Feb
07
2009
Ingredients
Milk – 1 liter
Citric acid – ½ teaspoon
Sugar – 2 cup
Rose water – 3 drops
Method
It is a Bengali sweet dish. At first take a bowl and put on the oven. Pour the milk in the bowl. Then heat the milk and bring to boil. Milk is stirred continuously with a spoon. Next it keeps aside for cooling for sometime. Milk become perfectly cool, remove its cream layer. Next heat the milk again and bring to boil for sometime. Then add the citric acid dissolved in some water and stir continuously with a spoon till the milk is curdled. Keep it aside for sometimes. Next take another pan and heat the sugar with water and bring to boil for sometime. Then strain the milk through a cloth. Wash the curled milk under cold water. Then press out the water. Take it in a dish. Gently knead into soft dough and make small balls of the dough. Next boil the balls into sweet water for 20 minutes. Take off from heat and cool it. Add rose water and refrigerate for 6 hours. Serve to your guests.
Feb
06
2009
Ingredients
Milk – 1 liter
Rice – ½ cup
Cashew nuts – 25
Almonds – 10
Dry fruits – 10
Rose water – few drops
Sugar – 1 cup
Method
It is mainly a Bengali sweet dish. At first cut the cashew nuts and almonds into thin pieces. Then all nuts are soaked in water for about half an hour. Take a bowl and pour the milk in it. Put it on the oven and bring to a boil. Take the flavored rice and wash it. Then add the rice to the boiling milk. Next add all the nuts and dry fruits in the milk. Keep stirring until rice is cooked. Next add the sugar and keep stirring until it dissolves. Add a small pinch of rose water for flavor. When the payesh is almost done pour it in a bowl. Keep it in refrigerator for about 6 hours. At last serve it cool.
Jan
28
2009
Ingredients
Extra virgin olive oil – 3 teaspoon
Garlic cloves minced – 2
Pasta – 455 gm
Chicken stock – 3 cups
Lemon juice – 2
Jested lemon – 1
Salt to taste
Black paper – ½ tea spoon
Fresh basil leaves – 1 cup
Fresh mint leaves – ½ cup
Dried cranberries – ¼ cup
Toasted slivered almonds – ¼ cup
Method
In a medium sauce pan, warm three teaspoon of olive oil over medium heat. Add the garlic and cook for a minute. Add the pasta and cook until toasted and lightly browned, stirring throughout for about five minutes. Carefully add the chicken stock and the juice of one lemon and bring to a boil. Reduce the heat and simmer. It covered until the pasta is tender; but still firm to the bite, stirring occasionally about eight to ten minutes. Next drain the pasta very well. In a large bowl, toss the pasta with remaining olive oil, remaining lemon juice, lemon zest, salt and paper and let it cool. Add the fresh herbs, dried cranberries and almonds. Toss to combine and serve.
Jan
27
2009
Ingredients
Banana flower – 1 kg
Potato – 200 gm
Milk – 400 ml
Garam masala – 1 teaspoon
Chopped onion – 100 gm
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Chilly powder – 1 teaspoon
Turmeric powder – 1 teaspoon
Bay leaves – 2
Peanuts – 100 gm
Sugar – 1 teaspoon
Bread crumbs – 200 gm
Eggs – 3
Salt to taste
Flour for batter
Method
Boil and mash the potatoes. Cut the banana flower into thin strips and boil in water with milk. Strain it and keep it aside. Heat the oil in a pan. Add chopped onion, ginger and garlic paste, bay leaves, chilly powder, and turmeric powder and garam masala. Add the boiled banana flower and mix well. Add salt, sugar, and peanuts. Cook till you get a dry mixture. Add the mashed potatoes. Cut the mash into diamond shapes. Dip each piece in a batter made with beaten egg and flour. Coat with bread crumbs and then deep fry until light brown in color. Serve hot.
Jan
15
2009
Ingredients
Flour – 200 gm
Green Peas – 50 gm
Oil – 500 gm
Ginger paste – 1 teaspoon
Green Chili paste – 1 teaspoon
Aniseed – 2 teaspoon
Salt – to taste
Method
At first take 200 gm flour in a large bowl. Add 1 teaspoon salt in it and mix well. Add two table spoon vegetable oil and little water and knead to soft dough. Keep it aside for half an hour. Next grind green peas, green chilies, aniseeds and ginger to a fine paste.
