Thursday, February 23, 2012

Spotted snakehead sizzling fry



Spotted snakehead sizzling fry  
 The native name of this fish is ‘Taki’. This fish is available to all over Bangladesh and almost in every water reservoir.  The fish is popular as a smashed item, by adding salt, chili, mustard oil and fresh coriander leaves.  The fish is good in taste when matured and have some irregular bones.  However, it has some particular taste that you may like.
Ingredients:
Spotted Snakehead big size4 whole fish
Vegetable oil 2 table spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion sliced ½ cup
Green chili sliced 2 pieces
Warm water 1 cup
Salt to taste

Cooking Method:
Take fish and remove useless materials from its abdomen, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take 1 table spoon oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute then turn upside down fry another 1 minute then take out from heat. Take rest 1 table spoon oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and water, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish and cook covering the pan for 15 minutes. Add green chili over the curry, remove from heat. Serve hot with plain rice or pilaw. 4 servings. 

Wednesday, February 22, 2012

Singara




Singara

Ingredients:
Flour  1 cup
Vegetable Oil  4 teaspoons + oil for deep fry
Warm water to make dough
Salt  to taste
Potato  1 medium (peel and cut in small cubes)
Cauliflower  1 florets (cut into small pieces)
Green peas  1 tablespoon
Turmeric powder  a pinch
Sugar  ½ teaspoon
Cumin powder  ¼  teaspoon
Coriander powder  ¼  teaspoon
Hot spices powder (cinnamon, cardamom and clove)  ¼  teaspoon
Pach phoron (Five spices i.e. fenugreek, aniseed, nigella, celery seed, carom   ¼ teaspoon)
Bay leaf  1
Dried red chili 1
Asafetida (hing) a pinch

Cooking Method:
Take bay leaf, red chili and pach phoron in a pan stir on low heat, take out from heat, and grind together when cool. Heat 3 teaspoons of oil in a pan. Then add salt, turmeric powder, sugar, cumin powder and coriander powder. Mix well. Now add potatoes, cauliflower and green peas and cook covering it until potatoes are tender. If required add very little water. The curry should be dry. Then add hot spices powder and turn off the heat. Let the curry be cool.
Mix flour and salt into a bowl. Add 1 teaspoon oil and enough warm water to make firm dough. Press the dough on a solid surface until forming into a smooth and round ball.
Divide the pastry into equal sized balls (around 8 balls) and roll out into a thin oval shape.
Divide this into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill the cases with the cool potato-cauliflower curry and press the two dampened edges together to seal the top of the cone.
Deep fry the singaras in hot oil (medium heat) until crisp and brown.
Take out and drain on a paper towel.
Serve hot with tamarind sauce or tomato ketchup.

Vegetable Pilaw










 Vegetable Pilaw
People of the Indian sub continent like this dish so much. This dish is delicious, aromatic and presentable. Best with gravy beef curry.




Ingredients:
Potato cube 2 cups
Carrot cube 2 cups
Green peas 1 cup
Cauliflower 1 small
Scented rice 4 cups
Vegetable oil or ghee ¾ cup
Onion sliced ½ cup
Garlic pod 8-10 pieces
Ginger paste 2 tea spoon
Hot Spices (cardamom, cinnamon and clove) 4 pieces each
Bay leaf 2 pieces
Green chili 6-8 pieces
Salt to taste
Warm water 8 cups

Cooking Methods:

Take potato, carrot, cauliflower and green peas in a cooking pan, add small amount water and half boil covering the pan. Make the onion deep fry with oil and keep this for final decoration. Add oil/ ghee in the pan heat slightly then add hot spices and bay leaf, stir slowly, add rice and stir continuously for 5 minutes. Prepare a mixture in a mug by adding ginger paste, salt, sugar, milk powder and little water. Add hot water to rice, add garlic pods, all half boiled vegetables and the mixture in mug, and keep on high heat until the water and rice reach the same layer. Add green chilies; keep the pan covering on very low heat for about 25 minutes. 8 servings. 

