Fish Sandwich with Parsley
Ingredients for Fish Sandwich with Parsley
4 ½ inch bhetki fillet or fish fillet
¼ cup milk
½ cup breadcrumbs
¼ tsp chilli powder
2-3 tsp butter
4-6 lettuce leave, washed and dried
4 hamburger buns, toasted
Salt and pepper to season
For parsley mayonnaise (mix together and chilled)
3 tbsp mayonnaise
2 tbsp yoghurt
2 tbsp parsley, finely chopped
½ tsp lime rind, finely chopped (skin of the lime)
DIRECTION FOR FISH SANDWICH WITH PARSLEY
Pour milk in a bowl and set aside. Take another bowl, mix breadcrumbs and chilli powder and season well with salt and pepper. Dip fish fillet in milk and sprinkle breadcrumb on the fillet (both side). Take a oven proof dish and melt butter in it and place the fish in oven and cook for 2-3 min (both side) until it looks little golden. Remove and set aside. Place lettuce leave on bun halves with parsley mayonnaise. Place the fish fillet each between two halves and serve
Cheese Recipe-Sandwich with Mozzarella cheese and basil
Sandwich with Mozzarella cheese and basil
Ingredients for Sandwich with Mozzarella cheese and basil
DIRECTION FOR SANDWICH WITH MOZZARELLA CHEESE AND BASIL
Take a bowl, add olive oil, red pepper and season with salt and pepper. Mix it well and set aside to marinade for an hour. Mash basil leaves with butter fairly well. Butter the toasted bread with this mixture. Placed sliced bread on top of bread and put olives on top of sliced eggs. Separate the red pepper from oil and placed those on top of olives. Spread mozzarella cheese. Make both sliced together and cut in halves and serve
Ingredients for Sandwich with Mozzarella cheese and basil
- 2 slices sandwich bread, toasted a bit
- 2 tbsp butter
- ½ tbsp basil leaves, chopped
- 1 hard boiled egg, sliced in half
- 3 black olives, sliced
- 2 tbsp olive oil
- 1 ½ tbsp mozzarella cheese, crushed
- 1 small red pepper, cut and finely sliced
- Salt and pepper to season
DIRECTION FOR SANDWICH WITH MOZZARELLA CHEESE AND BASIL
Take a bowl, add olive oil, red pepper and season with salt and pepper. Mix it well and set aside to marinade for an hour. Mash basil leaves with butter fairly well. Butter the toasted bread with this mixture. Placed sliced bread on top of bread and put olives on top of sliced eggs. Separate the red pepper from oil and placed those on top of olives. Spread mozzarella cheese. Make both sliced together and cut in halves and serve
Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue
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Mushroom Recipe-Mushrooms cooking all the way
Mushrooms cooking all the way
Sautéing
Melt butter or heat oil in a large skillet. Add mushrooms and cook on high heat for 5 min. Stir until golden and the released juices have evaporated. Do not overcrowd the skillet or the mushrooms will steam rather than brown
Microwave Cooking
Mushrooms cook extremely well in microwave. Place thickly sliced mushrooms in microwave bowl, cover and cook on full power for 2-3 min. Stir once
Roasting
Place the mushrooms in shallow baking pan. Toss with a little oil and roast in pre-heated oven, stirring occasionally until brown for about 20 min
Grilling
You can use this method for large capped mushrooms like portabellas and shitakes. Lightly brush caps and stems with oil and season with salt and pepper. Grill for 4-6 min on both side, brushing again with oil and once or may be twice
Sautéing
Melt butter or heat oil in a large skillet. Add mushrooms and cook on high heat for 5 min. Stir until golden and the released juices have evaporated. Do not overcrowd the skillet or the mushrooms will steam rather than brown
Microwave Cooking
Mushrooms cook extremely well in microwave. Place thickly sliced mushrooms in microwave bowl, cover and cook on full power for 2-3 min. Stir once
Roasting
Place the mushrooms in shallow baking pan. Toss with a little oil and roast in pre-heated oven, stirring occasionally until brown for about 20 min
Grilling
You can use this method for large capped mushrooms like portabellas and shitakes. Lightly brush caps and stems with oil and season with salt and pepper. Grill for 4-6 min on both side, brushing again with oil and once or may be twice
Mushroom Recipe-Mushrooms with bean sprouts
Mushrooms with bean sprouts
Ingredients Mushrooms with bean sprouts
200 gm button mushrooms, washed, sliced and sprinkle with lime juice
8-10 Chinese dried mushrooms, soaked in cup of hot water until soft
