Ingredients for Juicy Steak
1 tablespoon butter 1 (1/2 pound) frozen Delmonico (rib-eye) steak 1 tablespoon Worcestershire sauce, or to taste 1 teaspoon meat tenderizer 1 clove garlic, minced salt and black pepper to taste
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Juicy Steak
Ingredients for Juicy Steak
1 tablespoon butter 1 (1/2 pound) frozen Delmonico (rib-eye) steak 1 tablespoon Worcestershire sauce, or to taste 1 teaspoon meat tenderizer 1 clove garlic, minced salt and black pepper to taste
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Mutton Recipe : Lamb chops with white wine
Lamb chops with white wine
Ingredients Lamb chops with white wine
2tbsp butter
2 tbsp olive oil
6 double lamb chops
4 spring onions finely chopped
4 cloves garlic
100gm mushrooms sliced
150 ml white wine
1 tbsp brandy
150 ml chicken stock
1 tsp cornflour mixed with 1 tbsp water
2 tsp finely chopped basil
Salt and pepper to taste
1 tbsp finely chopped parsley
2 tbsp tomato puree
4 large tomatoes blanched, skinned, seeded and chopped
DIRECTION FOR Lamb chops with white wine: Melt butter with oil in a pan and fry lamb chops well on both sides until well browned. Remove chops and set aside. Add spring onions and garlic to the pan and stir fry until transparent Stir in mushrooms and fry for another 4-5 min. Add brandy and wine and cook on high heat for 2 min. Add stock, tomatoes, tomato puree and bring to a boil. Seasoned with salt and pepper. Add chops and simmer covered for 15-20 min or until tender. Remove chops with a slotted spoon and set aside to keep warm. Add chopped basil to the sauce, add cornflour and water mixture, bring to a boil. When the sauce stars to thicken, stir in parsley. Place chops on a long plate, pour the sauce over them and serve with bread
Ingredients Lamb chops with white wine
2tbsp butter
2 tbsp olive oil
6 double lamb chops
4 spring onions finely chopped
4 cloves garlic
100gm mushrooms sliced
150 ml white wine
1 tbsp brandy
150 ml chicken stock
1 tsp cornflour mixed with 1 tbsp water
2 tsp finely chopped basil
Salt and pepper to taste
1 tbsp finely chopped parsley
2 tbsp tomato puree
4 large tomatoes blanched, skinned, seeded and chopped
DIRECTION FOR Lamb chops with white wine: Melt butter with oil in a pan and fry lamb chops well on both sides until well browned. Remove chops and set aside. Add spring onions and garlic to the pan and stir fry until transparent Stir in mushrooms and fry for another 4-5 min. Add brandy and wine and cook on high heat for 2 min. Add stock, tomatoes, tomato puree and bring to a boil. Seasoned with salt and pepper. Add chops and simmer covered for 15-20 min or until tender. Remove chops with a slotted spoon and set aside to keep warm. Add chopped basil to the sauce, add cornflour and water mixture, bring to a boil. When the sauce stars to thicken, stir in parsley. Place chops on a long plate, pour the sauce over them and serve with bread
Bengali Cuisine - Mocha Chhechki OR a preparation with banana flower
Mocha Chhechki
Ingredients for Mocha Chhechki
1 cup cleaned and boiled mocha with ½ tsp turmeric powder and ½ tsp salt, squeeze and drain
2 tbsp ghee
¼ tsp fenugreek seeds or methi
2-3 dry red chillies broken in half
1 tsp sugar or to taste
2 tbsp freshly grated coconut
4 tbsp kasundi or to taste
1 tsp salt or to taste\
DIRECTION: Heat ghee, add dry red chilles and methi. Saute for a few seconds, add mocha, salt, sugar and stir fry for 5-6 min. Remove from the fire, stir in kasundi and mix well. Sprinkle with grated coconut and serve
Ingredients for Mocha Chhechki
1 cup cleaned and boiled mocha with ½ tsp turmeric powder and ½ tsp salt, squeeze and drain
2 tbsp ghee
¼ tsp fenugreek seeds or methi
2-3 dry red chillies broken in half
1 tsp sugar or to taste
2 tbsp freshly grated coconut
4 tbsp kasundi or to taste
1 tsp salt or to taste\
DIRECTION: Heat ghee, add dry red chilles and methi. Saute for a few seconds, add mocha, salt, sugar and stir fry for 5-6 min. Remove from the fire, stir in kasundi and mix well. Sprinkle with grated coconut and serve
Pork Recipe - Roast pork with honey and brandy
Roast pork
Ingredients for Roast pork
2 kg pork fillet cut into 4 pieces
Marinade:
4 tbsp sherry
4 tbsp hoisin sauce
1 tbsp oil
3 tbsp dark soya sauce
