When I was looking up recipes for RCI Bengal one evening, I had some criteria for selecting a recipe. Being that this had to be prepared when little M was present & also be ready in time for dinner, minimum prep & quick cooking were requisites. This recipe fit the bill perfectly. Here's my slightly tweaked version of the Narkol Bhath.
2 tbsp oil
1 tsp jeera
4-5 each cloves, cardamoms, black peppercorns
1-2 red chillies
1/2 tsp turmeric
4 tbsp coconut shreds
1 cup rice
salt to taste
fried cashews & raisins
Heat oil in a pressure cooker. Add jeera, cloves, peppercorns and cardamoms. Fry for a minute or so. I added red chillies for extra heat, that was not in the original recipe. Add coconut shreds & turmeric and fry until slightly brown. Add rice & fry for a few seconds. Add water and salt to taste. Cover & cook. Add the fried cashews and raisins before serving.
Palang Saag Curry - now, that is my own creation. The only Bong ingredient was the panchphoran! Plus I'm calling it by it's Bangla name but I wouldn't categorize it as a true-blue Bengali curry! Here's what I did. Tempered the oil with panchphoran. Fried chopped onion in it. Added spinach and tomatoes & cooked until tender. Added turmeric, dhania-jeera powder, garam masala powder, tamarind paste, sugar and salt to taste. Added some milk and water and brought to a boil. It made a nice accompaniment for the Bhath.
This goes to my friend Sandeepa, who is hosting the Bengal edition of RCI, an event started by Lakshmi. Thank you both!
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