Reader's Contributions: Page 5
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Mehendi Das 1. Knead 1 cup moida into dough for base. 2. Use milk or buttermilk to make it crisper. 3. Add moyen in the form of oil or melted butter or ghee, salt to taste. 4. Cover with moist cloth and keep aside for half an hour to help raise the dough. 5. In the meantime you can gather other ingredients. 6. Beat 4 eggs in a bowl, add chopped onions , green chillies, tomatoes (optional), bell peppers, chopped coriander. 7. Roll out dough into 6 inches diameter paratha. Pour a few drops of oil in the non-stick pan and place paratha on heated pan. 8. As the lower side is being done pour 2-3 tablespoons egg batter on the upper side. Cook on medium high heat. 9. Once lower side seems done- and you will smell the gorgeous aroma- flip the parotha over.Cook for few more minutes. 10. Roll and serve hot!! Garnish with fresh ground paper with cabbage, onion, pepper salad spiced with lime juice. |
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Soma Basu Ingredients 1 large egg 1/2 cup milk 1 cup flour pinch of baking powder 3 Tablespoons sugar 3/4 cup mashed ripe bananas Beat the egg and milk together. Add to this mixture the flour and sugar, which has been sifted together. Blend in the mashed bananas. Drop by small teaspoonfuls into medium hot oil. Turn with slotted spoon when brown. Drain on a paper towel and dust with confectioners sugar. Make sure the oil is not too hot, as the fritters will not cook on the inside before getting too brown |
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Tanushree Ghosh Ingredients One Gallon whole milk Half a gallon of Buttermilk Suji - two tea spoon fulls (available in any Indian/Pakistani Grocery store) Khoa (concentrated milk - also available in any Indian/Pakistani Grocery store) Orange Extract (available in all American Grocery stores) Orange Food Color (also available in any Indian/Pakistani Grocery store) Sugar (For making 32 komolabhogs of medium size) Preparation: - The paneer dough. Pour one Gallon of whole milk in a stockpot and mix a pinch of Orange food color. Add one bottle of orange extract o the mixture and bring it to boil. Then add half Gallon of buttermilk while stirring the mixture continuously. This will curdle the milk. Strain the curdled milk through a fine muslin cloth and hang it (for about two hours) to drain the excess water. Knead the paneer mass with two-tea spoon full of suji until oil comes out of the mass. Roll the paneer into small balls with a little khoa in the center. The syrup. In a stockpot, add 3 cups of sugar to nine cups of water and bring it to boil. The Komolabhog. In the boiling sugar mixture, add the paneer balls and let it boil in high heat for about 15 mins. Then lower the heat and boil it for 15 more minutes. Your komola is ready to be served!!!! |
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Mehendi Das Ingredients salmon filet- cleaned and deboned Prepare a marinate of salt, pepper, turmeric, garlic grated, fresh chopped corriander leaves and a little lime juice. Rub it into the fish and leave for about 30 mins in the fridge. Then bake the fish at about 350 degrees for 40 minutes (make sure you turn it over after the first 30 minutes). Sprinkle some powdered sugar on the filet and bake for another 5-10 minutes (this gives a nice brown color). In the meantime chop onions , ginger , garlic and tomatoes. Make a nice kai (curry ) in a separate saucepan with little oil and the above chopped ingredients. Add salt, sugar, red chilli powder, green chillies to taste. Pour this curry over your baked fish - makes really yummy kalia!! Serve with piping hot rice!! enjoy! |