2 tsp light soya sauce
3 tsp garlic paste
2 tsp brandy
6 tbsp honey
DIRECTION: Place pork in a shallow dish, mix marinade ingredients in a bowl leaving 3 tbsp honey aside. Pour over pork, coat well and marinade upto 2 hours, turning several times during this time or marinade overnight in the fridge. Place in a baking tray, cover with foil and cook at 400 deg F for 30 min, basting every now and then to keep the meat moist. Remove foil, brush with remaining marinade and honey and cook for another 10 min uncovered or until well glazed. Transfer on to a board and cut diagonally into thin slices. Serve cold
Ingredients for Roast pork
2 kg pork fillet cut into 4 pieces
Marinade:
4 tbsp sherry
4 tbsp hoisin sauce
1 tbsp oil
3 tbsp dark soya sauce
2 tsp light soya sauce
3 tsp garlic paste
2 tsp brandy
6 tbsp honey
DIRECTION: Place pork in a shallow dish, mix marinade ingredients in a bowl leaving 3 tbsp honey aside. Pour over pork, coat well and marinade upto 2 hours, turning several times during this time or marinade overnight in the fridge. Place in a baking tray, cover with foil and cook at 400 deg F for 30 min, basting every now and then to keep the meat moist. Remove foil, brush with remaining marinade and honey and cook for another 10 min uncovered or until well glazed. Transfer on to a board and cut diagonally into thin slices. Serve cold
Roasted soya drumstick
Roasted soya drumstick
Ingredients for Roasted soya drumstick
20 chicken drumsticks
Marinade:
5 tbsp soya sauce
1 tbsp oil
4 spring onions, finely chopped
2 ½ tbsp sherry
1 tsp freshly ground black pepper
½ tsp sugar
1 tsp finely chopped ginger
1 tsp finely chopped garlic
Method: Slash each drumstick in several places with sharp knife on both sides. In a bowl, mix together marinade ingredients. Place drumstick in dish, pour the marinade and mix well over the drumstick. Marinade overnight in the fridge, turning them several times during this period. Place drumsticks in a baking tray in a single layer, cover with foil and cook in the over at 350 deg F for 15-20 min. Remove foil brush with remaining marinade and cook uncovered for another 5-10 min. Serve hot or cold
Ingredients for Roasted soya drumstick
20 chicken drumsticks
Marinade:
5 tbsp soya sauce
1 tbsp oil
4 spring onions, finely chopped
2 ½ tbsp sherry
1 tsp freshly ground black pepper
½ tsp sugar
1 tsp finely chopped ginger
1 tsp finely chopped garlic
Method: Slash each drumstick in several places with sharp knife on both sides. In a bowl, mix together marinade ingredients. Place drumstick in dish, pour the marinade and mix well over the drumstick. Marinade overnight in the fridge, turning them several times during this period. Place drumsticks in a baking tray in a single layer, cover with foil and cook in the over at 350 deg F for 15-20 min. Remove foil brush with remaining marinade and cook uncovered for another 5-10 min. Serve hot or cold
Chicken, Egg and Rice in Japanese way
Chicken, Egg and Rice in Japanese way
Ingredients for Chicken, Egg and Rice in Japanese way
900 gm chicken with skin cut into small pieces
6 chicken liver halved then sliced into three pieces each
½ cup flour
½ cup oil
¼ cup finely julienne ginger
4-5 spring onions green included and finely chopped
1 tbsp soya sauce
1 tbsp dry sherry or sake
1 tsp sugar
3 cups hot cooked rice
6 eggs
5 cups hot chicken stock
Salt and pepper to season
Method: Season chicken pieces with salt and pepper. Dredge the chicken liver in flour, which has been seasoned with salt pepper. Heat oil in a pan, fry the chicken pieces lightly o both sided, remove with a slotted spoon and drain on kitchen paper and set aside. Fry the chicken liver until well browned on both sides, remove drain and set aside. In a saucepan, bring chicken stock to a boil, add chicken pieces, stir in soya sauce, sugar, sherry or sake and season with salt and pepper. Simmer until the chicken is cooked through. Stir in rice and simmer for a few more minutes. Remove and place equal portions of chicken liver into each bowl. Sprinkle with spring onion and ginger. Break an egg into each bowl and place under the grill until the eggs set, or microwave for 2 min. Serve immediately
Ingredients for Chicken, Egg and Rice in Japanese way
900 gm chicken with skin cut into small pieces
