Pujor ranna

if you want to add just the right dash of spice to your palate, you have to conjure up finger licking delicacies. and who can do it better than kolkata's celebrity cook-ster, rukma dakshi? we had approached this master who weilds the khunti with as much elan as her deft strokes on glass (she's also a much acclaimed painter and an exponent of rabindrasangeet apart from being a television personality and a writer) for her trade mark recipies. she was kind enough to take some time off her busy schedule to share with us her world beating team of eleven. 

Aam Chingri

Serves: 4

Ingredients:

Shrimps: 400 gms

Turmeric (haldi) powder: ½ tsp

Salt to taste

Oil: ½ cup

Mustard (raee) seeds: 1 tsp

Curry leaves: 4

Onions, chopped: ½ cup

Green chilli, slit: 2

Ginger, chopped: 1 tbsp

Garlic, chopped: 1tbsp

Coriander powder: 1tbs

Red chilli powder: 2 tsp

Mangoes, raw, sliced: 1 cup

Coconut milk: 1 cup

Method: 

1)      Marinate shrimps in turmeric powder and salt, keep aside.

2)      Heat oil in a kadhai (wok). Sauté shrimps. Remove and keep aside.

3)      Add mustard seeds and let it crackle.

4)      In the same oil, add curry leaves, onions, green chilli, ginger and garlic. Cook till onions are lightly browned. Add coriander powder, red chilli powder and stir.

5)      Mix the shrimps and mangoes into the curry, add the coconut milk, cook for 15 – 20 minutes till the curry thickens. Remove from heat.

6)      Serve hot, accompanied by steamed rice.

Exotic Lamb

 Serves: 6

Ingredients:

Lamb, boneless cubes: 1kg

Oil: 200 gms / 1cup

Cinnamon (daalchini) sticks: 4

Green cardamoms (choti elaichi): 6

Cloves (laung): 8

Bay leaf (tej patta): 1

Ginger paste: 3tbsp

Garlic paste: 3tdsp

Sugar: 1 tsp

Green chilli paste: 3 tbsp

Yoghurt, whisked: 100ml / ½ cup

Cashew nut paste: 4tbsp

Salt to taste

Black pepper: 1tbsp

Saffron (kesar): 2gms

 Method:

1)      Heat oil in a kadhai (wok). Add the cinnamon, cardamoms, cloves and bay leaf and sauté over medium heat for 30 seconds, until they begin to crackle. Add sugar.

2)      Stir in the ginger, garlic and green chilli pastes. Cook for 10 – 15 minutes.

3)      Add the yoghurt and lamb cubes and cook on a low fire for 45 minutes.

4)      When meat is tender, add the cashew nut paste, salt, pepper and saffron. Stir briefly and remove from heat.

5)      Serve hot with steamed rice.

Gosth Dumpukth

 Serves: 6

Ingredients:

Lamb pieces: 1kg

Yoghurt: 1 cup

Salt to taste

Oil: 160 gms /2/3 cup

Bay leaves (tej patta): 2

Black cardamoms (Bari elaichi): 3

Green cardamoms (choti elaichi): 8

Onions, chopped: 1 cup

Ginger paste: 3tbsp

Garlic paste: 3 tbsp

Coriander powder: 5tsp

Turmeric (haldi) powder: ½ tsp

Kasmiri Red chilli powder: 2tsp

Tomatoes, chopped: ½ cup

Garlic, chopped: 4tsp

Ginger, shredded: 4tsp

Cumin (jeera powder): 2tsp

Red chillies, whole: 4

 Method:

 1)      Whisk together the yoghurt and salt, marinated lamb in it for an hour.

2)      Heat oil in a handi (pot), add bay leaves, both the cardamoms and sauté till they crackle.

3)      Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4- 5 minutes. Stir in coriander, turmeric and red chilli powder.

4)      Add the lamb along with the excess marinade, bring to a boil, and reduce flame and simmer, adding water (3tsp) at regular intervals. Cook until the lamb becomes tender.

5)      Add the tomatoes; chopped garlic, ginger and stir. Then add the cumin and whole red chillies.Cook on low flame till the lamb pieces are tender and evenly coated with the marinade.

6)      Remove from heat and serve hot, accompanied by any Indian bread and Boondi Raita.

Imli Chicken

 Serves: 5 – 6

 Ingredients:

 Chicken: 1 Kg

Red Chilli powder: 1 tsp

Turmeric (haldi) powder: 1 tsp

Salt to taste

Garlic paste: 2tbsp

Ginger paste: 3 tbsp

Groundnut oil: 1/3 cup

Tamarind (imlee) : 5 tsp

Curry leaves: 12

Tomatoes, chopped: ½ cup

Onions, chopped: ¾ cup

Green cardamom (choti elaichi) powder: ½ tsp

Clove (laung) powder: ¼ tsp

Coriander powder: ½ tsp

Cinnamon (daalcini) powder: ¼ tsp

Black peppercorns, pounded: ½ tsp

Green coriander, chopped: 4tsp

Lemon juice: 1 tbsp

 Method:

 1)      Clean the chicken, debone and cut into 1 ½ inch cubes.

