|Pumpkin Friendship Bread|
Saturday, June 09, 2018
The first 3 or 4 times of making this yeasty batter, I was able to find enough friends and neighbours willing to try it, but later I just froze the bags and used them up one at a time to make different flavours of friendship bread. The starter batter freezes indefinitely, so it's easy to make these sweet breads at a moment's notice.
There's always a can of pumpkin puree in the pantry after Thanksgiving. Following the recipe for Banana Walnut Friendship Bread and using a can of pumpkin puree in place of mashed bananas, produces a lovely bread without using a store-bought pumpkin bread mix.
Enjoy this bread for breakfast the day after Thanksgiving.
Thursday, May 31, 2018
|Phool Kopir Ghonto|
I first had Phool Kopir Ghonto at my sister's place. She follows a vegetarian diet one day a week and has a amazing repertoire of vegetarian dishes. This dish has stuck in my memory and even though I haven't followed her recipe exactly, it tasted wonderful!
Friday, May 25, 2018
|Chin Paung Chicken|
A touch of gongura pickle, available in Indian markets, gives this dish a punch of added flavour. Gongura is the South Indian name for roselle leaves.
Wednesday, May 23, 2018
|Astho Kalai Dal|
The lentils are soaked for half an hour and pressure cooked with onions, ginger and a variety of spices. In spite of using only half a stick of butter, these lentils were creamy and delicious. They go well with hot, steamed rice or with a variety of Indian breads.
Saturday, May 12, 2018
|Clockwise from top left|
Ohno Khauk Swe in the Bowl
|Dimer Dhokar Dalna|
Dhoka, which means fake or deceptive in Bengali, refers to the vegetarian substitute for meat served on auspicious occasions. Dhokar Dalna is generally made with lentil cakes in gravy. The lentil cake method is tedious and time-consuming requiring soaking the lentils overnight, blending them the next day and cooking the paste until all liquid evaporates, then cutting the cake in cubes and frying the cubes until browned. In the process, a lot of oil is used and a lot of effort expended.
Dimer Dhoka is much simpler to make, although it would not be considered a vegetarian dish. It doesn't require as much preparation and uses a lot less oil.
Thursday, May 10, 2018
This meatball stroganoff was popular when our own boys were growing up and it was delegated to hubby to make the meatballs from scratch. The aroma of garlicky mushrooms and browning meatballs simmering in mushroom soup and sour cream would cause neighbours to drop by for a taste test. But that was many moons ago and became a distant memory until today.
I hope Grand-Boy #2 likes it as much as I do.
Wednesday, May 09, 2018
|Panch Mishali Tarkari|
Coconut milk makes it extra special by imparting a creamy quality to the vegetables.
Friday, May 04, 2018
I have blogged about a few of these ways - Fish Head Pilaf, Squash with Fish Head and Bottle Gourd with Fish Heads. Toasted mung bean lentils serves as a creamy base for fish heads. The whole head is pan-fried to a golden brown crisp before immersing in the lentils to finish cooking.
Served with a steaming bowl of Basmati rice, I need nothing more than some peace and quiet so I can focus on removing the bones which is a huge part of enjoying this dish.
Tuesday, May 01, 2018
The videos make it look pretty simple - all that's required is a pressure cooker and the ingredients for Doi Maach or fish cooked in yogurt gravy. The store owner was a friendly soul from Chittagong who was happy to clean and cut the ilish I picked out.
Ilish (the closest to an American fish is Shad) is a fatty fish that's rich in Omega 3 fatty acids. It's taste and aroma when cooked is quite spectacular. I decided to follow the instructions in the video so what we had was Doi Ilish or ilish in yogurt gravy.
Cooking the fish for 1.5 hours under pressure was pretty daunting, but there was no reason to worry because there was plenty of gravy left and it didn't stick to the bottom of the pressure cooker. The secret? To use lots of sliced onions as the first layer and to bring it up to pressure and reduce the heat to its lowest setting then forgetting about it for 1.5 hours.
The videos recommended simmering off the excess gravy for another half an hour after removing the cooker cover, but there was no need to do that because the amount of gravy was perfect! The dish tasted awesome and the best part of this experiment was to watch the hubster/DH eat a whole piece of fish. The bones really did soften, reminiscent of sardines or salmon in the can.
Friday, April 20, 2018
|Toasted Mung Beans with Cauliflower|
This lentil dish is a great side dish to add to any festive meal. Split mung beans are toasted to a golden brown, washed and cooked until soft then combined with stir-fried cauli-florets, ginger paste and garam masala powder. A pinch of sugar and salt to taste season the lentils. It's finally garnished with cilantro, green chilies and of course, ghee.
