Books & Spices

spices

“Bangla Ranna” is not just another cookbook of Bengali Cuisine. It is the first book in English on Bengali cooking with step-by-step instructions. It also specifies the exact quantities of ingredients which help in preparing each dish to perfection.

This book contains over 200 tried and tested recipes ranging from starters –shukto to vegetable dishes including chorchories and dalnas, to fish, shellfish, poultry and meats – and ending with desserts and sweets.

There are special sections on jol Khabar (snacks) and on Anglo-Indian specialties. Compiled in the order of “eating the Bengali way”, there are over 50 vegetarian recipes with family specialties like kosher chorchories (stir-fry vegetable peels!).

This new edition of Bangla Ranna has been revised and updated with special recipes for microwave cooking.

A must for every cook, beginner or gourmet.

Minakshie Dasgupta, “Kewpie”, as she was fondly known, had a keen and discriminative appreciation of various cuisine from all over the world. A distinguished gourmand in her own right, the table d’hote in her own home was a tribute to her own expertise as a chef and her rare and vast collection of cookbooks from the world over.

Spice Craft is delighted to present Kewpie’s range of gourmet spice mixes, formulated by Rakhi Purnima Dasgupta, based on traditional recipes handed down from generation to generation, encompassing the best of Bengali & Anglo Indian Cuisine.

The range comprises fifteen different mixes –

Ten Bengali – Jhal, Jhol, Kosha, Kalia, Moriches Jhol, Do Piazza, Mona Ma, Malai Curry, Chorchori, Cholar Dal.

Five Anglo Indian – Vindaloo, Junglee Pulao, Ball Curry / Kofta Curry, Shakuti, Mulligatawny Soup.

The packaging is handcrafted and innovative. Our research shows that customers have responded very positively to both the convenience of the spice mixes as well as the unique packaging. A leaflet containing information and the detailed recipe is enclosed in all packs.
Since Bengali cuisine is very exciting, the spice mixes facilitate the consumer in preparing all these dishes without inconvenience. In the last six months, that Spice Craft has been testing and marketing the product, there has been a qualified response. The Range is handmade and consistent in quality, maintaining strict hygienic norms.

 

Spiced Poppy-seed Chicken

Spiced Poppy-seed Chicken

Ingredients

  • 1/3 cup (80ml) mustard oil
  • 1.5 kg chicken thigh fillets, cut into 3cm chunks
  • 4 small red onions, finely sliced
  • 2 tablespoons Ginger-Garlic Paste
  • 4 dried red chilies
  • 4 small green chilies, ground to a paste with a little water
  • 1 tablespoon lime juice
  • 1 tablespoon white sugar
  • 1 tablespoon salt

Poppy-seed spice mix

  • 1 tablespoon cumin seeds
  • 2 tablespoon coriander seeds
  • 2 cm piece cinnamon stick seeds from 4 green cardamom pods
  • 2 teaspoons white poppy seeds
  • 5 cloves
  • 1 tablespoon ground turmeric

 

Instructions

  1. To prepare the spice mix, put all the ingredients except the turmeric in a frying pan and dry-roast over a very low heat. Cool, then grind to a fine powder and add the turmeric.
  2. Combine half the spice mix with 1 tablespoon of the mustard oil. Rub the spiced oil into the chicken chunks until they are coated. Cover and leave to marinate for 30 minutes.
  3. Heat the remaining oil in a large kadhai or wok and fry the onion until golden.Add the remaining spice mix, the ginger garlic paste, dried chilies and the green chili paste, stirring to combine. Cook for 3-4 minutes until softened and fragrant.
  4. Add the chicken, stirring to coat with the spices. Fry over a medium heat until the chicken is brown and all the liquid has evaporated. Add 1 cup (250 ml) hot water and bring to a boil, then reduce the heat and simmer for 10 minutes until the chicken is tender and the water has been absorbed.
  5. Add the lime juice, sugar and salt and cook for 2 minutes. Taste and adjust the seasoning if necessary.

