KITCHEN TABLE
OH! KOLKATA!
Rinku Dutt, the proprietor of Raastawala, a family-run Bengali food truck and pop-up restaurant in London, England, shares family recipes in her new book Kolkata.
DIM PAURUTI: BENGALI-STYLE FRENCH TOAST
Image credit: Kolkata by Rinku Dutt.
4 thick slices of brioche loaf
4 eggs
½ red onion, finely chopped
1 handful of finely chopped coriander, including the stalks
1 chilli, finely chopped
½-inch piece of fresh ginger, grated, about ¼ tsp
2 tbsp milk
1 tsp salt
1 tbsp butter
1 tbsp canola oil
Ketchup to serve
Toast the brioche slices to lightly brown each side and set aside.
Crack the eggs into a bowl and whisk, then add all of the other ingredients except the butter and oil.
Heat the butter and oil in a medium-large frying pan, large enough to fit all the brioche slices in a single layer (you can also cook them individually if you wish) over medium heat for about 1 min., then gently pour the egg mixture into the pan.
Cook for a min., then place the brioche toasts on top of the egg mixture in each quarter of the pan, making sure they don’t overlap.
Reduce the heat to medium-low and leave to cook for a further 4 mins. until the mixture has fully cooked through.
With a wooden spatula, cut the brioche omelette into quarters between each toast, if needed.
Serve two toasts on each plate with the cooked egg side facing upwards.
Squeeze a bit of ketchup onto to the side of the plate and enjoy!
LAU CHINGRI: BOTTLE GOURD WITH SHRIMP
Image credit: Kolkata by Rinku Dutt.
350 gm small cooked shrimp, peeled
1 tsp ground turmeric
1 tsp salt
500-600 gms bottle gourd (calabash)
2 tbsp mustard oil or canola oil
1½ tsp cumin seeds
1 green bird’s eye chilli, cut in half lengthways
½-inch piece of fresh ginger, grated
1 tsp sugar
1 tsp ghee
½ tsp Bhaja Jeera Masala*
Steamed rice to serve
In a small bowl, combine the shrimp with ½ tsp each of turmeric and salt and mix well. Leave to marinate for at least 10 mins.
Meanwhile, peel the bottle gourd and cut into ¼-inch discs. Look out for the large seeds – if any are present, discard them.
Stacking a couple of discs at a time, cut them into long strips, each about ¼-inch thick.
Heat the oil in a wok over medium heat, then add the cumin seeds and the green chilli.
Cook until the aroma releases, then add the grated ginger.
Stir for 1 min., ensuring the ginger doesn’t stick to the base of the pan, then add the bottle gourd strips and cook for 4 mins., stirring all the time.
Add the shrimp and stir well. Cook for 3 mins., then add the remaining salt, turmeric and the sugar.
Mix well and cook fro a further 10 mins. until most of the water has evaporated. Add the ghee and give everything a final mix, then remove from the heat and sprinkle the bhaja jeera masala around the dish. Cover until ready to serve.
Serve with steamed rice.
* BHAJA JEERA MASALA
Image credit: Kolkata by Rinku Dutt.
2 tbsp cumin seeds
Heat a dry pan for 1 min., add the cumin and dry roast until the aroma is released.
Take care not to burn.
Remove from heat and allow to cool. Once cool, grind in a clean coffee grinder to a fine powder.
Store in an airtight jar.
MISHTI DOI: SWEET SET YOGHURT
Image credit: Kolkata by Rinku Dutt.
1 400 g tin of evaporated milk
1 400 g tin of condensed milk
500 g Greek-style yoghurt
Dried rose petals to serve, optional
Preheat the oven to 400°F.
Place all the ingredients, except the rose petals, in a bowl and mix well with a hand blender.
Pour the mixture into an oven-proof dish, about 1½ inches deep. The mixture can also be poured into small individual pots for single portions.
Bake for 25 mins. if using one large dish, or for 10 mins., if using individual pots.
Turn off the oven but leave the yoghurt mixture in the warm oven for a further 20 mins. to set.
Carefully transfer to the fridge to cool and set further.
When ready to serve, remove from the fridge, decorate if you like, and divide among serving dishes.
Kolkata by Rinku Dutt is published by Smith Street Books, $47.