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Suparna Pyne Ingredients Fish - 2kg (center bone river fish ) Vinegar- 1 cup Ginger & Garlic paste- 5-6 tablespoon each tumeric- 1tsp green chilli paste - 7-8 tsps red chilli powder- 2tsp ajwain - 5 tbsp white pepper powder-1tsp methi powder - a pinch gram flour - 2 cup salt to taste oil orange colour - few drops PREPARATION : 1. Wash the fish and cut into thick slices and pat dry . 2. Mix salt in Vinegar ,stir till the salt dissolves in vinegar and leave the fish in this mixture for half an hour. 3. Take out each fish and place between two napkins so that the excess water is drained out. 4. Then mix all the ingredients (from ginger garlic paste to salt) with gram flour. 5. Add 14 tbsps of water and orange colour and make a paste of coating consistency. 6. Apply the paste on both sides of the fish and arrange them in a tray and keep it aside for at least 30 min. 7. Heat oil in a frying pan and fry the fish over medium heat until well cooked. 8. Garnish with coriander leaves and sprinkle lemon juice. 9. Serve with cut onion rings. |
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Suparna Pyne Ingredients Tomatoes- Aamshotto sugar whole red chillis ginger panch phoron green chillies tamarind paste salt turmeric oil raisins PREPARATION: 1. Cut each tomatoes in four halves . 2. Cut ginger into thin strips. 3. Heat oil in a frying pan then add panch phoron & whole red chillies . 4. When the panch phoron stops spluttering add the tomatoes and fry on a low heat. 5. Add salt and turmeric ,cover & simmer for 15 min or more as required to softens the tomatoes. 6. Remove cover and then add ginger,green chillies and raisins. 7. Add sugar and water and simmer on a low flame. 8. Continue simmering until the chutney thickens and add a liitle tamarind paste stirring continuously and is cooked. |
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zahinul@bdmail.net Ingredients Gajar narkel halua 1. 1kg gajar( carrot), shredded 2. 1 narkel( coconut), shredded 3. 3/4 kg ( or as u taste) 4. 1/2 ltr milk 5. whole garam masala( 4/5 elach, 3 darchini, 2 bay leaves) 6. raisin 10, pesta badam 10, kaju badam 5.almond 5 (soaked in hot water & sliced) 7. 1/2 cup milk pow 8. ghee, 2 tbl sp 9. Rose water 1tblsp. Procedure Heat ghee in a heavy bottomed pan, sprinkle garam masala, add shredded carrot & stir for few minutes(3/4 min), pour milk & cook till carrot gets soft, add shredded coconut, mix for 2/3 minutes, add sugar & stir continuously till it gets dissolved & mix milk pow for a minute or two. Before leaving the heat, add rose wate, raisin, stir . Halwa is done. Garnish with nuts( pista, almond, kaju). You can serve like this way but what i do is-grease one dish with a little ghee & spread the halwa evenly on the dish & cut into pieces. Let it be cool completely, then serve it on the table. This is very tasty. |
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zahinul@bdmail.net Ingredients 1. Chicken ( 1kg 400 gm, broiler, normal pieces) 2. 3 large capsicums, cubed 4. 2 large tomatoes, cubed 5. 3 large onions, sliced, 6. 1tbl sp. ginger garlic paste 7. 1tsp. coriander pow 8. 1/2 tsp red chilli pow 9. 1/4 tsp turmeric pow 10. 1/2 tsp. cumin pow 11. salt, oil 12. 6 green chilli (whole), 3 red chilli (break and take out the seeds) 13. whole garam masala ( 4 elach, 2 darchini, 2 bay leaves) 14. tomato sauce 2 tblsp., sugar 1 tsp Procedure: Heat oil in a pan, add garam masala, sliced onion, saute till light brown, add all the spices except chilli, mix, add tomato, stir for 2 minutes, add chicken & mix well with all the spices & tomatoes for 5 minutes, add 2 cups water & cook the chicken till it gets almost done. Now add capsicum, green & red chilli, sugar , mix well & cover for 3/4 minutes, add tomato sauce, mix well & leave from the heat. This dish looks very colorful & has a thin gravy. You can enjoy this dish best with plain polau. Happy cooking!! |
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Sankar Dhar Ingredients Green leaves of Cauliflower Black cumin ( 1/2 tsp.) Green Chillies- chopped (1/2 tsp.) oil --- 1 1/2 tsp. Dry red chillies- 1 ( make 2 pieces) Turmeric--a pinch Salt to taste Procedure : First, cut leaves in a small pieces and boil it for 5 minutes. After that mash it . Take oil in a pan. Add dry chillies, chopped green chillies and black cumin seeds and when they start spluttering, add mashed leaves and stir it. Add salt and a pinch of turmeric and stir it for few more minutes. It is ready to serve now. It is real mouth watering with hot plain rice. Hope you will love it. |
