snow peas with mustard paste (sheem shorshe)

This is a tried and 'tasted'recipe i found in a website.Its extremely easy to cook and fantastic to taste!!its a traditional Bengali recipe

serves:4

Ingredients:
snow peas: about half a pound/about 230 gms
mustard seeds:2 teaspoon
turmeric:1/4 teaspoon
Green chili:3
mustard oil (preferably):2 teaspoon
panch phoron: half teaspoon
potatoes:1 big,chopped into cubes
tomtoes: 1/2 of a big tomato,sliced


*String the peas and cut them into half,diagonally
*make a paste of the mustard seeds with one chili
*heat 1 1/2 teaspoon oil
*fry the potatoes until cooked
*add the panch phoron and a sliced green chili,stir for a few seconds
*add the tomatoes and the snow peas,stir for a minute.
*cover and cook on low heat.
*add the mustard paste and cover.
*add the third green chili, sliced.
*remove when cooked pour the rest of the oil and serve!!

tips:u can do this without the tomatoes and the potatoes if you like...all up to you.
when using mustard oil make sure the oil is really heated before u cook.

mango pie

This recipe is copied and pasted from a contribution of a friend of mine.We are always sharing the tricks of the trade and many recipes in between.thanks koyal!

its an easy dessert to make and a sure shot way to gain ur guests' blessings!!

Ingredients: (Makes 2 pie)

1 Can of Mango Pulp (30oz or 856 gm)
1 can of Heavy cream (1/2 pint)
2 ready- to-eat pie crusts (preferably graham cracker crust)
.5oz or 14 gms of unflavored gelatin (usally 2 packets)

Method:

First prepare the gelatin mixture by pouring a cup of warm water into the gelatin . Keep it aside. Pour the mango pulp in a large bowl. Add the heavy cream and mix thoroughly with a spatula. Taste for sugar. If you are using a sweetened mango pulp then you might not have to add sugar, if not u might have to add 3-4 tsp of sugar. When the pulp and the whipping cream is well mixed add the gelatin. Mix thoroughly so that there is least bubble formation. Usually after adding gelatin u might see some bubbles. When nicely mixed take a ladle and pour the mixture in the two pie crust. Cover the pies with the already provided pie cover or a wrap. Keep it in the refrigerator for 6-8 hrs.

kalakand ( sweet cake from Bengal)

I am posting this recipe for my sis in law.She often entertains her American friends with Indian fare.I hope this sweet will become as popular with them as her other dishes.This is extremely easy and even a beginner can try it with success.

Ingredients:

Ricotta cheese 1 cup
Sweetened condensed milk 1cup
seeds from 4 cardamoms
a pinch of safron
milk 3 tablespoon
2 teaspoon almond(sliced)
2 teaspoon pistachio(sliced)

Method

*mix the safron with warm milk.(the warm milk will assist the safron to bleed its colour more easily)Keep aside for 15 mins for the safron to colour the milk.
*Add the cheese to the condensed milk along with the coloured milk,cardamom seeds, almonds, pistachio and mix well.
*pour the mixture in a microwavable rectangular dish.
*microwave for 20-25 mins until the mixture thickens and becomes compact.
*allow it to cool
*cut into squares

Enjoy!!



Tip:

(you can increase the amount of Ricotta cheese if you do not like it too sweet)

Begun pora: roasted eggplant

I tried looking for a begun pora recipe on the net but most of them instruct you to fry the eggplant after roasting it.I remember my mother doing it differently.This way it retains the original smoky aroma of the roasted eggplant, which is the essence of this recipe.Its great with plain rice and dal.yummmy!!

ingredients:

1 big eggplant
1 teaspoon finely chopped onion
1 green chili finely chopped
1 teaspoon mustard oil
2 teaspoon chopped cilantro/coriander
salt to taste



serves 4

*make sharp incisions on the eggplant.

*place the eggplant on the stove/burner ( i know it makes the stove messy but its worth it...some people bake the eggplant in the oven which is supposed to be equally good...i however prefer this way)

* turn the heat to high and leave it for 20 minutes

* turn the eggplant to the other side and leave it for as long as it needs to shrivels up and the skin is completely charred.

