- You can take cat fish (best to get a good taste) or any other fish fillet.
- Blend ginger, garlic, green chili and onion together (you don't need this mixture much so blend them in a small quantity) and try to blend them without water it will give a better taste.
- Put the prepared mixture on the fish and add tomato sauce, chili sauce, and few drops of soya sauce and little bit of salt for taste and mix everything well.
- Take a knife and make light cuts on the fish for the mixture to go in.
- Spread 1 spoon of oil on the pieces of fish.
- For marination keep this in the fridge for 2-3 hours.
- Put the marinated fish in the oven in 350 temp to bake.
- After 25-30 mins turn the pieces of fish. In case the upper side is not brown yet then you can increase the temp to 400-450.
- Keep it in the oven for more 15-20 mins. (both the sides should turn to light brown).
- Cut onions, ginger, garlic and green chillies real small.
- Take ground chicken or Turkey, add these cut stuff, add tomato sauce,chili sauce, 2 tbsp of white vinegar and 1 egg and salt.
- Properly mix everything and put it in the refrigerator to marinate for about 2-3 hours.
- Make into small balls or flat ones and put it on a baking tray over an aluminum foil.
- Bake it on 350 for 45 min. Then turn the balls over and bake it for another 15 min, or until it is brown on both sides. Do not keep it in the oven for a very long time or else it will get black.
- Boil the `palak' (spinach leaves) with a little cut onion, ginger, garlic, green chillies, tomato and broccoli (optional) and little turmeric powder. Pressure cook it, give 4-5 whistles not more than that. Add little water (not too much) when you boil them.
- Take it out from the pressure cooker and let it get little cold then blend it in a mixture (do not put water when you blend it).
- In a vessel heat oil and fry the panneer (it should become very light brown) and keep it separate.
- Heat oil, put small cut onions and fry it properly. After that add little small cut ginger, garlic and tomato and fry them properly.
- Add the mix.
- Keep the gas in sim when you add the mixture and continuously stir the palak mixture. When the leafy smell does not come anymore you will know that it is cooked. More you stir more tasty the vegetable becomes. Add the fried panneer, and stir for some time.
- Add butter and ghee in the end for a good smell and to taste good.
- You can take fresh or frozen spinach for this.
- Cut the spinach leaves into small pieces and add small cut little onion and green chili.
- Mix gram flour (do not use much of gram flour as spinach should be seen more), salt to taste, cumin powder and little baking powder with the cut leaves.
- You can make round or flat pakoras out of it and fry them.
- You can make gravy and add to it the fried spinach pakoras to make spinach kofta.
- Cut the green peppers lengthwise (you can use green or red pepper for this).
- Cut the onions thin (not very thin otherwise it will get fully boiled) and lengthwise.
- Fry the onions in hot oil for 2-4 mins till it is golden color. After that add the pepper and fry for more 2-4 mins.
- Add a spoon of paste (depends on the amount of chicken) of ginger and garlic and fry for some more time.
- Add the small cut chicken breast. Fry this for few mins.
- Add red chili powder and salt and fry it.
- Simmer the gas and close the vessel with a lid for the chicken to cook. (You can have this Chinese style with plain rice or noodles)
- Take a full cauliflower, take out the stems very near of the florets but do not break the florets.
- Place the flower side down on a vessel with water and little salt, put the vessel in a pressure cooker or any other arrangement to boil. Do not boil too much that it melts.
- Cut an onion and fry it little then mix the little fried onions with ginger, garlic, tomato, green chillies, kalonji seeds, cumin seeds and turmeric powder and blend this in a mixture. Fry this mixture in heated oil (much oil is not needed for frying the mixture).
- Put the boiled florets on a baking tray and add the fried mix properly on the florets.
- You can add potato cut in the shape of French fries and add it with the florets and mixture.
- Bake the full thing at 350 for about 30-45 mins. When the florets turn brown then it is fully cooked. Can keep this in switched off oven until served. Serve this hot.
- Cut the (boneless) chicken breast in small pieces.
- Blend little ginger, garlic and onion and mix it with the chicken.
