tom yam soup

Tom yam soup and spring roll

Recipe:

8 oz (250 g) shrimp/prawns, shelled and deveined, with shells reserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves , minced
5 kaffir lime leaves
3 thin slices fresh or dried galangal
1/4 cup (2 fl oz/60 ml) fish sauce
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion only, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon chili paste
1 tablespoon chopped cilantro/coriander leaves

How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked,add the lime juice and black chili paste Pour the soup into the bowl,garnish with the cilantro leaves, and serve.

Added by Farzana Afroze Urmi
to the group “Bengali Recipe Exchange

 

Mixed vegetable

Nawshin Laila’s recipe

vegetable – cauliflower, potatoes, eggplant, tomatoes.
sob vegetable choto choto cube kore kete nite hobe. then pan e oil gorom kore panchforon dite hobe then onions diye fry korte hobe, onion norom hoye gele olpo ektu garlic n ginger paste diye salt and green chillies dite hobe. then ektu holud, chilli powder(only if u like it more spicy), jeera powder diye sob vegetable dite hobe and then olpo pani diye ekdom kom ache e dheke dite hobe. vegetables sob cook hoye gele tomatoes and daniya pata diye ektu nere dite hobe and then take it off from the stove after 5 mins

Veggie soup

 Recipe By : Suraiya Shariff Lagna

veggie soup. my style!
it turned out really grt !

… ingredients- carrot, green bean,mushroom, broccoli,green papaya, cauliflour, chinese brussel sprout,corn,green chilli, rapini leaves (optional).
lemon juice, lemon /lime leaves, lemon grass, egg,lil bit of noodles (optional), ginger chunk big few, cream of broccoli(ready mate powder),butter, chicken stock/plain water, salt, testing salt(optional), & shrimp.

procedure-use non stick pan for drying out the mushrooms first. stir mushrooms untill it leaves water & dries out totally. add green chilli, ginger chunk, lemon juice few tsp,water/stock, salt & all the veggie one by one (carrot, grn bean, grn papaya, sprout first then after few mint add broccoli, cauliflour). then add shrimp.
if you r not using frozen cooked shrimp, boil shrimp pieces for 5-10 mints brfore putting on the soup.when all the veggies are very little bit of soft but still green add cream of broccoli 1-2 tsp, testing salt, butter,
and the most 2 important ingredients- lime leaves 3-4, & lemon grass. bit an egg and put in the soup in a high heat. your soup is ready. you don wanna cook it long becoz veggie gets soft very quick.

Vegetable soup

Vegetable Soup

Recipe By : Shahnaz Quayyum

Take vagetable of your choice. I prefer cauliflower, carrot, chayote squash, onion, asparagus. Slice the vegetable thinly and separate the cauliflower florates. Now heat minimum amount of oil and sautee the vegetables. Add green chilli slice while on pan. When vegetables become tender then add corn flour water mix and coat them well. Then add salt to taste and water to your desire. When reach desired consistency turn off the heat. I did not add any tasting salt in it for health reason. If you want you can add. Enjoy, it is really good 🙂

Mango chicken with spinach & onion salad

Sumaiya Haider Rahaman Rini’s mango chicken with spinach& onion salad

ingredients:chicken breast,mango,salt,black paper, Tabasco sauce, oil & chicken stock(un salted)
for salad: spinach,1 large onion,black paper,salt & oil.

recipe:chicken breast valo vabe clean kore tate salt & paper(to taste) diye 5 min makhiye rakhun. tarpor ekti pan e shamanno oil din. oil gorom hole chicken breast din.chicken breast r dono pith halka vaja hole mango diye aro kichu khon vaje nin.tarpor tate tabasco sauce & chicken stock din.finally chicken stock ekdom shukiye gele namiye nin.
salad:ekti pan e khub olpo oil nin tate spinach,onion,salt, black paper diye 5 to 7 min ranna kore chicken r shathe serve korun 🙂