The sauce is easy to prepare too, because all it requires is for the onions and garlic to be blanched in boiling water and blended with tomatoes, a green chili and ginger, then stir-fried with spices and the potatoes and combined with the eggs.
Thursday, April 19, 2018
|Begun Alu Posto|
White poppy seeds, soaked in boiling water and ground with salt until thick and creamy is best served for lunch because it induces a restful afternoon nap. I love posto stir-fried with any vegetable. Add shrimp to it for boosted flavour and call it a main dish.
Tuesday, April 17, 2018
|Surimi in Black Bean Sauce|
|Louis Kemp Crab Delights|
|Lee Kum Kee Chili Black Bean Sauce|
Sunday, April 15, 2018
|Reshmi Chicken Wings|
These melt-in-the-mouth, fall-off-the-bone chicken wings were marinated overnight in salt & pepper, oil, and Greek yogurt whipped with ginger and garlic pastes. It's a quick and easy dish to serve at lunch or as a starter to a more elaborate Indian meal.
|Meijer's Fresh Chicken Wings|
They started with a 2 lb. package of chicken wings which were segmented into drummettes and wings. I saved the wing tips for noodle soup later in the week. The wings came out meaty and juicy and were ready to serve in 30 minutes, after being marinated overnight.
Wednesday, April 04, 2018
|Murgi'r Malai Curry|
Malai Curry refers to anything that is simmered in spices and coconut milk. For those who are allergic or don't like coconut, evaporated milk can be used in its stead. Even when coconut milk is used, a few teaspoons of evaporated milk added towards the end makes the gravy smooth and extra creamy.
My niece introduced me to the ease with which chicken tenderloin pieces cook, especially in gravy dishes. Simmering them for just 20 minutes is enough to tenderise the chicken so dinner is ready in 30 minutes.
Chicken curry tastes best served with long-grain rice, but any variety of Indian bread goes just as well.
Sunday, April 01, 2018
|Tilapia in Mustard Sauce|
While I was cruising around an Asian supermarket, I came across a bottle of "hot dressing oil". Turns out, it's a concentrated combination of mustard oil and wasabi oil. It has a fantastic aroma and made me tear up because it's so pungent. Just 10-12 drops of this oil applied to the fish while it was left to marinate gave it the perfect touch of mustard oil flavour.
Here's one of the easiest ways to prepare fish curry.
Friday, March 23, 2018
|Nga Hsi Pyan|
|Fried Okra Smothered in |
Toasted Chickpea Flour
Keep the okra dry at all times, so wash the pods and dry overnight before cutting or wipe each pod dry before cutting. Toss the cut okra in sufficient amchur (dried mango powder) before cooking. Fry the okra in oil until de-alkalized before seasoning or adding chopped onions and tomatoes. Toss the cooked okra with toasted chickpea flour and toast some more until it turns golden brown.
To add a Burmese flavour to this dish, I seasoned the chickpea flour with dried shrimp powder and seasoned the okra with fish sauce instead of salt, before frying with onions, garlic and tomatoes.
Wednesday, March 14, 2018
|Burmese Spinach & Eggplants|
I fry the eggplant first then add the spinach, cooking it just until wilted.The leaves have to be moved from the bottom of the pan to the top several times because the pan is usually too small to accommodate the entire contents of the bag or tub.
To emulate the tangy flavour of sorrel and roselle leaves (chin baung ywet in Burmese), I add the juice of a lime just before removing this dish from the stove.
Monday, March 12, 2018
|Hsi Hta Min|
Saturday, February 17, 2018
|Shan Tofu Kyet|
This tofu dish is usually served as a side dish with steamed long-grain rice accompanied by meat or fish and some vegetable soup (hin cho).
Tuesday, February 13, 2018
It's obvious I need to visit the Indian market because there's not a drop of mustard oil at home. Fortunately, there's a bottle of kasundi (mustard sauce) in the fridge which worked well to give this mash the hint of mustard it needs.
|Basmati Rice & Russet Potato|
Cooked in Microwave Oven
It takes 18 minutes for basmati rice to cook to perfection in the microwave which was perfect for the russet potato as well. The potato can also be cooked in rice in a rice cooker. Just to be on the safe side, I cut the potato in half to make sure it cooked all the way through.
Monday, February 12, 2018
|Chicken & Spinach Fit for a King!|