Crab Claws Curry |
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.
Crab Claws Curry |
Burmese Meat Curry |
Fish with Cauliflower & Green Onions |
Begun Basanti |
Asparagus with Onions and Tomatoes |
Easy English Trifle |
My JELL-O cookbook came in handy to get a general idea of the process. Modifications, catered to dietary restrictions, made this 'cracked-up' recipe completely unrecognizable from the original. This is a simple version of the classic English dessert.
Chicken Piccata |
Rather than making a separate side dish, fresh spinach and green peas were cooked in the sauce in the final step of cooking. Our chicken piccata was served on a bed of steamed rice and was relished by all, young and the not so young alike.
Burmese Fish Ball Curry |
San Pyoke |
Bamboo Shoots with Surimi |
Ranga Alur Bhortha |
Spicy Peanut Noodles |
3 Kinds of Treats |
Treats |
Omelette Curry |
Beyond Meat Keema Curry |
Beyond Meat is a plant-based substitute for meat, made from a combination of peas and brown rice. It tastes just like the real thing with a meaty texture. I treated it just like minced meat to make a keema curry. DH claims it tasted better than chicken or beef, but I was more impressed that it took far less time to cook. This keema curry goes well with steamed rice or chapatis.
Bhindi Alu Bhaja |
Chicken Bulgogi Noodle Bowl |
Begun Bashonti |
Apple Bundt Cake |
Inverted |
A Slice |
Chicken Laksa Curry |
Laksa Paste |