¼ cup hot chicken stock
1 tbsp soya sauce
3 tbsp sake, gin
½ tbsp salt to taste
½ tbsp lime juice to taste
1 tsp sugar to taste
3-4 spring onions, sliced into pieces
100 gm clean bean sprout
1 tsp finely chopped ginger
¼ large red pepper finely chopped
1 tsp cornflour thickened with little water
Salt and pepper to season
Direction for Mushrooms with bean sprouts
Once the Chinese black mushrooms are soft, strain water and retain ½ cup mushroom water. Now keep the ones as whole and slice the larger pieces of mushrooms. In a saucepan bring the chicken stock and mushroom water to boil. Stir in soya sauce, sugar, sake and gin. Season well with salt and pepper. When it is boiling add both types of mushroom, stir and boil for 3-4 min. With a slotted spoon take out the mushroom and place in serving dish. Add the spring onion and cook for 1 min, remove with a slotted spoon and place in dish with the mushrooms. Now add the bean sprouts and let them boil for 2 min. Remove and add to the dish with other vegetable. Stir in shredded ginger and let it cook for 2 min. Stir in cornflour and water mixture and bring back to boil, check seasoning. Once the sauce thickens, pour ¼ over the vegetable and toss well. Serve the remaining in bowl alongside
Ingredients Mushrooms with bean sprouts
200 gm button mushrooms, washed, sliced and sprinkle with lime juice
8-10 Chinese dried mushrooms, soaked in cup of hot water until soft
¼ cup hot chicken stock
1 tbsp soya sauce
3 tbsp sake, gin
½ tbsp salt to taste
½ tbsp lime juice to taste
1 tsp sugar to taste
3-4 spring onions, sliced into pieces
100 gm clean bean sprout
1 tsp finely chopped ginger
¼ large red pepper finely chopped
1 tsp cornflour thickened with little water
Salt and pepper to season
Direction for Mushrooms with bean sprouts
Once the Chinese black mushrooms are soft, strain water and retain ½ cup mushroom water. Now keep the ones as whole and slice the larger pieces of mushrooms. In a saucepan bring the chicken stock and mushroom water to boil. Stir in soya sauce, sugar, sake and gin. Season well with salt and pepper. When it is boiling add both types of mushroom, stir and boil for 3-4 min. With a slotted spoon take out the mushroom and place in serving dish. Add the spring onion and cook for 1 min, remove with a slotted spoon and place in dish with the mushrooms. Now add the bean sprouts and let them boil for 2 min. Remove and add to the dish with other vegetable. Stir in shredded ginger and let it cook for 2 min. Stir in cornflour and water mixture and bring back to boil, check seasoning. Once the sauce thickens, pour ¼ over the vegetable and toss well. Serve the remaining in bowl alongside
Italian Recipe - Broccoli Stir Fry with Peanut butter
Ingredients for Broccoli Stir Fry with Peanut butter
1 tablespoon (15 ml) peanut butter
1 tablespoon (15 ml) hot water
1 tablespoon (15 ml) cider vinegar
1 tablespoon (15 ml) soy sauce
2 teaspoons (10 ml) olive oil
3 cups (750 ml) chopped broccoli
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Authentic bengali cuisine/recipe - Patishapta
Ingredients for Patishapta
For the filling-
Grated Coconut (Narkel Kora): 3cups
Jaggery (Gur): 1cup
Cardamom powder (Elaich): 1/4 teaspoon
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Sea Food Recipe - Grilled Scallops with Honeydew-Avocado Salsa
Honeydew melon and buttery avocado in a fruit-inspired topping salsa.........Read more
Bengali Recipe - Sondesh
Sondesh
Ingredients for Sondesh
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
DIRECTION FOR SONDESH:
Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups
Ingredients for Sondesh
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
DIRECTION FOR SONDESH:
Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups
Mutton Recipes - Kolhapuri Mutton Rassa
Kolhapuri Mutton Rassa
Ingredients for Kolhapuri Mutton Rassa
~ 8 cloves
~ 8 peppercorns
~ 6 red chillies
~ 4 large potatoes, peeled, halved
~ 3 tomatoes
~ 2 large onions, chopped
~ 1/2 coconut, grated
~ 1/2 kg mutton, cleaned, cubed
~ 1 cup oil
~ 1 cup coriander leaves
~ 1 tbsp gingergarlic paste
~ 1 tsp turmeric powder
~ 1 tsp poppy seeds (khas khas)
~ 1 tsp coriander seeds
~ 1 tsp aniseeds (saunf)
~ salt to taste
DIRECTION FOR Kolhapuri Mutton Rassa
Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour.
Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve.
Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot.
