RAG Demo

Tag: Clay pot

  • Mishti Doi

    Mishti doi, literally sweet curd, is set in unglazed clay pots that absorb excess moisture and give the curd its dense, almost fudgy texture. Bengal's sweet-shop culture made it a fixture at weddings, annaprashan ceremonies and Sunday lunches, and the versions from Nabadwip in Nadia district and from Bogra in present-day Bangladesh are especially famous.

    The milk is reduced until thick, and sugar or nolen gur (date palm jaggery) is caramelised before it goes in, which gives the curd its pale brown colour and deep, toffee-like sweetness. It should be thick enough to cut with a spoon, sweet with only a gentle tang at the end. In winter many families make it with nolen gur instead of sugar.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time35 minutes
    Total time45 minutes
    Serves6
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmilk / sugar / curd

    Ingredients

    • 1 litre full-fat milk
    • 1/2 cup sugar (or 100 g nolen gur in winter)
    • 2 tbsp water
    • 3 tbsp thick plain curd, at room temperature, as starter
    • Earthen pots or a clay handi

    Method

    1. Boil the milk in a heavy-bottomed pan and simmer on medium-low heat for 20-25 minutes, stirring and scraping the sides, until it reduces to about two-thirds.
    2. Meanwhile, put 1/4 cup of the sugar with 2 tbsp water in a small pan on medium heat. Do not stir; swirl the pan until the sugar melts and turns a deep amber, about 4-5 minutes.
    3. Lower the heat and carefully pour a ladle of the hot milk into the caramel – it will splutter. Stir until the caramel dissolves, then pour this back into the reduced milk with the remaining sugar. Stir until fully dissolved.
    4. Let the milk cool until it feels comfortably warm when you dip a finger in, around 40-45 C.
    5. Whisk the starter curd smooth in a bowl, add a ladle of the warm milk, mix, then stir it into the rest of the milk.
    6. Pour into earthen pots, cover with a plate, and leave in a warm, undisturbed place (an off oven with the light on works) for 7-8 hours until set firm.
    7. Once set, refrigerate for at least 3 hours. It will firm up further and taste less tangy when chilled.

    Tips

    • Soak new clay pots in water for an hour and dry them before use, or they will smell of raw clay.
    • If using nolen gur, add it only after the milk has cooled slightly, or the jaggery can curdle the milk.
    • A deeper caramel gives more colour and a slightly bitter edge; stop at amber if you prefer it mellow.

    Serve with

    Chilled, straight from the clay pot, after a festive meal.

  • Chepala Pulusu

    Chepala pulusu, fish in tamarind gravy, is a signature dish of coastal Andhra, from Nellore to the Godavari delta, where fish from the sea, rivers and backwaters is eaten daily. Pulusu means a sour, tamarind-based gravy. Each district has its own style: Nellore chepala pulusu is famous for its raw mango and intense heat, while Godavari versions are slightly sweeter.

    The gravy is thin to medium-thick, red, and sharply sour and spicy, balanced by a pinch of jaggery and the aroma of roasted fenugreek and coriander. Families traditionally cook it in a clay pot and let it rest for several hours, often overnight, so the fish absorbs the tamarind. It is eaten with hot rice.

    At a glance

    RegionAndhra Pradesh
    CuisineAndhra
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsfish / tamarind / onion / red chilli powder / fenugreek

    Ingredients

    For the fish

    • 750 g firm fish steaks (rohu, murrel, seer or pomfret)
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1/2 tsp salt

    For the spice powder

    • 1 tbsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp fenugreek seeds
    • 1/4 tsp mustard seeds

    For the pulusu

    • lemon-sized ball of tamarind soaked in 2 cups warm water
    • 4 tbsp groundnut oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp fenugreek seeds
    • 1 sprig curry leaves
    • 2 medium onions, finely sliced
    • 4 green chillies, slit
    • 1 tbsp ginger-garlic paste
    • 1 tomato, chopped
    • 1/2 tsp turmeric powder
    • 2-3 tsp red chilli powder
    • 1.5 tsp salt
    • 1 tsp grated jaggery
    • 2 tbsp chopped coriander leaves

    Method

    1. Clean the fish and rub with turmeric, chilli powder and salt. Marinate for 15 minutes.
    2. Dry roast the coriander, cumin, fenugreek and mustard on low heat for 2 minutes until fragrant. Cool and grind to a powder.
    3. Squeeze the tamarind and strain to get about 2 cups of extract.
    4. Heat oil in a clay pot or wide pan. Splutter mustard and fenugreek seeds, then add curry leaves, onions and green chillies. Fry on medium heat for 6-7 minutes until the onions are soft and light golden.
    5. Add ginger-garlic paste and fry 1 minute. Add tomato, turmeric and chilli powder and cook until the tomato is mushy.
    6. Pour in the tamarind extract and salt and bring to a boil. Simmer for 8-10 minutes on medium heat until the raw tamarind taste is gone and the gravy thickens slightly.
    7. Add the fish pieces in a single layer and sprinkle the spice powder over. Do not stir; swirl the pot gently. Cover and simmer on low heat for 10-12 minutes until the fish is cooked and oil floats on top.
    8. Add jaggery and coriander, swirl once more, switch off and rest for at least 2 hours before serving.

    Tips

    • Firm, thick fish steaks hold their shape; delicate fish breaks in the long simmer.
    • Swirl, never stir, once the fish is in.
    • In Nellore style, add a few pieces of raw mango along with the tamarind.

    Serve with

    Hot rice with a spoon of ghee and fried appadams.