This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Carrots are naturally sweet, so this dessert needs just a little added sugar. To get all the Indian flavours, Gits Kulfi Mix added at the end works wonders. I've also used Gits Rasmalai Mix with good results. Make your own at home by combining Carnation Instant Dry Milk with sugar to taste, cardamom powder, ground almonds and a few drops of Kewra Essence (extract from pandanus flowers) or 2 teaspoons of rose water.
Making breakfast for a crowd can be daunting. Over the holidays we had a full house which was a lot of fun. Even though I was well-prepared to make several breakfasts, lunches and dinners, the weather did not cooperate. Temperatures were frigid and windows were iced in place and we hate the smell of stale food in the house, so we ate out a lot - a whole lot!
The Stuffing Inside
King's Hawaiian Rolls are fluffy, portion-sized with a slight sweetness that we all love, but reserve for the holidays. These bite-sized sandwiches are sold as snacks by street vendors in all the metropolitan cities in India. We love our omelettes with minced onions and tomatoes and green chilies which makes a delightful filling for the sandwiches. I went a step further and added slices of provolone cheese and sliced chicken to the mix.
Topped and Fried
Once the bottoms of the buns are smothered with the eggs, cheese and chicken, the buns are covered with the top halves and fried in butter. The little snack-sized buns are then segmented and served with ketchup or a variety of chutneys like tamarind or mint chutney, or sweet chili sauce.