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Susmita Ghosh The following is a traditional family recipe. It is tedious but worth trying. To get the real aroma of well-cooked goat you must go through the following long but fruitful process. Ingredients Goat Meat 2lbs (Medium or Small pieces) Onion 2 Medium (thinly sliced) Tomato 1 (sliced) Potato 2 Big (4-8 slice per potato based on your taste) Plain Yogurt ½ cup (or sour cream) Garlic 1.5 table spoon (paste) Ginger 2 table spoon (paste) Turmeric Ύ table spoon (ground) Cumin 1 table spoon (dry roasted ground) Coriander Ύ table spoon (ground Red Chilly 1 table spoon (ground) Bay Leaf One or Two Nutmeg Powder ½ tea spoon (not required but will enhance the aroma) Mace ½ tea spoon (not required but will enhance the aroma) Cardaman 5/6 (whole) Cinnamon ½ table spoon Clove 5/6 (whole) Salt as per taste Cooking Oil ½ cup Lemon Pepper Powder ½ tea spoon (not required but will enhance the aroma) Or One tea spoon fresh lemon juice & ½ tea spoon crushed black pepper powder Method: Mix the potato slice with one tea spoon of salt and ½ tea spoon turmeric powder and fry it in oil till they become golden brown. Keep them aside. Fry the onions in the Kadai (Deep Pan) till they turn golden. Add bay leaf, ginger & garlic paste, turmeric, red chilly, coriander, mace and nutmeg powder. Fry the mixture for about two minute in medium heat. Add goat meat, mix with mixture and fry it for approx. five minutes. Add tomato and yogurt, mix them properly and fry the whole till the oil leaves masala (bhuna) Add 2 cups of water, potato slices, whole cardaman (split) and cloves in the mixture cooked above. Transfer the whole thing in a pressure cooker. Cook it in low/medium heat for 6/7 whistles. Open the lid of the cooker. Add cumin, cinnamon and lemon pepper and simmer it for 5/10 minutes. Serve it with hot plain rice/polao/nan/porata and salad. |
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Susmita Ghosh This is probably the most popular snack among the urban people of Bangladesh. Usually this is available in fast food store. This is also known as Futchka when it is served on top individual futchkas (Futchka is nothing but puffed and crispy medium size puri. A hole is created on top of futchka and chtpoti is served within it. Futhcka acts as a kind of serving plate). Ingredients White pea (soaked overnight) 2 cups Onion 2 Medium (thinly sliced) Tomato 1 (thinly sliced) Potato 2 Big (boiled& thinlysliced) Egg 2(boiled& thinlysliced) Cucumber 1((thinly sliced) Coriander leaves ½ bunch(finely chopped) Green chilly 3 chopped Rock salt 1 tea spoon Vinegar/Lemmon Juice 2 table spoon Regular salt as per taste Suger 2 table spoon Tamarind 100 gm Dry masala(whole): Cumin 1 table spoon Coriander 1 table spoon Red Chilly 4 Clove 5/6 (whole) Black pepper 6 Five spice 1 teaspoon Aniseed ½ teaspoon Roast all the dry masala in a hot pan very lightly, cool and grind altogether. Method: Cook the soaked white peas with little salt & turmeric in a pressure cooker till they become soft. The peas should not be totally meshed and they should be left with little water (dont make it dry). Boil the tamarind in a cup of water. Add little red chilly (one pinch), sugar and pinch of dry roasted cumin powder. Boil for ten minutes. Cool and strain and keep the watery portion only. Cool and then add lemon juice and rock salt. Take a big bowl. Mix the cooked white peas, tamarind juice as cooked in the last step and other ingredients. Mix them thoroughly. Place it small individual serving plates. Garnish with coriander leaves, onion sprinkles, crushed futkas/nimkies. Depending on your test you can vary the amount of roasted masla and tamarind juice. |
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