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.
My brother sent me this photograph of his Begun Panch Phoron. The five spices are cumin, fennel, nigella, mustard and fenugreek seeds. These seeds are sputtered in oil for tempering and more are later roasted and ground to add flavour to the stir-fried eggplants. Cut the eggplants in bite-sized pieces. Bachu cut them in long pieces. I diced mine. Here is my dish.
Perfect for entertaining, this chicken dish was marinated and simmered in the same skillet. The only bit of work was blending the paste comprising Greek yogurt, almond slivers, deep-fried onions and raisins.
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.