Tuesday, February 21, 2012

Trout barb curry with mustard



Trout barb curry with mustard
The native name of this fish is ‘bhol’. The fish is originated from sea and then cultured in the saline affected area. The fish is accepted to all even children due to a smaller amount of fish-bone present in it.
You should try this at least once, and I confident you like this dish.
Ingredients:
Dwarf catfish medium size6 pieces
Vegetable oil 1 table spoon
Mustard paste 1 tea spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon
Green chili sliced 2 pieces
Warm water 4 cups
Salt to taste

Cooking Method:
Take fish pieces, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute take out from heat. Take rest of the oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and mustard paste, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish, green chili and mustard and cook covering it for 15 minutes. Remove from heat. Serve hot with plain rice. 3 servings. 

Saturday, February 18, 2012

Shrimp Ball Curry




Shrimp Ball Curry
It is an amazing dish! I got it from my mom. In fact, this is a famous dish of East-south region of Bangladesh which produces numerous exporting shrimps. This can be served at lunch or dinner with fresh rice, pilaw or biriani. Even it can be served as single dish to entertain someone. This recipe may help everyone to make the dish in very easy way. This dish is made with shrimp and coconut milk and some spices. This is very simple to cook and tasty.


Ingredients: 
Shrimp, peeled off, 1 kg minced
2        Coconut milk, a bit deep 1 cup
3       Red chili powder 1 tea spoon
4       Turmeric powder 1 tea spoon
5       Ginger paste 1 tea spoon
6       Garlic paste 1 tea spoon
7       Onion sliced 1 cup, grated 1 cup
8       Green chili grated 1 table spoon
9       Cardamom, Sinnamon and clove 3 pieces each, roasted and grounded
1       Lime juice 1 tea spoon
1       Vegetable oil 2 cups for frying shrimp balls.
1       Vegetable oil 1 table spoon for curry
1       Green chili whole 6 quantity
1        Salt- as per taste
1       Sugar ½ tea spoon

Cooking Method:
Take shredded coconut in small bowl, add ½ cup warm water, mix with a spoon and then separate the hard substance from coconut milk with the help of a strainer. Keep this milk in a cup. Add ½ cup water to the coconut and then separate again through strainer. Take shrimps peel off and take out vein from all shrimps, mince well. Combine lime juice to ½ cup coconut milk cup. Add half portion of chili powder, ginger and garlic paste add grated onion and green chili and salt to shrimp mix well, keep aside or half an hour. Make small balls with the shrimp then put into the hot oil in a fry pan. Deep fry for 30 seconds on medium heat. Take out the balls from heat keep in a separate dish. Heat the vegetable oil on pan, when hot, gently add sliced onion. After become golden brown remove half onion from pan and keep it for final decoration. Then add coconut milk to it and add rest half red chili powder, ginger and garlic paste, salt, sugar add shrimp balls and cook for 10 minutes. Wait until the gravy become thick and oily. The brown fried onion spread over it and serve. Great with plain pilaw. 5 servings.
Gorgeous delicious party dish. Try today.

Native Duck Curry






Native Duck Curry

Very tasty dish. Conventional dish of Bangladesh. Generally cooked occasionally, during winter season. In some area this curry is served with different “Pitha (sort of cake)” made with rice powder. Also popular with thin chapatti’s made of rice powder. The curry is a bit hot and spicy. Try one time you must want to cook over again. 




Ingredients:
Duck big size 1 ½ kg
Vegetable oil 1 ½ cup
Onion sliced ½ cup
Onion paste ½ cup
Garlic paste 2 table spoon
Ginger paste 1 table spoon
Hot spices powder (cardamom, cinnamon, clove) 1 tea spoon
Bay leaf 2
Black pepper powder ½ tea spoon
Turmeric powder 2 tea spoon
Red chili powder 2 tea spoon
Fenugreek seed ½ tea spoon
Cumin powder 2 tea spoon
Bay leaves 2-3
Coriander powder ½ tea spoon  
Green chili whole 4 pieces
Salt as per taste
Water 5 cups

Cooking Method:
Take sliced duck in a cooking pan. Add all ingredients except water.  Put on high heat, stir gently but constantly. Let it boiled and keep on heat until the bottom of the pan get dried and sticky. Add 3 cups water, when water starts boiling then put cover on pan. Wait for 25 minutes. Add rest 2 cups water heat until produce thick gravy and meat well done. Spread ½ tea spoon roasted and grated hot spices over the cooked curry, keep the cover closed for 5 minutes. Remove from heat. Best with plain rice, pilaw, chapatti and paratha. 10 servings.
Enjoy this delicious dish!!

Sweet Gourd Shrimp


 






 Sweet Gourd Shrimp
The native name of sweet gourd is ‘Misty Kumra’. It is squash like fruit. You can take the whole fresh green fruit with the outside layer.




Ingredients:
Green Sweet Gourd 1 medium or ½ kg
Shrimp medium size 6-8
Vegetable oil 1 table spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon    
Salt as required

Cooking Method:
Take shrimps with half peel on and properly washed. Cut sweet gourd into small pieces after wash with water, take off the inside seed area. Put pan on heat add oil and then add gradually onion, garlic, ginger, cumin stir thoroughly. Add shrimp, turmeric powder, chili powder and salt stir continuously. Pour 2 cups of water and let it boiled. Add sliced sweet gourd into boiled water and keep high heat for 20 minutes. Mix gently, put cover on and keep another 5 minutes on low heat. Test with a spoon through pressing on a piece of gourd, if it smashed instantly then remove from heat. Very little water will remain. Serve with plain rice. 4-6 servings.

Friday, February 17, 2012

Chotpoti






















Chotpoti
Introduction: Chotpoti is a popular snack of Bangladesh and West Bengal of India. Pea seeds are using for making this snack. It is spicy, sour and hot in taste. It is mostly liked by girls. The snack is very popular due to its availability, low-price and easy to made formula. It can be found from big super stores snack corners to small fast food store and also in the road side shops.
Ingredients:
White pea (soaked overnight) 2 cups
Onion finely sliced 1 cup
Green chili chopped 3 pieces
Salt as per taste
Sugar 2 tea spoon
Tamarind 100gm soaked in 1 cup water
Spices whole: Cumin seed 1 tea spoon, Coriander 1 tea spoon, Red chili 4 pieces, Clove 4, Black pepper 4, Aniseed ½ tea spoon, Fenugreek seed ½ tea spoon
Roast all spices on low heat then cool and grind altogether.
Tomato 2 finely sliced
Potato 2 boiled and cut into small pieces
Egg 2 boiled and cut into small pieces
Cucumber 1 finely sliced
Fresh coriander leaves 1 cup grated
Lemon 1 small pieces
Rock salt 1 tea spoon

Cooking Method:
Cook the soaked peas with submerged water, add little salt and turmeric powder in a pressure cooker till they become soft. Be aware about the peas are not be totally meshed. Also not be dried at all. Boil tamarind with water; add cumin coriander powder, a bit red chili powder, sugar then boil for 10 minutes. Cool and blend together then strained. Add lemon juice and rock salt. Take a large bowl to mix the cooked white peas, tamarind syrup and other ingredients. Take separate small serving dishes for each individual, pour chotpoti and garnish with coriander leaves and deep fried grated onions. Add more tamarind juice, green chili or lemon juice according to your taste.

Plain Pilaw


Plain Pilaw
Ingredients:
Basmoti rice 500gm
Onion finely sliced 1 cup
Vegetable oil/ ghee 2 table spoon
Ginger paste 2 tea spoon
Black Pepper 6 pieces
Cinnamon 3 pieces
Cardamom 3 pieces
Clove 4 pieces
Bay leaf 2 pieces
Boiled Water 5 cups
Salt 1 tea spoon (as per taste)
Sugar 2 tea spoon
Milk 1 cup

Cooking Method:
Take rice in a bowl, wash and water drained out properly.  Take oil to a cooking dish, add sliced onion and fry until light brown. Add black pepper, cinnamon, cardamom, clove and bay leaf fry few seconds, add rice stir constantly until fry well. Add boiled water. Prepare a mixture with milk, sugar, salt and ginger paste. After 5 minutes of boiling rice add this milk mixture to it. Wait until the rice and water become same level. Then put cover on the pan and keep heat very low for 25 minutes. Remove from heat stir softly with a long handled flat spoon, cover again. Keep it for 5 minutes. 4 servings. 

