Tuesday, March 24, 2020
Serve this as a side dish with rice or chapatis.
Friday, March 20, 2020
Saturday, February 29, 2020
My eldest sister whom I miss dearly, gave me this recipe with two instructions. First of all, a whole lot of minced onions should be mixed into the minced meat to make these dumplings moist and delicious. Secondly, a bottle of pani puri masala takes care of seasoning the meat. This looks almost identical to the bottles of mint or coriander and mint chutneys, available in Indian markets. The soy sauce and ajinomoto are my additions.
Wednesday, February 26, 2020
|Hot & Sour Soup|
A specialty item that gives this soup some of its tang is Chinese pickled vegetables which, unfortunately, can only be found in Asian markets. The heat in this soup is imparted by a whole dried red chili and black pepper powder. On these cold and dreary days, this hot & sour soup brings immense comfort.
Sunday, February 23, 2020
At home, I pan-fry it which is also delicious.
Tuesday, February 18, 2020
|Lap Cheong Fried Rice|
This fried rice is a one-dish meal that needs no more than a bowl of soup for company. It has all four food groups and is a complete meal unto itself.
|Panch Mishali Sheddho|
Potatoes, carrots, green beans, green peas and radish are each boiled separately, just until tender. They are then combined and stir-fried together for a wholesome vegetable side dish. Different from gota sheddho or whole boiled vegetables, these are cut into bite-sized pieces. Any combination of five or seven vegetables can be used to make this side dish.
Wednesday, February 12, 2020
|Dak Bungalow Mutton Curry|
Dak bungalows are guest houses that served as mail distribution centers during the British Raj. They came equipped with all the comforts of a 'home away from home' for visiting officials. These comforts included cleaning and cooking staff who served up Indian food adapted to western tastes.
From the recipes I found on the internet, it seemed that this dish is a regular meat curry that includes two hard-boiled eggs. I used my trusted meat curry recipe and enjoyed the eggs at the end when all that remained were potatoes and gravy.
Wednesday, January 29, 2020
|Alu Pyaj Deem Bhaja|
We had this with steamed rice, but it can be served with any Indian bread and tastes really good rolled up in a tortilla.
Monday, January 27, 2020
I've recently replaced plain breadcrumbs with Japanese Panko Breadcrumbs but, for the life of me, could not find the box. Since it was being used as a binding agent, I reached for the jar of tapioca-rice starch instead, which turned out to be a 'happy accident' or serendipitous. The texture it produced was soft, yet 'bouncy', similar to turnip cakes. And this was the second deviation from the original recipe, although I eventually did find and add Panko breadcrumbs.
Serve with your choice of dip such as ketchup. I served it with kasundi, the Bengali substitute for French's mustard.
Monday, January 13, 2020
|Green Peppers in Peanut Sauce|
Any and all varieties of bell peppers taste good cooked in this tangy peanut sauce. Add as much chili powder and dried red peppers as you can handle. I kept them to a minimum to suit my family.
Sunday, January 12, 2020
Stir-frying the smaller variety of smelt in mustard oil with potatoes, tomatoes and green onions makes a lovely bati chorchori. Similar to canned sardines, they can be enjoyed without the fuss of removing the bones.
Best served with hot, steamed rice, this main dish can be accompanied by lentils and a vegetable side dish for a complete Bengali meal.
Thursday, January 09, 2020
|In the Bowl|
Inspired by a Banglar Rannaghar video, (my favourite videos to watch), this bread pudding reminds me of my caramel custard or flan recipe with bread added to it. I used coconut sugar in place of granulated sugar and evaporated milk instead of cream.
Monday, December 23, 2019
An Asian variation of fish in coconut milk. Caramelizing the sugar and adding fish sauce to the gravy gives it a unique flavor. Serve as a main dish with steamed rice.
|Deem Begun Bhaja|
Saturday, November 02, 2019
|Chicken Keema Biryani|
This chicken keema biryani uses ground chicken that is cooked first, separately from the rice. I've cut down on the processing time by using a ready-made spice mix called Shan Pilao Biryani mix whose strong and spicy flavours works its magic on the ground chicken which serves as a base layer for the biryani. Basmati rice is soaked for 20 minutes, drained and air-dried before being spread evenly over the chicken base and topped with cilantro, mint and deep fried onions. Heated chicken broth is poured carefully around the edges of the saucepan and this one-pot dish is simmered over low heat for 25 minutes until all the liquids are absorbed by the rice.
This main dish is best accompanied by a cool and soothing Raita along with vegetable sides such as Green Beans Posto and Tomato Chutney.
Friday, November 01, 2019
|Panch Mishali Shukto|
Shukto (shook-tho) is a classic Bengali dish and is the traditional beginning or starter to both festive and ordinary meals at the Bengali table. It's a melange of colourful vegetables (purple eggplants, orange carrots, white radish, white potatoes and green bitter melons) and textures (crunchy bitter melons, carrots and radish and soft melt-in-the-mouth potatoes). If available, do add shojne data/drumsticks and kanch kola/green bananas.
Bitter melon is the main ingredient in shukto, revered for its bitter flavour and so good for balancing blood sugar levels. Because Hubby abhors bitter melon, I've made shukto sans bitter melon for him, hence the two pictures above.
Using very little oil and hardly any spices, this dish gets it zesty flavour from ginger and black mustard paste or shorshe bata that is blended with salt and a green chili. The eggplant pieces are fried first and set aside, the crunchy vegetables and potatoes are then stir-fried in ginger paste, eggplant returned to the skillet and then all of it simmered in mustard sauce.
This side dish which is both vegetarian and vegan, is best eaten with freshly steamed Basmati rice.
|Tomato and Onion Raita|
Sunday, October 13, 2019
Whole milk ricotta cheese works well in this recipe, the alternative being to make cottage cheese or chana at home. The latter involves an elaborate and complex process which is not my cuppa tea.
Sandesh was my son's favourite misti and had to be included in his tiffin or bento box every day. The soft and satiny texture of sandesh varies with the ratio of cheese to sugar. The more cheese in the sandesh, the softer and more velvety it is.
|Bijoya Potluck 2019|
L-R from Top Left
Asha's Corn Salad
Sudha's Begun Alu Posto
Dak Bungalow Mutton Curry
2 Kinds or Pulao and Basmati Rice (not shown)
Sunday, October 06, 2019
|Fish & Seafood Duo|
Tuesday, September 24, 2019
Thursday, September 19, 2019
This dish combines a few of my favorite ingredients. It turned out to be more delicious than expected. The minced meat was first cooked with all the seasonings and coconut milk in a pressure cooker, combined with shredded cabbage and then cooked until dry. It's perfect served on a bed of rice, but would go well with chapatis, as well.