|Poila Boishak 2018|
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.