Thursday, February 16, 2012

Dwarf catfish curry with leaves





Dwarf catfish curry with leaves

 The native name of this fish is ‘Tengra’. The fish is best for making curry with vegetables. The fish is not very big in size. The available size in market is from 2 inches to 10 inches. In this dish we took sweet gourd leaves. You should try this at least once, if you like green and leaves. 


Ingredients:
Dwarf catfish 6 pieces
Vegetable oil 2 table spoon
Fresh sweet gourd leaves 8-10 pieces
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon
Green chili whole 5 pieces
Potato 2 pieces
Boiled water 4 cups
Salt as required

Cooking Method:
Take whole fish after necessary operation; wash repeatedly with plenty of water, drain out. Mix with small amount of turmeric powder and salt. Take oil to a fry pan and heat. Put all fishes in hot oil, fry for 2 minutes take out from heat. Cut sweet gourd leaves into pieces; take out fibers from the outside layer of leaves and stalks, wash with water.
Take rest of the oil to a cooking pan and put on heat. Add all ingredients except green chili and stir gently, when the bottom of the pan becomes sticky then add hot water and stir well. Add fish, potato, green chili and leaves. Keep high heat with cover remain closed for 25 minutes. Remove from heat. Serve hot with plain rice. 3 servings. 

Wednesday, February 15, 2012

Easy Beans



Easy Beans:
Ingredients:
Beans with seed ½ kg
Onion grated 2 tea spoons
Garlic 1 tea spoon
Green chili 4-5 pieces
Turmeric powder ½ tea spoon
Salt as required
Oil 1 table spoon

Cooking Method:
Clean up beans properly; take out hard layers of upper and lower portion. Take whole beans for cooking, wash with water and rinse. Take beans in a pan add some water for boiling; add salt, chili and turmeric powder.  Put cover on top of the pan. Keep in medium heat. Remove after water become dry and beans get tender. Take oil in a dry pan; add onion and garlic fry until light brown. Add boiled beans in it and mix slowly. Add small amount salt if necessary. Four servings. 

Bhuna Khichuri


Bhuna Khichuri:
Significance: People of the Indian sub continent like this dish so much. This dish is delicious, aromatic and presentable. Best with gravy beef curry.
Ingredients:
Mung Pulse 2 cups
Scented rice 4 cups
Onion sliced 1 cup
Garlic pod 8-10 pieces
Vegetable oil 2 table spoon
Ginger paste 2 tea spoon
Spices (cardamom, cinnamon and clove) 4 pieces each
Bay leaf 2 pieces
Green chili 8-10 pieces
Salt as per taste
Warm water  8 cups

Cooking Methods:
Take rice and pulse together in a bowl, wash and water drained out properly. Take oil to a cooking dish, add ginger paste, bay leaf, onion and hot spices. Stir fry for 2 minutes or until the onion become light brown in color. Pour rice to it, stir and fry for 5 minutes. Add water, garlic pods  and salt. Put on dish cover when boil. Keep low heat for about 25 minutes. Open the cover, shifted rice up side down with a long handled spoon, spread green chili over rice and put dish cover again. Remove heat. Garnish with deep fried onion and sliced boiled egg during serving.  

Beef Tomatoes made easy



Beef Tomatoes made easy is a very simple and easy recipe of a nice dish to cook. This recipe may be helpful of our day to day life. It can be included in our regular menu. This is a curry that needs a small amount of ingredients.  It has a excellent taste that may feel in our tongue.  You must want to cook over again.
Ingredients:
The ingredients of this recipe are Beef, Tomato, Mustard oil, Onion, Garlic, Ginzer, Hot spices, Red chili, Salt etc. The measurement of this recipe are as follows:
Beef 2kg
Tomatoes 1 kg
Mustard oil ½ cups
Onion sliced 1 cup
Garlic paste 1 tea spoon
Ginger paste 1 tea spoon
Hot spices (cardamom, cinnamon, clove) 4 pieces each
Red chili sliced, seedless
Salt as per taste

Cooking Method:
To cook "Beef Tomatoes made easy" take meat in a bowl, add ginger and garlic paste, salt, mustard oil and mix well. Marinated for about 1 hour. Take a non stick pan; take a portion of beef first and spread at the base of pan, then spread and make a layer with tomatoes, hot spices and red chilies. Make total 4-6 layers by meats and tomato ingredients. Put cover over the pan and keep on low heat for 2 hours. Let it cooked well, until meat become tender. Remove from heat, take out the cover. Serve this dish with plain rice or paratha. You can add small amount of sugar if it taste sour.

Spicy Hot Chicken Curry


Spicy Hot Chicken Curry
Spicy Hot Chicken Curry is a very simple and easy Recipe to cook, this fantastic dish is less time consuming. It's unusual taste and smell may attract everyone. Conventional dish of Bangladesh and West Bengal. You must want to cook over again.

Ingredients:
The main ingredients of this recipe are Chicken, Vegetable, Onion, Garlic, Hot spice powder, Turmeric powder, Red chili powder, Fenugreek seed, Cumin powder, Green chili, Salt and Water. The measurement of these ingredients are as follows:
Chicken 1 ½ kg
Vegetable oil 1 cup
Onion sliced 1 cup
Garlic paste 1 table spoon
Ginger paste 1 table spoon
Hot spices powder (cardamom, cinnamon, clove) 1 tea spoon
Turmeric powder 1 tea spoon
Red chili powder 2 tea spoon
Fenugreek seed ½ tea spoon
Cumin powder
Bay leaves 2-3
Coriander powder ½ tea spoon
Green chili whole 4 pieces
Salt as per taste
Water 5 cups
Potato 2 large

Cooking Method:
Take sliced chicken in a bit small pieces in a cooking pan. Add all ingredients except green chili.  Put on high heat, stir gently. Let it boiled and keep on heat until the bottom of the pan get dried. Add water, when water starts boiling then put cover on pan. Wait for 45 minutes. Make thick gravy. Spread green chilies over the curry and keep the cover closed for 5 minutes. Make sure that potatoes are well cooked. Add more water if necessary. Remove from heat. Best with plain rice, pilaw, chapatti and paratha.
Try now!

Rose Shaped Pitha



Rose Shaped Pitha
This is a nice recipe of a fantastic snacks (Pitha), this is sweet to taste, and made mainly with flour, egg and liquid milk. At first sight anyone may think it is difficult to make, but after a little bit practice it will be very easy to do this. In this way different shaped pitha may make easily.


Ingredients:
The ingredients of this recipe are Flour, Salt, Sugar, Liquid milk, Ghee, Vegetable oil, Egg and Water. The measurements are as follows:


For dough preparation
Flour 1 cup
Salt little amount
Sugar 1 tea spoon
Liquid milk 1 cup
Ghee 2 table spoon
Vegetable oil for frying
Egg yolk 1
For preparing sugar syrup
Water 2 cups
Sugar 2 cups
Cooking Method:
Take 1 cup water in a pan add sugar and salt, heat to boil then add 1 cup flour and stir thoroughly. Remove from heat. When dough gets normal temperature then add yolk to it and mix with hand until become soft and smooth. Add ghee little by little with continuous mixing. Take one third dough and make a round flat chapatti with it. Cut into 3-4 pieces round in shape by round shape cutter.  Take two circle one after another, cut in 3 points towards border to the center on it. Take one portion and shape it by folding two edges together and press with base. Complete all 6 parts in the same way folding together. Let your finger tips wet by water frequently during pressing the edges, so that they will stick collectively during frying. Make total 10 flowers with the dough.
Put pan on the heat. Take as much vegetable oil as you can deep fry with it. Let the oil properly heated. Then keep the heat at low and add 3-4 flowers at a time, fry until deep brown in color.  Pick flowers from oil, drip oils totally, keep in a bowl.
Take 2 cups water in a pan add 2 cups sugar and keep in medium heat. Boil 10 minutes after melting sugar completely. Remove from heat; pour the sugar syrup into a nice boul. Put all flowers carefully in the bowl, notice that all flowers are placed properly, otherwise they will break. Serve after 12 hours.

Tuesday, February 14, 2012

Kachchi Biriani





Kachchi Biriani very well spicy and reach food in Southern Asia. This food is very much famous from Mughal period. This food can be found in maximum hotel and restaurant. This food is very much tasty no doubt. But it should eat regularly, maximum once in a week. Kachchi Biriani can be in different name Specially Hazir biriani, Hydrabad Biriani etc. This food can serve with Salad, Curd fish fry or any curry like fish curry or meat curry, not necessary but presentable.

