|Stir-Fried Spinach, Eggplant & Shrimp|
Wednesday, September 20, 2017
Monday, September 18, 2017
|Sujir Payesh with Dried Apricots|
The semolina is first toasted in a skillet with butter until golden brown and fragrant. Meanwhile, milk is scalded with raisins & sugar in another pan and the two are combined to produce a smooth and creamy pudding. Just to be different, I decided to use coconut milk instead of regular milk and replaced the raisins with minced, dried apricots.
One gentleman who loved to have this with heated tortillas for breakfast once told me that the semolina, sugar and butter should be used in a 1:1 ratio and the milk to semolina ratio should be 2:1. I admit this tastes heavenly, but not so good for diabetics or people with high cholestrerol levels, so I toned it down significantly. A hint of cardamom powder gives this pudding a decadent touch.
|Toasted Mung Bean Lentils|
Tuesday, September 12, 2017
To make perfect hard-boiled eggs, bring the eggs to a rolling boil over medium heat, cover the saucepan and simmer for ten minutes. Turn off the heat and leave the eggs in the saucepan for another ten minutes. Drain the eggs and rinse under cold water then fill the saucepan with cold water and leave the eggs to cool down completely. They'll be easy to peel with no blemishes at all. Slit the eggs vertically four or five times to make sure the gravy penetrates to the core. Lightly fry the eggs until golden brown before releasing them into the gravy.
Tuesday, August 29, 2017
|Lau'er Muro Ghonto|
Today he dropped by with six big heads. So I'm all set for the next month. Can't believe I don't have to go to the Asian store and pay for my next fish head. These heads are so fresh which I could tell by the bright red color of the gills. It took me a fair amount of time to clean the heads, discarding the mouth, fins and gills.
Fish head or muro in Bengali is prepared with a number of different vegetables, such as spinach, potatoes, eggplant, cabbage and even in pilaf with cauliflower. Bottle gourd (chayote squash is a good substitute) also pairs well with them, so I spent this afternoon making Lau'er Muro Ghonto. Regardless of how big the squash is, it amounts to practically nothing once it is cooked and it releases its juices.
|Salmon Maacher Jhaal|
When I was living in California, my aunt and I met a family from Burma and Mr. Fenton also loved to fish. His favorite fishing spot was Puddingstone Reservoir and he would return home with loads of blue gill which he would drop off at my place to clean. Blue gill tastes a lot like climbing perch (Bengalis call it koi maach). The taste of fresh caught fish just can't be beat.
Here in Michigan, Hubby has been re-united with a friend from work who has been fishing since he was a young boy. He goes fishing in the St. Clair river and showed me a picture of the salmon he caught a couple of days before. His question was whether we'd like some fresh salmon or smoked, so I asked for a little of both. The smoked salmon was outstanding and I marvelled at how well he had cleaned the fish. There was not a scale in sight and believe me, they were miniscule.
So the fresh piece of salmon brings me right back to this blog. I cut the fillet into cubes and cooked it the way Bengalis love their fish - in mustard gravy. Salmon reminds me of Ilish (or Hilsa) and they both have similar spawning habits. Both species of fish live in the sea or ocean, but make their way back to the river in which they were born and swim against the current to spawn. Just like Ilish, Salmon is an oily fish and is full of flavor.
Sunday, August 27, 2017
|Asian Vermicelli Chicken Salad|
|Chopped Fresh Ingredients &|
Combine any variety of fresh, salad ingredients along with a protein, whip up an Asian dressing and it's ready to eat in less than 15 minutes. On the cutting mat clockwise from top left are rotisserie chicken, green onions, romaine lettuce, glass noodles with shredded lime leaves sprinkled on top, English seedless cucumbers, beefsteak tomatoes, sliced onions and wedges of lime. Before serving, the salad is garnished with crunchy ramen noodles (omit for gluten-free diets) and sliced almonds.
Thursday, August 24, 2017
Soaking dried chickpeas overnight can be substituted with a can of already cooked chickpeas or garbanzo beans in the Western hemisphere. I find that russet potatoes are a good addition. Remember that Bengalis love their potatoes and we add them to any and everything!
Thursday, August 17, 2017
|Fluff with a fork to reveal the |
pretty orange hue of the saffron
|Served with Shrimp Curry|
|Choto Alu'r Dum|
We had this biryani with Shrimp Curry and Alu Dum, but it tastes great accompanied by a salad or raita.