Take a frying pan and heat the mastered oil. Add all green peas paste with ginger, chilly, aniseed and salt in the pan. Fry well till the paste is cooked well. Next remove the prepared paste from heat. Keep it aside for cool. Then take the dough and divide it into small ball. Press each ball in the centre and fill in the filling mixture. Close the opening and then roll into round pancakes with rolling pin. Next heat 500 gm cooking oil and put the cachuri one by one in it till deep fry. The cachuri become golden brown. Remove it from oil and serve hot for guests.
Jan
13
2009
Ingredients
Prawns - 500 gm
Yogurt – 50 gm
Garam Masala - 1 teaspoon
Garlic Paste - 1 teaspoon
Ginger Paste - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Chilly powder – 1 teaspoon
Lemon juice - 1 teaspoon
Mastered oil – 2 tablespoon
Salt to taste
Method
At first take 500 gm prawn. Wash the prawns in tap water very well. Remove shell and black string from the prawns. Next take a bowl and put the prawns in it. After that add turmeric powder, salt and lemon juice with the prawns for marinate. Keep it aside for 20 minutes. Take another large bowl or container and mix 50 gm yogurt, garlic paste, ginger paste, garam masala, red chilly powder, coriander powder, cumin powder with the marinated prawns. Then keep aside it for 3 hour into refrigerator for marinate again. Then take a frying pan and add mastered oil in it. Fry all the prawn in shallow heat till they become brownish. Serve this tikka with vegetable salad.
Jan
12
2009
Ingredients
Lamb – 3 pieces
Sweet corn – ½ cup
Tomato chunks – ½ cup
Garlic paste – 1 teaspoon
Lamb just – 2 tablespoon
Coffee powder – 1 tablespoon
Olive oil – 2 tablespoon
Herbs oil – 1 tablespoon
Salt – to taste
Paper – to taste
Leek
Basil
Method
At first marinate the lamb pieces with coffee powder, olive oil, and salt, paper and garlic paste and then keep it aside for half an hour. After that saute the tomatoes with extra virgin olive oil and fresh herbs. Then add the sweet corn and cook it for five minutes and keep it aside. Saute the lamb piece on both sides in a frying pan. Next add lamb just in the pan and cook till the lamb turns slight pink in color in the middle. Take a round mold and then put the tomato and sweet corn in it. Next arrange the lamb piece on it and pour the sauce. Garnish with fried leek and toasted basil.
Jan
10
2009
Ingredients
Flour – 500gm
Potato grated – 300gm
Onion - 1
Garlic – 1
Cumin powder – 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Chilli powder - 1 teaspoon
Salt to taste
Sugar - 1 tsp
Oil/Ghee – 5 tablespoon
Method
To make potato paratha at first mix flour, salt, water, oil into a container and make into soft dough. Keep it aside for 1 hour. Take a frying pan and put oil on it. Then heat oil very well. After that add grated potato, chopped onion, chopped garlic, cumin powder, coriander powder, and garam masala in the pan and cook for 5 minutes. Then add sugar and salt and cook another 10 minutes. Next roll the dough and fill with this stuffing and seal the edges. Next roll the dough carefully into 6inches diameter paratha. After that grease a frying pan with vegetable oil or ghee and cook the paratha. Cook it on both sides till golden brown in color. At last serve it hot with potato curry.
Jan
09
2009
Ingredients
Flour – 100gm
Sugar – 100gm
Butter – 100gm
Egg – 2
Orange essence
Cashew nut – 50gm
Method
To make homemade cake at first take a bowl. Then break two large eggs in the bowl. Bit the eggs very well. Then add 100 gm sugar in these eggs and mix very well. Add 100 gm butter with the mixture and stir well. Next 100 gm flour adds to this mixture and again stirs very well. After that 50 gm cashew nuts and orange essence is added to the mixture. Take a baking trey and then grease the trey with butter. All the mixture pours into the baking trey. Preheat the oven up to 400 degree. Put the trey into oven and bakes for 7 to 10 minutes until the cake is prepared well and become brown in color. Take a serving tray. Cut the cake into large pieces and serve all guests.
Dec
30
2008
Ingredients:
Cucumber
Tomato
Onion
Carrot
Lettuce
Radish
Capsicum
Green chili
Sea salt
Lemon juice
Method:
Salad is now-a-days a common item and considered compulsory at a dinner or at a lunch. It is a tasteful and a health-giving food. Its main ingredients include cucumber, tomato, onion, and carrot. To increases its taste, some other things like lettuce, radish, capsicum, and green chili are taken. At first all these things are washed well in water. Then they are copped thinly into ring shaped pieces. Now they are placed on a plate. Next a little ordinary sea salt is added. Finally, a few drops of lemon juice are mixed with the pieces. Now the salad is ready for serve.