Garnish with coriander leaves and serve with chapaties
Ingredients for Kolhapuri Mutton Rassa
~ 8 cloves
~ 8 peppercorns
~ 6 red chillies
~ 4 large potatoes, peeled, halved
~ 3 tomatoes
~ 2 large onions, chopped
~ 1/2 coconut, grated
~ 1/2 kg mutton, cleaned, cubed
~ 1 cup oil
~ 1 cup coriander leaves
~ 1 tbsp gingergarlic paste
~ 1 tsp turmeric powder
~ 1 tsp poppy seeds (khas khas)
~ 1 tsp coriander seeds
~ 1 tsp aniseeds (saunf)
~ salt to taste
DIRECTION FOR Kolhapuri Mutton Rassa
Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour.
Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve.
Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot.
Garnish with coriander leaves and serve with chapaties
Chicken Recipe - Chicken Pepper Fry
Chicken Pepper Fry
Ingredients Chicken Pepper Fry
200 gm of boneless chicken
50 gm onion
30 ml refined oil
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
½ tsp garam masala powder
½ tsp black pepper powder
10-12 fresh curry leaves
2 green chilli
2 tsp ginger & garlic paste
5 tsp fresh coriander
Salt as per taste
Tempering
4 cloves of garlic
3 green cardamom
½ tsp kalapsi
1” cinnamon stick
½ tsp fennel (saunaf)
DIRECTION FOR CHICKEN PEPPER FRY:
Cut the boneless chicken into small pieces and wash with flowing water for a while. Wash the curry leaves. Chop the fresh coriander and onion finely. Heat oil in a pan and add the cloves, green cardamom, cinnamon and fennel. Sauté and then add the kalapsi. Stir it for sometime and add the ginger-garlic paste. Add the chopped onion and cook until evenly golden brown. Now let pour in the chicken and cook then until half done. Add salt and turmeric and after a couple of min put in red chilli powder, coriander powder and green chilli powder. While the masala is cooked add the garam masala and black pepper powder. Then add the fresh curry leaves and cook the chicken. Garnish with freshly chopped coriander
Ingredients Chicken Pepper Fry
200 gm of boneless chicken
50 gm onion
30 ml refined oil
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
½ tsp garam masala powder
½ tsp black pepper powder
10-12 fresh curry leaves
2 green chilli
2 tsp ginger & garlic paste
5 tsp fresh coriander
Salt as per taste
Tempering
4 cloves of garlic
3 green cardamom
½ tsp kalapsi
1” cinnamon stick
½ tsp fennel (saunaf)
DIRECTION FOR CHICKEN PEPPER FRY:
Cut the boneless chicken into small pieces and wash with flowing water for a while. Wash the curry leaves. Chop the fresh coriander and onion finely. Heat oil in a pan and add the cloves, green cardamom, cinnamon and fennel. Sauté and then add the kalapsi. Stir it for sometime and add the ginger-garlic paste. Add the chopped onion and cook until evenly golden brown. Now let pour in the chicken and cook then until half done. Add salt and turmeric and after a couple of min put in red chilli powder, coriander powder and green chilli powder. While the masala is cooked add the garam masala and black pepper powder. Then add the fresh curry leaves and cook the chicken. Garnish with freshly chopped coriander
Chinese Cuisine - Napa or Kim Chi
Napa or Kim Chi
Ingredients for Napa or Kim Chi
1 kg Chinese cabbage, chopped into pieces
1 tbsp salt
2 tbsp onion, chopped
1 tbsp garlic, crushed
1 tbsp ginger, crushed
½ cup soya sauce
2 tbsp sugar
½ cup plain water
1 tbsp of chilli, chopped
Sesame oil
DIRECTION FOR NAPA OR KIM CHI
Place cabbage in a glass dish, add salt, toss well and covered it for 3-4 hours. Squeeze the cabbage to drain the extra liquid, add all the ingredients and mix well. Do not use the sesame oil. Store in a sterilized jar and keep it in a cool place for about 24-36 hours. Add sesame oil before serve. Use freeze to keep it fresh for about 2 weeks
Ingredients for Napa or Kim Chi
1 kg Chinese cabbage, chopped into pieces
1 tbsp salt
2 tbsp onion, chopped
1 tbsp garlic, crushed
1 tbsp ginger, crushed
½ cup soya sauce
2 tbsp sugar
½ cup plain water
1 tbsp of chilli, chopped
Sesame oil
DIRECTION FOR NAPA OR KIM CHI