- Add chili sauce, tomato sauce, few drops of vinegar, soya sauce and one (depends on the amount of chicken) egg, salt to taste and cornflour (amount depends on the amount of chicken). Mix them well and marinate this mixture for 5-6 hours in the fridge or outside.
- Deep fry the chicken pieces.
- In the same oil add very small cut onions and fry it until golden brown. Add chili sauce, tomato sauce, and soya and add the fried chicken in it.
- You can garnish it with little cut coriander leaves and have it with noodles it, tastes great I can tell you that.
- You can make either chicken curry or egg curry with spinach.
- Boil the spinach leaves in a pressure cooker with little water give 2-3 whistles not more than that.
- Cut onions and tomatoes into small pieces and use ginger and garlic paste.
- Fry the cut onions until golden brown, add the garlic and ginger paste and fry for some more time after that add the cut tomatoes, salt to taste, cut green chillies, cumin powder, coriander powder and little of turmeric powder, and fry till the tomato pieces melts.
- Mix the boiled spinach leaves and fry for some time.
- If egg curry is prepared then boil the egg and fry it little and add the egg in the spinach curry.
- If chicken curry is prepared then after the spinach is fried for some time add the small cut chicken pieces and cook for a while in sim gas unless the chicken is properly cooked. Do not add any water as water will come out from the spinach leaves and the chicken pieces. This does not have much gravy.
Reader's Contributions
1) Shred plenty of carrot (2 or 3 pounds or more) in a food processor. 2) Boil several cups of milk (more milk for richer taste) in a saucepan on stove top. Stir continuously, reduce volume. It can take 1 hour+. 3) When milk is thickened, add shredded carrots. Stir continuously. Carrot will soften as it's boiled (seddho hobe). 4) When the mixture is really thick, add several slabs of butter. (add 1/2 or 3/4 pound butter to 2 or 3 pounds of carrot- perhaps more) Add plenty of sugar (several cups- to taste). Continue stirring on stove top until liquid portions almost disappears. 5) Remove. Add raisins, nuts, ... to garnish. CAVEATS (SABODHAN! SABODHAN!) * Thickening milk is a long, tedious, and boring process- watch TV or do something while stirring. It can get burnt with even a little inattention. * Late into the process, as the mixture boils- drops scatter hither-thither. Wear apron and oven gloves for protection. |
Cauliflower - 1 medium Potato - 2 medium Cashew nuts - 10 Raisins - 20 Cumin (seeds) - half spoonful cumin-coriander paste - one spoon turmeric paste - quarter spoon red chili paste - half spoon garam masala powder - one spoon sugar & salt - to taste oil - 2 tbl spoon Rice (gobindo bhog) - half cup Soak the rice in water. Cut cauliflower and potatos. Heat oil in a skillet over medium heat. Fry cumin seeds for few seconds. Add cut cauliflower and potatoes. Add salt and simmer, covered. Stir occassionally. When the cauliflower and potato pieces are half cooked, then put cumin-coriander, tumeric and chilli paste and fry for few miniutes. Put the soaked rice, cashewnuts and raisins and mix thoroughly. Fry it for some more time (5 minutes). Add water (just enough to cook the rice). Be careful while adding water. Too much of water may make the rice very sticky. Stir occassionally to avoid sticking. When the rice is cooked, add sugar and garam masala powder. Cook for few minutes till the water dries. This will also help to develop the flavours. Serve hot. |
