spinach curry with sweet potatoes.
You can use shrimp if you like.
spinach curry with sweet potatoes.
Recipe By : Kaniz Fatema Chowdhury
Home made panir brown kore veje nite hobe
Polau usually jevabe ranna kora hoi sevabe ranna kore just jokhon halka veja veja thake I mean just namanor age fried panir ta da gently mix korte hobe.
tarpor nijer ichcha moto garnish kore serve korun(ami garnishing a normar panir use koresi)
Thai Red Curry Chicken
Thai Chicken Red Curry
Beef Pepper Steak served with steamed veggies and rice
I simply marinated the steaks in a mixture overnight:
The mixture had yougurt, ginger garlic paste, salt, a dash of red chilli powder, lots of black pepper roughly coarsed, dash of parsley dried. … Read More
Next day, on a pan with 3 tbspoons of olive oil I cooked it with one side kept for 10 mins and then the other side.
Added by Asma Meerza
2 table spoon Garlic Chili pepper sauce
1Tb garlic minced
1 Tb brown sugar
Diet type: Vegetarian
Meal type: dinner
Culinary tradition: USA (Traditional)
Chicken Tikka Masala A traditional and very popular Indian chicken dish which is bursting full of flavour and colour………..
Chicken Tikka Masala with White Rice
* 3 chicken breasts
* 4 tbsp olive oil (i used corn oil & butter)
* 5 cardamom pods
* a 5cm cinnamon stick
* 1 ½ onions
* 2 tsp fresh ginger, minced
* 2 tsp garlic, minced
* 1 tsp cumin powder (i did not add it)
* 1 tsp coriander powder
* ¼ tsp turmeric powder
* ½ to 1 tsp cayenne pepper
* 1 tbsp paprika
* 1 tsp garam masala powder
* 1 large tomato
* 1 tsp tomato purée
* 150 ml water
* Salt to taste
* 1 cup Yoghurt or 1 cup coconut milk (i used yoghurt & whipping cream)
* Fresh coriander to garnish.
1-chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
2- Make the masala paste
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
3: Flavour the oil and fry the onions
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
4-Add the spices
Add the masala paste and stir for a minute.
5- Add the remaining ingredients
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
6-Pour in the water and bring to a gentle simmer, stirring constantly.Taste the sauce and season with salt if necessary.
7-Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife – if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.
8-Garnish and serve
Place the chicken on a serving dish, decorate with coriander leaves and serve
Rosh pitha….boil some regular milk with a pinch of salt, add flour (all purpose) or rice flour……after becoming cold make it tender with a bit of GHEE by hand……take small amount of dough, rolle by finger and make a spiral shape as like as the pics……..for syrup, take 1 cup sugar with 3 cup water and wait for boil…..after 10 min boiling turn the heat off…….fry those spiral dough in deep oil with medium heat until it become brown…….add the brown well done fried spiral into the warm syrup for a long……..
Cut the meat in to big pieces.
Ginger Garlic paste
Biriyani moshla( usually i use Shaan sindhi biriyani moshla)
Red chilli powder ltl
Marinate the meat with all of these as much as possible…overnight/2/3/4 hrs.
Cook it in a very traditional way..remember no onion in this meat…after cooking is finished pour ltl milk in it.
Bersta ~While cooking the meat fry some beresta, let it cool.
Potato~ Take potatos..big one cut in to 2 ,small keep whole,season with
orange food colour
Ghee~ Heat the ghee till it’s liquid and browned.
Kismis/Alu bokhara~ wash them,keep aside
Kewra water ~ Keep it ready.
Now take the big pan where you gonna dom the biriyani,
~ Pour the whole cooked meat in to the pan
~ Place potatos over meat
~ Crush the beresta add ltl sugar,biriyani moshla & kismis in it & sprinkle over the meat and potato.
Now keep the pan aside .
Now start with rice..make sure you start boiling rice after the pan part is finished with all i mentioned above.
Soak the rice in water for 1/2 an hour.
By this time take a big pan with a large amount of water satrat boiling the water.
When water starts to boil pour the rice in it with salt and whole grom moshla.
Boil the rice till 75 % is done
Drain the rice & immediately put the rice in the meat pan over the potatos.
Sprnkle the heated liquid gree and kewra water over the rice.
Close the lid…don’t open it till serving time.
Keep it in dom for minimam an hour.
Start mixing with small bowl from one side(like baburchis do) and pour it to the dish. and serve..!
Mix the rice just after draining,if you wait long rice gonna be super hard and later even if you put in dom it not gonna be tender.
Don’t mix the rice and meat when you put it in dom..mix it just before serving…!
Gur-er Payesh (decorated with crushed pistachu)
take small amount of (1/2 cup) of rice, wash it, and soak it for 1/2 hour.boil milk…make it thick, u can do it either by keeping in it low flame with frequent stirring for a long time, or add evapourated milk or condensed milk or milk powder.. (i did the latter one..being a lazy person)…take a small amount of milk and with it add the soaked rice and grind it coarsely, dont make it very fine. when the milk is boiled and u r happy with the consistancy (i mean thick enough), add the crushed rice and lower the flame.from now on, keep on stirring very frequently. crush some jaggary and when the rice is boiled and cooked then add the jaggary to it, mix it well, taste it..and oalla….u r done.
Added by Sharmina Amin
In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes.
Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain.