AVIYAL RECIPE

Ingredients:

1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2" length pieces
1cup Cucumber Sliced lengthy into 11/2" length pieces
1cup Snake gourd Sliced into 11/2" length pieces
1/4cup Carrot Sliced into 11/2" length pieces
1/2cup Long runner-beans sliced into 11/2" length pieces
2 Drumstick cut into 2" length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2" length pieces
Raw mango pieces
1/2 tsp Turmeric powder
Salt to taste

How to make aviyal:

• Grind coconut with green chilies and cumin seeds in paste and keep it aside.
• Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
• When the vegetables are cooked, add turmeric powder, salt and mix well.
• Put bananas and mango pieces in cooked vegetables and cover the vessel.
• When steam comes out, add the coconut paste and stir well.
• Remove from fire and garnish it with curry leaves .

COCONUT PODI RECIPE

Ingredients:

1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to taste
1/2 tsp asafoetida
8 tblsp oil (tel)

How to make coconut podi:

• Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
• Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
• Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.

COCONUT RICE RECIPE

This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves.

Bangladesh Meat Dishes

Kalia

Ingredients

• Meat 2 lbs
• Oil 1/2 cup
• Onion paste 1/4 cup
• Ginger paste 1 tbsp
• Garlic paste 2 tsp
• Turmeric paste 2 tsp
• Chili paste 1 tsp
• Cumin paste 2 tsp
• Coriander paste 2 tbsp
• Ground pepper 1 tsp
• Cinnamon 3 1" sticks
• Cardamom 3
• Bay leaf 1
• Potatoes 1 lb

Directions

Cut the meat into 1 inch cubes. Mix all the ingredients except potatoes with the meat and half of the oil. Cover the meat with an equal amounts of water and cook under medium heat. When the water has evaporated, stir fry the meat for about 10-15 minutes. Meanwhile, peel the potatoes, and cut them into large pieces. Fry the potatoes in the rest of the oil until they start turning brown. Add the potatoes to the meat and stir fry them a bit longer, making sure that the potatoes and meat do not start breaking apart. After about 15 minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook covered in medium heat for another 10-15 minutes. When the potatoes are cooked, keep covered on low heat for another few minutes.

Prawn Curry

Ingredients

• 1 lb prawns
• 5 green chilies, chopped
• 2 onions, chopped
• 1 small bunch spring onion leaves, cilantro leaves
• 2 tsp ginger-garlic paste
• 2 tomatoes, chopped
• 2 tsp chili powder
• 1 tsp turmeric
• 4 tbsp oil
• 2 tsp garam masala
• Salt to taste

Directions

Clean the prawns in salt water to avoid the smell of the prawns (if it bothers you..) Heat oil in a pan. Add green chilies, onions and fry until brown. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes. Then add tomatoes, prawns and cook until they are done. Add salt, chili powder, garam masala and fry for 5 minutes. Garnish with cilantro leaves.

Makher Taukari
(Fish Curry)

Ingredients

• Fish 1 lb
• Red chili powder 1/2 tsp (or to taste)
• Turmeric 1 tsp
• Garlic 1 tsp
• Oil 1/4 cup
• Onion, diced 1/4 cup
• Green chili 2 or 3
• Salt 1 tsp
• Tomatoes Optional
• Cilantro, (chopped) Optional

Directions

Sitr fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add all the spices and stir fry for about 5 minutes. Add the fish and carefully fry each side for a 2-3 minutes. Add enough water to just barely cover the fish. Put in the green chili and tomatoes. Cook covered in medium heat until done. Add the chopped cilantro and keep covered for 5 minutes before serving.