6 chicken liver halved then sliced into three pieces each
½ cup flour
½ cup oil
¼ cup finely julienne ginger
4-5 spring onions green included and finely chopped
1 tbsp soya sauce
1 tbsp dry sherry or sake
1 tsp sugar
3 cups hot cooked rice
6 eggs
5 cups hot chicken stock
Salt and pepper to season
Method: Season chicken pieces with salt and pepper. Dredge the chicken liver in flour, which has been seasoned with salt pepper. Heat oil in a pan, fry the chicken pieces lightly o both sided, remove with a slotted spoon and drain on kitchen paper and set aside. Fry the chicken liver until well browned on both sides, remove drain and set aside. In a saucepan, bring chicken stock to a boil, add chicken pieces, stir in soya sauce, sugar, sherry or sake and season with salt and pepper. Simmer until the chicken is cooked through. Stir in rice and simmer for a few more minutes. Remove and place equal portions of chicken liver into each bowl. Sprinkle with spring onion and ginger. Break an egg into each bowl and place under the grill until the eggs set, or microwave for 2 min. Serve immediately
Mushroom recipe - Mushroom Masala Bhaji
Mushroom Masala Bhaji
Ingredients for Mushroom Masala Bhaji
50-100 button mushrooms
1 coconut, grated
2 onions, roughly chopped
2-3 onions, finely chopped
A little turmeric powder
Tamarind
Masala for roasting in oil:
4 tbsp coriander seeds
2 tsp cumin seeds
2 tsp aniseed
2 tbsp poppy seeds
1 dagadful
1 piece mace
8-10 cloves
1 cinnamon stick
8-10 peppercorns
1-2 bay leaves
10-15 red chillies
2 big cardamom
1 tsp shahijeera
½ inch nutmeg
Method for Mushroom Masala Bhaji
Roast above masala in oil for minute or two. Remove and keep aside. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind. Remove masala water separately. Wash and clean mushrooms. Cut into quarters. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes. Add masala water and masala paste. Cook till one boil. Add salt.
Serve hot with rice
Ingredients for Mushroom Masala Bhaji
50-100 button mushrooms
1 coconut, grated
2 onions, roughly chopped
2-3 onions, finely chopped
A little turmeric powder
Tamarind
Masala for roasting in oil:
4 tbsp coriander seeds
2 tsp cumin seeds
2 tsp aniseed
2 tbsp poppy seeds
1 dagadful
1 piece mace
8-10 cloves
1 cinnamon stick
8-10 peppercorns
1-2 bay leaves
10-15 red chillies
2 big cardamom
1 tsp shahijeera
½ inch nutmeg
Method for Mushroom Masala Bhaji
Roast above masala in oil for minute or two. Remove and keep aside. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind. Remove masala water separately. Wash and clean mushrooms. Cut into quarters. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes. Add masala water and masala paste. Cook till one boil. Add salt.
Serve hot with rice
Paneer recipe - Bean Cashew Paneer
Bean Cashew Paneer
Ingredients for Bean Cashew Paneer
Method for Bean Cashew Paneer
Ingredients for Bean Cashew Paneer
- 10 French beans, strung
- 10-12 long firm ladies fingers
- 1 tbsp. coriander leaves finely chopped
- 1 tsp. gramflour or plainflour
- 15 cashews whole
- 1/2 cup fresh cream
- 1/2 cup fresh curds
- 1/2 cup coconut grated
- 2 tbsp. cashews broken
- 2 green chillies deseeded, chopped
- 4-5 flakes garlic, peeled
- 3-4 peppercorns
- 1" stick cinnamon
- 2 cloves
- 1/2 tsp. mustard seeds
- 2 tbsp. ghee
- 1 tbsp. butter
- salt to taste
Method for Bean Cashew Paneer
- Slice okra into two lengthwise. Cut into finger sized lengths.
- Sprinkle some salt, gramflour, mix and keep aside for 10 minutes.
- Cut french beans into finger sized oblique pieces.
- Grind broken cashews, coconut, chillies, garlic to a fine paste.
- Heat ghee in a heavy pan, fry whole cashews till golden, drain, keep aside.
- Add frenchbeans, fry till tender, drain, add to cashews.
- Add okra, fry to a crisp green, drain, add to cashes.
- Add ground paste to remaining ghee, stirfry and cook for 2-3 minutes.
- Add curds, stir continuously and cook till whiteness of curds disappears.
- Add salt, fresh cream, chopped coriander, stir well.
- Add fried veggies and cashews, mix gently.
- Transfer to serving dish.
- Heat butter in a small pan, add whole spices and mustards seeds.
- Allow to splutter, pour over vegetables.
- Serve fresh and hot.
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