পালিক ৭

Recipes: Krishna Biswas

CHICKEN BHARTA
Ingredients:
• Chicken – 500 gm • Cumin seeds powder – 1 tsp
• Cardamom (large) – 4/5 • Turmeric powder – ½ tsp
• Green Cardamom –3/4 • Tomato puree – ½ cup
• Bay leaf – 4/5 • Salt – as per taste
• Cloves – 3/4 • Cashew paste – 3 tsp
• White oil – 5 tsp • Curd – 2 tsp
• Chopped onion – 200 gm • Kasuri methi powder – ½ tsp
• Ginger garlic paste – 3 tsp • Butter – 1 tsp
• Red chilli powder – 1 tsp • Garam masala powder – 1 tsp
• Coriander powder – 1 tsp • Fresh cream – 2 tsp

Method:
1. Add all the spices, cloves, cardamom and bay leaves along with the chicken while boiling.
2. Separate Chicken from bones.
3. Add oil in a pan and fry the chopped onions until brown.
4. Make a smooth paste of ginger-garlic paste, red chilli powder, Coriander powder and
Jeera (Cumin seeds) powder with water.
5. Now add this paste in the pan and mix well.
6. Add tomato purée and salt, and then the separated boneless chicken into it.
7. Mix well then add cashew paste and curd.
8. Add kasuri methi into water and pour it in the mixture.
9. Mix all properly and add butter, garam masala powder into it.
10. Garnish it with fresh cream and serve hot.

MIXED VEG IN PLAIN GRAVY

Ingredients:
• Vegetables (parwal/wax gourd, ridge gourd, lady’s • Salt – to taste
finger/okra, potato, drumstick, pumpkin pieces) – • Turmeric powder – as needed
a large bowl • Sugar – ½ tsp
• Lentil Bori (sun-dried lentil paste cones) – ½ cup • Green chilli – 4/5 pcs
• Milk – ½ cup • Kalonji – ½ tsp

Method:

1. Cut and wash all the vegetables & drain water from it.
2. Add oil in a pan & put kalonji in it.
3. Fry the Bori pieces and amongst vegetables, the lady’s fingers only; separate it in a bowl.
4. Now add all the vegetables with salt, turmeric powder and sugar, mix it well.
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5. Add milk into it.
6. Cover the pan and let it simmer.
7. While cooking, garnish it with green chillies.
8. Serve hot with rice, roti or parantha.

DOI PATOL (DAHI PARWAL)

Ingredients:
• Parwal (wax gourd) – 8 pcs. (whole) • Coriander powder – 1 tsp.
• Bay leaf – 3 pcs. • Cumin seeds powder – 1 tsp.
• Red chilli whole – 2 pcs. • Freash curd – ½ curd
• Ginger paste – 2 tsp. • Cornflour – ½ tsp.
• Salt – as per taste • Ghee – 1 tsp
• Sugar – 1 tsp. • Garam masala powder – 1 tsp.
• Water – ½ cup

Method:
1. Wash the parwal and half fry it.
2. Add oil in a pan and put cumin seeds, bay leaves and whole red chilli into it.
3. Add ginger paste, salt, sugar, cumin and coriander powder, with ½ cup of water into it.
4. While start boiling, add parwal and keep aside it to cook.
5. Now add curd and cornflour (mixed in water) into it.
6. Garnish it with ghee and garam masala powder.
7. Serve hot and enjoy it with rice, roti or parantha.

A resident of Dumdum of the 24 Parganas (N), Mrs. Biswas loves to

collect and experiment with recipes. She has in her collection more
than two hundred recipes from Bengal and other states of India.
She received an acknowledgement in the 2008 BanglaLive Bhajahari
Manna Recipe competition. Aside from her association with the
Leftist Women’s Movement in a leadership role, she has established
an apolitical Women’s Welfare Society in Dumdum, and spends her
leisure time in various social work and reading books, magazines
and internet e-zines.

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