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Thursday, February 27, 2014

Chingri Malaikari (Jumbo prawns cooked in coconut milk and yogurt)

  1. Clean, remove shells and de-vein the jumbo prawns.

  2. Rub salt, turmeric, red chili powder, a squeeze of lemon juice. Keep aside.
  3. In a non-stick, heat mustard oil and saute the prawns on both sides until red. Remove from oil.
  4. Add 1 tsp ghee and finely minced onions. Fry a little then add minced garlic, ginger and green chilies. 
  5. Add 2 tsp of plain yogurt. Add 3-4 tbp of coconut milk. You may add 1 tsp of tomato paste for tanginess. When the gravy is about done, add 1 tsp sugar and then add the fried prawns. Cover and simmer. Flip once.
  6. If the gravy is too thick -add 1 cup of warm water. Taste for salt. You may sprinkle crushed pepper if you like. You may also add a pinch of  home made garam masala and/or bhaja masala.

Best served with steamed rice

Sunday, February 16, 2014

Basil chicken fried rice

  1. Saute some red cabbage, red bell pepper and red onions in a non-stick.
  2. Add some cooked chicken (deep fried when we made chili chicken) green peas, finely chopped Thai chilies, cracked pepper, salt, chili oil and low-sodium soy sauce.
  3. Add parboiled rice (you may use Jasmine rice if you want), washed with cold water in a strainer (to prevent the rice from sticking later). Stir well. Add chopped basil leaves when the rice is almost done.

I had it with lobster in dry shrimp paste from New Penang Garden, Milpitas. You may also enjoy it with a chili-garlic hot sauce.

Friday, February 14, 2014

Pineapple upside down cake

  1. Drain Dole pineapple slices (round; reserve 1/2 cup juice) and maraschino cherries in a strainer.
  2. Whisk 1 tsp butter (at room temperature) or 1/3 cup vegetable oil, 1/2 cup pineapple juice, 1 egg and 1 cup cake mix (like Vanilla flavored Betty Crocker cake mix)  or 1 cup flour with 1 tsp baking powder (sifted in a strainer to make it airy) in a processor.
  3. Melt 1 tsp butter and pour on baking pan.Don't forget to brush some on the sides. Sprinkles some brown sugar.  Then arrange pineapple slices and the cherries. 

  4. Next pour the batter evenly over the pineapple. Bake covered for 40 mins at 350 F until a toothpick comes out clean when pricked into the cake.
  5. Place a serving dish over the baking pan and invert gently (use a knife to loosen the edge if you want). Slice and serve

Friday, February 7, 2014

Aloo pepe dalna (Potatoes and green papaya curry)

  1. Peel and dice green papaya and potatoes into bite sized pieces. Microwave for 4 mins
  2. In a wok, add mustard oil, panch phoron, bay leaves, papaya, potatoes, slit green chilies, grated ginger, asafoetida. Cook covered. Add a cup of warm water if necessary.
  3. Add 1 tsp ghee, freshly ground Bengali garam masala (cardamom, cinnamon and clove)  or basic bhaja masala (dry-roasted and ground cumin, coriander and dry red chilies)  and chopped cilantro.
You may also add fried shrimp to make it a non-vegetarian dish.

For more vegetables with shrimp recipes, click here

Tuesday, February 4, 2014

Eggplant in garlic sauce

  1. Clean and cut Chinese eggplant into serving size (Halved along the length first, then cut into half moon or strips). 
  2. Heat oil in a wok, stir fry the eggplant with minced garlic, salt and chili flakes (or minced dry red chilis) until soft but not mushy.
  3. Add low-sodium soy sauce and oyster sauce in a cup with water. Mix well and pour on the wok evenly and simmer to reduce the sauce.
  4. You may add 1 tsp sugar. The Chinese variation I had in a restaurant was a little sweet and they added wood ear mushrooms, bamboo shoots and bell pepper to the braised eggplant.
You may also add a bit of chili oil for flavor.


Bonus recipe: Eggplant sauteed with mini heirloom tomatoes, green peas, cilantro stem and fennel bulb with salt, turmeric (optional) and Thai chili.

Monday, February 3, 2014

Bandhakopir chacchari (Cabbage stir fry)

This is a very simple recipe and I love to eat it with dal and rice. It goes well with Indian flatbreads too. You may use purple cabbage for some color (and the anthocyanins).

  1. Coarsely chop cabbage. Wash well, drain. Microwave for 4 mins
  2. Add mustard oil to a wok, kalojeere/kalonji (nigella seeds), and the cabbage. 
  3. Stir fry with turmeric powder, salt, and slit green chilies. You may add quartered red creamer potatoes, green peas and  diced tomatoes.
  4. Cover and cook. Add a spoonful of sugar before turning off heat.
For variation, you might add 1 tsp of Kitchen King masala.