Fish Dopeeaja

Ingredients

• Fish (preferably small, cut into small pieces)  1 cup
• Sliced onions: 1/2 cup
• Chilli powder/paste (red) 1 tsp
• Turmeric powder/paste 1 tsp
• Onion paste 2 tbsp
• Ginger paste 1/8 tsp
• Pepper paste 1/4 tsp
• Shredded dhania leaves (cilantro) personal taste
• Onion leaves 2 tbsp
• Oil 1/3 cup
• Salt 1 tsp
• Tomato (tomatoe for Dan Quayle) 2 medium

Directions

Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion paste) Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and cook at medium-hi heat. When the water has almost evaporated, add tomatoes, cilantro, and the onion leaves. Heat under low-medium heat till the oil starts to float.
You are done, now eat. :-)

Bhapa Ilish Patey
(Fish)

Ingredients

• Hilsa Fish - 600 gms
• Turmeric Powder - 1 1/2 tsp
• Salt - to taste
• Mustard Seed Paste - 40 gms
• Green Chilli Paste - 20 gms
• Green Chilli Slit - 4 nos
• Cream - 25 ml
• Mustard Oil - 75 gms

Directions

Cut the hilsa fish into darnes and wash well in cold water.
Apply turmeric and salt on the fish and set aside for 20 minutes.
Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).
Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.
Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.
Serve hot with boiled rice garnished with slit green chillies.
(Serves - 4) Serves: 4
Preparation time: 1 hour

Fish in Mustard Oil

Ingredients

• 1/2 kg fish, sliced
• 3 potatoes, sliced
• 2 onions, sliced
• 2 green chilies
• 1 tsp turmeric powder
• 1/2 cup coriander leaves, chopped
• 100 gms mustard oil, heated and cooled
• Salt to taste

Directions

Mix the onions, potatoes, chilies, turmeric and salt with the fish. Put all these in a pan with the mustard oil and just enough water. Cook on a low heat, stirring carefully without breaking the potatoes and the fish slices. Cook gently until the fish is cooked and browned and when done, remove from heat. Garnish with chopped coriander leaves and serve hot.

Reshmi Kabab

Ingredients

• 2 lb boneless chicken
• 4 medium sized onions
• 2" ginger
• 8 cloves garlic
• 1 bunch of coriander (cilantro) leaves
• 1 tsp cummin (jeera) seeds
• white pepper to taste (1 tsp.)
• 1 tsp garam masala
• 2 eggs
• salt to taste
• for garnish: lemon and spring onions

Directions

Mince the chicken. Grind all ingredients together except eggs and salt. Mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Garnish with onions and lemon.

Tikya Kabab

Ingredients

• 1 oz (25 g) channa dhal, split
• 8 oz (225 g) fatless stewing steak
• 1 brown cardamom, ground
• 1/2 large onion, chopped
• 1 bay leaf
• 1 inch (2.5 cm) fresh ginger, chopped&
• 1/4 teaspoon black pepper,
• 1 large clove garlic, chopped
• salt to taste
• 1/2 teaspoon paprika
• ghee or oil
• 1/2 teaspoon garam masala
• 1 egg yolk
• 1/4 cup chopped fresh coriander or parsley
• fine breadcrumbs

Directions

Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry. The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Vindaloo

Ingredients

• Meat 1 lb
• Vinegar 2 tbsp
• Coriander paste 1 tsp
• Cumin paste 1/2 tsp
• Turmeric 1 tsp
• Mustard 1/2 tsp
• Chili powder 2 tsp
• Black pepper 1/2 tsp
• Diced onions 1/4 cup
• Diced garlic 1 tsp
• Green chili 3
• Salt 1 tsp
• Oil 1/4 cup

Directions

In hot oil, stir fry the onions and garlic. Add the spices and vinegar and stir fry for 5 minutes in medium-high heat. Add the meat and cooked covered in medium heat until meat is tender. You might wish to evaporate excess water.

