|Maach Diye Bandha Kopi|
Monday, March 14, 2016
Cabbage cooked with fish bones and head is very tasty, but it takes some skill to safely remove the bones. In this case, I've taken pieces of filleted fish that flake too easily and fall apart when added to a gravy and used them to flavour the cabbage. Stir-frying cabbage until golden brown makes it much sweeter so that no sugar is needed. This side dish goes well with either steamed rice or any form of Indian bread.
Saturday, March 12, 2016
|Variety of Baby Potatoes|
|Stir-Fried Baby Potatoes|
Thursday, March 10, 2016
It was my turn today to take goodies to our 52-member quilt guild meeting. I decided on these Peppermint Kisses that are the easiest, most refreshing and delicious cookie dessert made in under 10 minutes using just 5 ingredients.
|A Tray of Kisses Ready for Transporting|
They made his eyes sparkle with surprise and delight, as my candid food critic at home gave his stamp of approval to these delicate morsels, comparing them to Bengali sandesh. A popular milk dessert on the Bengali table, sandesh is made from homemade cottage cheese following a lengthy and tedious process.
|A Lone Kiss|
In contrast, Peppermint Kisses need no cooking or baking. Four of the five ingredients are simply combined thoroughly, formed into balls the size of quarters and finished with Hershey's peppermint kisses. Just make sure all ingredients are brought to room temperature before assembling. What could be simpler!
Thursday, March 03, 2016
Mine is a lazy (wo)man's shortcut that still tastes very good. It involves massaging the yogurt marinade into the chicken and setting it aside for at least 30 minutes at room temperature. I prefer using Greek yogurt so that there is less chance that it will curdle during the cooking process. Adding a teaspoonful of cornstarch to the yogurt will thicken the gravy as the chicken simmers. Greek yogurt should be brought to room temperature before marinating.
A surprising twist to the traditional razaila recipe is to add ground white pepper. It adds a spicy heat and the white pepper keeps the gravy light-coloured and creamy.