Images of bengali food and festival

500 gms mutton 1 1/2 cups onions(sliced) 1/2 cup tomato puree 2 tsp ginger paste 2 tsp garlic paste 1 tsp red chilli powder 1 tsp green cardamom powder 1 tblsp coriander powder 1 cup yogurt salt to taste 4 tblsp oil 1 tsp garam masala whole 1 bay leaf (tej patta) 1.Clean and cut mutton. Flatten them by using a steak hammer. 2.Marinade with curd, salt, ginger and garlic paste, red chilli powder and green cardamom powder for about 2 hours. 3.Heat oil in a thick bottomed pan. Add whole garam masala, bay leaf and let it crackle. Add sliced onions and cook until they are golden brown. 4.Add coriander powder and marinated mutton. Add 1 cup of water and let it cook on a medium heat until mutton is almost done. 5.Add tomato puree and cook covered till mutton is tender. 6.Adjust seasoning by adding salt and serve hot.

Serves 5-6 7” round, 3” deep dish with cover & one round microwable plate LOAF 500 gms keema (minced meat chicken or mutton) ¾ cup curd 2 eggs 1 tsp garlic paste 1 tsp ginger paste 1 tsp garam masala powder 2 tbsp lemon juice 2 tbsp chopped coriander leaves 1 tsp salt, 1 tsp pepper (adjust to taste) 3 pieces bread slices – soaked in water , squeezed & crumbled SAUCE 1 tsp maida ½ tsp mustard powder 1 tbsp Worcestershire sauce 1 tbsp tomato sauce 1 tbsp chilli sauce 1.Wash the keema and squeeze it well. 2.Mix all ingredients given under loaf. Mix very well. 3.Grease the dish. Put keema in it & smoothen the top with your fingertips. Cover. Micro high 10 minutes. 4.Pour out the juices into a small bowl. 5.Overturn loaf on to a plate. To the juices, add all ingredients given under sauce. Mix well so that no lumps remain. 6.Pour the sauce over the loaf so as to cover it completely. Micro uncovered at 50% power (medium power) for 10 minutes. 7.Make a sep...

Gives 10-12 koftas 10” round, 2 ½”-3” deep dish with cover KOFTA 500 gms keema (mutton mince) 1 tbsp ginger paste 1 tbsp garlic paste 3-4 green chillies – chopped finely 1 tsp garam masala 3 slices bread 1 egg 1 ¼ cup chopped fresh coriander leaves GARNISHING Some fresh chopped coriander CREAMY TOMATO SAUCE 5 large tomatoes 2 ½” piece ginger 1 tsp salt 1 tsp red chilli power 1 tsp jeera powder 1 cup malai or cream A pinch of orange red colour 1.To prepare the tomato sauce. Blend all the ingredients except cream, well in a mixer, to a puree. 2.In the dish, add the above tomato puree and micro high covered 10 minutes. 3.Add cream and a little orange colour. Mix well and keep the creamy tomato sauce aside. 4.To make koftas, soak bread in water, squeeze and crumble. 5.Mix all ingredients of the kofta with the bread. Make into balls. 6.Place ball on a plate in a ring. Micro high 5 minutes uncovered. Change sides of koftas after 2-3 minutes. 7.Add koftas to the t...

Serves 4-5 9” round, 3” deep dish with cover 200 gms (1 cup) keema (minced chicken or mutton) 1 cup Basmati rice 4 tbsp pure ghee 5 leung (cloves) 4 chhoti illaichi (green cardamoms)- broken 1 tbsp ginger paste 1” piece dalchini (cinnamon) 1 tej patta (bay leaf) 1 medium onion – sliced thinly 1 tsp red chilli powder 1 tsp salt 1 tsp garam masala 1.Wash and soak rice for 1 hour. 2.In the dish, mix ghee, laung, dalchini, bay leaf, cardamoms and onion. 3.Micro high uncovered 4 minutes. 4.Add keema and all other spices except rice. Micro high covered 3 minutes. 5.Add rice and 1 ½ cups water. 6.Mix well. Micro high covered 12 minutes 7.Let stand 2-3 minutes, Fluff up the rice with a fork. Serve hot.