Shukto
Ingredients
kaachkola(plantain ) 1mulo(radish/daikon) 1 cupaloo(potato) 1 mediumbegun(eggplant) 1 mediumuchche(bittergourd) 1 (slice thinly)shorshe(mustard seeds) 1-1/2 tbsp.methi(fenugreek seeds) 1/2 tsp.posto(poppy seeds)2 tbsp.salt to taste1 tbsp.
Method
Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.
Bengali Fish Curry
Ingredients
4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method
Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Bengali Chicken Curry
Ingredients
(for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,
2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
Method
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
Sunday, May 2, 2010
Tuesday, April 20, 2010
KUCHO AMER ACHAR RECIPE
Ingredients:
1/2 cup mustard oil
1 tsp red chilli powder
1 tsp panch phoron powder
salt to taste
1/2 kg jaggery
4 - 5 raw mangoes (grated)
1/2 tsp turmeric powder
How to make kucho amer achar :
* Mix the grated mangoes, jaggery, turmeric powder and salt.
* Keep the mixture in the sun for about 4-5 days at a stretch.
* Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.
* Mix in the mustard oil just before bottling and preserving it.
1/2 cup mustard oil
1 tsp red chilli powder
1 tsp panch phoron powder
salt to taste
1/2 kg jaggery
4 - 5 raw mangoes (grated)
1/2 tsp turmeric powder
How to make kucho amer achar :
* Mix the grated mangoes, jaggery, turmeric powder and salt.
* Keep the mixture in the sun for about 4-5 days at a stretch.
* Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.
* Mix in the mustard oil just before bottling and preserving it.
Monday, April 19, 2010
AMER HAREKRAKAM
AMER CHATNI RECIPE
Ingredients:
2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste
How to make amer chatni :
* Cut the green mangoes with the skin into boat shapes.
* Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
* When they start to crackle mix in the mangoes.
* Mix in warm water.
* Mix in sugar or jaggery.
* Mix in salt when the mangoes are cooked and the syrup is thick.
* Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
* When the chutney is cool sprinkle this powder on top.
AMER MISHTI ACHAR RECIPE
How to make amer mishti achar :
* Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
* After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
* Take off from heat.
* Cool and store.
Ingredients:
2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste
How to make amer chatni :
* Cut the green mangoes with the skin into boat shapes.
* Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
* When they start to crackle mix in the mangoes.
* Mix in warm water.
* Mix in sugar or jaggery.
* Mix in salt when the mangoes are cooked and the syrup is thick.
* Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
* When the chutney is cool sprinkle this powder on top.
AMER MISHTI ACHAR RECIPE
How to make amer mishti achar :
* Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
* After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
* Take off from heat.
* Cool and store.
Thursday, April 1, 2010
Paneer Recipes from India - Indian recipes
Pudina Paneer Recipes
Heat 4 tbsp oil and fry 3 sliced onions till brown.
Add 1/4 tsp haldi, 3/4 tsp chilli powder and salt.
Add pulp of 2 tomatoes and cook till dry.
Add 250 gms Paneer, 1/4 cup dried pudina and remaining tomato pieces.
Add 3/4 garam masala.
Cook for 2 mins and remove from fire.
Serve.
Kaaju Paneer Masala Recipes
Fry 150 gms Paneer till golden.
Remove, add in the same oil fry 1/2 cup kajus and keep aside.
Deep fry 3 sliced onions till brown.
Cool and grind into a paste.
Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
Cool and then puree.
Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
Heat 2 tbsp oil and fry onion paste till brown.
Add 1/2 tsp chilli powder and khus-khus paste and mix.
Add tomato puree and cook till oil separates.
Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
Add 1/2 tsp garam masala and salt.
Add enough hot water to get a thick gravy.
Boil and then simmer for 10-12 mins.
Add paneer and kaju.
Boil once more, simmer for 5-mins till paneer is heated through the serve.
Heat 4 tbsp oil and fry 3 sliced onions till brown.
Add 1/4 tsp haldi, 3/4 tsp chilli powder and salt.
Add pulp of 2 tomatoes and cook till dry.
Add 250 gms Paneer, 1/4 cup dried pudina and remaining tomato pieces.
Add 3/4 garam masala.
Cook for 2 mins and remove from fire.
Serve.
Kaaju Paneer Masala Recipes
Fry 150 gms Paneer till golden.
Remove, add in the same oil fry 1/2 cup kajus and keep aside.
Deep fry 3 sliced onions till brown.
Cool and grind into a paste.
Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
Cool and then puree.
Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
Heat 2 tbsp oil and fry onion paste till brown.
Add 1/2 tsp chilli powder and khus-khus paste and mix.
Add tomato puree and cook till oil separates.
Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
Add 1/2 tsp garam masala and salt.
Add enough hot water to get a thick gravy.
Boil and then simmer for 10-12 mins.
Add paneer and kaju.
Boil once more, simmer for 5-mins till paneer is heated through the serve.
Wednesday, March 24, 2010
No Bake Quickies
2 c. sugar 1/2 c. butter 3 T cocoa 1/2 c. milk 3 c. oatmeal. 1 1/2 tsp. vanilla wax paper
Have your wax paper spread and ready for the cookies. An adult can help you with the boiling part.
Boil together sugar, butter, cocoa and milk for approx 2 1/2 minutes stirring constantly. Remove from heat and add vanilla and oatmeal. Stir quickly. Drop by spoonfuls onto wax paper. Put into fridge to harden. YUM!!
Have your wax paper spread and ready for the cookies. An adult can help you with the boiling part.
Boil together sugar, butter, cocoa and milk for approx 2 1/2 minutes stirring constantly. Remove from heat and add vanilla and oatmeal. Stir quickly. Drop by spoonfuls onto wax paper. Put into fridge to harden. YUM!!
Friday, March 19, 2010
Bengali Fish Curry
Ingredients
4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method
Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
4 slices of fresh Carp or Striped Bass, 2 tbsp of mustard seeds 2 jalapenos 1/2 tsp of Panch Foron [consists of equalquantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]1/2 tsp turmeric salt to taste 2 tbsp of oil
Method
Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.
Bengali Chicken Curry
Ingredients
(for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,
2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
Method
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
(for a serving size of 4-5) 1 chicken, cut 2 onions sliced ,
2 bay leaves(tej patta) ,1" cinnamon ,4 cloves ,1 big tomato chopped ,1/4 tsp turmeric,salt,chilli powder,oil.
Method
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.
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