Tuesday, May 27, 2014
|Tengra Maach Alu Bori|
|Tilapia Maach Alu Bori|
Why two kinds of fish? The top one's for me. Made with whole bone-in fish it has cumin and chili powder in the gravy. The other fish is for Hubby, made with tilapia fillets and without chili and cumin powders. Both are cooked in a ginger and tomato gravy with potatoes and lentil dumplings (bori in Bengali).
The tomato gravy is made with Campari tomatoes which are of medium size and so sweet that it's not necessary to add any sugar to the gravy. Campari tomatoes are grown in Mexico, shipped to Ontario, Canada (for packaging I think) and then reach our markets in Michigan. Kind of a circuitous route, don't you think?
Sunday, May 18, 2014
|Coconut Chicken Soup|
|Lunch is Ready!|
|My bowl of Ohno Khauk Swe|
|Ground Lamb with Peas, |
Potatoes and Green Beans
Our local grocery store sometimes stocks New Zealand lamb, and I was pleased to find ground lamb in that section. Keema Alu Mattar tastes really good with lamb and adding green beans to the mix was a big improvement.
Two pounds of this ground lamb preparation, as one of the items for dinner, fed a crowd of 6 people comfortably. I usually cook without cumin and coriander powder because of Hubby's acid reflux condition, but they can be added if you wish.
Tuesday, May 13, 2014
|Lau Chingri Shorshe Bata|
Lau Chingri is a favorite dish in our household. It is traditionally made with bottle gourd, but I prefer using chayote squash because it is more readily available and to me, they taste the same. To try something a little different, I added mustard paste and it tasted wonderful!
|Palang Shaak Begun Shorshe Bata Diye|
|Ada Tomato Diye Cholar Dal|
Thursday, May 08, 2014
Sunday, May 04, 2014
To make a white fried rice increase the fish sauce to 4+1 tablespoons of fish sauce and omit the soy sauce. There's no need to add salt because both fish and soy sauce are loaded with salt.