* remove from stove and leave it for a while to cool off.Then scoop out the flesh and discard the skin.dont worry if some charred bits get mixed into the flesh.

* add the onion,chili,cilantro and mustard oil.add salt to taste.Mix well

* Serve with warm rice and dal.

Blueberry muffins

I found the original recipe in elise's website...and have incorporated my own ideas along the way.They look and taste better than store bought ones :)

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened (i used Blue bonnet substitute butter for the same taste but no cholesterol!!)
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 cups blueberries
12-14 muffin cups
1/2 teaspoon of ground cinnamon and sugar.



* Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

* Whisk together the flour, baking powder, baking soda, and salt and set aside.

* In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

* Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

* Use a standard 12-muffin muffin pan.Place the muffin cups.If you do not have the muffin cups coat each muffin cup lightly with olive oil or grapeseed oil or with a little butter.Distribute the muffin dough equally among the cups.

* Sprinkle the cinnamon and sugar powder over each cupful of dough. Bake until muffins are golden brown, about 25 to 30 minutes.Test with a long toothpick to make sure the center of the muffins are done. Set aside to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Chingi machh aar narkel er curry

serves 4

INGREDIENTS
675g/1 1/2lb raw tiger prawns
2 tbsp mustard oil
4 bayleaves
3-4 cardamom pods
1in piece cinnamon stick,halved
1in piece fresh ginger
1 large onion
2 garlic cloves,crushed
1tsp mustard seeds
1 tbsp red chilli paste/powder
4 dried red chillies
½ tbsp turmeric
1tbs coriander
1 cup grated coconut
1 tomato,finely chopped
salt to taste
1 tsp sugar



METHOD

*Shell, devein and wash the prawns.

*Make a paste of the ginger and garlic and mix with the red chilli paste,coriander and the turmeric.add a teaspoon of water if needed.

*Put the dried red chillies,coconut,mustard seeds and onion in a wok,kadai or large pan and dry fry over med heat for 5-6 mins or until the mixture begins to brown.Stir continuously to ensure even browning.Put in a food processor to a coarse paste.

*Heat the oil in the pan and add the cardamom,cinnamon and the bayleaves.Stir for a min. Add the ginger paste.Cook till brown.Add salt and the coconut paste and fry for about 5 mins.
*stir in the tomatoes and about 3/4 cup water after 2 mins.simmer until thickened.

*Add the sugar and the prawns.Cook till until they turn pink.

Serve with rice.

spicy pork vindaloo

This is one of my most favourite pork dishes.This recipe is a combination of the original recipe that i found in a website and some improvisation of my own.



Ingredients:

2 lbs country style boneless pork ribs, cubed
6 cloves garlic, 2 crushed.
1 inch fresh ginger, peeled and crushed
4 red chilies, coarsely chopped and seeded(or not depending on your heat tolerance)
4 green chilies,sliced
1/2 teaspoon blackpepper
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
2 tablespoons white wine vinegar, divided
3 tablespoons oil
2 onions, finely chopped
1 tomato, chopped
2 potatoes,big cubes
1/2 teaspoon salt
2 1/2 cups boiling water
5 curry leaves, chopped
6 whole cloves
1 cinnamon stick
1 teaspoon sugar
2 tablespoon coriander,chopped



*In a blender or electric chopper, add 4 of the garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric,blackpepper,cumin and half the vinegar.

*Blend/chop until a homogeneous paste is formed.

*In a large pot or dutch oven, heat the oil and fry the onions until golden.

*Add the spice paste and saute gently for 15 minutes.

*Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.

*When the tomatoes have begun to incorporate with the rest of the mixture add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture. This should take 5 to 10 minutes.

*Add the salt and pour in the boiling water.

*Simmer, covered for 40 minutes to one hour until the pork is tender.add the potatoes at the end of 20 minutes.
You can remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.

*Add the remaining garlic and ginger, along with the curry leaves, cloves, and cinnamon stick
.
*Cook a further 5 minutes.
*add the sliced green chilies.

*Add the sugar and remaining vinegar, and more salt if desired.

*garnish with chopped coriander,serve warm with rice.