Rich Red Sauce(1) |
* Oil – 4tblsp * Turmeric (1/2 flat tsp) * Onion (100gms) * Chilli powder (1/2 flat tsp) * Tomato (75gms) * Plain yogurt (1 tsp) * Root ginger paste (30g) * Tomato puree (1tsp) * Garlic 2 cloves * Salt to taste * Phoron: Cumin seeds (1tsp),Bay leaf (1), small dry chilli (3), Black zeera (1tsp)
* Have all ingredients ready: onion and tomato chopped, ginger is ready, garlic is chopped and other items are to hand. Phoron is used to add aroma to oil.
* Heat oil,. Add phoron ingredients – when the cumin seeds are swollen,add chopped onion for sweating. When onion is ready add ginger, turmeric and chilli powder and mix well with the rest. Continue frying this 3-4mins. Add chopped tomatoes – fry another 3-4mins, add yogurt and continue cooking. As the mixture is well blended, add chopped garlic – mix well and now simmer the mixture on a very low heat for another 5-7mins. If required add ¼ cup of water to prevent sticking. Before turning off the heat add tomato puree. |
| Rich Red Sauce(2) |
* Cinnamon (2 x 4cm stick) * Cardamom(4)
* Follow the above process. After mixing chopped garlic, add cinnamon and cardamom to your preparation. Ensure there is enough liquid in the pan. Simmer a little longer to get aroma from these spices. |
| Rich Red Sauce(3) |
* Roasted red pepper – 1 (75-80gms). Chopped in small cubes
Follow the process in Red Rich Sauce(1) and add red pepper after blending the tomatoes . Simmer another 10mins with a cover on. Add some warm water if you see the liquid is drying up.
This is ideal for white fish (haddock and cod) and also boiled or steamed vegetables. On work: One becomes what he does. The man who does good becomes good and the man who does evil becomes evil. One should do good despite the results as no one who does good will come to an evil end.. |
| Phoron |
In this process the oil is blended with the aroma of the spices..It is an important part on Bengali cooking. Phoron ingredients are all mentioned within the recipe. Once you get used to use the process, you can experiment with your own ideas – a favourite vegetable and a favourite spice like cumin or black zeera. |
| Mustard Sauce |
* Onion (100gms) – turn to pulp in liquidiser * Root ginger paste (20gms) * Green chilli 1 (slit in middle) * Oil 2tbsp * Mustard powder 3 full tsp * Grain mustard 1 full tsp * Turmeric ½ tsp and 1 clove garlic * Add ½ cup water to mustard powder * Heat oil in a pan, add green chilli. When this turned white add pulped onion. Keep frying until water has evaporated. Add turmeric and ginger fry for 4/5mins, add garlic and mix well. * Add mustard powder mix and grain mustard, mix well. * Simmer for 5 minutes. * Now sauce is ready for use. * This sauce is suitable for 300 gms of vegetable or 500 gms of fish. |
| Basic Brown Sauce (Roux Brun) |
* Plain flour 1 tbsp * Unsalted butter 1 tbsp * Chicken stock cube ½ * Warm water
In a heavy saucepan, melt butter, add flour as it melts. Cook the roux slowly over low heat, stirring occasionally, until it is thoroughly blended and the colour is close to brown paper. Add chicken stock (diluted in warm water), add hot water as necessary. Simmer for 5mins – stirring occasionally. Lower the heat and simmer further t0mins. Add pepper and salt. |