Pach (Panch) Phoran Spice Mix

This is a universal Bengali seasoning used in almost all curries and other dishes. You can get all the ingredients in Indian groceries and large spice shops. Pach Phoran means five seeds.

Ingredients

6 tbsp black mustard seeds
5 tbsp nigella (kalonji) seeds
5 tbsp cumin seeds
5 tbsp fennel seeds
5 tbsp fenugreek seeds

Method

Mix all the ingredients and keep in an airtight jar. Use as needed. The mix is usually fried in oil/ghee (until crackling and fragrant) before adding other ingredients.

Tip: if you have a Bangladeshi shop near you, they usually have pre-mixed pach phoran packets.

Best Ever Oat Cookies

These are very fast and easy to prepare and will turn out great even for beginner bakers. They are crispy and crumbly, chewy and delicious and keep well in an airtight container for up to 10 days.

Ingredients

3 tbsp butter, softened
2 tbsp oil (I use light olive)
1 large egg
2/3 cup caster sugar
1/2 tsp cinnamon
a pinch of nutmeg
a pinch of salt
1.5 cup porridge oats
1/3 cup self-raising flour
1/3 cup or more raisins
milk as needed
oil to grease the tray

Method

Preheat oven to 180 C. Grease a cookie sheet or oven tray with a bit of oil.

Mix butter and cugar until creamy. Add oil and egg and beat until smooth.

Add all the other ingredients until mixed well, adding abit of milk as needed to make thick dough.

Drop large spoonfuls on the tray leaving some space in between. This should make 9 large cookies.

Bake in the pre-heated oven 15-20 min and cool on the tray.

Tip: Do not attempt to take cookies of the sheet until completely cooled - they will break as they harden when they cool.

Green Chutney

An old favourite that goes great with samosas, pakoras and other fried snacks, as well as all kinds of chaat.

Ingredients

2 large bunches of fresh coriander, washed and drained well
3 or more to taste green chillies
10 mint leaves (optional)
1-2 tbsp grated coconut
1/2 tsp salt
5-6 tbsp lemon juice

Method

Blend all the ingredients together until a smooth paste is served. This is a fresh chutney so keep it refrigerated and consume within 3 days.

Tip: larger green chillies tend to be less hot, while small narrow ones are the hottest. If you are not sure about a chili, try a piece with some bread.

Saffron Polao (Pilau) Rice

This is a fancy yet light rice preparation that can be turned from a side into a main dish with addition of vegetables, prawns, paneer or meat.

Ingredients

1 cup rice (basmati is best), washed well, soaked for 15 min and drained
1 1/2 cup water
1 tbsp butter or ghee
1 clove
1 cardamom pod (elaichi)
1 small stick of cinnamon
2 peppercorns
2-3 bay leaves
1 tsp salt
1/2 tsp sugar
5-10 strands of saffron (kesar), soaked in a tbsp of warm milk
2 tbsp raisins (kishmish)
1 tbsp cashew bits
fresh coriander leaves and/or fried onions to decorate

Method

Heat the butter or ghee in a large pan. Add all the whole spices (whole garam masala), raisins and nuts and fry a few minutes.

Add rice and stir for a few moments. Add water and saffron milk, salt and sugar and bring to boil.

Reduce to very low, cover and cook for 15-20 min until done.

Can be cooked in a rice cooker as well.

Serve hot, decorate with onions, coriander, chillies, boiled eggs.

Tip: For best results from any method of cooking, alwas pre-soak rice in cold water for at least 30 min.