- First of all, drain water from ground turkey - (this will automatically happen when you fry it, in this case defrosting on a skillet).
- Then add some Turmeric (holud guro) and Jeera powder to it and mix it well with the loose turkey. Fry the mixture till all water is drained from it and the turkey looks real brown. The turkey basically now should look scrambled.
- Next,in oil, add Gota Gorom Mosla and fry thinly sliced onions till they are transparent. While frying them on low heat, also add Kancha Lonka in sufficient amount and the scrambled turkey pieces.
- Now add finely shredded Bandhakopi(as fine as possible) to it slowly and constantly stir the mixture. Gradually, add ginger paste, shukno-lonka guro (optional) & dhone-guro to it. Keep on stirring till the bandhakopi is drained of all water.
- In the end, sprinkle gorom-mosla guro over it and may add ghee to it.
Reader's Contributions: Page 3
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Bharati Mitra Ingredients: 1. 1 butternut squash or an acorn squash. 2. Potatoes equivalent to about 3/4 of the squash in volume. 3. 1 tsp Panch-phoron (an equal combination of mustard seeds, kalonji, cumin seeds, fenugreek and methi seeds). 4. 1 heaping tsp Turmeric. 5. 1 and 1/2 heaping tsp Chaat Masala (available as a powder in Indian groceries). 6. Cooking oil. 7. Salt and sugar to taste. 8. 10 green chilies. 9. Sweet or Hot Mango Pickle (available bottled in Indian groceries). Procedure: Peel and cut squash into 1" cubes, and potatoes into 3/4" cubes. Heat oil on "high" in a large, heavy bottomed fry pan. Put in the panch phoron and split green chillies. In about 30 seconds, put in the squash and the potatoes. Stir and fry on high for about 4 minutes. Sprinkle with turmeric and salt, mix well, turn heat down to low medium, cover and cook for about 8 minutes. Check and stir in between. Do not overcook. Do not let vegetables get stuck at the bottom. If this is about to happen, sprinkle a couple of tablespoons hot tap water. Lift cover, sprinkle with chaat masala and mix in thoroughly. Taste for seasonings and doneness. When cooked just right and spices have mixed well, turn off heat and mix in 2 or 3 heaping tablespoons of the pickle. If you prefer a slightly sweet taste, then use sweet mango pickle. However, if you like your food quite hot, then go ahead and try the hot mango pickle, in moderation at first. You can always add more later since you are not supposed to cook any further after adding the pickle. This is perfect with parathas or chappatis. Great with rice and daal as well. |
Ingredients:
1. 6 long thin Chinese eggplants (available in most oriental grocer's
refrigerator).
2. 4 fresh, ripe tomatoes chopped fine with a sharp, serrated knife.
3. 1 tsp Panch Phoron.
4. 1/2 a coconut grated
5. 1 small bunch coriander leaves washed and chopped.
6. Handful of hot green chillies.
7. Turmeric, hot Madras curry powder and Chaat Masala.
8. 1 large onion, 4 pods of garlic and a sliver of ginger blended
together with 1/2 cup of the chopped tomato and 2 tblsps water.
9. Cooking oil and salt and sugar to taste.
Procedure:
Slit the eggplants lengthwise, almost all the way down to the stem and
leave whole. I usually slit them up to about two inches above the
stem. Immerse these in cold water in a large saucepan for at least
1/2 hour.
Heat oil in fry pan and sizzle panch phoron and split green chillies
for about 30 seconds. Now add grated coconut, turn heat down to
med-high and stir fry for about a minute. Add a heaping tsp of
turmeric and a heaping tablespoon each of curry powder and chaat
masala. Fry very briefly otherwise the ground spices will burn. Add
wet paste from the blender. Wash blender contents in with 1/4 cup hot
tap water. Stir thoroughly and fry until onions lose raw smell. Now
add finely chopped tomatoes and more chopped green chillies if
preferred. Add salt and sugar to taste and more oil if preferred. When
fully cooked, this paste should be quite oily and should leave the
sides of the pan. Lift 1/2 of this paste and set aside in a bowl. Add
1/2 cup hot tap water to pan and bring to boil to make gravy. Take pan
off the heat.
