art-culture

West Bengal

Bengali cuisine is a style of food preparation originating in the eastern India which includes states of Tripura, Barak Valley of Assam and West Bengal. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectioneries and desserts, and has perhaps the only multi-course tradition from India that is analogous with French and Italian cuisine in structure. The nature and variety of dishes found in Bengali cooking are unique even in India. Fish cookery is one of its better-known features and distinguishes it from the cooking of the landlocked regions. Bengal's many rivers, ponds and lakes teem with many kinds of freshwater fish that closely resemble catfish, bass, shad or mullet. Bengalis prepare fish in innumerable ways - steamed or braised, or stewed with greens or other vegetables and with sauces that are mustard-based or thickened with poppyseeds.

Narkeler Payesh Coconut Scented Rice Pudding

Rice pudding prepared with milk is more common in Bengal, but this

coconut milk version, which is quicker to make, has a fragrant, sweet

aroma. Since coconut has an affinity with fish, I often serve this

dish after a seafood meal. Try as is, or arrange slices of fresh ripe

papayas, bananas, or mangoes around the pudding.

This dessert is best enjoyed soon after it is made. If allowed to sit

for several hours, it will become dry. If that happens, add a little

milk (or coconut milk), reheat, and serve.

3/4 cup Basmati or other fine long grain rice

1 1/2 cup water

2 Tbs. raisins (preferably golden)

2 Tbs. toasted cashews or slivered almonds

1 tsp. ground cardamom

1/4 cup plus 1 Tbs. sugar

1 1/4 cups fresh or unsweetened canned coconut milk,

stirred until evenly mixed

Note: You can substitute a mixture of 1/2 cup coconut milk and 3/4 cup

whole or 2% low fat milk

Garnish: chopped raw pistachios

1.Bring rice and water to boil in a pan. Simmer, covered, until

all water is absorbed and rice is tender, 20 or so minutes.

2.Add raisins, cashews, and cardamom. Dissolve sugar in the

coconut milk and stir into the rice mixture gently, so as not to

break the rice kernels. Raise heat slightly and cook uncovered

until the mixture thickens, 5 to 10 minutes. Remove from heat. Let

cool slightly. Garnish with pistachios and serve.

6 servings

Rassogolla Cheese Balls in Syrup

Yield: 4 servings

300 g Paneer

175 g Ricotta cheese

350 g Sugar

1 1/4 l Water

Rub the paneer and ricotta cheese with palm of your hand until smooth

and creamy. Divide into 16 balls.

Boil the sugar and water for 5 minutes over medium heat. Put the balls

into the syrup and boil for 40 minutes.

Cover and continue to boil for another 30 minutes. Serve warm or cold.

Paneer (Home-made cottage cheese)

3.5 litres milk

about 250 ml warm water

about 5 Tbsp white vinegar

1.Bring the milk to the boil, stirring constantly, over a high

heat. Remove from heat.

2.Combine the water and vinegar.

3.Slowly add the vinegar solution to the boiled milk, stirring

with a wooden spoon. As soon as the milk curdles, do not add any

more. (The curd and whey will separate.)

4.Place three or four layers of cheesecloth in a sieve and strain

the curdled milk through them. Ties up the ends of the cheesecloth

and squeeze out as much of the liquid as possible. Hang it up to

drain thoroughly.

Note: When adding the water and vinegar mixture to the milk, do not

add more than necessary as this tends to harden the paneer.