Saturday, April 27, 2019

Alu Phulkopi'r Ghonto - Potato and Cauliflower with Rice

Alu Phulkopi'r Ghonto
The difference between Phool Kopir Ghonto & Phool Kopir Pulao, in my humble opinion, lies in the ratio of cauliflower to rice. In a Ghonto, the ratio of cauliflower to rice is 2:1, and in a Pulao the ratio is 1:2. By adjusting the amount of gravy, it can be served wet or dry. This is a vegan and vegetarian dish that can be served on auspicious occasions.

I first had Phool Kopir Ghonto at my sister's place. She follows a vegetarian diet one day a week and has a amazing repertoire of vegetarian dishes. This dish has stuck in my memory and even though I haven't followed her recipe exactly, it tasted wonderful!

Monday, April 22, 2019

Fish Curry with Eggplant and Lentil Dumplings

Begun Bori Diye Macher Jhol
I've made variations of this dish and blogged about them in the past. Today I combined eggplants with dried lentil dumplings or bori in this Maacher Jhol. There was an abundance of eggplants in the fridge, of the Japanese variety, which are my favourite. Bori are little nuggets of "deliciousness" which add another dimension to anything they're added to. They are salted so make sure not to add salt without first tasting the gravy.

Saturday, April 13, 2019

Burmese Chin Baung Kyaw

Stir-Fried Roselle Leaves
Chin baung ywet or roselle leaves are a sour spinach that are similar to sorrel. Although they don't look anything like each other, they taste almost the same and can be cooked with shrimp, chicken or other meat. The greens tend to turn black when heat is applied to them, so I like to mix them with regular chopped spinach to cut back on the tang and to make them look green and vibrant.

Burmese Fish Balls Sipyan

Fish Balls Sipyan
Fish balls remind me of the time a group of co-workers and I went to lunch at a Chinese restaurant and I ordered fish ball and watercress soup. A Chinese lady and I were the only ones who had ever heard of fish balls, so it was the source of much amusement and glee for our meat-and-potatoes comrades. 

Fish balls can be made at home, but are readily available in Asian markets here in North America. When made from scratch, all the tastes that make them uniquely Burmese can be added to the fish mixture so that the flavors permeate from the inside out. Using generic fish balls from the market requires that they be simmered long and slow and, for this, the sipyan method works best. 'Sipyan' translates to 'oil returns' which requires a simmering process on medium-low heat that evaporates the liquid until all the oil rises to the surface.

Tuesday, April 09, 2019

Sour Cream Banana Nut Bread

Sour Cream Banana Nut Bread
There are few foods more comforting and satisfying than banana bread. My earliest recipe was inspired by the one on the Crisco Oil website. That recipe uses Crisco oil, but over the years and many adaptations later, I've managed to come up with one that is diabetic-friendly. 'Is bedder wid budder!' my nephew would say which is true in this case, so that was a major shift. White sugar was replaced with coconut sugar which has a much lower GI (Glycemic Index). 

The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. GI of white sugar is 68 (medium) compared to 35 for coconut sugar (low) making the latter diabetic-friendly.

Disappearing Fast

Sunday, April 07, 2019

Zucchini Karaishuti'r Bhortha - Zucchini and Peas Mash

Zucchini and Peas Bhortha
If you love Baingan Bhartha, like I do, you'll like this too. DH brought home so many fresh zucchinis last week that I was able to make a zucchini bread and this bhortha. Our Ninja Chopper, a cherished gift from our daughter-in-law, made short work of rough-chopping the zucchinis. 

Wednesday, April 03, 2019

Fish in Mustard & Poppy Seed Sauce

Shorshe Posto Bata Maach
I find that making this dish on the spur of the moment is not possible because mustard seeds need to be soaked overnight in salt and water to get rid of its bitterness.  Pre-grinding mustard and poppy seeds to a powder saves a lot of time.  The other time-saver is to add the fish directly to the gravy instead of frying it beforehand.  This steams the fish, keeping it moist and tender.