½ kg medium sized potatoes parboiled in salted water, peeled and pricked all over and then fried in 8 to 10 tablespoons mustard oil until golden
1 cup curd mixture consisting of ½ cup curd and ½ cup water, well mixed
A large pinch of asafoetida.
1½ teaspoons toasted ground coriander seeds
½ teaspoon chilli powder, 1½ teaspoons salt
2 to 3 tablespoons ghee or oil
¼ teaspoon ground aniseed
1½ teaspoons dry ginger powder
1 teaspoon garam masala
2 cm ginger, shredded and mixed with ½ tablespoon coriander leaves for garnishing
Heat ghee in a karhai and add asafetida and potatoes. Stir-fry for a minute. Pour 2 to 3 tablespoons of curd mixture around the potatoes. When it coats the vegetable, stir gently and sprinkle red chillies. Pour the same amount of curd mixture again. When liquid is absorbed stir, and add coriander powder and repeat this process until all the spices and curd have been added. Keep cooking on low heat. The vegetable should be dry. Then sprinkle garam masala over it. Remove from heat, transfer to a serving platter and garnish with ginger and coriander leaves.
Sweet and sour eggplant
8 long purple eggplants about 6'' long and 1½'' thick
3 to 4 chillies without pith and sees
3 medium sized onions, 4 cloves garlic
1 seeded red chilli, ¾'' ginger and 1 teaspoon mustard seeds, ground well to a paste
1½ teaspoon raisins, ½ teaspoon turmeric powder
1 tablespoon jaggery or brown sugar, 2 tablespoons vinegar mixed together
2 teaspoons salt, 4 to 5 tablespoons oil
1 cup hot water
Soak eggplant in water for half an hour. Pat dry and heat oil in a karhai. Fry ground ingredients and turmeric powder with a sprinkling of water until almost golden. Cut eggplant three quarters towards the stem, lay along with raisins, salt and green chillies on the ground paste. Simmer stirring for 8 to 10 minutes, turning the vegetables gently, and adding a sprinkling of water until both the vegetable and the paste are golden brown. Now add water and cook covered. When tender mix in vinegar sugar solution. Simmer until well blended and the gravy is thick. Serve in a flat dish. This may be made a day in advance as it improves with keeping. Reheat before serving.
4 cups plain flour
4 tablespoons yogurt
6 tablespoons warm water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 tablespoon ghee/butter oil for deep frying
Sieve together flour, baking powder and salt into a large bowl. Add egg, sugar, yogurt and warm water to make a dough that is soft but not sticky. Apply 1 tablespoon ghee/butter to the hand and continue kneading till the dough becomes pliable. Cover it with a damp cloth and leave it to rise in a warm place for 2 hours. Divide the dough into 12 equal parts, shape into round balls and roll out each ball into a round about 4'' diameter. Keep them covered in a tray. Heat oil in a frying pan and deep fry the 'bhaturas' browning them slightly on both sides. Drain bhaturas on kitchen paper before serving. They should be served piping hot and are generally like puris.
Aloo Matar Puris
2 cups plain flour
3 large potatoes (boiled)
1 cup green peas cooked and mashed)
6 green chillies (chopped)
3 tablespoons melted butter
4 tablespoons chopped coriander
Salt to taste
Mix all the ingredients together and knead into soft dough. Divide into 10 equal portions and roll out
each into a puri. Deep fry.
If there is anything that we can, as Bangladeshis, be proud of then it the amount of time and energy put into meals and menus. And fortunately for this purpose, Ferdausi Mahmud, proprietor of F.R Corporation brings to us a rage for our taste buds with a range of new achaars, namely, garlic, olive, tamarind and mango. Rashma achaars have received their trade license and approval from BSTI. Be sure to check them out on display at the Press Club for a week-long exhibition. You can also contact them at 70, Pioneer road, Kakrail, phone 9331737.
- LS Desk