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Jubilee special Dhyanrosh Chingrir Jugalbandi

The following are the prize-winning entries from the cookery contest for senior citizens organised as part of the township’s golden jubilee celebrations organised by Bidhannagar Press Club, in association with The Telegraph Salt Lake.

The contest was won by Hira Samanta, a 70-year-old resident of FE 61. “My sister and I got the recipe from my mother who got it from her mother. Our maternal grandparents used to live in Singapore and Malaysia where Grandma picked up many such dishes from her Tamil neighbours,” says the gynaecologist.

Gayatri Mitra of BJ 270 came second in the contest with her array of sweet dishes.

Dhyanrosh Chingrir Jugalbandi

Ingredients:

  • 250g lady’s finger (okra)
  • 8 cloves of garlic
  • A few curry leaves
  • 4 green chillies
  • ¼ tsp turmeric powder
  • Salt to taste
  • Sugar to taste
  • 7-8 baby onions
  • 1 medium sized onion, chopped
  • 200g of medium sized prawn1½- 2 cup coconut milk
  • 1 tbsp vegetable oil
  • 1 tbsp lemon juice
  • ½ tsp tamarind paste
  • A few mustard seeds and methi seeds

Method

In a vessel place the first eight ingredients. Add 1 cups of coconut milk and 1 cup water. Mix and cover the vessel and heat on a stove. Once the mixture starts boiling lower the fire till the okras are cooked. Put the vessel aside and place a pan on the stove.

Pour the oil on the pan and when the oil is hot add the mustard and methi seeds and the chopped onion. Add the prawns and fry for a minute on slow fire. Add the contents of the pan in the vessel and boil the whole thing again for 2-3 minutes on slow fire. Now add the tamarind paste and the remaining cup coconut milk.

Mix and boil for 1 minute. Take away from the fire and add lemon juice. Now it is now ready to serve.

 

Mohonpuri

  • Ingredients:
  • Wheat flour 250g
  • Oil
  • Sugar 500g
  • Milk 500g
  • Coconut 1 large
  • Cardamom powder as required
  • Cashew nuts and raisin, for garnishing
  • Makes: 15 pieces

Method:

To make the coconut filling

Saute the grated coconut on slow fire and add milk. Keep stirring till the milk reduces in quantity. Then add 150g sugar and stir. When the mix no longer sticks to the container, it is ready. Remove from fire and set aside to cool. Add a sprinkling of cardamom powder, cashew nuts and raisins on it.

To make the syrup

Boil 200g of sugar in a little water. When it becomes syrupy, take a pinch and see if it feels sticky between the finger tips. The syrup is ready only when it does. Spread a bit of cardamom powder, remove from fire and set aside to cool.

Preparation

Mix the flour with 2 teaspoons of oil. Prepare dough by kneading properly. Make one small ball out of the dough. If the surface of the ball does not crack, then you’d know that the quantity of oil in the dough was correct. Now add water in small quantities and knead again. Make small balls out of the dough. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out in an oblong shape. Place the coconut filling at one end and line the other end with a little water. Press the two ends together and braid it to make it look nice.

Heat the frying pan with a sufficient quantity of oil. Fry each piece on slow fire till they are light brown. Dip it in the thickish syrup for five minutes. Now strain the syrup and take them out.

Garnish with cashew nuts, raisins and grated coconut. Mohonpuri is ready to serve.