You will copy with risks to penalties and criminal procedures.

Saturday, July 26, 2014

লেবু পাতা দিয়ে পাঁঠার ঝোল (Goat curry with lime leaves)

Hat tip to Soma Basak. Her recipe (Chicken Curry flavored with Kaffir Lime Leaves) is here.

I also made a variation with chicken, with Kashmiri chili powder.

Panch phoron diye macher jhol (Fish Broth using Bengali five spices)

I had this at Sujaya di's place some months ago. When Summer came, I started craving for something light and nourishing. If you have access to freshly -caught fish(one of our friend's supply us with his catch of the day sometimes. Joy da , I am talking about you :) ) you can use this recipe with great jubilation. Sometimes, I even use frozen Tilapia fillets and it tastes as good.

পাঁচ ফোড়ন  দিয়ে মাছের ঝোল 
  1. Steam the frozen fillets for a minute in microwave(Skip this step if you are using fresh fish)
  2. Dry excess water with paper towels. Cut the fillets into halves. Rub on both sides evenly: freshly squeezed lime juice, turmeric, salt, red chili powder, bhaja masala(dry roasted cumin-coriander, ground to powder). Keep aside.
  3. In a wok, add mustard oil and shallow fry the fish. Remove and drain in paper towels
  4. In the same oiil, you used for frying, add 1 tsp panch phoron (equal parts fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed), minced onions, minced garlic, minced ginger and minced green chilies.  Sometimes, I slip a few extra methi or fenugreek seeds because I like its flavor in fish broth.
  5. Add potatoes (steam in a microwave to save cooking time). When the potatoes are about done, add diced tomatoes. After sauteing for a while (Bengali : কসানো ), add lukewarm water (1 cup , 1 min in microwave). Cook covered. 
  6. Add the fish and turn at the most once. Add chopped cilantro when it is about done. Kill the flame. Serve with steamed rice.
You may use salmon fillet for this light broth. Temper it with kalo jeere and methi instead of panch phoron.

Vermicelli pilaf/pulao

  1. Bring a sauce pan of water to boil. Add vermicelli and boil on low till soft. Take out and drain in a colander in cold water. (to prevent sticking)
  2. Cut potatoes and cauliflowers into bite sized pieces. Microwave with water for 3-4 mins or till al dente. 
  3. In a non-stick frying, heat 1 tsp cooking oil,  add minced onions, mustard seeds (can skip), curry leaves, minced green chilis (I used 2 ), green peas, turmeric, salt. Stir. Add  drained potatoes and cauliflower that you steamed first. Next, add the vermicelli. Add spicy cashews (or dry roasted ones). Taste for salt.
I had it for breakfast today with tea. The instruction packet asked us to fry the vermicelli for pulao. I prefer to boil them.

Some variations use tomatoes and carrots. This preparation is similar to my breakfast poha or chirer pulao recipe. 

Saturday, July 19, 2014

Summer coolers

Mince 1 bunch of organic mint with 1 tsp jaljeera, 1 tsp black salt, 1 freshly squeezed lime with a little water. Keep refrigerated. Serve with crushed ice and water or ginger ale. (You may add sugar if you want, I don't)

Tuesday, July 15, 2014

Noodles in low-sodium chicken broth

  1. Boil water with salt, add chowmein, (put green beans first, then fish them out if you are using them). Drain the boiled chowmein in a strainer, pour cold water if necessary. 
  2.  Add peanut oil in a wok, add diced onions, serrano chilies, parboiled beans, celery and leeks. Put a handful of cashews or peanuts if you want an added crunch.
  3. Now add low-sodium chicken broth, a squirt of lime (or 1 tsp white vinegar) and drizzle some low-sodium soy sauce. Now add the noodles and mix well.
  4. Add a soft boiled or hard-boiled egg. You might scramble the egg too. Top with crushed pepper and serve warm

Monday, July 7, 2014

Double chocolate brownie cake with roasted hazelnuts

This is a quick recipe for a tasty brownie cake and you simply can't go wrong with this.

1 egg
1/4 cup water
1/3 cup vegetable oil
3 cups Ghirardelli Double Chocolate Brownie Mix (or 2 cups sieved flour, 1 1/2 tsp baking powder, 1 cup cocoa powder and chocolate chips)

  1. Whisk the ingredients (measure accurately) well and bake at 325 F for 25 mins.
  2. Dry-roast a handful of hazelnuts and rub them in paper towels after they cool down. Hammer or crack them and toss in a small sieve to remove rest of the skin. 
  3. Pour chocolate sauce and serve.

    You may want to warm it in the oven before serving.

Friday, July 4, 2014