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Sunday, April 16, 2017

Kacha kolar kofta (raw banana/green plantain dumplings)

For Sujaya di


For kofta

  1. Cut the bananas into 3-4 pieces, pressure cook up to 3 whistles. Drain in a colander. (overnight if necessary)
  2. Peel the skin, mince or chop finely with a sharp knife. Mash the banana flesh(you may prefer to stir fry them to reduce water content further. Optional step). Add salt and coriander powder. Make round balls. Coat with all purpose flour or maida. Deep fry in oil. Set aside on paper towels to drain excess oil.
For gravy
  1. In a wok, heat mustard oil. Add Bengali panch phoran, tej pata. Let it splutter. Take care not to burn the phoron or it will taste bitter. Then add ginger paste, turmeric powder, red chili powder, salt to taste. On medium low flame. (Flame button turned to about 4 o'clock)
  2. Add chopped tomato, ginger, green chilis (you may add fried potatoes pieces if you want. I add green peas too). Add boiled water for gravy. Cook till a boil.
  3. Add ghee, garam masala. Add the kofta balls to the gravy. Turn once. Alternately, if the balls are too soft, add the gravy to the balls after it has cooled a bit.

Saturday, February 25, 2017

Saturday, February 18, 2017

Dimer Devil (egg croquette) with minced turkey

Special Dimer Devil (egg croquette) with minced turkey filling on a nest of cucumber and onions.  #homemade

Shepherd's pie with an Indian twist

I used minced turkey instead of lamb. Leaner meat and faster cooking time.
Followed the recipe posted here

The twist:
I added bhaja masala to the mashed potatoes and cooked the turkey with minced onions, garlic, ginger, green chilies, sweet corn, and peas.

Sunday, September 18, 2016

Fish ball curry

For gravy
  1. Fry the fish balls and keep aside.
  2. In a wok, heat mustard oil and whole cardamom, cloves and bay leaves. Add 1 1/2 tsp garlic paste, 1 tsp ginger paste. Saute a little.
  3. Then add 1 large tomato puree, cumin powder, turmeric and red chili powder. Add green chilis cut in halves and a pinch of cinnamon powder.
  4. Cook well till oil separates.  Add 1/2 cup warm water for gravy if you need to cook it more thoroughly. Serve with steamed rice.

Saturday, September 17, 2016

Bengali cholar dal

As a kid, I used to call it Jonmodiner dal (birthday lentil) because Luchi cholar dal was served in one of my birthdays. You can also add kosha mangsho to the team.

  1. Soak chola overnight. Rinse well. Pressure cook to soften the lentils.
  2. In a wok/kadai add 1 tbsp ghee, add cumin seeds, cardamom, cinnamon, clove , bay leaves and 2 dry red chilies (broken in halves) for tempering. Add coconut flakes. Stir a little.
  3. Add the boiled dal, turmeric, salt to taste. Add 1 tsp ginger paste or grated, asafetida, raisins (and dry roasted cashews). Add sugar to taste.
  4. Serve warm with luchi or rice and beguni.