Cooking Materials:

Mutton                       2 kg
Polau rice (Kali Zira)    1 kg
Ghee                         250 gm
Potato                       ½ kg
Deep fried grated Onion (Beresta) 1 Cup
Cinnamon (Daruchini)   8 – 10 5 pcs
Cardamom (Elachi)      10 – 12 6 pcs
Clove                         5 pcs
Zinger Paste               2 Table Spoon
Garlic Paste                2 Table Spoon
Spice Powder (Daruchini, Elachi, Jayfol, Joytri, Shahzira and Golmorich) 1 Table Spoon
Cumin powder             ½ Tea Spoon
Curd                          1 ½ Cup
Milk                           2 Cup
Prune (Alubokhara)      14 – 15 pcs
Rose water                         1 Table Spoon
Salt as per taste

Cooking Method:

At first wash the meat and rinse out water. In a large pan put the meat and mix with zinger paste, Salt, sugar, Curd, cinnamon, cardamom, cloves and keep this way for half an hour. Then mix the meat with Spice powder- (Daruchini, Elachi, Jayfol, Joytri, Shahzira and Golmorich), ghee 125 gm and saffron, and keep it for further marinated for 10 minutes. Then pour 2 cup milk on the meat. Mix potato with salt and fry it. Put these fried potato in the meat.
Wash the rice and half boil, remove water then mix rice with the meat. Scatter left of the ghee on boiled rice. Then spread fried crispy onion, raisin, prune (alu bokhara), nuts (badam), rose-water (golapjol) over the rice and meat mixture. Then put cover on the top of the pan and sealed with thick flour solution. Keep the pan on low heat for an hour. Remove the cover and softly stir with a wooden handle to loose the ingredients, put cover again and steamed for 30 minutes on low heat. Remove heat. Spread fresh crispy fried onion over rice during serving.

Steamed Barramundi Fish

Steamed Barramundi Fish
Ingredients:      
Barramundi fish 5 pieces
Mustard oil 2 table spoon
Bottle gourd leaves 10 pieces
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin powder ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon
Green chili whole 5 pieces
Salt as required

Cooking Method:
Take fish pieces in a dish, wash thoroughly with water and allow dried out. Marinate the fish with oil, turmeric powder, chili powder, cumin powder, ginger and garlic paste, onion paste and salt. Marinated for ½ an hour.  Add water in a pan and heat until boil. Put a sieve on top of the pan thus the steam can flowing out easily.
Take two leaves together to make one folded cup, put one fish in it with a small amount of seasoning ingredients.  Fold surrounding leaves area completely holding fish in its center, gripping well with threads and keep it in a bowl. Make a total of 5 folded cups in the same way. Put all cups carefully with the help of a long handled spoon into the sieve for getting steamed. Put a cover on the pan. Steamed for 45 minutes. Remove from heat, remove the cover. After few minutes take out the folded cups in a separate dish, remove the threads and open the leaves. The fish become cooked well. You can serve with the whole leaves or can serve after smashing leaves and mixing well with the ingredients.

Friday, February 10, 2012

Food Preservation

Food Preservation:
This is important issue for food of our day  to day life.Food preservation is the process of treating and handling food to make slow to spoilage, so that the food can keep in can or package for long time.
Preservation normally prevents the growth of bacteria, yeast, fungi, and othe micro-organism, as well as delays the oxidation of fats which cause staleness. Food preservation can also slw down visual deterioration that can occur during food preparation;
There are some methods for food preservation, such as boiling, sugaring, and sealing. These methods are used to reduce the fruit’s moisture content and to kill bacteria, yeasts etc. and also to prevent recontamination.

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Preperation to follow the recipe:
Generally food habit depends on geographical area, culture, place, taste, earnig source, way of living, even sometimes depends on luxury or status. Food whatever it is, it should be fresh and healthy and nutritious value should be optimum. Ideal recipe’s role is to develop the quality of food, good cooking, and nutrition, healthy food presentation. Creative person expands this cooking with the help of publishing books, telecasting on media and of course with the help of website or online presentation.

