ANN/THE DAILY STAR – At times, simplifying intricate recipes with clever shortcuts can streamline life and expedite the cooking process. Unlike those who came before us, we often lack the time for elaborate culinary techniques.
The subsequent trio of recipes incorporates these shortcuts seamlessly, preserving the authentic flavours of the original dishes. Give them a try for your luncheon or any special occasion.
ANAROSH CHUTNEY
Chutneys hold a timeless appeal among Bengalis. They represent the Asian twist on sauces or preserved items in sugar and vinegar, irrespective of their texture, ingredients, or consistency.
Typically crafted from fruits, vegetables, and herbs combined with vinegar, sugar, and spices, chutneys vary not only from country to country but also from person to person, showcasing the unique interpretations each individual brings to this versatile condiment.
Pineapple chutney with mustard seeds is my favourite tok, as said in Bengali, or relish to go with my fritters. It is also a perfect condiment for a charcuterie board. For a true mache bhaate Bangali like me, nothing is more appetising than a plate of steamed rice mixed with daal and a bit of pineapple chutney and a slice of fried rui fish.
NOLEN GUR ICE CREAM
I first came across the term nolen gur while in Kolkata visiting my friend, Anindita. I love how she talks – her Bangla expressions and wordings are so suave that I feel like that awkward, kitsch, country mouse in her company. Nolen gur sounded like some exotic West Bengal version of our plain old gur.
I Googled the term – nolen gur – first thing after returning to Dhaka and to my utter surprise, it is nothing but our very own jhola gur.
Jhola gur is used for making our quintessential moa, binni chaler payesh, and even spread on a slice of toasted bread. You can fancy a fusion dessert, nolen gur ice cream.
I had a scoop of it with Anindita and then I forgot all about it. Recently, while making my puja menu, I thought of making Nolen Gur Ice Cream. I never made ice cream before but there is always a first time!
DAAB CHINGRI
It is a very popular West Bengal dish. I first tasted this divine shrimp curry steamed in a green coconut in an Indian restaurant in Dhaka. What caught my fancy was the entire drama that went into plating it.
The authentic daab chingri recipe suggests putting the marinated prawns with the masala paste inside a sealed tender coconut, and placing it inside the earthen stove to slow cook.
It can be prepared by either placing the coconut in a large steamer, pressure cooker, or a pan on the stovetop.
However, for easy cooking, my cheat code would be to just bring in the main character, or green coconut, in the last scene of the drama that is when plating it.
Ingredients and steps
ANAROSH CHUTNEY
– Two tbsps mustard oil
– One tbsp mustard seeds
– One tbsp nigella
– Two pineapples peeled, cored and chopped into small chunks
– One red chilli, deseeded and finely chopped
– Thumb-sized piece of ginger, finely chopped
– 250 grammes (g) soft light brown sugar
Method
Boil the pineapple chunks in half a cup of water and blend it into a puree. Heat the oil in a large heavy-based pan.
Temper the oil with mustard seeds, nigella and add the puree and cook for five minutes until fragrant. Add in the ginger and red chilli, and brown sugar and simmer until golden and thick. Pour into sterilised jars and allow to cool before covering.
NOLEN GUR ICE CREAM
– 1.5 cans of cream
– 150g nolen gur/date palm jaggery
– 170g evaporated milk or one litre full-cream milk
– Two to three tbsp water, to melt the nolen gur
Method
If you do not have evaporated milk, then boil the full cream milk in a heavy-bottom non-stick pan and put it over the lowest flame until it thickens and comes down to less than half a litre. In a separate pan, pour out the liquid nolen gur/date palm jaggery, add three tablespoons of water into the pan and melt the nolen gur at the lowest flame.
This is done so that when added to the milk, it does not curdle. Make sure that the jaggery does not get stuck to the bottom. It may spoil the flavour of nolen gur. Then transfer the melted nolen gur to a separate bowl immediately and allow it to cool down.
Take a mixing bowl and add the milk and jaggery and cook for a few minutes on low flame.
Beat the cream with the help of a hand mixer till smooth, heavy and stiff peaks start coming up. Add the milk and jaggery mixture to it, and beat for a few minutes and transfer the mixture into an airtight container. Put it in the freezer for at least seven to eight hours, but overnight gives the best result.
Serving instructions: Scoop out nolen gur ice cream into a bowl or on a serving plate. Pour some nolen gur over the top for extra flavouring and add a twig of fresh mint to cleanse the palate after such a sweet treat. A confession; my first trial tasted more like a kulfi malai, than ice cream.
NAAB CHINGRI
– 250g prawns (chingri)
– One tsp turmeric powder
– Salt as per taste
– One tsp poppy seeds (posto)
– Two tbsp mustard seeds (shorshe)
– Two tsps grated coconut or young coconut flesh of the tender coconut
– Six green chillies, as per taste
– One cup coconut water
– One tender coconut (daab)
– Three tbsps coconut milk
Method
Cut and devein the prawns; marinate with a pinch of salt and turmeric powder and keep them aside for 10 minutes. Pour the coconut water, and scrape out the tender flesh in the mixer; add mustard seeds, poppy seeds and green chilli and pulse it to a paste.
Now, lightly stir fry the prawns in mustard oil, be careful to not over-fry – that would make it rubbery. Place it in a bowl and add the masala paste, coconut milk, coconut water, salt and mix it well.
Fill the whole content carefully inside the coconut shell but leave a little space inside. Take a large pan and add water to it. Place the coconut carefully into the pan.
The water level should be one-third of the height of the coconut. Cook for 30 minutes on medium heat.
Serve it on half-open coconut shell and garnish it with red chillies.
