UKHCA 2022 - Annual Brochure

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Sharodiya Durga Puja 2022শারদীয়া দুর্গোৎসব ১৪২৯BASA IN CHILLI PASSATA (Pearly Banerjee)Married to a Bengali family and having a common love for fish , I try to find new ways to enjoy fishrecipes made at home . Hope you find this a way to introduce new flavour to your fish curries.Ingredients• 3 tbsp oil• 1 medium onion, grated / paste• 2 fat red chillies• 5-6 cloves of garlic• Salt, per taste• 1 tsp turmeric• 1/3 tsp ajwain (crushed)• 1 tsp cumin powder• 2 tsps coriander powder• 1 tsp kashmiri chilli powder• 1 tsp black pepper (crushed)• 1/3 cup tomato passata ( provides the colour and bold flavour)• 1 tsp kasuri methi (dried fenugreek)• Juice of ½ a lemon• Basa fish fillets• 1 cup coconut milk• A handful of roughly chopped coriander leavesMethod of preparation• In a large pot heat the oil and then add in the onion paste. Cook this by stirring continuously.• In parallel, in a chopper - blend together the chillies and garlic with a splash of water.• After the onions look cooked (~2-3mins), add in the chilly garlic mixture and cook till the raw smelldisappears.• Add in the spices - turmeric, ajwain, cumin powder, coriander powder, kashmiri chilli powder,crushed black pepper and the salt. Mix well and make sure they don’t burn. Add a splash of waterif required.• After a minute or 2, add in the tomato passata. Mix together. Cover and cook for about 10mins oruntil the oil separates.• Next, add in the kasuri methi and lemon juice.• Slide in the pieces of fish gently into the masala. Coat them evenly.• Add in the coconut milk and shake the vessel lightly, so that the milk blends in. (this will make surethat the fish is untouched and hence won’t break)• Cover and cook till it’s well done.• Finally add in chopped coriander and serve this simple and delicious fishy with some steamed riceor (even better) pulav,UK Hindu Cultural Association54www.ukhca.communityukhca.info@gmail.comRegistered UK Charity No. 1069932
Sharodiya Durga Puja 2022শারদীয়া দুর্গোৎসব ১৪২৯Choppy Chop (Debashree Chatterjee)Enjoy the delicacy of a Bengali Vegetable Chop without worrying about the calories. A Chop with ahealthy twist. Enjoy with Moori or Kasundi or some salad and chai with family, friends and adda.Ingredients• 2 Beetroots• 1 Carrot• 1 Medium Potato - Mashed• 12-15 Roasted Peanuts• 1 tsp Grated Ginger• 2 Green Chillies finely chopped• Handful Coriander leaves chopped.• 1 tbs Cornflour• 3 tbs Plain Flour• 1 tbs Breadcrumbs• 2 tbs Semolina• 1 tbs Refined Oil.• Salt to Taste• 1 pinch Demerera Sugar.• 1 Pinch Panch Phoron• 1tsp turmeric powderMethod of preparation:For dry masala:• Heat a non stick pan and when hot add all the ingredients listed for dry masala and roast until youget the aroma. Let it cool down and grind it to a fine powder in a mixer. Set this aside.For Filling:• Heat a non stick pan, add oil when hot. Add panch phoron, and let it splutter. Add beetroot, carrot andginger. Mix it well and let it cook for a couple of mins. Add salt, turmeric powder and spoonful of driedmasala that was set aside. Mix well , cover it and let it cook for 8 mins on a low flame.• Open the lid, stir it again and add mashed potato, green chilly and sugar. Mix it well and let it cookfor one more minute. Add roasted peanuts and coriander leaves. Ensure all the ingredients are mixedwell while still hot in the pan. Let this filling cool down. Make small dumplings with this filling.For Coating:• Wet mixture: Mix cornstarch and flour together with a pinch of salt, add water to make it into a runnyconsistency in a bowl. Dry mixture: Mix semolina and breadcrumbs in a separate plate.• Dip each dumpling in the wet and dry solution twice (for best results) and set it aside to rest. Once allthe dumplings are coated, refrigerate it for at least two hours so as to ensure that they don’t crack.For The Finale:• Pre-Heat the oven on gas mark 6. Take a non stick baking tray and place a baking paper. Put all thedumplings and sparingly coat them with frylight. Cook them for 25-30 mins turning them occasionallyto ensure it cooks evenly.• Enjoy this with finely sliced cabbage, onions mixed with lemon juice and kasundi or any healthysalad. Alternatively you can enjoy with moori or just on its own with a hot cup of masala chai.UK Hindu Cultural Association55www.ukhca.communityukhca.info@gmail.comRegistered UK Charity No. 1069932Ingredients (For the Dry Masala)• 1 small stick Cinnamon• 2 Green Cardamom• 2 Cloves• 4 Black peppercorns• 1 pinch fennel seeds• 1 pinch cumin seeds• 1 pinch coriander seeds• 1 whole dried red chilly
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