Lift the eggplants from cold water and dry thoroughly in and out with
paper towels. Now stuff them with the thick spice paste that you've
set aside in a bowl.
Now, on a large (preferably 12") chicken fryer, heat oil and fry
stuffed eggplants first on high and then on medium heat, turning to
fry all sides. Now pour the spiced gravy over the fried eggplants in
the chicken fryer, cover and cook for 5 more minutes. Remove from
heat, sprinkle with grated coconut and chopped coriander. Serve with
hot rice.
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Boil water in a pot with cumin and coriander powder, bay leaf and ginger. Add roasted mung dal, cover and simmer. When the mung dal becomes a little softer, add cubed squash and peas and heat for a while in medium heat until done. Season with ghee, dry hot chillies and whole cumin. You can add 1tsp sugar or fresh coriander leaves. I usually prepare without much gravy. |
Ingredients
===========
1 Salmon Steak (about 1/2 lb.)cut into 4 pieces.
A few "Kalo Jeerey"
Salt to taste
1 1/2 tsp. Turmeric Powder
1 1/2 tsp. Chilly Powder (I used Cayenne)
Baby Potatoes - 4 (cut in 1/2)
1 tsp. Coriander Powder
1 tsp. Cumin powder
1 tomato - sliced and diced.
Mustard Oil (3 Tbspns.)
1 tbsps. Mustard Powder
Method
======
1. Make a Paste out of the Mustard Powder and a few
drops of water, cover and keep aside.
2. Coat your fish steak with turmeric/salt and keep
aside for an hour.
3. Heat oil (Oil should be really hot, or the fish
would tend to stick to the pan) in a pan and fry the
fish.
4. Take out the fish and keep aside.
5. In same oil, slightly fry the potatoes.
6. Take out the potatoes and keep aside.
7. Add the nigela("Kalo jeerey") and lightly fry. Add
turmeric powder, chilly, coriander powder and cumin
powder.
8. Add the potatoes and fry the masala for about 5
minutes on high heat.
9. Add water (depends on how much jhol u want).
10. Add the fish pieces.
11. After the jhol has started boiling, add the
mustard paste.
12. 5 minutes later add the tomato pieces.
13. Reduce the heat, and take off heat after about 10
minutes.
14. Serve with Steamed Rice.
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This recipe does not have a Bengali sounding name, but try it with hot rice and light masoor dal and you'll be convinced that it's just as good, if not better than any chorchori or chenchki you've ever eaten. Ingredients: 2 lbs green beans (both ends chopped off but otherwise left whole) 1 large onion peeled and sliced in long thin slices 3 pods of garlic, crushed 3 to 4 tablespoons creamy or crunchy peanut butter 1/2 tsp kalonji (onion seeds, found in most Asian groceries) 6 green chilies split in half 1/2 tsp ground turmeric 1 heaping teaspoon hot curry powder (optional) Vegetable oil to fry Salt and sugar to taste In a large chicken fryer, on hot oil, sizzle kalonji seeds and split green chilies for about 30 seconds. Throw in green beans and onions. Stir and fry for 2 to 3 minutes. Add crushed garlic, turmeric and curry powder (if used) fry for a minute longer. Sprinkle with salt, lower heat, cover and steam for about 5 minutes. Do not over cook. Beans should still be slightly crunchy, onions glossy and wilted. Add sugar to taste, turn off heat, add the peanut butter (or a handful of crushed peanuts if you prefer), mix in thoroughly with the back of a flat spoon. Serve hot with steamed rice and masoor dal. |
