ESSENTIAL MASALAS FOR BENGALI CUISINE (Part 1)

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WET MASALA

MIX MASALA PASTE [makes 2 types of masala]

INGREDIENTS:

1.Onion 4 large
2.Tomato 4 large
3.Garlic 2 whole pod [big size]
4.Freshly grated coconut 1 full cup
5.Ginger [ cut in small pieces] half cup

METHOD:

Break open the garlic and soak in water.Do not peal them.
Cut the tomatos and onion in medium size cubes.Put the tomato in a blender and make a puree.
Add the ginger pieces and blend again.
Now add the onion and garlic[drain out the water from the garlic] Blend the mixture to a smooth paste. Do not add any water to it.
Take out half the portion and store in a plastic air tight container in the the freezer.
To the remaining masala in the blender, add the coconut and grind to a smooth paste. Store this paste also like the above paste .


MUSTARD PASTE [shorshe bata]


INGREDIENTS:
1. Mustard [smal grain] 1 cup
2. Garlic 1 full pod [pealed]
3. Salt 1 1/2 tsp
4. Green chilli 4 to 5


METHOD:

Soak the mustard in cold water for about 1/2 an hour.
Wash well with the help of a tea strainer.
Put it in a blender.
Add garlic , green chillis and salt.
Pour cold water so that it covers the mustard seeds and rises about 1/4 inch above it.
Grind on full speed until a consistency of a fine paste.
If paste is very thick and cannot be grinded after awhile,then add a few tsps of cold water again.
Paste should be very smooth to feel and light yellow in colour.
Keep in plastic container in the freezer.


POPPYSEED PASTE [POSTO BATA] /[KHUS KHUS]

INGREDIENTS:

1. Poppy seed 100 grms
2. Cold water as per requirement
3. Salt 2 tsp
4. Green chillis 4 to 5

METHOD:

Soak the poppy seeds in water for about an hour.
Then put in a fine sieve and wash under running water,to wash away all the mud and dust.
Put it in the grinder/mixer/blender and add salt and green chillis.
Add enough water [normally 1/4 inch above the seeds].
Grind to a paste.
Stir occassionally, to paste evenly.
If the paste becomes too thick for grinding after a while, then add some more water.
When done ,the paste changes to a whitish colour.
It will have a slightly coarse feel when touched with your fingers.
Store in small plastic containers in the freezer for several use.


TIP OF THE DAY
Always knead any type of flour for chappati or paratha with very warm water .Keep covered for atleast 1/2 hr. before making the chappatis or parathas.

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