Chicken Makhani

Ingredients

• 2 pounds of (bony) chicken
• 1 cup yogurt (dahi)
• 1" piece of ginger
• 8 cloves garlic
• 2 tbs lime juice
• 4" stick of cinnamon
• 8 cloves
• 8 cardamoms
• 10 black peppercorns
• 1 tbs oil
• 2 1/4 pounds tomatoes
• 1 tsp. dried fenugreek leaves (optional)
• 1 tbs. white pepper powder (essential)
• 1 ounce cream (optional but recommended for a touch of class)
• 1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too much.
• salt to taste if you use yellow butter, then scale down the salt accordingly. If you use white butter, then you will need more salt.
• coriander (cilantro): optional topping.

Directions

1.clean chicken and remove the skin
2.make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours.
3.Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside. It kind of makes sense to finish steps 1-3 before starting step 4.
4.We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. (This is hard work with a clumsy sieve).
5.Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream.
6.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot. This works best with good rice (i.e. basmati). CommentsIf you don't like struggling with chicken bones, this recipe works perfectly with boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds of chicken is around 1.25 pounds of boneless chicken.

Fish Do-peAjA

Ingredients

• Fish (preferably small, cut into small pieces) 1 cup if
• Sliced onions: 1/2 cup
• Chilli powder/paste (red) 1 tsp
• Turmeric powder/paste 1 tsp
• Onion paste 2 tbsp
• Ginger paste 1/8 tsp
• Pepper paste 1/4 tsp
• Shredded dhania leaves (cilantro) personal taste
• Onion leaves 2 tbsp
• Oil 1/3 cup
• Salt 1 tsp
• Tomato (tomatoe for republicans) 2 medium

Directions

Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion pastes) Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat. When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float. You are done, now eat. :-)

Comments
Among the fishes available in a typical grocery store, catfish is best suited for Do-peAjA. Shrimp is great too.

Rezala

Ingredients

• 750 g lamb/mutton/beef
• 500 g yoghurt
• 100 g ghee
• 100 g sliced onions
• 4 bay leaves
• 2 inch cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 2 tsp garlic paste
• 2 tsp chilli powder
• 1 tsp sugar
• Salt to taste

Directions

Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and sauté.
Add sliced onion and fry for a few minutes, add garlic paste and chilli powder and sauté.
Add mutton and fry for a few minutes.
Add salt and sugar to taste.
Gradually stir the yoghurt.
Put the lid on and leave to cook.
If water dries up add a little water.
Cook till water dries up and ghee comes on top
Serve hot with rice or parota.
Great with polao, salad and/or porata.

Bangladesh Desserts

Misti Doi
(sweet yogurt)

Ingredients

• 1 litre long life (UHT) full cream milk
• 1 litre long life (UHT) single cream
• 1 cup natural yogurt
• 1 can sweetened condensed milk
• 1 cup sugar

Directions

That's it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct temperature setting for your oven for the perfect DOI ! If it's not setting, up the temperature a bit.

Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6 hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.

Mango Lassi

Ingredients

• 1 cup yogurt
• 1 cup mango pulp
• 3 cup milk
• 3 cup water
• 1 cup sugar

Directions

That's it, mix them together and put the mix in the fridge and serve chilled, you can't go wrong, perfect every time !

Caramel Custard
(egg pudding)

Ingredienta & Directions

1 cup sugar ( put in saucepan and heat on stove until melted into golden brown caramel) Pour in a suitable dish, and let cool down.Mix 8 eggs, 2 cup milk, 1 cup sugar and 1 ts vanilla and pour in the dish on top of caramel (see above)

Seat the dish on a oven tray. Put 2 glasses of water in the tray (very important). Put it in the pre-heated oven at 150 degree C for 1hr. Take it out let it cool down. Run a knife around it to separate from the dish. Turn upside-down on a serving dish (careful) and serve chilled.

Tusha Halwa

• 1 cup all purpose flour (moyda).
• 1 cup butter or margarine or ghee.
• 1 cup sugar
• 1 cup water
• 2 small pieces of cinnamon stick (about 1 1/2 inches)
• 2 cardamons and cloves.