Another unusual but extremely tasty & nutritious side dish. Ingredients: 2 large green bell peppers, 1 large red bell pepper 1 large red spanish onion 2 to 3 cloves garlic, crushed 3 small, ripe, plum tomatoes Few split green chilies for added punch(!) 1/2 cup grated, mixed cheeses (parmesan, romano, monterey jack, etc.) Olive oil Salt and sugar to taste Cut all veggies into cubes; set aside cubed tomatoes for later addition. On hot oil in a deep, heavy bottomed saucepan, add chopped veggies except garlic and tomatoes. Stir and fry for 4 to 5 minutes. Add salt, crushed garlic and tomatoes, stir, lower heat, cover and steam for 5 to 7 more minutes. Do not over cook. Veggies should be slightly crunchy and retain most of their original color. Now turn off heat, sprinkle cheese over all, cover and let stand for 5 more minutes. Serve with rice or chapattis. This dish may be served over boiled pasta. In that case, add 1/2 cup of spaghetti sauce along with the tomatoes. |
Pujor Bhoger Khichuri
1 cup Basmati rice
1/2 cup split moong dal
1/4 cup split urad dal
1/4 " cinnamon stick
2-3 cloves
2-3 green cardamons
1 bay leaf
Ghee
Oil (try using mustard oil if possible)
Turmeric powder 1/2 tsp
Chilly powder 1/2 tsp ( I use cayenne)
Salt to taste
1/4 cup peas - shelled
1/4 cup cauliflower
2 small red potatoes - cleaned and quartered
2-3 jalapenos/ green chilies
1 1/2 tsp Ginger paste (if available, else make a
paste with 1 tsp ginger powder and equal amount of
water and let it sit for 15 - 20 minutes)
1/2 tsp Cumin paste (1/4 tsp cumin powder and 1/4 tsp
water and let it sit for 15 - 20 minutes)
Clean and wash the dals and rice seperately.
Get the pastes and masalas ready.
Heat about 1 tbsp. of Mustard Oil in a flat bottmed
pan. Add about 1/2 tbsp of ghee in it. Let it heat up.
When hot, add the bay leaf, cinnamon stick, the cloves
and the cardamon seeds. Try to slightly crush the
cardamon before putting it in the pan else it will
tend to burst.
Add the dals. fry for 5 - 10 minutes. Add the pastes
(ginger, cumin), masalas (chilly, turmeric) and mix
well. Add the rice. Fry for few more minutes
constantly stirring.
Add water - about 3 cups. Cover and let it boil on
medium high heat.
When furiously boiling, increase heat, add more water
and add the vegies.
Stir constantly else it will stick to the bottom of
the pan.
When the veggies are done, remove from heat.
Serve with "begun bhaja" or "Alu bhaja".
Bhaja
1/2 eggplant (big round ones)
2 potatoes washed and sliced.
Cut the egg plant into thin slices. Mix with turmeric
and a pinch of salt and keep aside for 15 - 20
minutes.
Mix the potato slices with turmeric.
In a pan with hot oil (preferably mustard else
canola), add the eggplant slices gently. The eggplant
slices will absorb the oil and when done will start
releasing the oil. Take them out using a slotted spoon
and place on a absorbent kitchen towel to absorb
excess oil. When done with eggplants, add the
potatoes. Fry them till golden brown.
Enjoy with the khichuri!
