|Burmese Stir-Fried Rice Noodles|
with Minced Meat
Tuesday, July 14, 2020
A Burmese video posted on Facebook provided the inspiration for this recipe. It was super simple to follow and needed just a few often-used ingredients that I regularly stock in my pantry.
To make things easy on myself, I purchase substantial quantities of ground chicken, brown the lot in some oil, crumble and freeze it for future use. It's quick and easy to assemble the ingredients, when needed, if the minced meat is already cooked.
Ideal for lunch or if unexpected guests drop by, this is one dish that I'll be making often.
Tuesday, July 07, 2020
|Chet Oo Chin Hin|
Oo = Egg
Chin = Sour
Hin = Curry or Gravy
I love the convenience of combining all the ingredients for this egg curry in one skillet and simmering over medium-low heat until oil rises to the surface.
Tuesday, June 30, 2020
|Tilapia with Cauliflower and Potatoes|
Served over a bed of steamed rice, this main dish takes center stage at any Bengali meal.
Wednesday, June 10, 2020
|Indian Egg and Potato Salad|
|Leftover Egg Salad|
Tuesday, June 09, 2020
|Chet Tha Sipyan|
Sunday, June 07, 2020
|Egg and Onion Salad|
|Dressed In Mustard Oil|
Thursday, June 04, 2020
|S&B Spicy Curry Powder|
Saturday, May 30, 2020
|Rice Noodles and Asparagus|
In Spicy Black Bean Sauce
|Flipped Right-Side Up|
I used rice and tapioca starch for the batter and ready made chicken-vegetable dumplings. I was disheartened that the crust was not forming, but just had to be patient to get perfect results. Then it looked like the crust would not peel away from the frying pan, but with a little coaxing, that too worked out fine. I used a small (6-inch) cast iron frying pan which retains heat forever, so using a saucer to flip the crepe was tricky. I plan to get myself a pair of silicone gloves for the next time this is on the menu.
|Took a Bite to Taste|
Tuesday, May 26, 2020
|Shorshe Bata Maach|
To prepare the sauce, black mustard seeds must be soaked in tepid water for at least two hours or preferably overnight. The seeds, along with water in which it was soaking, is placed in a blender jar with salt and a green chili, blended at maximum setting until smooth, and then added to the fish.
Any white fish, cleaned and left whole, cut in steaks or filleted can be used according to taste and is best served with hot, long-grained rice.
I'm all for making my life as easy as possible, so I mix a can of evaporated milk with 6 cups of milk to hasten the process. Instead of using plain white sugar, I use brown sugar or jaggery to give a beautiful caramel color to the milk. A lot of time is saved by using already toasted vermicelli that is readily available in most Indian markets. If toasted vermicelli is not available, break up the vermicelli is small pieces and toast it in a skillet with a tablespoon of butter or ghee until golden in color.
This dessert is a deeply satisfying end to a festive meal.
Tuesday, May 19, 2020
|Tilapia Fillets in Mustard Oil Gravy|
The gravy is so simple to assemble that the resulting goodness at the end is a pleasurable surprise. It's perfect for those busy days when the choice between going out to eat or enjoying a hot bowl of rice with fish at home is a no-brainer! And it uses only a few ingredients that are staples in any Indian home.
Sunday, May 03, 2020
|Maggi Omelette with Sriracha|
Wednesday, April 08, 2020
|Begun Panch Phoron|
Here is my dish.
|Chicken Rezala with Saffron|
Everything was combined in the skillet and left at room temperature to marinate for 2-3 hours, then slowly simmered over medium heat for 25-30 minutes until oil floated to the surface. It's the creamiest, most succulent chicken preparation that I have had in a long time. I have Mum to thank for introducing me to this dish.
Tuesday, March 24, 2020
Serve this as a side dish with rice or chapatis.
Friday, March 20, 2020
Saturday, February 29, 2020
My eldest sister whom I miss dearly, gave me this recipe with two instructions. First of all, a whole lot of minced onions should be mixed into the minced meat to make these dumplings moist and delicious. Secondly, a bottle of pani puri masala takes care of seasoning the meat. This looks almost identical to the bottles of mint or coriander and mint chutneys, available in Indian markets. The soy sauce and ajinomoto are my additions.
Wednesday, February 26, 2020
|Hot & Sour Soup|
A specialty item that gives this soup some of its tang is Chinese pickled vegetables which, unfortunately, can only be found in Asian markets. The heat in this soup is imparted by a whole dried red chili and black pepper powder. On these cold and dreary days, this hot & sour soup brings immense comfort.
Sunday, February 23, 2020
At home, I pan-fry it which is also delicious.
Tuesday, February 18, 2020
|Lap Cheong Fried Rice|
This fried rice is a one-dish meal that needs no more than a bowl of soup for company. It has all four food groups and is a complete meal unto itself.
|Panch Mishali Sheddho|
Potatoes, carrots, green beans, green peas and radish are each boiled separately, just until tender. They are then combined and stir-fried together for a wholesome vegetable side dish. Different from gota sheddho or whole boiled vegetables, these are cut into bite-sized pieces. Any combination of five or seven vegetables can be used to make this side dish.
Wednesday, February 12, 2020
|Dak Bungalow Mutton Curry|
Dak bungalows are guest houses that served as mail distribution centers during the British Raj. They came equipped with all the comforts of a 'home away from home' for visiting officials. These comforts included cleaning and cooking staff who served up Indian food adapted to western tastes.
From the recipes I found on the internet, it seemed that this dish is a regular meat curry that includes two hard-boiled eggs. I used my trusted meat curry recipe and enjoyed the eggs at the end when all that remained were potatoes and gravy.
Wednesday, January 29, 2020
|Alu Pyaj Deem Bhaja|
We had this with steamed rice, but it can be served with any Indian bread and tastes really good rolled up in a tortilla.
Monday, January 27, 2020
I've recently replaced plain breadcrumbs with Japanese Panko Breadcrumbs but, for the life of me, could not find the box. Since it was being used as a binding agent, I reached for the jar of tapioca-rice starch instead, which turned out to be a 'happy accident' or serendipitous. The texture it produced was soft, yet 'bouncy', similar to turnip cakes. And this was the second deviation from the original recipe, although I eventually did find and add Panko breadcrumbs.
Serve with your choice of dip such as ketchup. I served it with kasundi, the Bengali substitute for French's mustard.
Monday, January 13, 2020
|Green Peppers in Peanut Sauce|
Any and all varieties of bell peppers taste good cooked in this tangy peanut sauce. Add as much chili powder and dried red peppers as you can handle. I kept them to a minimum to suit my family.
Sunday, January 12, 2020
Stir-frying the smaller variety of smelt in mustard oil with potatoes, tomatoes and green onions makes a lovely bati chorchori. Similar to canned sardines, they can be enjoyed without the fuss of removing the bones.
Best served with hot, steamed rice, this main dish can be accompanied by lentils and a vegetable side dish for a complete Bengali meal.
Thursday, January 09, 2020
|In the Bowl|
Inspired by a Banglar Rannaghar video, (my favourite videos to watch), this bread pudding reminds me of my caramel custard or flan recipe with bread added to it. I used coconut sugar in place of granulated sugar and evaporated milk instead of cream.