Dedicated to the travails of young singles who travel far and wide from home and their (mis)adventures in all culinary sport.
'Hesel Ghor' in Bengali means kitchen. But the phrase evokes much more. It brings back forgotten smells of spice, the aroma of pulao from a hissing pressure cooker and the taste of Mom's cooking.
Despite best efforts, it is rather difficult to recreate that magic. Yet, occasionally you come up with a miracle.;)
Contributors are welcome to our virtual kitchen.
Friday, May 03, 2013
Inspired by my Bengali love of everything ‘mustard’ and a
recent sojourn to the French part of Switzerland where piqued by the recent
horsemeat controversies and French chef’s ‘horsing’ round in the kitchen, I
happened to try a ‘entrecote de cheval à la saucemoutarde etpommes de terre grelots’. Was much better than I had expected it
Anyway, here’s my adaptation, with a Bengali twist.
Ingredients (For a meal for 4):
Mustard powder: 3 tbsp
Mustard seeds: 2 tsp (the coarsely ground seeds, give the
sauce a ‘bite’)
Butter: 3 tbsp
Olive Oil: 4 tbsp
Vinegar: 1 tbsp (if you prefer a more pungent sauce, leave
out the vinegar)
Garlic: 1 large clove (chopped fine)
White wine: ¼ cup (optional)
Cream: ½cup Dill: 3-4 stalks; finely chopped
Preparation (5-10 mins):
Heat the butter and olive oil on low flame. Add the garlic.
Leave till garlic starts getting translucent. Reduce flame, add wine. Reduce to
half the volume. Add mustard powder, mustard seeds, vinegar, salt to taste
while constantly turning to a smooth paste. Reduce heat and fold in the cream.
Cover and let simmer for 5 mins.
Add chopped dill. Remove from flame.
Goes great with baked fish, grilled veal or a barbecued
joint of lamb. Bonappétit