Month: January 2019

Ingredients:

Meatballs

• 2 tablespoons Olive oil
• 1 Yellow onion
• 1 pound Ground beef
• 1 pound Ground Pork
• 1/2 cup bread crumbs
• 2 Large egg yolks
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Nutmeg

Gravy

• 1/4 cup Butter
• 1/3 cup Flour
• 4 cups Beef or Chicken broth
• 3/4 cup Sour cream
• Salt and pepper to taste
• 2 tablespoons Fresh parsley leaves

Cooking Method:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into meatballs.

Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.

To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.

Stir in meatballs and cook, stirring occasionally, until heated
through and thickened, about 8-10 minutes. Serve immediately, garnished with parsley, if desired.

Ingredients:

• Chicken medium size pieces
• ginger paste
• yogurt
• bay leaf
• cardamom
• cinnamon
• clove
• mace
• hing, ( asafoetida)
• turmeric
• chilli
• aniseed powder
• oil, salt.

Cooking Method:

To some oil in a vessel, add 3 pieces of cardamom, cloves , a piece of cinnamon, mace, bay leaf, a pinch of hing, little ginger paste and saute in low flame.

Add the chicken pieces and lightly fry for some time in low flame. Mix some water with appropriate amount of turmeric, chilli and aniseed powder and pour into the cooking vessel and lightly heat for a short time in low flame.

One tbsp beaten curd is added, mixed well in low flame. Add salt and enough water to cook the chicken and make a gravy prep. Bring the mixture to a boil, cover and cook in low flame for about 20-30 min until chicken is cooked. Serve with rice.

Ingredients:

• Ginger
• Broccoli
• Spinach
• Carrot
• Eggplant
• Potato
• Panch Foron
• Turmeric powder
• Bengali Bori (optional)
• Oil, salt
• lime

Cooking Method:

Cut small quantity of ginger into pieces or make ginger paste. Cut potato, eggplant and carrot into cubes.

To a vessel, add 2 tbsp oil and 1 tsp of panch foron. Add ginger and fry for a short time. Add the potato, eggplant, carrots. Add 1 tsp of turmeric powder and salt to taste. Add appropriate quantity of water to cook the vegetables.

Bring to boil and cook on medium heat for 10 mins. Cut the broccoli and spinach into medium sized pieces. Add them to the vessel and cook for 10 more minutes, checking to make sure that vegetables are not overcooked.

If you have bengali bori, then in a separate vessel, add 1 tbps of oil and fry the bori for a short time until they are lightly brown. Add them to the cooking vessel with the vegetables around 5 mins before finishing cooking.

After cooking is completed, check the taste of the curry and vegetables, and add a little more salt to complete the taste.

Ingredients :

• Prawns, deshelled and cleaned
• onion
• ginger paste
• cardamom
• cinnamon
• clove
• bay leaf
• turmeric powder
• chilli powder
• coconut milk
• oil
• salt

Cooking Method :

Finely cut onion or make a paste of it.

To some oil in a vessel, add onion, ginger paste, bay leaf, cardamom, cinnamon, cloves  in appropriate quantity and sauté in low flame.

Mix the turmeric, chilli powder with some water and add to the vessel. Sauté for a little while till the raw smell disappears. Add enough water to make a gravy, add salt, cover and cook in low flane for 10 min. 

Open the lid, add the washed prawns, cover and cook again in low flame for 3 min.   Open the lid, add appropriate quantity of coconut milk. Simmer in low flame a little and serve with hot rice.

Ingredients:

• Musur dal
• Radish
• Coriander Leaves
• Green Chilies
• haldi powder
• Kalounji seeds
• salt, Oil
• lime

Cooking Method:

Cut radish into thick slices. Chop Coriander Leaves. To a cooking pot add a little oil, add some Kalounji seeds and heat till they crackle. Add musur dal, raddish, salt and haldi powder. Add appropriate quantity of water.

Cook till the dal and radish are soft and good to taste. Open the lid and add chopped Coriander Leaves and Green Chilis. Heat and have it with hot rice.