Ingredients

Directions

Heat butter (or the other choices) on medium pan. Fry cardamons, cinnamon sticks and cloves until slightly golden. Pour the flour in. Keep stirring continuously until completely reddish-golden.In another small pan, boil water and pour the sugar into it to make a syrup. If syrup is too thick, add more water.

Pour the syrup over the golden-reddish "halwa". Stir until smooth. Serve warm.

Lemon Curd

Ingredients

• Juice of 1 small lemon
• 1 Large egg
• 1.5 oz sugar
• 1oz butter
• 1 tsp. cornflour

Directions

Whisk the egg and mix all ingredients in a saucepan. Place over a medium heat and whisk continuously until the mixture thickens. (3 Minutes)

Egg Haloa

Ingredients

• Three eggs
• 1 liter of full cream milk
• E8 table spoons sugar (or adjust to suit your taste)
• 25 grams of butter
• 1 leaf of bayleaf
• Pinch of powdered cinnamon
• Blanched, finely chopped almond (optional)

Directions

1.Pour milk in a saucepan and add half of the sugar and the bayleaf. Boil to nearly half its volume with occasional stirring to prevent the skin being formed. Allow to cool down.
2.Beat the eggs in a large bowl, adding the remaining sugar in three steps. Add this and the pinch of cinnamon to the milk and mix thoroughly.
3.Cook uncovered in a thick-bottomed pan over medium heat until it turns golden yellow. ALWAYS stir to prevent sticking and forming large chunks. Stirring is VERY important for good taste and small grains. The more you stir the smaller the grains. Add butter and go on stirring until the liquid portion is almost dried up, but be carefull not to overdry.

4.Pour the haloa in a glass bowl and decorate with chopped almonds if you like. Serve when cools down.

Shandesh
(Fresh Cheese Dessert)

Sandesh means good news and it is prepared by many Bengali families to welcome good news" and for festivals.

Ingredients

• 1 gallon whole milk
• 6 tablespoons lemon juice
• 1/2 cup sugar
• 1 tablespoon ghee
• 10 pistachios, finely crushed
• 6 whole cardamom pods, seeds only, finely ground

Directions

1.In a large, heavy saucepan, bring milk to the boiling over point. Add lemon juice and stir, until milk curdles. Remove from heat and let set for a few minutes.
2.Pour curds into a cheesecloth. Tie cloth and press out excess moisture, until cheese is firm, like the curds in dry curd cottage cheese.
3.Place cheese on a board, knead in sugar until the cheese is smooth.
4.In a large heavy frying pan, heat ghee. Add sugared cheese and cook on low to medium heat for 7 minutes, stirring constantly. Otherwise it will stick or burn. Add crushed pistachios and ground cardamom.

5.Remove from heat. Pour Sandesh into a serving dish and smooth out by pressing down firmly with a spoon. Cut into equally sized portions. Serve either warm or chilled. Comments: Serves 10-12

Tips: Use whole milk only. Skim milk is too thin. Milk takes a long time to boil over, but also boils over fast. I suggest staying in the kitchen with a good book. When bubbles form, start watching closely. A heavy-bottomed pan is a must to prevent burning. (If the milk does burn on the bottom, immerse pan in hot water. A little citric acid or lemon juice added helps clean up the mess). Most Bengalis press the Sandesh into fancy moulds. However these are not essential to enjoy the dish. If you feel adventurous, you can add honey, rose water, lemon essence or vanilla to taste.

Shemai
Sweet Vermicilli

Ingredients

• 1 stick butter
• 2 handfuls very fine vermicelli
• 4 cups Milk
• 1 pint Whipping cream
• 1 handful Raisins
• 3 tblsp Sugar
• 4 Almonds (optional) peeled and thinly sliced

Directions

1.Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.

2.Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving Comments Courtesy - Dalbir Chadda Dalbir Chadda writes: This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most subcontinental desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best).

