Feasting is undoubtedly one of the best parts of any festival; something that practically everyone, young and old, looks forward to. So much so, that there are even some traditional snacks and dishes that go synonymously with particular festivals, such as shemai during Eid, panta-ilish during Pohela Boishakh, and luchi-labra and monda during Durga Puja.
Which is why this week, we bring to you a few exclusive recipes from Le Meridien, Dhaka, that should take care of your Puja food cravings this year – from succulent fried fish, all the way to a wonderfully different and delectable dessert.
Ilish bhaja (Fried hilsa)
Recipe by Chef Robert Dessa, Jr Sous Chef, Latest Recipe, Le Meridien DhakaIngredients:
1kg hilsa fish
10gm red chilli powder
10gm turmeric powder
200ml mustard oil
30gm whole green chillies
25gm salt
100gm beresta (crispy fried sliced onions)
100gm fresh lemon
Directions:
First cut the hilsa into pieces (steak style with the bone in) and clean nicely. Coat the pieces with chilli, turmeric powders and salt and leave to marinate in the fridge for 20-25 minutes.
Heat the mustard oil in a frying pan, and add the pieces of marinated fish. Gently fry the pieces, without stirring too much, flipping once, until each side turns a crispy, brown colour. Transfer the fish pieces on to a paper towel to drain the excess oil. Garnish with the beresta, fried green chillies, lemon wedges and serve hot with steamed rice.
Vegetable niramish (mixed vegetables)
Recipe by Chef Robert Dessa, Jr Sous Chef, Latest Recipe, Le Meridien Dhaka
Ingredients:
300gm medium cauliflower, cut into medium florets
200gm potato, peeled and cubed
200gm medium eggplant, cut Into medium sized pieces
100gm red radish, halved
200gm pumpkin, peeled and cubed
10gm turmeric powder
5gm paach phoron (Bengali five spice mix)
50ml mustard oil
10gm dry red chillies
5gm hing (Asafoetida)
25gm salt
Directions:
Blanch the cauliflower and its leaves in boiling water for three minutes, then drain and keep them a side.
In a korai, heat the oil, and add the panch phoron, dry red chillies and hing. Allow the spices to temper in the hot oil for a few seconds and then add the cauliflower florets. Sprinkle some salt over them and cook the cauliflowers until they are slightly golden. Now add the cubed potatoes along with the turmeric powder. Cook the potatoes for two minutes, stirring often until they turn a light golden colour, then add the red radish, followed by the pumpkin and eggplant. Add salt and mix well. Cover and let the vegetables cook in their own moisture. Stir every two minutes and if you see the curry is getting too dry then add a dash of water.
Leave on the heat until all the vegetables are cooked through and the potatoes and pumpkin have become slightly mushy. Now smash the veggies a little by pressing with the back of a spoon or spatula. Simmer on medium flame until the oil separates. Taste and adjust the seasoning and take off the flame. Serve hot.
Onde – Onde
Recipe by Chef Monoranjan Sarkar, Jr Sous Chef, Latest Recipe, Le Meridien Dhaka
Ingredients:
250gm glutinous rice flour
200gm pandan juice (To make this, blend 10 pandan leaves with 220ml water)
150gm palm sugar, finely chopped
100gm grated Coconut
5gm salt
Directions:
In a large bowl, combine the glutinous rice flour with pandan juice and knead lightly. Pinch a small piece of the dough (about 40g) and drop it into boiling water. When the dough rises to the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
Mix the grated coconut with a pinch of salt and steam for about two to three minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the centre of the dough with palm sugar. Roll the dough in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the rice balls with grated coconut and serve immediately.