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Ingredients Thor (Banana Pith) Mustard seeds 1 tsp Slit green chillies 2 Mustard paste 1 tsp Yoghurt 2 tbsp Salt and sugar to taste Method Put mustard seeds and the slit green chillies in hot oil so that it sputters. Put the Thor (finely diced) in the oil. Stirfry for a few minutes. Add the mustard paste and the yoghurt along with the salt and sugar. Cover and cook for a few minutes. That is it. It is delicious. |
This recipe is very rich in Vitamin E from the germinating seeds and is very good for your skin. Ingredients Moong dal - 1 cup Chopped cucumber - 2 Tbsp Chopped onions - 2 Tbsp Chopped green chillies - 1 tsp Chopped dhone pata (corriander leaves/cilantro) - 2 Tbsp Diced cooked potato - 3/4 cup Black pepper 1/2 tsp salt to taste sprinkling of lime juice (optional) Method Soak the moong dal in water overnight, drain and place in a large bowl. Mix in the rest of the ingredients and toss the salad. You can add as much or as little of the other ingredients. The potato can be either boiled or fried (or both!) but must be cut into small pieces. Makes for a simple yet nutritious breakfast. |
In Bangladesh, Borhani is a traditional yogurt drink served at wedding ceremonies. No occasion or ceremony will be arranged without Borhani. So, it is my pleasure to share with you the authentic recipe for Borhani. Ingredients Plain Yogurt (white & sour) - 1/2 kg (1 kg = 2.2 pound) Mint Leaf (pudina leaf) paste- 1/2 teaspoon Coriander Leaf (dhania leaf) pest- 1/2 teaspoon Green chilly pest - 1/2 teaspoon Cumin powder - 3/4 teaspoon Coriander powder - 1/2 teaspoon White mustard seed powder - 3/4 teaspoon Black pepper powder - 1/2 teaspoon White pepper powder - 3/4 teaspoon Sugar - 3 teaspoon Tomato sauce- 1 teaspoon Chat salt (not normal white salt, it's called BIT NUN) - 1/2 tea spoon Normal salt - 1/2 teaspoon (as per taste). Method If you see, the yogurt is very thick ,then add 1 glass (normal) of water but if not then 1/2 glass of water & beat until it becomes smooth. Now strain the mint leaf paste, chilli paste, coriander paste together with some (like 3 tea spoon) water & add in yogurt. Then add the rest of the ingredients into the yogurt & mix very well. Serve cold. Tip: You must fry all the seeds (which I mentioned above) in low flame & then you will make them into powder, so that you can get the real flavor of them. |
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Here are a couple of pepe (papaya) recipes from my mother, Pratima Gupta. Peper daalnaa 2 large potatoes diced equal quantity of diced green papayas 2 medium tomatoes, chopped finely. 1 bay leaf 1/2 tsp grated ginger 1/2 tsp cumin seeds 2 green chillies Fry the potatoes and papayas lightly and set aside. Heat oil in pan. Add the cumin seeds, bay leaf. Next add the green chillies and ginger and fry for about one minute in high heat. Add tomatoes and stir till a paste is formed. Add potatoes and green papaya and cook over medium heat with a little water, till tender. Sugar and salt to taste. Generally this dish calls for a liberal addition of sugar. Peper chechki 1/2 a coconut grated Grate one medium sized papaya 1/2 tsp grated ginger 1/2 tsp cumin seeds. two green chillies Heat oil. Add the chillies, ginger and cumin and fry over high heat for one minute. Add the coconut and fry over medium heat. Add the papaya. Stir for a couple of minutes, add a little water and cook over medium heat till all the water dries off. Fry for about 3 minutes over medium heat, stirring. Salt and sugar to taste. |
This is one of my all-time favourites which reminds me of lazy sunday
lunches back home.
Ingredients:
1) Mutton (marinated in yogurt and a little garam masala)
2) Onions (2, diced)
3) Tomatoes (3 small, chopped)
4) Papaya (cut into wedges)
5) Potato (cut into wedges)
6) Green chilli, sliced
7) Ginger paste (1 tablespoon)
Masala Mixture:
1) Powder: Dhania, Geera, Turmeric, Chilli
2) Whole: Cardamom, Bay leaves, Pepper, Cinnamon sticks
Process:
1) In some heated oil, add the whole spices till spluttering reduces.
2) Add the onions and a pinch of sugar and stir occasionally.
3) Once onions are half-cooked, add the chopped tomatoes and ginger.
4) Add a little bit of salt and lower the heat.
5) Add the masala mixture and continue stirring occasionally.
6) Once oil starts to separate from the masala (sign that it is cooked),
add the marinated mutton. Stir well to ensure even coating of mutton
by masala mixture.
7) Continue to stir over a low flame. Patience adds taste to this dish!
8) When mutton is half-cooked, add salt.
9) Then the pre-fried potatoes and raw papayas are added.
10) If using a pressure cooker, put on the lid and keep on low heat till
about 3 whistles!
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Ingredients: Butternut squash (or equivalent), potato, chana,
turmeric, salt, dried red chili, oil, panch foron, cumin seeds and sugar.