Bangladesh Sauces

Pineapple Chutney

(for a serving size of 8 - cooking time : 45 mins)

Ingredients

• 2 medium pineapples
• 2 kashmire chillies
• 1 lime, juiced
• 1 ginger piece 2" chopped
• 1 cup sugar
• 1 tbsp salt
  100 gms dates or dried apricot finely chopped
• Large pinch of panch phoron (aniseed, cummin seed, mustard seed, onion seed & fenugreek seeds)

Directions

Heat a tbsp of oil and season with panch phoron and kashmiri chillies. Add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft. Add lime juice when cooked.

Tomato Chutney

Ingredients

• 4 medium sized ripe tomatos,each cut into 12-16 pieces
• 1/3 cup of sugar
• 1 teaspoon of slivered ginger,
• 1/2 teaspoon of lemon juice

Directions

Add the sugar and ginger to tomato pieces.
Transfer this mixture to a pan, and cook, on low to medium heat until the tomatos are thoroughly cooked.
Add lemon juice. Serve in room temperature, or cold.Note# Adjust sugar according to your taste.
# Add a few spoons of water ONLY if the chutney becomes too dry.

Cherry Chutney(1)

Ingredients

• 25-30 sweet sour cherries,washed and dried
• 1 tablespoon of oil
• 1 teaspoon of mustard seeds
• 1 dried red chilli,halved
• 2-4 tablespoon of sugar
• a pinch of salt

Directions

Heat oil in a saucepan and add the mustard seeds and chilli.
Once the seeds atart to sputter, add the cherries.
Stir for one or two minutes, and add a cup of water.
Add salt and sugar.
Let cook on low to moderate heat until the cherries are done.
Serve at room temperature.Note#This chutney should have some gravy- adjust the water accordingly.
#Adjust sugar according to the sweetness of cherries and your taste.
#Adjust chilli according to taste.
#Substitute Topa Kool for Cherries if you can get it. In this case, the chutney will be slippery to the touch.

Cherry Chutney(2)

Ingredients

• 25-30 sweet-sour cherries,washed and dried
• 1/2 cup vinegar
• 1/3 cup of water
• 1/2 teaspoon ginger paste
• 1/3 teaspoon garlic paste
• 3-5 tablespoon of sugar
• 1/4 teaspoon of salt
• 1 dried red chilli, sliced

Directions

Boil the vinegar and water in a pan.
Add ginger, garlic and red chilli to it.
When the mixture starts to boil, add the cherries.
Add salt and sugar.

Let it cook on low to medium heat until the cherries soak all the vinegar and are done. Note#Adjust sugar according to the sweetness of cherries and your taste. #Adjust chilli according to taste. #Substitute Topa Kool for Cherries if you can get it. Kiwi Chutney Ingredients 2 firm Kiwi fruits,peeled and each cut into 6-8 wedges 3 teaspoons of sugar i tablespoon of oil 1/2 teaspoon of mustard seeds a pinch of turmeric Directions Heat oil in a saucepan and add the mustard seeds. Once the seeds start to sputter, add the kiwi fruits and stir for a minute. Add half a cup of water,sugar and turmeric. Cover and let cook on low to moderate heat until the kiwis are done. Serve in room temperature.Note

Bangladesh Vegie Dishes

Saak-er Ghanto

Ingredients

• 1 cup of eggplant, diced
• 1 cup of pumpkin, diced
• 1/2 cup of Potato, diced
• 1/2 cup of radish, diced
• 3 cups of spinach, roughly chopped
• 1/2 teaspoon of Panchforan
• 1/2 teaspoon of ginger paste
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of mustard paste or powder
• 1 red chilly, halved
• 1/2 teaspoon of sugar
• salt, to taste
• 2tablespoons of oil
• 8-10 pieces of Bori,deepfried, optional

Directions

Heat the oil in a saucepan, and add the red chilly and panchforan .
When the seeds turn brown, add potato and radish. Stirfry for 2 minutes.
Add pumpkin and eggplants and stirfry for a further 2 minutes.
Add the chopped spinach and stirfry the whole mixture for 2-3 minutes.
Add turmeric powder, half cup of water, salt, sugar and mustard paste/powder.
Cook , covered, on medium to low heat until the potato and radish are done.
Mix the deep fried Boris. Serve in room temperature. Note # You can omit or substitute any vegetable that you like. Sweet potatoes, beans etc. also go well.
# Spinach can be substituted with other leafy vegetables- but the amount should be adjusted.
#The dish should be dry- so adjust the amount of water accordingly.