Friday, August 11, 2017
|Marmlade Using Just Two Ingredients|
So, during one of our marathon calls between Rene and me, these memories surfaced and we reminisced about the steps Mum went through to make marmalade. We would have to peel all the oranges, remove the skin around each segment and collect just the pulp. The peels were set aside to make the rinds in the jam and the orange pulp with sugar was cooked on the stovetop until they reached jam consistency. The result was a clear jelly-like marmarlade with strips of rind floating in suspension.
|Fast & Easy Marmalade|
|A No-Fail Method|
Monday, July 24, 2017
|Burmese Htamin Let Thoke|
Saturday, July 22, 2017
Monday, July 17, 2017
|Korean Fried Anchovies|
|Dry Fried Eggplant & Anchovies|
Saturday, July 15, 2017
|Shredded Cabbage with Minced Meat & Peas|
I deconstructed it and made a stir-fried, shredded cabbage with ground sausage meat. The longer the cabbage is cooked, the sweeter it tastes, so take the time to simmer and stir till the cabbage turns golden brown.
Friday, July 14, 2017
Less than half a mile from our home, a tiny grocery store opened its doors a couple of years ago. It's stuck at the end of the strip mall and beckons passersby with its flashing lights strung around the perimeter of its windows. It has a magical name - Alladin Spices & Groceries. From the name it's a good guess that it's an Indian store - in particular, a Bangladeshi store. When it first opened, Prasun & I ventured in, but we weren't terribly impressed because it was cramped and dingy and they were still stocking their shelves. Besides, the products didn't look too interesting. No kasundi available, for example, so not truly a Bengali store.
Two years later, I needed to buy red lentils, also known as masuri dal. I was reluctant to travel 5 miles to Patel Bros. and decided to pick it up at Alladin. I was pleasantly surprised to find that the store appeared much bigger and brighter. The bag of lentils I needed was close enough to the entrance that I could have made a quick exit, but decided instead to give the store another look-over. Kasundi on the shelf (yay!) and even though I couldn't understand the lingo uttered by the stock boys, words like 'balti' and 'kumurehsah' makes me believe they were speaking chydgah, a dialect from Chittagong. The inventory was much more varied and as I walked around the back of the store, came across this gem.
|Balachaung in a Package!|
Monday, June 12, 2017
Fresh, minced ginger would be perfect, to get that strong ginger taste, but I often resort to using ginger paste for convenience.
No water was used in this recipe to keep the cauliflower dry. To make it saucy, add half a cup of hot water at the end and bring everything back to a boil. I added a diced russet potato to suit my Bengali palate, but it may be omitted if you wish.
Serve Adraki Gobi as a side dish especially if you are catering to a vegan and/or vegetarian guest.
Saturday, June 10, 2017
|Chicken Do Pyaza|
|Butter Chicken Sauce|
Serve this chicken as a main dish with hot, steamed rice or any Indian bread.
Friday, May 26, 2017
Summer's just around the corner which makes this the ideal time for backyard bargeques and picnics. Potato Salad is the easiest and most portable of picnic foods that is sure to please all, big and small. I was requested to make a Ranch Potato Salad for my son's Mother's Day BBQ not too long ago.
|Mother's Day Gift|
There are few more satisfying stages in life than being a grandmother. We have three gregarious Grand-Boys and the eldest gifted me this plant stand made lovingly by his own two hands. The tulip and leaves are made of foam and the pot holder is made of wood. It holds a live flowering plant and I love it!
|So Simple & Easy to Make|
The salad needs just 5 ingredients and requires only a quick toss of the potatoes with the other four ingredients. It was chilled for six hours and tasted perfect served right out of the fridge.
Tuesday, May 23, 2017
Sunday, May 21, 2017
|Scrambled Eggs, Cabbage & Peas|
Friday, April 21, 2017
|Thai Hot & Sour Soup|
|Bowl of Tom Yum|
The hot part of this soup came from a combination of minced green chilies and gochujang, a Korean chili paste that I love! The sour aspect came simply from the juice of one lime. I dropped the squeezed out rinds of lime into the soup and fished them out before serving. This made up for the absence of lemon grass.
Tuesday, April 18, 2017
|White Snapper Steaks (Bone-In)|
|White Snapper Fillets|
This was my first try of white snapper and my only complaint was that the texture was 'meaty', much like mackerel. I prefer the softer texture of river fish.
Monday, April 17, 2017
|Green Beans Alu Posto|
|Fresh Green Beans|
|Ready to chop|
|Recycle those Plastic Bags|
Saturday, April 15, 2017
Today's chicken dish was fast and easy. One and a half pounds of boneless chicken thighs cut into bite-sized pieces were browned and simmered in a ready-to-cook butter sauce by Taste of India.
I'm amazed at the quality of the product. This Butter Chicken tasted better than anything I've tasted at Indian restaurants around here.