Home   |  Issues  |  The Daily Star Home | Volume 3, Issue 70, Tuesday December 19, 2006

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Joy of Sylhet

Satkora Gosh
Ingredients
1 pound lamb, cut into chunks
1 tsp chilli powder (more to taste)
1/2 tsp turmeric
1/2 tsp mustard seeds
1/3 tsp onion seeds
1/2 tsp fenugreek seeds
2 tsp ginger-garlic paste
4 tbsp oil
1 whole fresh Satkura, cut into cubes
A pinch of chopped coriander
Salt to taste
Method
Heat oil in a pan, add lamb pieces, salt, ginger-garlic paste and cook until all the water evaporates. Take half of the mustard seeds and fenugreek seeds, blend them to a fine powder and add to the lamb pieces. Also add satkora and garam masala to the meat and remove from heat.
Heat a little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds and 1/2 tsp chilli powder. Add this to the lamb pieces.

Hilsha Basmati Pulao
Ingredients
3 cups basmati rice
1.5 inch chopped ginger
7 sliced green chilli
6 pc cardamom
1 in pc cinnamon
8 pc cloves
Salt to taste
1/2 tsp sugar
3 pc bay leaf
2 tbsp ghee
8 pc hilsha fish
1 tsp turmeric powder
8 cups water
A Pinch of chopped coriander
Method
Marinate hilsha pieces with salt and turmeric and fry slightly using mustard oil.
Wash and soak basmati rice for about one hour.
Put rice in a strainer to remove water and marinate rice with all the ingredients. Keep aside for 30 minutes.
Heat ghee and fry for a few minutes.
Add water and bring to boil till half done
Put the lightly fried hilsha pieces.
Lower the heat and cook till done and garnish with fresh coriander

Sylhety Koi Mach
Ingredients
8 koi mach
3 tbsp onion paste
2 tsp chilli paste
1 tbsp turmeric powder
Mustard oil for frying
Salt to taste
Method
Clean and wash the fish-slit the body of each fish with a sharp knife in 3 or4 places on either side. Mix the onion paste, chilli paste, turmeric powder and salt and apply this paste on the fish. Keep aside for 1 hour. Heat oil in a fry pan and when the oil is very hot put in the fish. Then lower the flame, turn the fish and fry till well done.

Prawn and cucumber
Ingredients
600-700 gm of cucumber, peeled and cut into small pieces
250 gm medium sized shrimp, shelled and washed
2 tbsp sliced onion
1 tbsp garlic, pasted
1/8 tsp methi or fenugreek seed
1/8 tsp kalo jeera
1 tsp chilli powder
2 tsp coriander powder
1 teaspoon of turmeric
Salt to taste
Method
Heat 2 tablespoons of oil in a pan and add fenugreek seeds.
Approximately 30 seconds later, add the onion slices and fry for one or two minutes.
Add shrimps, garlic, cucumber, chilli powder, corriander powder turmeric and salt. Stir and cover the pan.
Cook covered for 4-5 minutes, stirring occasionally.
Add 3-4 cups of water. Cook until both the shrimp and cucumber are done and the gravy is of desired consistency.

By Tommy Miah

Noakhali Delights

Mug Pakwan Pitha
Ingredients:
250 gm chaler guri (powdered rice)
250 gm mug daal
½ litre cooking oil
125 gm sugar
½ cup water
1 egg
Salt to taste
Method:
Stir the chaler guri and water (amount as required) in a pan over mild heat to make dough. The dough should neither be too hard nor too soft. Remove from stove, add a little salt and then on a lightly floured board, knead the dough until smooth and elastic. Similarly stir, over mild heat and in a separate pan, the mug daal, water (amount as required) and salt for a few minutes. Then grind to a paste. Consistency should be neither too hard and thick nor too soft and runny. Now mix the two together, along with the egg, kneading slowly. Pour evenly onto a foil or plastic polythene so that it's about 1 inch thick then cut in decorative shapes. Heat oil in a pan and melt the sugar into syrup. Fry the pithas in the oil till they are golden brown, dip thoroughly in the sugar syrup and lay out in a dish to cool.

Binni Bhaat
Ingredients:
½ kg binni chaal
Salt to taste
½ cup grated coconut
For the sweet sauce:
½ litre milk
50 gm ghee
125 gm sugar
5 eggs
1 chopped onion (small size)
4 cinnamons
3 cardamoms
Method:
The cooked rice:
Thoroughly wash the binni chaal and soak overnight. Stick flour dough around the rim of half a pot of water and place a perforated steel bowl on top. This will act like a seal, preventing air from escaping. Now lay out a clean piece of thin cloth inside the perforated bowl. Drain the binni chaal, mix well with the salt and coconut and place inside the bowl. Fold in the cloth over the rice so that air cannot escape. Place a lid on top then bring the water to a boil. When the rice is well-cooked (it will be a little sticky) remove from stove.

For a sugary delight:
Heat the milk in a pan until it becomes slightly thick and creamy in colour. Add the sugar, cinnamon and cardamom then remove from the stove. In another pan bring the ghee to a boil, fry the chopped onion until golden brown and add the mixture to the milk. Beat the eggs, make a 1 inch thick omelete using soybean oil or ghee for frying. Cut into small squares and add to the milk mixture. Pour over the cooked rice and serve.

For a spicylicious feast:
Serve the rice with any variety of bhuna meat (beef, mutton, chicken).

By Simin Saifuddin

 

 
 

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