the paste.
• Pour the mustard oil on top of the fish.

For Pressure Cooker Preparation:

• Pour the 2 cups of water in the pressure cooker.
• Put in the steamer ring into it. 
• Place the above prepared pan on the ring in the pressure cooker.
• Pressure cook for about 8-10 minutes.

For Oven Preparation:

• Preheat the oven for 400 F
• Seal the above prepared pan with Aluminium foil.
• Place the pan in the oven and bake for about 30 minutes.
• Serve the fish hot.

Tip:

If you don't want to make the mustard paste or if you want to add to taste, you can add 2 tbsp of Indian mustard sauce (Kasundi)

The picture above is of steamed Salmon. Below is a picture which I found from the internet of steamed Hilsha.

TOK DAAL/MANGO LENTIL SOUP

This is a very common traditional Bengali - Indian recipe. It is made of green mangoes which are pretty sour. It is a very good food for respite against the hot Indian summer. It helps to keep the body temperature down.

Ingredients:
1/2 cup Masoor Dal/Red Lentils
3 cups Water
1 Green Raw Mango
2 tsp Mustard Seeds
2 Dry Red Chillies
2 Green Chillies, sliced
2/3 tsp Turmeric Powder
2 1/2 tbsp Mustard Oil
1 tbsp Sugar
Salt to Taste

Preparation:

• Wash the lentils till they run clear.
• Boil the lentils in water in a sauce pan. Boil the lentils till they are 'almost' done. Adjust water so that it doesn't become dry.
• Add turmeric and salt to taste.
• Meanwhile peel the mangoes and cut then into 1 inch cubes.
• Heat 2 tbsp of oil in a pan and add 1 tsp of mustard seed.
• When the mustard seeds splutter, add the mangoes and the green chillies. 
• Cook till the mangoes become soft. 
• Now add the boiled lentils to it. Add sugar.
• Cover and simmer for another 10 minutes. 
• Add water to make it soupy and taste for salt and sugar. It should be sour-sweet.
• Remove the lentils in a serving bowl.
• In a small tempering pan, heat the remaining mustard oil. Add mustard seeds to it.
• When it sputters, add the dry red chillies. Fry them for a few seconds.
• Pour this directly on the lentils in the serving bowl.
• Serve hot with rice or as soup.

CABBAGE SOUP

This soup has been one of my most delicious and the easiest of soups. The ingredients are also the most healthy. If you are looking for a tasty way to diet, I found out online that this is a great filling soup.

Ingredients:
1/2 head cabbage, chopped
1 cup celery, chopped
3/4 cup yellow/white onion, diced
1 cup carrots, diced
1 cup bell pepper, diced
3 cloves garlic, minced
4 cups chicken/vegetable broth
1 1/2 cup tomato, diced
1 tsp basil
1 tsp oregano
1 tsp red pepper flakes
1/2 tsp black pepper powder
3 tbsp olive oil
salt to taste

Preparation:

• Heat the oil in a large pot over medium heat.
• Add the celery, carrots, bell pepper and onion. Saute until slightly tender.
• Stir in the garlic and add the broth.
• Stir in the tomatoes and cabbage and bring it to boil.
• Reduce the heat and cook till the cabbage is tender.
• Add the basil, oregano, red and black pepper and salt.
• Taste the soup for seasoning and adjust.
• Serve hot.

BLACK EYED BEANS CURRY

Ingredients:
1 1/2 cup of black-eyed beans soaked in warm water for at least 1 hour
2 inch ginger root, grated
3 green chillies finely chopped
1 1/2 tsp turmeric powder
2 tsp coriander powder
1 1/2 tsp cumin seeds
1/2 tsp asafoetida(hing) or ajwain powder
1 tsp amchur powder
1 chopped tomato
1 tsp garam masala
2 cups water
For Garnishing:
2 green chillies, fried
1 Lemon wedge

Preparation:

• In a bowl mix ginger, chopped green chillies, turmeric powder, coriander powder with little water.
• Heat oil in a pressure cooker and add the cumin seeds.
• When the seeds pop, add the asafoetida or ajwain powder and the above mixture and fry for a few moments.
• Add the soaked beans, salt and water.
• Pressure cook for about 10-15 minutes.
• After opening put it on heat and add amchur powder, tomatoes and garam masala. Cook for 5 more minutes.
• Garnish using fried green chillies and lemon wedges.

Notes:

If you pre-boiled canned beans, then use one 550ml can for this recipe. No pressure cooking required. Fry the ingredients in a pan add the beans. After cooking for about 5-7 minutes, add amchur, tomatoes, garam masala. Cook for about 15 minutes.