Annapurna Devi is my grandmother. She has spent her life mastering and refining the art of cooking. We often feel she has a magic touch. Anything and everything she cooks, no matter how simple the ingredients, instantly becomes a delicacy. Anyone who has tasted her cooking will testify to this. She must be one of the worlds greatest cooks and is definitely the best cook I know. These days even at seventy something she still cooks her famous mouthwatering delicacies but only to entertain others because nothing brings her more joy than seeing people relish her creations. Having spent her entire adult life being a Bengali housewife she specializes in Bengali cuisine and it is my pleasure to present to you some of her recipes here. (Please note: although measurements are not specified, she always uses minimal amounts of spices and oil but her dishes come out super tasty).

M i s h t i   C h o r c h o r i   (sweet stir fried vegetables)

Ingredients Vegetables: Beet, Carrot, Beans, Sheem, Eggplant, Potato, Mooli and Cabbage Cooking oil Panch phoran Dried red chili Turmeric powder Cumin powder Salt and sugar to taste

Method 1. Chop vegetables into really small pieces 2. Heat some water in a pot and boil the vegetables in it adding salt, sugar, turmeric, and cumin powder 3. Drain the water from the vegetables 4. Heat oil in a pan, fry the dried red chili and the panch phoran until they sputter 5. Add the vegetables and stir fry until it looks done (slightly blackened) 6. Serve with steamed rice, tastes good with masoor dal.

 

M a c h e r   M a t h a   d i y e   B a n d h a k o p i   (cabbage with fish head)

Ingredients Cabbage Large fish head Potatoes Cooking oil Panch phoran Dried red chili Cumin powder Onion paste Ginger paste Chopped tomato Turmeric powder Salt and sugar Garam masala powder

Method 1. Deep fry the fish heads till crispy and golden brown 2. Shred the cabbage, or chop it very, very fine 3. Boil the cabbage in hot water for a few minutes 4. Drain the water from the cabbage 5. Heat oil in a pan and fry the chili, phoran and cumin 6. Add the potatoes (peeled and diced) and stir fry 7. Now add the onion and ginger pastes to this, followed by the tomato, salt, sugar and turmeric and mix well 8. Add the cabbage and fish, mix with the spices and potatoes and cook (covered) until very well done 9. Then stir fry until you are satisfied (should be dry) 10. Finally sprinkle and stir in the garam masala 11. Serve with steamed rice, goes well with moong dal.

 

M a c h e r   J h a l   (fish in hot mustard sauce)

Ingredients Fish: Small whole fish - Tangra, percey, bata, goby etc. Large fish pieces - Rui, salmon, ahi-tuna etc. Mustard seeds (mix black and yellow) Turmeric powder Cumin powder Kalo jeera (nigella seeds) Green chilies Salt Cooking oil Chopped corriander leaves (cilantro)

Method 1. Wash fish thoroughly, coat with salt and turmeric and leave for 20 min. 2. Fry fish: small fish lightly, large fish pieces til crispy. 3. Mix yellow and black mustard seeds in a 3:2 ratio and grind them in a spice/coffee grinder with the chilies and a some salt, mix with a lot of water and set aside. 4. In a pan heat a some fresh oil, fry the kalo jeera til they pop and add any more chili if needed. Next add the turmeric and a pinch of cumin powder, mix in the oil. 5. Strain and add all the water from the mustard, make sure you squeeze all the juices out of the pulp (use a tea-strainer and spoon or just your hand), add more water if required.Throw away the seed remains. 6. Turn the heat up till it statrs to boil and then add the fish and more salt if required. 7. Cook till fish is done, sauce should be thick. 8. Mix in corriander leaves and serve with steamed rice.

 

N e e m e r   R o k o m a r i   (neem recipes)
Neem Begoon 1. Chop up an eggplant (begoon) into small cubes, coat with salt and turmeric powder and leave aside. 2. Heat oil in a pan, fry panch phoran, dried red chili pepper, and very tender young neem* leaves. 3. Add the begoon and stir fry on low heat til done. 4. serve with steamed rice as a starter.	Neem Jhol 1. First deep fry same boris (moong vadi). 2. Fry chopped potatoes, drumstick (shojne data), sheem. 3. Add some chopped eggplant and stir fry some more. 5. Add turmeric and cumin powder, salt to taste and a pinch of mustard paste. 6. Add as much water as you like, (should be thin and runny like a stew), cook. til done 7. In a seperate vessel heat a little oil, fry some panch phoran, dried red chili and tender young neem* leaves in it and add this savory oil to vegetables. 8. Serve as a starter with steamed rice on a hot day.
* Neem is a bitter tasting Indian herb with wondrous medicinal properties, for more about the health benefits of neem, please visit The Neem Foundation pages. If you live outside India it is not possible to get fresh neem leaves, BUT, if you know someone in India, ask them to send you some DRIED neem leaves (eg. by mail in an envelope) or you can pick some up yourself the next time you are visiting India. Dried neem leaves work just as well although you may need to use more to get the same strong bitterness.