Eggplant wth keema stuffing

Eggplant with ground beef stuffing

Sumaiya Haider Rahaman Rini’s eggplant with keema stuffing

ingredients:small eggplant,beef keema,turmeric powder,red chilli powder,coriender powder,cumin powder,darchini,elach,tejpata, ginger paste,garlic paste,chopped onion, chopped tomato,chopped green chilli,chopped coriender,salt & oil
recipe:puro gota eggplant nin.ebar eggplant gulo majh khan diye valo vabe kete nin kintu eggplant r top ta felben na.. tarpor pan e deep fry korar jonno oil nin.oil khub valo vabe gorom hole eggplan gulo 30 sec veje nin tate kore eggplant e skin ta shiny thakbe.
keema stuffin:pan e 2/3 tab spoon oil nin. oil halka gorom hole tate tejpata,elach,darchini & chopped onion din.onion halka brown holw ginger & garlic paste r shamanno pani din.erpor tate turmeric pwdr,chilli pwdr,coriender pwdr & salt diye valo vabe koshiye nin.moshola koshano hoye gele chopped tomato & keem diye valo vabe nere nin.pani diye keema shedhho kore nin.pani vabo vabe shukiye gele tate cumin pwdr,chopped coriender & green chilli diye namiye nin,
fainally keema thanda hoye gele eggplant e valo vabe pure nin. pan e 1 tab spoon oil din & tate eggplant gulo low temp e ranna korun. 3/4 min por por eggplant gulo ultiye din. eggplant shedhho hoye gele namiye serve korun 🙂

Vegetable Medallions

Sibat Sheikh’s Vegetable Medallions

Ingredients:
– grated potatoes and carrots (put in microwave for 1min 30 secs to make it slightly boiled)
– finely sliced onions (just a little to spice things up)
– ricotta cheese
– bread crumbs
– corn flour
– a little bit of ginger and garlic (make sure its completely turned into puree)
– salt to taste

combine all ingredients. make it into small balls. fry in low heat. do not deep fry. you can use any other vegetables of ur choice

Dherosh bhaji

Loena Zakaria’s dherosh vaji

Ingredients:-
Ladies finger/dherosh chopped
onion slices
green chilli
prawn
salt to taste
oil
Procedure:
1.Take the oil in a pan.add slice onion.Saute onion untill
they soft
2.add prawn.
3.when the onion starts to changing colour add ladies
finger
3.stirring continuously.add salt & green chilly.
(try to keep the green colour by stirring all time)

Swedes curry

Nahar Khairun’s swedes curry

swedes cube 2 cup
onion chopped 1 cup
shrimp chopped 1 cup
cumin seeds 1tbs
mustard seeds 1/2 tbs
ginger garlic paste 1 tbs
turmeric powder 1/2 tbs
curry powder 1/2 tbs
salt to taste
oil 5 tbs
coriander 1tbs
.heat oil…add mustard n cumin seeds..add onion n fry for 5-6mins
add shrimp..add turmeric n curry powder..cook for 3 mins
.add swedes and add a little water..cook covered 10 mins n serve with fresh chopped coriander

Aubergines & Potatoes

Mahmooda Sadeque’s Aubergines & Potatoes

2 tbs veg oil
1/2 tsp cumin seed
1 tsp ginger pulp
1 green chilli,chopped
4-5 curry leaves
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/4 tsp asafoetida
400g tomatoes,chopped
150g potatoes,diced
150g aubergine,diced
salt
1tsp sugar
1tbs natural yogurt
chopped fresh coriander,to garnish

Heat the oil in a pan & add the cumin seeds.When they begin to crackle add the ginger pulp,green chilli & curry leaves.After 1min add the ground turmeric,chilli powder & asafoetida.Reduce the heat & sprinkle with a little water.
after about 2mins add the chopped tomatoes & bring to the boil.Add the potatoes & aubergine & cook,covered,at a simmer for 5-10mins.Check that the potatoes are cooked.Add salt to taste,stir in the sugar & yogurt.
Serve garnished with chopped fresh coriander.

Scrambled cauliflower

Nahar Khairun’s scrambled cauliflower

cauliflower grated 1 cup
cabbage grated 1 cup
onion 1/2 cup
green chilli 4 chopped
shreded coconut 1/2 cup
egg 2 large
mustard seeds 1 pinch
oil 5 tbs
salt to taste

heat the oil..add mustard seeds…add cauliflower n green chilli…fry them for 2 mins..add cabbage,egg n salt….stir again..add coconut and fry another 5 mins…
serve with parata