Ingredients: Chicken Breasts Skinned - 1.5 lbs Coconut Milk - 1 1/2 Cup Green Pepper - 1 Red Pepper - 1 Onions - 2 Medium Mushrooms - 4 Medium Chinese Eggplant - 1 Ginger - 1 inch piece Cumin powder - 1 tsp Coriander powder - 1 tsp Chili powder - 1/2 tsp Turmeric powder - 1/2 tsp Cinnamon and Cardamon powder - 1/2 tsp Salt & Sugar to taste Oil Process Cut chicken into small peices and keep aside. Cut all vegetables into small pieces. Ginger should be grated. Put oil in a skillet over high heat. Add all cut vegetables and ginger. Add salt and simmer, covered. Stir occasionally. When the vegetables are half cooked, add the chicken peices. Keep stirring occasionally so that it is cooked uniformly. When chicken is almost cooked, add tumeric, cumin, coriander and chilli powder. Fry for some more time. Add the coconut milk. If the milk is very thick, then add water to bring it to desired consistency. But it usually tastes good if the coconut milk is thick. Bring the mixture to boil. Put the cinamon and cardamon powder before turning off the flame and stir well. Serve hot with plain rice. |
Ingredients: Milk - 1/2 gallon (Full Cream) Eggs - 2 Sugar - 2 Cups (You can add more or less according to your taste) Cardamons - 4 small powdered Raisins Cashew nuts Pour milk in a large saucepan and bring it to boil. Add sugar and Cardamon powder and keep boiling. Meanwhile, beat the eggs thoroughly in a bowl. Remove the foam/froth formed from beating the eggs, from the top with a ladle that it somewhat flat and lay it carefully on the boiling milk. After few seconds, this will turn into a skin like thin sheet . Continue the process of beating and removing the egg froth and putting it in boiling milk till you have added all the eggs. Also stir the milk occasionally to avoid sticking and foaming. When the milk attains "Rabri" like constituency then turn off the heat. Let it cool. You may now garnish it with raisins and cashew nuts. Serve at room temperature or chilled. |
Panta Bhaat is a delicacy every Bengali appreciates. Here's how to make it: Leftover, cooked rice needs to be soaked in water overnight at room temperature to ferment. This rice should be ready the next day, soft and mushy. It needs to be squeezed and mashed a little. You can add a small ball of tamarind or squeeze half a lemon and a pinch of salt. This `Panta Bhaat' is now ready to eat; it can be accompanied by a whole lot of food items, almost anything of your choice. Accessories that go very well with this food are:- A piece of onion, chili peppers, Alu Bhate (mashed potato with onion, chili, salt and some mustard oil), or Alu Bhaja (fried potatoes). Do not throw away the water. Squeeze the rice in the water and drink the water as you come to the end of your feast. It is usually eaten by fingers as this brings out the actual maza'(fun) of eating `Panta Bhaat'. |
Ingredients : Non-Fat Yogurt 16 oz Sweetened Condensed Milk 12 oz Evaporated Milk 1/2 cup Method : Mix all the above ingredients thoroughly. You may have to add extra sugar if you feel its not sweet enough.(When I tried this recipe, I did not have to add sugar.) Put the mixture in an oven-safe bowl and put it in the oven at 350 F for 30 minutes. Do not cover the bowl. Turn off the oven after 30 mins. Allow it to cool for 6-7 hours. Refrigerate for an hour or two and serve. |
You will need the following Ingredients:
1. Filet of any firm white fish like whiting, cod or pollock
2. Lemon juice
3. Salt and ground black pepper
4. Onion, ginger and green chili paste
5. Beaten eggs
6. Bread crumbs
7. Oil for frying
When you have got all these ingredients ready here is what you
should do with them:
1. Cut the fish into thin slices - approximately 3" x 2" x 0.3"
2. Mix the fish slices with salt, pepper, lemon juice and the
onion-ginger-chili paste and allow to marinate overnight in
the refrigerator.
3. Pour the beaten egg over the marinated fish slices and mix well.
4. Coat each fish piece with bread crumbs (making sure each one has
enough onion-ginger-chili paste stuck to it).
5. Deep fry 2-3 at a time till golden brown, store uncooked breaded
fries in the refrigerator or freezer for later meals.
Serving: Make sure you have a colorful salad to accompany your fish fries.
They may be served as a snack, appetizer or with the main meal.
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We wish to share this favorite Bengali dish of ours with you. (We believe it is a Bengali dish, because we learned it from our Didi) Dhania leaves are also known as coriander leaves and cilantro or "dhone pata" in Bengali. Ingredients : Mutton (Goat meat) : 2 lbs Dhania leaves : 4 bundles (standard bundles) Garlic : 6 big cloves Green Chili : 6 pieces Oil : 4 Full Tablespoon Salt : As required Lemon Juice : 1/4 Table Spoon Preparing the Mutton : Wash it thoroughly four to five times. Shred the garlic into 2 pieces. Boil the mutton with garlic pieces so that the mutton become soft. Then take out the mutton pieces from the boiled water and keep them in a separate place. Fry the mutton in sufficient oil, till it becomes reddish in color. Keep the fried mutton aside. Prepare the Dhania Leaves : Make a fine paste of all the Dhania leaves and green chillies with little salt. Cooking : Heat the oil left behind while frying the mutton and put the Dhania leaves-green chili paste. Fry them for 2 minutes in medium heat. Add the mutton pieces one-by-one. Add salt as required. Stir and fry them for 5-7 minutes in medium heat. At the end add the lemon juice and stir. Don't fry and dry it too much!!!! Make sure that there is enough gravy (of dhania paste) to eat with roti :-))) Hope you will enjoy this dish. |
Ingredients : Bread - 4 slices (Serves two)
Onion - 1/2
Ginger - 0.5 inch piece
Green Chili - 2
Coriander leaves
Eggs - 2
Salt to taste
Method - Cut onion, ginger, chillies, coriander leaves into very small
pieces. Soak the bread slices in water to make it soft. Squeeze excess
water from bread if you have soaked it too much. Mash bread and add cut
onion, ginger, chillies, coriander leaves, eggs and salt. Beat the
mixture with an egg-beater it so that the ingredients mix uniformly. Put
some oil in a skillet in medium heat. Put half of the mixture in oil and
fry like pancakes. Serve hot with ketchup.
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Kal's wife Nandita named this dish as "Kal Pasta" because Kal discovered this
tasteful healthy dish for easy going, lazy meal makers and variety food
lovers.
To cook a meal for 3, what you will need:
1. 1 table spoon of veg oil
2. 1 tea spoon of garlic powder
3. 1 tea spoon of black pepper (or red chili)
4. 1 tea spoon of Corn Starch
5. 1 large onion
6. 1 lb frozen Japanese Blend vegetable
7. 1 lb (or more) of any meat
8. 1/2 lb of any pasta (or noodles)
9. 3-4 tea spoon of Soya sauce.
Procedure:
1. Cut the meat in 1/2" pieces & boil with plenty of water until the
meat is tender. You may use pressure cooker for 10+ mins. Drain the
water later.
2. Boil Pasta (or noodle) with plenty of water (3 times by volume).
You may use pressure cooker for 2+ mins. Drain the water later.
3. Chop the onion to pieces & fry it in medium heat on a large fry
pan.
4. When the onion becomes soft (color still white), add the spices,
and then while stirring add the boiled meat and then add the frozen
vegetable. Finally add the boiled pasta.
5. Keep stirring till the vegetable color changes. Do not over cook.
6. Add 3-4 tea spoon of Soya sauce (sprinkle it from the bottle, till
the food surface appears wet). Most Soya sauce is very salty. That's
why you may not need any additional salt.
7. Heat 1/2 cup water in microwave, and add Corn Starch & stir. Pour
this pasty liquid in the pan & stir.
8. Serve it in warm condition. You may use microwave to heat up
before serving.