2)      Mix red chillies, turmeric and salt with half of the ginger pastes. Rub this marinade into the chicken pieces. Keep aside for 30 minutes.

3)      Heat oil in a kadhai (wok), add the marinated chicken and sauté over medium heat until light brown from all sides.

4)      Remove chicken and reserves the oil.

5)      Soak tamarind in a cup of water. After 10 minutes, mash well, squeeze out the pulp and discard. Keep extract aside.

6)      Reheat the reserved oil, add curry leaves and stir over medium heat for 30 seconds. Add onions and sauté until light brown. Add the remaining ginger and garlic pastes, stir for a minute, add tomatoes and stir. Cook till the fat appears on the sides of the pan. Add cardamom, coriander, clove and cinnamon powders and stir for a minute. Add the tamarind and cook for 5 minutes.

7)      Add chicken pieces and simmer for 8 – 10 minutes. Add water (1 cup) and bring to boil. Reduce heat to medium and cook, stirring constantly until the moisture has evaporated and the chicken pieces are coated evenly.

8)      Sprinkle pepper and lemon juice.

Lavang Latika

Serves: 4

Ingredients:

 For the dough:

 Flour sieved: 200 gms / 1 cup

Desi Ghee: 3tbs

Saffron: (soaked in 1tbs water) a few strands

Milk: 60ml/ 4tbs

 For the filling:

 Khoya, mashed: 1 cup

Almonds, chopped: 20 gms / 4tsp

Pistachios, chopped: 4 tsp

Clove, powdered: ½ tsp

Sugar, powdered: 2tbs

Cloves (laung): 12

Oil for frying

 For the sugar syrup:

 Sugar: 500gms/2 ½ cups

Water: 700 gms / 3 ½ cups

 Method:

 1)      Make a well in the centre of the sieved flour.

2)      Put the saffron and oil into the well and incorporate into the flour.

3)      Add water gradually and knead to make a hard dough. Cover with a wet cloth and allow to rest for 15 minutes.

4)      For the stuffing, mix khoya, pistachios, almonds, powdered clove and powdered sugar. Divide into 12 equal portions.

5)      For the sugar syrup, boil sugar with water till the sugar is completely dissolved; simmer for 2-3 minutes.

Paneer Seekh Kabab

 Serves: 4- 5 

 Ingredients:

 Cottage cheese (*paneer), grated: 1 kg

Green chillies, chopped: 2tbs

Onion, chopped: 1 small

Ginger, coarsely ground: 1 tbs

Green coriander, chopped: 2tbs

Black pepper: 2 tsp

Cumin (jeera) powder: 1 tsp

Red chilli powder: 1 tsp

Salt to taste

Butter for basting

Cornflour: 4tsp

 Method:

 1)      Mix all the ingredients, adding the corn flour in the end and knead well.

2)      Moisten hands and wrap the cottage cheese mixture around the skewers to form a kebab 4-5” long and 2” apart.

3)      Roast in a preheated (150^o C /300^o F ) oven / tandoor / charcoal grill for 5- 6 minutes, basting occasionally with melted butter.

4)      Serve hot, accompanied by salad and / or Mint Chutney.

Potato- lamb Chops

 Serves: 4 -5 

 Ingredients:

 Lamb chops: 12 nos

Water: 600 ml / 3 cups

Onion (medium) sliced: 1

Ginger, sliced: 1 tsp

Garlic cloves: 6

Peppercorns: 6-8

Cinnamon (daalchini) stick (1 inch): 1

Black cardamoms (Bari elaichi): 2

Cloves: 4

Salt to taste

 For the coating:

 Potatoes, boiled, peeled, mashed: ½ kg

Ginger, finely chopped: 2tsp

Green Chillies, finely chopped: 4nos

Green coriander, chopped: 4tbsp

Black pepper powder:2 tsp

Red chilli powder: 2tsp

Salt to taste

Bread crumbs, powdered

 

Method:

 1)      Put chops in a pan. Add water, sliced onions, ginger, garlic cloves, peppercorns, cinnamon, cardamom, cloves and salt. Cover the pan and let it simmer on low heat till the chops are tender. Remove chops from the stock and keep aside.

2)      For the coating, add ginger, green chillies and coriander, black pepper powder, red chillies and salt to the potatoes. Mix well.

