Calcutta Cookbook: A Treasury of Recipes From Pavement to by Minakshie Das Gupta, Bunny Gupta, Jaya Chaliha

By Minakshie Das Gupta, Bunny Gupta, Jaya Chaliha

The Calcutta cookbook is way greater than a cookery book—it is a culinary chronicle of travelers and investors who equipped the town that task charnock founded.

Calcutta's chronicle begun on a scorching, rainy august afternoon in 1690 whilst a hungry charnock climbed off his send directly to the stairs of a muddy ghat. The river was once hooghly and where sutanati... the tale of Calcutta is informed via 3 meals lovers—the overdue connoisseur chef and writer of bangla ranna, minakshi das gupta, and have writers bunny gupta and jaya chaliah—who have amassed recipes from worldwide. a lot of those are family members secrets and techniques of Calcuttans who've recreated armenian, jewish, arabian, ecu, chinese language and tibetan dishes with special Calcutta flavour. via over 200 attempted and validated recipes starting from the scrumptious bengali chingri maacher malai curry to the biryani and kebabs of kabul, and the temperado, vindaloo and sorpotel of Goa, Calcutta unfolds as a gourmet's paradise

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3 Bring a pot of water to a boil over high heat. Blanch the baby bok choy for about 2 minutes. Remove and drain. Set aside. 4 In the same pot of water, blanch the fresh egg noodles for 30 seconds, stirring constantly to separate the noodles. Remove and drain. If using dried egg noodles, blanch until soft, 3 to 5 minutes. 5 Place the egg noodles and baby bok choy in individual serving bowls. Pour the hot Broth over and top with the chicken pieces or BBQ pork, Crispy Fried Shallots, spring onion and coriander leaves.

Add the green beans and stir-fry for another 3 to 5 minutes until they are tender and cooked. Season with the chicken stock, fish sauce and sugar, and stir-fry for another 2 to 3 minutes before removing from the heat. 3 Transfer to a serving platter and sprinkle with kaffir lime leaves, red bell pepper and basil leaves. Serve hot with steamed rice. 32 Poultry Chicken Mussamun Curry (Mussamun Gai) 1 liter (4 cups) thin coconut milk and 125 ml ( ½ c u p ) thick coconut milk 1 fresh chicken (about 1 kg/2 lbs), cut into 12 pieces 3 cardamom pods 3 bay leaves 2 cinnamon sticks (each 8 cm/3 in) 3 medium potatoes, peeled and cubed 300 g (10 oz) pearl onions or 3 medium onions, chopped 50 g ½cup) unsalted raw peanuts 3 tablespoons fish sauce 2 tablespoons shaved palm sugar or dark brown sugar 6 tablespoons tamarind juice (page 5) Mussamun Curry Paste 3 dried red chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded 3 / 4 tablespoon coriander seeds ¼ teaspoon cumin seeds 2 cardamom pods ½ teaspoon ground nutmeg 2 cloves 1 cinnamon stick (3 cm/ 1 in) or ½ teaspoon ground cinnamon ½ teaspoon black peppercorns 3 shallots 2 cloves garlic 1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced 1 cm ( ½ in) galangal root, peeled and sliced ½ tablespoon crushed coriander roots and stems 2 kaffir lime leaves 3 / 4 teaspoon dried shrimp paste ½ teaspoon salt 3 tablespoons water Serves 6 Preparation time: 1 hour Cooking time: 45 mins 1 To make the Mussamun Curry Paste, dry-fry the dried red chilies, coriander seeds, cumin, cardamom, nutmeg, cloves, cinnamon and black peppercorns in a wok or skillet over medium heat for about 5 minutes until fragrant.

Serves 6 Preparation time: 30 mins + 30 mins chilling Cooking time: 25 mins Bananas and Pumpkin in Rich Coconut Cream 1 liter (4 cups) thin coconut milk or 125 ml ( ½ cup) thick coconut milk 200 g (7 oz) pumpkin or yam or sweet potatoes, peeled, flesh cubed 5 large bananas or 12 baby bananas, peeled and halved lengthwise 90 g ( ½ cup) shaved palm sugar or dark brown sugar 1 teaspoon salt 1 teaspoon pandanus or vanilla essence 62 Desserts 1 In a saucepan, bring the thin coconut milk slowly to a boil over medium heat.

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