~~~~~~~ I hope you will enjoy KAL PASTA ~~~~~~~~
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Whenever friends visit Kal's house, Kal offers them "Kal Nugget" with whisky and/or other cocktails along with the sauce made from coriander leaves (dhone pata), green chilli, salt, sugar & tamarind (tetul). "Kal Nugget" does not loose its taste even if it is kept in frozen condition for 2 months or more. Therefore, for those days when you don't feel to cook, just heat up the frozen Kal Nuggets in microwave and with bread or left over "Vaat" this can be a good dinner ! Of course a combination of "daal", "vaat" and Kal Nugget will be better. Here's what you need to make "Kal Nugget" :- 1. 3-4 lbs of Chicken (any portion will do). 2. 1 lb of chopped onion 3. 1 tea spoon of garlic powder 4. 2" length of chopped ginger root 5. 2-4 tea spoons of ground red chilli powder 6. 1 tea spoon of corriander powder 7. 1 tea spoon of cumin powder 8. 1 tea spoon of cardimon (choto elaach) powder 9. 1/2 lb of potato flakes (buy it from any super market). 10. 4-6 large eggs. 11. Vegetable oil to fry the nuggets. Procedure: 1. Pull the skin & fat off the chicken. Then bake the chicken in microwave oven for about 15 mins under cover. Alternately, boil the chicken in low heat for 20 mins or cook in a pressure cooker with enough water for about 3-5 mins. In any case, get the bones off. 2. Chop the cooked chicken meat to 1/4" size and mix it up with all other ingredients. Add potato flakes at the very last. You may not need the entire 1/2 lb flakes. Just add enough so that the mixture does not appear to be wet. 3. Make nugget shapes - flat round, flat square, round ball, egg shape, whatever. 4. Fry in vegetable oil till the surface appears to be brown. 5. Serve it in warm condition with hot sauce (better with the one mentioned above). |
1. Marinate the meat overnight with sour cream or yogurt. 2. Chop onion, grind ginger and garlic. 3. Boil oil, add garam masala. Fry garlic first, then add chopped onion and ginger. Fry until brown. Add turmeric and chili powder. 4. Add marinated meat. Stir for half-an-hour or until the onions dissolve completely (should add salt at some point half-way). You may add tomato paste for color. 5. Add water and boil. Should take a while for the meat to cook. (Please check any recipe book for quantitative measurement, should you care). This recipe may seem rather non-extravagant but here's a word of wisdom from my Ma regarding cooking: If you cook with your heart, it tastes better..no matter how simple your preparation is :-) |
Kal-Roll is nothing but "Egg Roll", very similar to the ones available at Chinese restaurants. Those restaurant people never reveal their secret of any recipe. So Kal had to invent the wheel after a lot of trial-error attempts. INGREDIENTS 1 lb. cabbage 2 sticks of celery 1/2 lb. boiled shrimp (as available in a packet at grocery store) 1/2 lb. boiled pork meat (remove fat & bones) 10 water chestnuts (or 1/4 pack of frozen chinese/japanese vegetable) 1 tsp. salt 1 tsp. sugar 1 tsp. hot chilli powder 1 tsp. soy sauce 1/2 tsp. sesame oil 1 beaten egg 10 egg roll skins 3 cups oil PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Mince vegetables and boiled shrimp & pork to 1/8" or less size. Mix all ingredients (but egg) together. Beat egg. Wrap filling in egg roll skins and seal with egg. (The skin as bought from grocery store is rectangular in size. Add a palm full of the ingredient mixture at near one corner, then roll that corner and after one turn, fold 2 nearby corners, keep rollong and then apply egg liquid to seal the roll. After the rolls are made, put those in a plate and keep them in refrigerator for about an hour before frying). COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. |
~ 5 sorts of Chunked Veg: Aubergine, Mooli/Radish, Seem/Flat Green Beans, Pumpkin, Potato ~ Oil ~ Bay Leaves ~ `Panch Phoron' ~ Jeera/Cumin Powder ~ Haldi/Turmeric Powder ~ Chili Powder (optional) ~ Green Chillies (optional) ~ Coriander Leaves (optional) ~ 1/4" of fresh ginger, crushed Heat oil. Fry the aubergine chunks until soft. Take them out and keep aside. Drop the bay leaves and the `panch phoron' in the oil. Fry with the rest of the vegetables. You might want to add the pumpkin a little later as it softens up fast. Fry the veg for 3-4 minutes. Add a little pinch of haldi, the ginger,a 1/2 spoon of jeera and a little chili powder. Add some salt-fry to blend the spices together and the `rawness' of the masalas have turned into a spicy blend...you will smell the aromas!! Add about a cup of water- just enough to cook the veg in. Add green chili. Simmer. When the radish and potato are soft, add the aubergines. If there is excess water, add a tiny sprinkling of flour to thicken the curry. Mix together well, and serve with plain boiled rice, and garnish with chopped coriander leaves. |
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