3)      Divide potato mixture into 12 portions.

4)      Moisten palm and spread one portion of the potato mixture on it. Place chop in the middle and wrap mashed potato around the chop, shaping it well. Similarly, prepare the remaining chops and keep aside.

Sesame Prawns

 

Serves: 4

 

Ingredients:

 

Prawns (large): 8

Lemon juice: 5ml/ 1tsp

Ginger paste: 10 gms / 2tsp

Garlic paste: 10gms / 2tsp

Salt to taste

Sesame (til) seeds: 15 gms / 1 tbs

Yoghurt: 20ml/ 4tsp

Cheddar cheese: 15 gms / 1 tbs

Cinnamom (daalchini) powder: 5gms / 1tsp

Clove (lauge) powder: 5gms / 1tsp

Fenugreek (kasoori methi): 5gms / 1tsp

Green chillies, chopped: 6

White pepper powder: 5gms / 1tsp

Chaat masala: 5gms / 1 tsp

 

 

Method:

 

1)      Marinate the prawns with lemon juice, ginger- garlic pastes and salt, keep aside for half an hour.

2)      Roast the sesame seeds slightly and crush them to a powder.

3)      Beat yoghurt in a bowl; add thev remaining ingredients (except for chaat masala and lemon juice).

4)      Rub this mixture into each prawn and keep in a cool place for 1 hour.

5)      Preheat the oven to 150^o C (300^o F).

6)      Skewer the prawns and roast in the oven till light golden in colour.

7)      Press the sesame seed powder over the prawns and roast again for 2 minutes.

8)      Sprinkle chaat masala and serve immediately, garnished with onion rings and accompanied by a green salad.

Tomato Fish

 

 

 

Serves: 4 – 6

 

 

 

Ingredients:

 

 

Fish fillets, Bekti deboned and cubed: 12 pieces

Turmeric (haldi) powder: 1 tsp

Salt to taste

Oil: ¼ cup

Onions (medium), sliced: 2

Red chilli powder: 5gmsw / 1tsp

Sugar: 5gms / 1tsp

Garam masala: 2tsp

Coriander powder: 1 tbsp

Tomatoes, blanched, deseeded and chopped: ½ kg

Sour cream: 2 tbsp

Lemon juice 1 tbsp

Green chillies, slit in half, deseeded: 4nos

 

 

 

Method:

 

1. Marinate the fish cubes with turmeric powder ( 1 ½ tsp) and salt to taste. Set aside.
2. Heat oil in a deep pan, fry the fish cubes until they are evenly browned. Put aside on a plate.
3. Add onions and sauté till transparent. Stir in red chilli powder, sugar, garam masala, coriander powder and the remaining turmeric powder. Cook for 2 minutes.
4. Add tomatoes, sour cream, lemon juice, green chillies; bring to a boil, stirring continuously.
5. Add fried fish cubes to the sauce and coat evenly. Simmer for 10 minutes or until fish is cooked. This goes fine with steamed rice or peas pulao.

Vegetable Pulao

 

Serves: 6

 

 

Ingredients:

 

Basmati rice: 400 gms

Carrots (cut into small pcs): 100gms

Cauliflower flowerlets (cut into small pieces): 100 gms

Shelled peas (fresh / frozen): 100 gms

French beans (small pcs): 50 gms

Water: 650 ml

Cumin seeds: 1 tsp

Red chilli powder: 1.5 tsp

Garam masala powder: 1.5 tsp

Turmeric powder: ¼ tsp

Salt to taste

Oil / Ghee: 3 tbsp

 

 

 

Method:

 

 

1)      Wash and soak the rice in water for ½ an hour. Drain and keep aside.

2)      Heat oil in a 2 litre deep dish on 100% power for 1: 30 minutes. Add the cumin seeds and microwave on 100 % power for 30 seconds.

3)      Add the rice, red chilli powder, turmeric powder, salt and all the vegetables and water. Mix and microwave partially covered (with a cling film / lid) on 100% power for 12 – 14 minutes. Stir once during cooking.

4)      Allow to stand covered for 10: 00 minutes before serving.

SANDESH

 

 

To serve 10

 

 

Ingredients:

 

Milkmaid: 1tin

Paneer: ½ Kg

Full cream milk powder: 2heaped tbsp

Powdered sugar: 2 tbsp

Maida: 1 heaped tbsp

Khoya Kheer- 1 cup

 

 

 

 

Method:

 

1)      Blend all the ingredients to get a smooth paste. (You could use a mixer).

2)      Heat the mixture in a thick bottomed pan.

3)      Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry enough.

4)      Pour onto a greased plate and cool.

5)      Cut into desired shapes.

6)      Garnish with raisins.