Fulkopir BaatiJhaal

Ingredients

• 1 cup of potato, diced
• 1 cup of cauliflower flowerets, almost similar size as potatoes
• 2 teaspoon of freshly ground mustard paste
• 1 medium size tomato, quartered
• 1 green chilly
• 1/2 teaspoon of turmeric powder
• salt, to taste

Directions

Mix all the ingredients in a small saucepan, and add a cup of water.
Cook covered, on low heat, until the vegetables are done.
Serve in room temperature.
Note:
#This dish should have some gravy- add some more water if needed.

Bengali Spinach

Ingredients

(for a serving size of 4-5)

• 2 packets frozen spinach, thawed
• 1" cube of ginger, finely diced
• Shukhno lonka (dry red chilli) - 3
• Dash of Hing (Asafoetida)
• Potatoes - about 4 medium-large ones
• Kasoori Methi (Dried fenugreek leaves)
• Mouri/Saunf (Fennel seeds)
• Salt to taste

Directions

Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire.

Serve hot and enjoy !!

Shukto

Ingredients

• kaachkola(plantain ) 1
• mulo(radish/daikon) 1 cup
• aloo(potato) 1 medium
• begun(eggplant) 1 medium
• uchche(bittergourd) 1 (slice thinly)
• shorshe(mustard seeds) 1-1/2 tbsp.
• methi(fenugreek seeds) 1/2 tsp.
• posto(poppy seeds) 2 tbsp.
• salt to taste 1 tbsp.

Directions

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.

Masoor Daal (Lentil)

      Ingredients

• masoor daal (lentil) 1 cup
• peya(n)j (onion) 1 medium/sliced
• jiraa (cumin seeds)1/2 tsp.
• halood (turmeric powder) 1/2 tsp.
• laban (salt) to taste 1 tbsp.
• ka(n)chaa lankaa (green chilli) 1

  Directions

Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin seeds until red Add the sliced onions and fry until golden brownPour the mashed daal into the wok and add turmeric powder, salt, and green chilli. Let daal simmer for atleast 10 to 15 minutes. The more you simmer, better it tastes.

 

Grilled Chicken Burger

Time Taken : 15-30 mins

Ingredients:

1 pound chicken, ground
2 cup fresh bread crumbs
1/4 cup low-fat milk
3 tsp red onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp garlic, finely minced
1/2 tsp cumin, grounded
2 tbsp mozarella cheese
3/4 tsp salt
1/4 tsp black pepper, ground or cracked
1 tbsp olive oil
2/3 cup mayonnaise or reduced fat mayonnaise
3 tbsp Dijon mustard
2 tbsp freshly chopped tarragon leaves
4 Hamburger buns, split and toasted
4 slices Swiss cheese
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced

Method

1. Put chicken in a mixing bowl, add milk and bread crumbs.
2. Add onions, cayenne, garlic, cumin, cheese, salt and pepper.
3. Mix all the ingredients with a spatula.
4. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties.
5. Preheat the grill or grill pan to medium-high heat.
6. Brush both sides of the burger lightly with the olive oil.
7. Grill the patties until cooked through,about 3-4 minutes on each side and remove from heat.
8. Combine mayonnaise, mustard and tarragon to form sauce.
9. Slather the bun top and bottom with the sauce.
10. Stack lettuce, sliced tomato, onion and cucumber on the bun bottom.
11. Top it with the chicken pattie and a slice of cheese.
12. Put bun tops in place.
13. Serve immediately.
    For Breadcrumbs:
    1. Toast 5-6 slices of bread till light golden.
    2. Remove from oven or toaster, let it cool.
    3. Put the bread in a food processor or a blender and grind to make fine dry bread crumbs.
    4. You can also use your hands to crumble the toast.
    Note: For kids, you can substitute the Dijon mustard with ketchup.