Preparation:
0. Soak chana overnight and boil to make them soft.
1. Peel squash and cut into small pieces (say around 1" cube size).
2. Slice potatoes around 1" cube size (leave the skin on if they are
fresh and clean).
3. Heat oil, add dried red chili (you may break them in half, depending on
their size).
4. When chili turns blackish, add panch-foron, let them crackle (but not
burn).
5. Quickly add squash and potato. Stir. Add salt, turmeric. Stir and
cover.
6. Don't let the squash stick to the bottom of the pan (should use
sufficient oil).
7. Add sugar and chana around midway.
8. In another pan roast cumin seeds and grind in coffee grinder.
9. When the squash becomes soft and mushy and potatoes are cooked add
freshly-ground-cumin-powder.
10. Turn off the heat. Quickly mix in the cumin powder and it's ready to
serve!
Quite good with chapathi, you may serve with rice also.
For its variations one might add other vegetables along with the squash
and potatoes. Some suggestions are: Zucchini, yams, carrots etc.
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Ingredients Unsalted butter--6-8 sticks. Process 1. Heat a non stick cooking pan and put all the butter sticks into it. 2. Keep the flame or coil in low.(Lowest possible) 3. First there will be lot of bubbles but slowly they will stop to form. Then some brown granules will start precipitating. Later the smell of ghee will start to come. 4. This process takes 90 mins approximately. 5. Strain and store in a jar. Caution If the heat is more then the ghee will have burnt smell and it won't turn out good. So keep the flame at the lowest possible position. Don't stir or do anything. Every thing will be happening one after another. Standard time--90 mins. |
More or less everybody loves Italian food, specially Pizza. In Bangladesh it's very popular & expensive food. So if you don't wanna pay too much but wanna have the real taste, then it's for you. I give you the easy process of making Pizza & you can try it easily. So what we need are- Ingredients For Dough 1. 2 cup flour 2. 1 1/2 tbl spoon yeast 3. 1 tea spoon sugar 4. 1 tbl spoon oil 5. 1 tea spoon salt 6. Some warm water to mix For pizza sauce 1. 3/4 medium sized ripe tomato 2. 1/2 tea spoon finely chopped garlic 3. 3 tbl spoon tomato ketchup 4. 1tbl spoon sugar 5. pinch salt Topping: Capsicum( Bell pepper), beef keema, tomato, onion, cheese, mushroom. You can add as your own. But I prefer these. Procedure: Firstly pour yeast into 1/4 cup warm water & leave that for 5 minutes. Add flour,salt, sugar,oil & mix thoroughly. Then add east & water & make a dough.Cover the dough up with a napkin & leave that in normal hot place ( like in Meatsafe/ cupboard/ any other closed place) for 6/7 hours. By that time the dough will get fluffy & soft. In the mean time prepare the pizza sauce. Boil some water(4/5 mugs) & pour the tomatoes into that & leave for 5 minutes. Then take off the tomatoes from boil water & keep into cold water, so that you can peel the skin of tomato. Then smashed those. Take a pan in heat. Add 1 tbl spoon oil & then add chopped garlic & later pour smashed tomato & keep stirring. After 1 or 2 minute add tomato ketchup, sugar, pinch salt & mix well & leave them until the sauce becomes thick & then take out off heat. Now take a little dough & make a slightly thin bread (6") & strike the bread with fork continously. Bake that in oven (200 degree Celsius) for 10 minutes. Then take out the bread from oven & firstly spread 1 tbl spoon pizza sauce on the bread & then spread beef keema, cheese, capsicum, onion, pinch salt, pepper, lastly mushroom respectively. Bake that on 210 degree Celsius for 15 minutes & serve hot. Tips: You will take two types of cheese. One is mozzarella & other is canned cheese .This will make your pizza more tasty. |
Take the required amount of tetul. Add gur, some green chilies or red chili powder, mustard paste, mustard oil, and if required a little amount of salt for taste. You can add some fried mouri, whole or ground for flavor. Marinate tetul with the ingredients and leave it in the sunlight everyday for about a week for it to bake naturally. When the sauce becomes thick and sticks with the tetul, it is done. Add amounts according to taste. |
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