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Sunday, April 15, 2018

Ilish Paturi: Bengali New Year Special

Ilish/Hilsa fish- 4-6 pieces
Mustard paste
(I mixed yellow and black mustard seeds in 2:1 ratio. Yellow mustard is for flavor, black mustard is for punch. Soak in water first, then strain and make a paste. I used Magic Bullet for making the paste)
Green chilies paste and slit whole for garnish
1 tsp yogurt
Grated Coconut
Turmeric powder
Mustard oil
Salt to taste

  1. Clean the fish. Smear the pieces with turmeric powder, salt, mustard paste, mustard oil, coconut and green chili paste. 
  2. Cut the banana leaves into rectangles. Wrap each fish in a separate packet, add a slit green chili on top, tie with kitchen string.
  3. Heat mustard oil in a tawa or  frying pan. Fry the packets covered to cook uniformly. Turn every 5 mins till done. I cooked for 15-20 mins.
  4. Serve with steamed white rice.

Thursday, February 8, 2018

Pork Bulgogi

Marinate thinly sliced pork with bulgogi marinade overnight. Grill and serve with thinly sliced red chilies, ginger, and scallions. Serve with salad, pickled radish, and rice or in a sandwich.

For the marinade, combine crushed garlic cloves, soy sauce, organic sugar, grated green chilies or crushed red pepper or kochujang, and ground pepper.

Monday, December 25, 2017

Christmas dry fruit cake/cupcakes

You can use dry fruits soaked in rum for 24 hrs or simply dry fruits like candied orange slices, cranberries, raisins, figs, apples, apricots etc.

  1. Preheat oven to 345 F.
  2. Whisk 2 eggs, 1 tsp butter, 2/3 cup sugar (or to taste), 1 tsp baking powder, 1/2 cup dry fruits, 1 cup sifted flour. Mix till uniform. Fold in with a spatula.
  3. Use parchment cups for cupcakes or a cake pan if you making a single cake.
  4. Bake for 20 mins if making cupcakes, 40 mins if a single large cake, or until a toothpick inserted into the center of the cupcake comes out clean.

Saturday, April 29, 2017

Salad ideas

  1. Apple and avocado with white truffle flavored extra virgin olive oil, cracked pepper, and freshly squeezed lemon juice
  2. Summer salad: boiled eggs, boiled beets, tomatoes, baby spinach drizzled with balsamic vinegar and cracked pepper.

Sunday, April 16, 2017

Kacha kolar kofta (raw banana/green plantain dumplings)

For Sujaya di


For kofta

  1. Cut the bananas into 3-4 pieces, pressure cook up to 3 whistles. Drain in a colander. (overnight if necessary)
  2. Peel the skin, mince or chop finely with a sharp knife. Mash the banana flesh(you may prefer to stir fry them to reduce water content further. Optional step). Add salt and coriander powder. Make round balls. Coat with all purpose flour or maida. Deep fry in oil. Set aside on paper towels to drain excess oil.
For gravy
  1. In a wok, heat mustard oil. Add Bengali panch phoran, tej pata. Let it splutter. Take care not to burn the phoron or it will taste bitter. Then add ginger paste, turmeric powder, red chili powder, salt to taste. On medium low flame. (Flame button turned to about 4 o'clock)
  2. Add chopped tomato, ginger, green chilis (you may add fried potatoes pieces if you want. I add green peas too). Add boiled water for gravy. Cook till a boil.
  3. Add ghee, garam masala. Add the kofta balls to the gravy. Turn once. Alternately, if the balls are too soft, add the gravy to the balls after it has cooled a bit.

Saturday, February 25, 2017