Crispy Chicken Nuggets

Time Taken : 15-30 mins

 

  

Ingredients:

1/3 cup - boneless chicken tenders
1/4 kg - all-purpose flour (maida)
1/4 tsp - baking soda
salt as required
1 tsp - vinegar (sirka)
1/3 cup - water
cooking oil, to fry

Method

1. Cut chicken into medium size pieces, about 1&1/2 inch.
2. Mix flour with salt in a small bowl.
3. Mix vinegar with baking soda and add this mixture and water to the flour mixture and beat until the batter is smooth.
4. Dip chicken pieces into batter; allow excess batter to drip off into the bowl.
5. Heat oil in deep pan and fry chicken nuggets until golden brown.
6. Fry on the both sides.
7. Delicious Chicken Nuggets is ready to eat as starters or Crispy Chicken Nuggets can be served as side dish.

Instant Cheesy Hamburgers

Time Taken : 15-30 mins

 

Ingredients:

8 - hamburgers
4 - hamburger buns
melted butter
4 slices - cheese
4 - tomato slices
1 - cucumber
prepared mustard

Method

1. Broil hamburgers on both sides lightly.
2. Place a slice of cheese between two hamburgers againt broiled sides.
3. Grill lightly on both sides till brown.
4. Split hamburger buns into halves and toast cut sides then brush with melted butter.
5. Cover each hamburger with one slice of tomato and slices of cucumber.
6. A little mustard may be added.

Golden Pancakes

Time Taken : 15-30 mins

Method

1. Heat electric griddle to 325 F (160 C).
2. Sift flour, sugar, baking powder, baking soda and salt, in a medium bowl.
3. In a separate bowl, whisk milk, eggs, and canola oil.
4. Pour wet ingredients into the dry and stir until just combined. Do not over mix.
5. Oil electric griddle with canola oil. Pour 1/4 cup batter onto griddle to make pancakes.
6. Cook about 1&1/2 minutes each side (depending on size).

Topping ideas:
Blueberries, yogurt, saskatoons, chocolate chips, bananas, raisins, granola, walnuts, strawberries, peaches, whipped cream and maple syrup.

Banana Milk Shake

Time Taken : 15-30 mins

 

 Method

1. Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
2. Add all other ingredients, whip with an electric whipper.
3. Whip till the milkshake is frothy.
4. Pour into 2 tall glasses.
5. Serve very well chilled.

Note: One may add a tbsp. of finely chopped banana pieces at the bottom of each glass before pouring, if desired.

Making time: 5 minutes (excluding milk chilling time)
Makes: Makes 2 glasses
Shelflife: Best frothy fresh

Green Chicken Korma

Time Taken : 15-30 mins

Method

1. Wash and clean the chicken pieces.
2. In a vessel heat oil add clove, cinnamon stick, elaichi, bay leaf and cumin seeds. Saute for two minutes.
3. Add the chicken pieces. Saute for 2-3 minutes on a slow fire..
4. Add turmeric powder and ginger garlic paste. Saute for 2-3 minutes.
5. Grind together coriander leaves, green chillies and onions to a fine paste.
6. Add this paste to the chicken. Add salt and mix well.
7. Cook on a slow fire till the chicken is cooked and the oil separates.
8. Mix well. Keep the vessel open.
9. Do not cover as the green gravy will change colour.
10. Add 1 1/2 cup water and cook again till the oil separates.
11. Add the beaten curds and mix well.
12. Cook on a slow fire for a few minutes.
13. Garnish with lemon wedge, juliennes of ginger and slit green chillies.
14. Serve hot with rotis or rice.

Note: For vegetarians, we can use paneer instead of chicken.