Any doubts? See video guide of the recipe below.

Also Read:

Tomato Chutney

Tomato Chutney

Tomato Chutney

Ingredients

  • 1 tablespoon mustard oil
  • 2 pinch Panch Phoran
  • 250g tomatoes, chopped
  • Salt
  • 1 tablespoon thin julienne strips ginger
  • ½ tablespoon chili powder
  • 1 tablespoon seedless raisins or sultanas, soaked in water and drained
  • 3 tablespoons white sugar

tomato chutney - 2

Instruction

  1. Heat the mustard oil in a kadhai or wok. Add the panch phoran and fry over medium heat until it stops spluttering. Add the tomato and stir to coat with the spices. Mix in 2 teaspoons of salt, then cover the pan and let it simmer for 10 minutes.
  2. Add the ginger, chili powder and raisins and stir to combine. Stir in the sugar and 1 cup (250ml) of water. Simmer for 10 minutes until the tomato is cooked and the chutney has thickened. Season with salt to taste and allow to cool before using.

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Spiced Poppy-seed Chicken

Steamed Vegetables

Daab Chingri

Daab Chingri

Ingredients

  • 20 – 25 Fresh shrimp, peeled and deveined
  • 2 Tender coconuts
  • Salt To taste
  • ½ tsp Turmeric powder
  • 2 tbs Mustard oil (preferred)
  • 1tsp ground mustard (store bought work)
  • 1 C Thinly sliced onion
  • 1tsp Ginger chopped fine
  • 1 Tbs Garlic chopped fine
  • 5- 8 Thai green chilies
  • ½ C Flour (white will do)
  • ¼ C Water

Instruction

  1. Make a dough with the flour and water and set it aside.
  2. Now, you will need to cut the tender coconut from the top; Sort of like cutting out a lid.
  3. Once cut, drain the water into a bowl and save the cut lid for later use.
  4. Using a spoon, scoop out the creamy coconut flesh.
  5. Marinate the shrimp with a dash of salt and the turmeric.
  6. Heat the mustard oil until it begins to smoke. Allow it smoke for about 20 – 30    seconds. Remove from heat and allow it to cool down slightly.
  7. Bring the pan back on the heat, add panch phoran and wait for the splutter and the pop.
  8. Once you hear it cook, add the onions to sauté.
  9. When you see the onions turn a little pale, add the ginger, garlic, chilies, ground mustard and the scooped coconut cream.
  10. Stir and sauté. Add the reserved coconut water. Bring it all to a boil and blend with a hand blender to get a smooth consistency.
  11. Switch off the heat.
  12. Now scoop the shrimp and spice mix into the two coconut shells.

Need help? See how Nisha does it in the video below

In case you’re not fond of seafood and are looking to go weekend over the weekend, try out our steamed vegetable recipe.

Steamed Vegetables

Steamed Vegetables

Ingredients

  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 2 teaspoon mustard powder
  • 1 teaspoon salt
  • 4 teaspoons mustard oil
  • 450g assorted vegetables, cut into 2 cm dice
  • 2 tablespoons minced onion
  • 5 small green chilies, split lengthways

vegetables steaming

Instruction

  1. Combine the turmeric, chili powder, mustard powder, salt and mustard in a bowl. Add the vegetables, onion and green chilies, tossing to coat with the spiced oil. Leave to marinate for 30 minutes.
  2. Transfer the vegetables and marinade to a large, heavy-based saucepan or casserole. Cover and cook over a gentle heat for 20 minutes until the vegetables are tender, stirring regularly to prevent sticking.The vegetables will cook in their own juices.
  3. Remove from the heat and serve with Puffed Puri Bread or steamed rice

To all the chicken lovers out there, we haven’t forgotten about you guys. Try out our Spiced Poppy-seed Chicken.

It’s the perfect recipe for a lazy weekend or a tiring workday and can be cooking within 20-25 minutes.