Recipe is such a list of cooking process so that anyone can cook easily by following the instructions. Ingredient measurements and cooking method are described in recipe. Wastage can be eliminated by following the recipe. In an ideal recipe it is also given that how many persons can be served with the recipe. It is also given in an ideal recipe how a food can be presented beautifully. Decoration of the particuler food is also given here. Decoration may increase the food’s attraction and appetite.

Important issues before cooking:
1)      Recipe should read very carefully.
2)      Ingredients should use that are given in recipe.
3)      Ingredients should measure carefully and appropriately.
4)      Process that is given in a recipe should follow carefully.
5)       Concentration should be given on using appropriate pot, maintaining temperature, using optimum water, and covering or uncovering top of the pot.
6)      Pot should put down from hitter or woven in time after cooking.
7)      Food hould present in the organized way with different catchup.
8)      Food should present hot or cold as per recipe direction.

Knowable issues for cooking:
Konwable issues for cooking are discussed easily here so that no can fall in problem to understand the recipe. Specially sign of measurement and weight, ingredient, temperature of woven, spicec cooking method, etc need to read carefully for understanding. It is very essential to cook food through understanding the recipe about measurement and accurate method. But the use of salt, sugar, chilly and spice may vary depends on person’s requirement.  If the temperature of cooker increase or decrease measurement of water  may be different. That is why measuremetn of water increasing or decreasing depends on one’s own concern. Always remember if it is necessary ot cook 2 or times more than that of recipe shows then take 2 or 3 multiple measurement of the recipe shows, and vice versa for the small amount cooking.
Electric Cooking gadgets and their use:
Electric cooking gadgets are widely used in modern world and these are gradually increased now a days. Mainly for making the work easy and fast, also develop food quality.  Most widely used gadgets are chopper, mixers, blender, food prcessor, grinder, mincer etc. Every one should be carefull during purchase of any electic gadgets. Along with any kind of such gadgets, the opperating manual must take and should follow all instructions during using and taking proper care of it according to the manual.
Chopper: It makes foods into small pieces.
Mixer: Mix different kind of foods with pressure.
Blender: Blender is used for making juice of liquid together.
Mincer: It is used to grinde soft foods like meat to make dough.
Grinder:  It is normally two types. One is used to grinde dry food like biscutes etc. and the other is used to grinde hard foods like spice etc.
Food Processor: Chopper, Mixer and blender these three accumulated food processor.
Dough Mixer: Backery items like bread, cake, biscutes ingredients are mixing with another different instrument and its name is dough mixer.

Food Preperation:
Some foods we eat at raw stage, but some are not be eaten so they must vbe cooked mainly, fruits and few vegetables can eat green or raw, state. But most of the food are to be cooked cooking means foods are washed, sliced or chopped and then take on oven. Let us know first why we should cook foods.
There are three reasons:
1)      To make foods easily digestable.
2)      To make foods sterilized safe for health, and finally
3)      To make foods more tasty by adding fdifferent ingredients and spices.

Green Arum’s Delicacy


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Making Elements:
Arum leaves 500gm
Oil 2 table spoon
Ginger and garlic paste 2 tea spoons
Fenugreek seed ¼ tea spoon
Onion sliced ½ cup
Turmeric powder ½ tea spoon
Green chili sliced 8 pieces
Coconut milk (Deep) ½ cup
Shrimp peel off 200gm
Salt as par taste

Cooking Method:
Take washed and sliced arum fresh leaves in a pan add salt, half onion, chili, garlic ginger paste and put on medium heat with cover on pan. When leaves well cooked then it become smooth paste like substances. Take out from heat.
Put another pan on stove. Add oil and heat. Add onion, fenugreek seed fry until light brown. Add shrimp, turmeric powder and fry 5 minutes then add coconut milk. When coconut milk get thicken then add leaves paste to it, mix well and stir frequently. Let the leaves moisture evaporate totally through keeping pan on low heat long time. Be careful about become sticky at the bottom of the pan and get it scalded.
It is unusual! It is delicious!!

Beef with Soya Chunk




Beef with Soya Chunk is a nice recipe of a Fantastic Dish. This dish can be served for lunch with fresh rice, Pilow, biriani, and Bhuna Khichuri etc.  

