|Alu Pyaj Deem Bhaja|
Wednesday, January 29, 2020
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.