Bangladeshi Cuisine - Cooking Medium and Spices

Cooking Medium and Spices

Shorsher tel (mustard oil) is the primary cooking medium in Bengali cuisine although Badam tel (groundnut oil) is also used, because of its high smoke point. Of late, the use of sunflower oil, soybean oil and refined vegetable oil, which is a mixture of soybean, kardi, and other edible vegetable oils, is gaining prominence. This later group is popularly known as "shada tel", meaning white oil, bringing out the contrast in color between the lightly colored groundnut and the somewhat darker mustard oil and the other white oils. However, depending on type of food, ghee (clarified butter) is often used, e.g., for making the dough or for frying bread.

mustard paste, holud (turmeric), poshto poppyseed), ada (ginger), dhonia (coriander, seeds and leaves) and narikel (ripe coconut usually desiccated) are other common ingredients. 'The pãch poron is a general purpose spice mixture composed of radhuni (Carum roxburghianum seeds), jira (cumin), kalo jira (black cumin, also known as nigella), methi (fenugreek) and mouri (anis). This mixture is more convenient for vegetarian dishes and fish preparations. The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion-flavored kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). The trump card of Bengali cooking probably is the addition of this phoron, a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. A pungent mustard sauce called Kasundi is an dipping sauce popular in Bengal.

Read more about this topic:  Bangladeshi Cuisine

Famous quotes containing the words cooking, medium and/or spices:

    For the writer, there is nothing quite like having someone say that he or she understands, that you have reached them and affected them with what you have written. It is the feeling early humans must have experienced when the firelight first overcame the darkness of the cave. It is the communal cooking pot, the Street, all over again. It is our need to know we are not alone.
    Virginia Hamilton (b. 1936)

    As a medium of exchange,... worrying regulates intimacy, and it is often an appropriate response to ordinary demands that begin to feel excessive. But from a modernized Freudian view, worrying—as a reflex response to demand—never puts the self or the objects of its interest into question, and that is precisely its function in psychic life. It domesticates self-doubt.
    Adam Phillips, British child psychoanalyst. “Worrying and Its Discontents,” in On Kissing, Tickling, and Being Bored, p. 58, Harvard University Press (1993)

    Genuine polemics approach a book as lovingly as a cannibal spices a baby.
    Walter Benjamin (1892–1940)