Just in Time: The Bengali Five Spice Chronicles

(Gerry Furth-Sides) We call the book, The Bengali Five Spice Chronicles “Just in Time” because of the publicity that Bangladesh received as the final Jeopardy question that toppled a long reigning champion this month. So the name “Bangladesh” is on many people’s mind these days. And it is about time! Author Rinku Bhattacharya’s commanding of the subject with an exhaustive knowledge of Bengali cuisine is just as congenial and enticing in this new, expanded version as her classic of the same name

Author Rinku begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment.

Although once part of an economy that produced a whopping 12% of the world’s GNP Now expanded with over 60 new recipes and a new photo section, Bengalis have been compared to the French in terms of food-obsessed peoples, according to Bhattachary. Dining and entertaining an integral part of the culture.

Recipe chapters are purposely designed to balance of traditional and contemporary recipes. Categories include Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts. 

Includes 200 easy-to-follow recipes, including a new chapter on globally-influenced Bengali favorites. Entire sections cover spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.

Sample recipes: Chicken Kacchi BiryaniHaleem (Lentil, Meat and Cereal Porridge)Creamed Spinach with Mustard (Shorshe Saag)Bengali Golden Fragrant RiceFish in Light Ginger Gravy (Halka Pabda Maacher Jhol)Saffron Rice with Meatballs (Moti Churi Biryani)Yellow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal)Pepper-Spiced Bengali Vegetable StewLightly-spiced Pan fried Eggplant (Begun Bhaja)Channa Pudding (Channar Payesh)Cottage Cheese Cakes (Sandesh) 

The Potatoes with Poppy Seeds, or All Posto is a strong example of the clear way Author Rinku presents recipes. The relatively simple dish has a lovely introduction, and of course the Prep Time, Cook Time and Servings.

The introduction explains that “the delicately seasoned recipe is an heirloom in the Bengali collection of classics. it is a comforting, beloved way to savor new potatoes. It’s funny- this variation was taught to me b y a gentleman who I met courtesy of my parents when they were trying to get me a “suitable boy.” Well, things didn’t work out on the matrimonial front, but I still enjoy this recipe!”

She adds in her blog: As I write to share this recipe for Alu Posto or Potatoes in a Poppy Seed Paste, which I think is perfect for the cold weather I remember and think of someone in gratitude. The recipe for Alu Posto or Potatoes in a Poppy Seed paste, is a fairly classic Bengali recipe and something that most of its fans like to savor anytime of the year. The soft and comforting flavors are certainly delightful during the winter months, but since poppy seeds are supposed to have cooling properties the dish is also appreciated during summer.

POTATOES WITH POPPY SEEDS Alu Posto   This delicately seasoned recipe is an heirloom in the Bengali collection of classics. It is a comforting, beloved way to savor new potatoes. It’s funny—this variation was taught to me by a gentleman who I met courtesy of my parents when they were trying to get me a “suitable boy.” Well, things didn’t work out on the matrimonial front, but I still enjoy this recipe! Prep Time: 15 minutes | Cook Time: 20 minutes | Makes: 4 servings   INGREDIENTS 3 or 4 russet potatoes 2 tablespoons mustard oil 1⁄2 teaspoon panch phoron (page 5) 1 small onion, chopped 2 or 3 green chilies, slit 1 teaspoon cumin-coriander powder (page 17) 1 teaspoon salt 1⁄2 teaspoon sugar 1⁄2 cup poppy seed paste (page 14)   PREPARATION Place the potatoes in a pot with water to cover and boil for about 6 to 7 minutes (the potatoes should be parboiled but not completely cooked through). Cool the potatoes, peel them, and cut into wedges and set aside. Heat the mustard oil in a wok or skillet on medium heat for about 1 minute and add the panch phoron and wait till it crackles. Add the onion and sauté lightly for about 3 to 4 minutes, till the onion is soft and translucent. Add the green chilies and cumin-coriander powder. Add the salt and the potato wedges and mix well. Cook, stirring well, till the potatoes are coated with the spices and begin to turn golden. Add the sugar, poppy seed paste, and 1⁄2 cup water and cook till the mixture is fairly dry (the moisture should dry out leaving a soft coating of the poppy seed paste over the potatoes).