Tom yam soup and spring roll
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.
spinach curry with sweet potatoes.
Saute onion, garlic with some tumaric, and salt. Put the spinach and sweet potatoes in the pan. cook until tender. serve over white rice.
You can use shrimp if you like.
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
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.
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 🙂
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 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 🙂
Sibat Sheikh’s Vegetable Medallions
– 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
Loena Zakaria’s dherosh vaji
Ladies finger/dherosh chopped
salt to taste
1.Take the oil in a pan.add slice onion.Saute onion untill
3.when the onion starts to changing colour add ladies
3.stirring continuously.add salt & green chilly.
(try to keep the green colour by stirring all time)
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
.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
Nahar Khairun’s lau er khosar bhorta
lau khosa 1 cup
chingri 1 cup
salt to taste
oil 1 tbs
heat oil…fry all together..add salt n blend it..
Nahar Khairun’s raddish fry
plain flour 1 cup
black pepper 1 tbs
tasting salt 1tbs
turmeic powder 1/2 tbs
oil for fry
cut the raddish in to pieces and soaked them in salted water like 10 mins…add all the ingrediants with a little water….now heat the oil.. take raddish pieces n mixed it with the mixture..deep fry n serve
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
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.
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