Ingredients for meat:
The ingredients of this recipe are Beef, Garlic, Onion, Turmeric Powder, Red Chili, Cumin Powder, Black Pepper, Cinnamon, Clove, Oil etc.
The measurements of these ingredients are as follows:

Beef 1 ½ kg
Ginger paste 1 table spoon
Garlic paste 2 tea spoon
Onion sliced 1 cup
Turmeric powder 2 tea spoon
Red chili powder 2 tea spoon
Cumin powder 2 tea spoon
Coriander powder 1 tea spoon
Black pepper ½ tea spoon
Cinnamon 3 piece powdered
Cardamom 4 piece powdered
Clove 4 piece powdered
Oil 1 cup
Salt as per taste
Ingredients for cooking soya chunk:
Soya chunk 250gm, ginger and garlic paste 2 tea spoons, onion sliced ½ cup, turmeric powder 1 tea spoon, red chili powder 1 tea spoon, cumin powder 1 tea spoon, cinnamon, cardamom and clove powder ½ tea spoon, oil 2 table spoon, salt as per taste.

Cooking Method
Meats cut into small pieces, wash thoroughly and drain out water. Take meat on a big pan; add all ingredients keep on medium heat. Put cover on the pan. Water gets dry and meat become sticky with the bottom of the pan. Then add 4 cups water and keep on low heat with cover for 1 hour. Meats become well-cooked with thick gravy.
Take soya chunk in a bowl, wash with cold water. Dipping into water boil in low heats up to 30 minutes. Taste one chunk with pressing by your finger if it gets well cooked. Drain out properly. Put oil in a fry pan, add onion and fry until deep brown. Add all ingredients and stir continuously. After 5 minutes add soya chunk to it, add 1 cup water, put cover and keep on medium heat for 10 minutes.
Add this prepared soya chunk into meat dish and mix. Put on low heat for 5 minutes.

Thursday, February 9, 2012

Faluda Fantasy









Ingredients:
1.      Grain of Sago 1 cup
2.      Water 6 cup for boil
3.      Sugar 1 cup
4.      Lime juice 2 tea spoon
5.      Food color green ½ tea spoon
6.      Orange jelly, strawberry jelly 2 table spoon each
7.      Vanilla ice cream 500ml
8.      Ice ball 10 piece
9.      Cherry sliced 2 tea spoon

Cooking Method
Take Sago grains in a cooking dish, add water and place on stove. Boil in medium heat up to 25 minutes. Remove from fire, pouring out to sieve to separate water. Take boiled grains to another bowl slowly with big spoon. Add 2 cup cold water to it, add green color, sugar and mixed until sugar dissolve completely, then keep the bowl to refrigerator. Take out the bowl from refrigerator, add lime juice. Take 5 stand cups for serving Faluda. Put the boiled grain with syrup to all 5 cups of equal quantity. Put ice cream in the same way. Garnish with orange and strawberry jelly, cherry and finally with ice ball in your own unique way.
It is such a fascinating presentation that you will be overwhelming with joy just to see it.

Lentil with Tomato



Lentil with Tomato:
Ingredients:
Name
Quantity

Lentil
1 Cup
Tomato
500 gm
Turmeric Powder
½ Tea Spoon
Green Chili
2 Pcs
Grated Onion
2 Table Spoon
Garlic
1 Pcs
Cumin Seed
½ Tea Spoon
Salt
As per Taste
Water
5 Cup
Vegetable Oil


Cooking Method:
Take lentil and sliced tomato in a small pan, add 2 cup water, ½ Tea Spoon Salt, Garlic Pods,Green Chili and 1 Table Spoon Onion. Put the pan on stove and turn on medium heat.
When water becomes lessen, the cover the pan on law heat. When waters totally soaked and tender then take out the pan from stove. Stir the lentil with a long handled round shaped spoon until it becomes smooth paste. Then add turmeric powder, salt and hot water. Stir with spoon to mix well. Take a round pan add vegetable oil on high heat, add cumin seed and onion, then fry it up to light brown in color. Pour lentil soup at a time.
Let the liquid be fully boiled once then take out from stove. Take round bowl and pour lentil and serve hot. It is best to serve with plain rice, also can be served with chapati, tonduri and paratha.