Feta Cheese Turkey Burger
Move over hamburgers -these turkey burgers studded with feta cheese, Kalamata olives, and oregano are fabulous. Grill and serve on your favorite whole wheat bun or stuffed inside pita bread.
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Bengali Recipe - Oh! Calcutta's typical Elish/Ellish/Illish/Ilish macher paturi
Elish/Ellish/Illish/Ilish macher paturi
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
Bengali Fish Recipe - Bhapa Illish/Elish/Ilish (Hilsa Fish)
Ingredients for Bhapa Illish/Elish/Ilish (Hilsa Fish)
Hilsa Fish - 800 grams
Turmeric paste - 1 tsp
Mustard Oil - As required
Green chili - 2
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Salt as per taste
Lemon Juice - 1 tsp
DIRECTION:
Prepare a fine paste of white mustard seeds, black mustard seeds, poppy seeds, two green chillies and little salt in a mixer grinder and keep it aside.
Cut and wash a whole 800 gram Hilsa fish into eight pieces. Keep the pieces in a steel tiffin box and add turmeric paste and lemon juice along with the prepared paste. Mix the pieces well in the mixture and marinate for 15 minutes, closing the box tightly.
Submerge half of the tiffin box in the water of the container and put a lid over it. Place it over low fire till the water starts boiling. Add water in between if necessary to maintain the level. After boiling water for 20 minutes, take it out from the water.
The steamed fish is now ready to be served. Enjoy Bhapa Ilish with plain rice.
Hilsa Fish - 800 grams
Turmeric paste - 1 tsp
Mustard Oil - As required
Green chili - 2
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Salt as per taste
Lemon Juice - 1 tsp
DIRECTION:
Prepare a fine paste of white mustard seeds, black mustard seeds, poppy seeds, two green chillies and little salt in a mixer grinder and keep it aside.
Cut and wash a whole 800 gram Hilsa fish into eight pieces. Keep the pieces in a steel tiffin box and add turmeric paste and lemon juice along with the prepared paste. Mix the pieces well in the mixture and marinate for 15 minutes, closing the box tightly.
Submerge half of the tiffin box in the water of the container and put a lid over it. Place it over low fire till the water starts boiling. Add water in between if necessary to maintain the level. After boiling water for 20 minutes, take it out from the water.
The steamed fish is now ready to be served. Enjoy Bhapa Ilish with plain rice.
Bengali Chicken Recipe - Chicken with Capsicum and Tomatoes Sauce
Chicken with Capsicum and Tomatoes Sauce
Ingredients for Chicken with Capsicum and Tomatoes Sauce
1/2 kg of Chicken with Bone
2 nos of Capsicum cut into square pieces
1 Tsp of Salt and Pepper
1 tsp of Garlic paste
2-3 Tbsp of oil for cooking the chicken.
Grind together:
1cup of Tomatoes Puree or Tomatoes
2-3 Cloves of Garlic
1 Tsp of Red Chilly paste.
DIRECTION:
-
Heat the oil in kadai,add the capsicum fry it for 2 minutes
-
Add the chicken in it with the salt and fry it for 5 minutes
-
Add the tomatoes puree in it and slow the flame
-
Add the chilly paste also keep it on slow flame till the chicken gets boiled with covered lid
-
Add pepper in it and simmer for sometime.
-
Serve it with rice.
Mutton Recipes - Moroccan Lamb Kebabs with Golden Couscous
Moroccan Lamb Kebabs with Golden Couscous
Ingredients for Moroccan Lamb Kebabs with Golden Couscous
3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous
Preparation
Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
Mound Golden Couscous on platter. Top with skewers and serve.
Fish Recipe - Fried Hilsa (Elish/Ilish Mach)
Fried Hilsa (Elish/Ilish Mach)
Ingredients for Fried Hilsa
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.
Steps for Fried Hilsa (Elish/Ilish Mach)
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately
Ingredients for Fried Hilsa
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.
Steps for Fried Hilsa (Elish/Ilish Mach)
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately
Chicken Recipe - Sweet & Sour Chicken
2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil
For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish
Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve. Enjoy!
Soup - Albondigas Soup
Rice and bite-sized meatballs made with pork and beef float in beef broth seasoned with green chili salsa, canned tomatoes, onion, garlic powder in this hearty Mexican soup for a crowd.
Albondigas Soup Read more
Albondigas Soup Read more
Pork Rcipe - Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce
Tender pork chops are given a flavorful spice rub and roasted with tomatoes and sliced mushrooms.
Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce
Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce
Bengali Recipe - Narkel Shorsher Chingri (Shrimp in Coconut Mustard Sauce)
Ingredients for Narkel Shorsher Chingri
1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour
Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender. Marinate the cleaned shrimps in this paste for at least 10 minutes. Split the coconut in two and drain the coconut milk. The milk is not used.
1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour
Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender. Marinate the cleaned shrimps in this paste for at least 10 minutes. Split the coconut in two and drain the coconut milk. The milk is not used.
Put the shrimp mixture in the coconut halves with the mustard oil and the whole chiles. Put the two halves of the coconut together and use a thin rope of dough to seal the joint. Put the coconut in the oven and bake for 45 minutes at 400 degrees. Preferred method is to barbeque the coconut among coals . The coconut is left in the dying embers until the outer layer is well charred --- about 1/2 hour
by Siddharth Dasgupta
Chicken Recipe - Cheese Chicken Drumstick
Ingredients for Cheese Chicken Drumstick
4 large chicken drumsticks, skinned
2 oz fresh breadcrumbs
2 oz cheese, grated
1 tbsp plain flour
1 egg, beaten
Salt and pepper to taste
Method:
1. Mix the breadcrumbs and cheese.
2. Season the flour with salt and pepper.
3. Coat the drumsticks with flour and dip in the beaten egg.
4. Then roll in the breadcrumb mixture and press it well.
5. Make sure the pieces are well coated.
6. Chill in the refrigerator for about half an hour.
7. Grill the drumsticks for about 30 minutes or till cooked, turning frequently until tender.
4 large chicken drumsticks, skinned
2 oz fresh breadcrumbs
2 oz cheese, grated
1 tbsp plain flour
1 egg, beaten
Salt and pepper to taste
Method:
1. Mix the breadcrumbs and cheese.
2. Season the flour with salt and pepper.
3. Coat the drumsticks with flour and dip in the beaten egg.
4. Then roll in the breadcrumb mixture and press it well.
5. Make sure the pieces are well coated.
6. Chill in the refrigerator for about half an hour.
7. Grill the drumsticks for about 30 minutes or till cooked, turning frequently until tender.
Paneer Recipe - Paneer Butter Masala
Ingredients for Paneer Butter Masala
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt
DIRECTION:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt
DIRECTION:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
Paneer Recipe - Shahi Paneer
Ingredients for Shahi Paneer
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
DIRECTION:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
DIRECTION:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer
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