Crispy Parata/Paratha
Ingredients
- All purpose flour - 2 cups
- Ghee - 1 tablespoon
- Salt - 1/2 teaspoon
- Sugar - 2 teaspoon
- Water - 3/4 cup
- For Filling:
- Ghee - 2 tablespoon melted
- All purpose flour - 1 tablespoon
- Other Ingredients:
- Oil - 1/2 cup for fry.
- All purpose flour - 2 cups
- Ghee - 1 tablespoon
- Salt - 1/2 teaspoon
- Sugar - 2 teaspoon
- Water - 3/4 cup
- For Filling:
- Ghee - 2 tablespoon melted
- All purpose flour - 1 tablespoon
- Other Ingredients:
- Oil - 1/2 cup for fry.
Instructions
Preparation:
- In a large bowl or big plate, mix together flour, ghee, sugar and salt.
- Add water little at a time and make a medium soft dough.
- Knead well with the heel of your hands and keep it covered with a damp cloth for 60 minutes.
After 60 Minutes-
-
Knead again to a smooth dough. Divide the dough into 4 equal parts and make smooth balls out of it.
- Mix together filling ingredients.
- Slightly flatten the ball, dust wheat flour and roll it out into a large roti of medium thickness (around 8-9 inches in diameter).
- Apply a little ghee-flour mixture on the surface of the roti and spread it all over the roti with your fingers or a pastry brush.
- Then again into a ball, apply oil on each ball, cover again, leave it for 30 minutes.
After 30 Minutes:
- Heat oil in a flat nonstick pan on medium heat.
- Take a ball, roll and make thin parathas and deep fry paratha in hot oil.
- Serve immediately with your favorite curry, chutney, or yogurt.
Preparation:
- In a large bowl or big plate, mix together flour, ghee, sugar and salt.
- Add water little at a time and make a medium soft dough.
- Knead well with the heel of your hands and keep it covered with a damp cloth for 60 minutes.
After 60 Minutes-
- Knead again to a smooth dough. Divide the dough into 4 equal parts and make smooth balls out of it.
- Mix together filling ingredients.
- Slightly flatten the ball, dust wheat flour and roll it out into a large roti of medium thickness (around 8-9 inches in diameter).
- Apply a little ghee-flour mixture on the surface of the roti and spread it all over the roti with your fingers or a pastry brush.
- Then again into a ball, apply oil on each ball, cover again, leave it for 30 minutes.
After 30 Minutes:
- Heat oil in a flat nonstick pan on medium heat.
- Take a ball, roll and make thin parathas and deep fry paratha in hot oil.
- Serve immediately with your favorite curry, chutney, or yogurt.
Vegetable Biryani
Ingredients
For the rice:
3/4 cups basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
For the vegetables:
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seeds
5 whole cardamom pods
1 cup small cauliflower florets
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds
Directions
- Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
- Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
- Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
- Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.
CHINGRI MALAI KARI – BENGALI KING PRAWN COCONUT CURRY
Serves 2
Prawn preparation
- 12 King Prawns (de-veined and de-shelled)
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp paprika powder
For the gravy/masala
- 3 tbsp vegetable oil
- 2 tbsp mustard oil (optional, can use vegetable oil)
- 2 tbsp ghee (optional)
- 1" cinnamon stick
- 3 cloves
- 4 peppercorns
- 1 bay leaf
- 1 tsp cumin seeds
- 1 small onion, finely diced
- 2"ginger, grated
- 2 cloves garlic, grated
- 2 bird eye green chillis, vertically sliced in halves
- 1 tsp salt
- 1/2 tsp paprika
- 1 tsp garam masala
- 1/4 tsp sugar
- 300ml coconut milk
- water
Besan Chicken
Country: Bangladesh
Course: Main
Makes: 4 to 6 servings
Ingredients- 2 lbs boneless chicken thighs
- 1/2 cup besan (flour made from garbanzo beans)
- 4 tbsp plain yogurt
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp cayenne pepper, divided
- 1/2 tsp garam masala
- 1 tsp ginger paste, divided
- 1 tsp garlic paste, divided
- 4 tbsp cooking oil
- 1 1/2 tsp salt
Directions:- Mix the besan with the yogurt, turmeric, a half teaspoon of the cayenne pepper, a half teaspoon of the ginger paste, a half teaspoon of garlic paste and 1/2 teaspoon salt. Mix it all together until you have a paste, then add water a few tablespoons at a time until you get a batter that is about the same consistency as pancake batter. Set aside.
- Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.
- Remove from the pan and let cool slightly, then add the cumin, the garam masala and the rest of the cayenne pepper, ginger paste and garlic paste. Stir to coat and let marinade for about half an hour.
- Heat the oil until bubbles rise around the end of a wooden spoon. Dip each piece of chicken in the batter, turning to coat. Then deep fry the chicken in the oil.
Instructions
- Place prawns in a bowl. Sprinkle on the salt, turmeric and paprika and mix well.
- Heat 3 tbsp vegetable oil in a non-stick pan. Once hot, add the prawns and cook on medium heat for 2 minutes. Turn the prawns over and cook for a further 2 minutes. The prawns should be firm and white. Remove from the pan.
- Heat the mustard oil and ghee in the previously used pan. Once hot, add the cinnamon stick, cloves, peppercorns, bay leaf and cumin.
- When these whole spices begin to splatter, add the onions and 1/4 tsp salt. Cook for 2-3 minutes until translucent. Now add the ginger and garlic and cook for a further 3-4 minutes until golden brown.
- Add salt, paprika, turmeric, garam masala sugar and 2 tbsp water into a bowl and mix together to make a paste. Add this paste to the pan along with the green chillis and mix well.
- Now add the coconut milk and 1 cup of water. Bring to boil and then immediately reduce the heat and simmer for 3-4 minutes or until it is thick enough to cover the back of a spoon. Check for salt and adjust accordingly.
- Now add the prawns. Allow to simmer for a further 3-4 minutes and turn off the heat.
Roshogolla
List of Ingredients
1. Milk or whole milk (2 litres)
2. Vinegar or lemon juice (1/2 cup)
3. Sugar (2 cups)
4. Water (1 litre)
5. Green cardamom (2-3 pcs)
STEP 1 : Here is a look at the primary ingredients for cooking the Bengali recipe of roshogolla or rasgulla . Scroll up for the detailed list of ingredients and their amounts . The milk has to be full fat for making the perfect cottage cheese (chhana or chhena) .
STEP 2 : Heat the milk till it reaches boiling point. Once the small bubbles and steam begins to form on the top layer of the milk, add in the half cup of vinegar or lemon juice. Turn off the heat and stir. The temperature is very important in this step. Once the cottage cheese forms, use a cheese cloth or any thin piece of cloth to strain out thechhana. Squeeze out all the water and let the cottage cheese rest for 30 mins.
STEP 3 : Let the cottage cheese dry up a little and then knead it with your fingers and make a smooth dough. Knead for at least 2-3 mins. Then use the palms of your hand to make smooth balls. Make the balls half the size of the rasgullas as they will double up in size while being cooked in the sugar syrup.
STEP 4 : Next let us make the sugar syrup. Heat up 4 cups of water with 2 cups of sugar and 3-4 chhoto elaichi or green cardamoms. Use a pressure cooker or a heavy bottomed deep pan. Then bring the sugar syrup or rosh to a boil. Add in the chhana or cottage cheese balls carefully.
STEP 5 : Next we will put the lid of the pressure cooker on but do not place it in the locking position or lock it. Just keep it on top for 30-40 mins. After that you can open the lid and let the steam out. The rasgullas must have doubled up in size and puffed up completely.
STEP 6 : Serve the rasgullas along with the sugar syrup any time during the day, with or without any other food and to uplift any state of mood. These Bengali sweet recipe is a full proof and multiple times tried and tasted one. So go ahead and make yourself some today. If you like this recipe don't forget to leave your comments below .
Mango Lassi Recipe
Print
Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less honey or sugar to the lassi.
If you have cardamom pods, crush the pods to remove the seeds, then grind the seeds with a mortar and pestle.
INGREDIENTS
- 1 cup plain yogurt
- 1/2 cup milk
- 1 cup chopped very ripe mango (see how to peel and chop mango), frozen chopped mango, or a cup of canned mango pulp
- 4 teaspoons honey or sugar, more or less to taste
- A dash of ground cardamom (optional)
- Ice (optional)
METHOD
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.
If you want a more milkshake consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.
Sprinkle with a tiny pinch of ground cardamom to serve.
The lassi can be kept refrigerated for up to 24 hour
(Good Eats: Tart Cranberry Dipping Sauce)
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