Place cabbage in a glass dish, add salt, toss well and covered it for 3-4 hours. Squeeze the cabbage to drain the extra liquid, add all the ingredients and mix well. Do not use the sesame oil. Store in a sterilized jar and keep it in a cool place for about 24-36 hours. Add sesame oil before serve. Use freeze to keep it fresh for about 2 weeks
Chachchari (typical Bengali cuisine)
Chachchari (typical Bengali cuisine)
Ingredients Chachchari (typical Bengali cuisine)
250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste
DIRECTION FOR CHACHCHARI:
Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked
Ingredients Chachchari (typical Bengali cuisine)
250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste
DIRECTION FOR CHACHCHARI:
Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked
Soup - Cabbage Soup
Cabbage Soup
Ingredients for Cabbage Soup
500 gm cabbage, Shredded
1 small onion, finely chopped
1 tsp garlic
1 tsp ginger
½ tsp chilli powder
½ tsp mango ginger
2 tsp coriander seeds (grounded coarsely)
2 tbsp oil
100 gm bean sprouts
2 tbsp fish sauce
1 lemon grass root, finely chopped
6 cup chicken stock
1 tbsp coriander leaves, finely chopped
Salt and pepper to season
DIRECTION FOR CABBAGE SOUP:
Heat oil in a pan, sauté onions, garlic and ginger for 2 min. Stir in mango ginger, ground coriander seeds, lemon grass and chilli powder and sauté for another couple of min. Pour fish stock and soya sauce and let it boil, lower the flame, add cabbage, mix well and simmer for about 10-15 min. Season with salt and pepper. Stir in mushrooms and cook for 3-4 min, add bean sprouts and cook for 1-2 min. Take out from fire, pour in a bowl. Garnish with coriander leaves and serve hot
Ingredients for Cabbage Soup
500 gm cabbage, Shredded
1 small onion, finely chopped
1 tsp garlic
1 tsp ginger
½ tsp chilli powder
½ tsp mango ginger
2 tsp coriander seeds (grounded coarsely)
2 tbsp oil
100 gm bean sprouts
2 tbsp fish sauce
1 lemon grass root, finely chopped
6 cup chicken stock
1 tbsp coriander leaves, finely chopped
Salt and pepper to season
DIRECTION FOR CABBAGE SOUP:
Heat oil in a pan, sauté onions, garlic and ginger for 2 min. Stir in mango ginger, ground coriander seeds, lemon grass and chilli powder and sauté for another couple of min. Pour fish stock and soya sauce and let it boil, lower the flame, add cabbage, mix well and simmer for about 10-15 min. Season with salt and pepper. Stir in mushrooms and cook for 3-4 min, add bean sprouts and cook for 1-2 min. Take out from fire, pour in a bowl. Garnish with coriander leaves and serve hot
In Chinese cuisine/recipe - Chinese Cabbage in Oyster sauce
Chinese Cabbage in Oyster sauce
Ingredients Chinese Cabbage in Oyster sauce
500 gm Chinese cabbage, cut into 2 pieces
1 tbsp garlic, finely chopped
½ tbsp ginger, finely chopped
2 ½ tbsp olive oil
2 dry red chillies, sliced from the middle
3-4 tbsp oyster sauce
½ tbsp soya sauce
1 tsp sugar
Salt to taste
½ Litre of water
DIRECTION FOR CHINESE CABBAGE IN OYSTER SAUCE:
Blanch Chinese cabbage in ½ Litre water with 1 tsp salt for 1-2 min, drain and set aside. Heat oil in a pan till smoking, add red chillies and sauté for a few seconds. Take a bowl, mix sugar, oyster, soya sauce and set aside. Add ginger and garlic to the pan and sauté for a min. Stir in Chinese cabbage and stir-fry for 2-3 min. Pour it in soya, oyster, sugar mix bowl and mix well and stir fry for couple of min. Remove from the fire and serve hot with rice or noodles
Ingredients Chinese Cabbage in Oyster sauce
500 gm Chinese cabbage, cut into 2 pieces
1 tbsp garlic, finely chopped
½ tbsp ginger, finely chopped
2 ½ tbsp olive oil
2 dry red chillies, sliced from the middle
3-4 tbsp oyster sauce
½ tbsp soya sauce
1 tsp sugar
Salt to taste
½ Litre of water
DIRECTION FOR CHINESE CABBAGE IN OYSTER SAUCE:
Blanch Chinese cabbage in ½ Litre water with 1 tsp salt for 1-2 min, drain and set aside. Heat oil in a pan till smoking, add red chillies and sauté for a few seconds. Take a bowl, mix sugar, oyster, soya sauce and set aside. Add ginger and garlic to the pan and sauté for a min. Stir in Chinese cabbage and stir-fry for 2-3 min. Pour it in soya, oyster, sugar mix bowl and mix well and stir fry for couple of min. Remove from the fire and serve hot with rice or noodles
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