Ishy's Eats

Restaurants: Oh! Calcutta

noreply@blogger.com (A New Yoker...) — Fri, 29 Apr 2011 19:56:00 +0000

I am not one to promote franchises in a big way, just a passing remark if it is worth mentioning that the option exists. Don't get me wrong, I need my fix of KFC, Pizza Hut, American Burger, BFC and Nando's once in a while and something comforting about knowing that you will get exactly what you want when you enter the premises. But tonight was an experience.

Today B and I accomplished a lot of work towards our new apartment and I was in a mood to celebrate. (note: I am always in a mood to celebrate, even saving a few taka by taking a bus is reason enough to celebrate!) So, after stopping over and having dessert at 7:30 (next post about a delicious new ice cream joint), we decided or rather I decided we should go to this new place Oh! Calcutta for dinner. I heard it was a franchise of sorts from India but had delicious Bengali food. The foodie in me has been hungry and curious to check it out for weeks...finally an excuse! I sometimes amaze myself how I engineer chance! We were right in the neighborhood to check it out and it was dinner time.

Oh! Calcutta is located on the 6th floor of a normal business building, I thought--- 6th floor...rooftop garden, outdoor restaurant...nice. Not so. I thought--- casual space with ethnic but chic furnishing...nice. Not so. The elevator takes us up to the 6th floor, must say it is quicker than other elevators in the city! The doors open and we were greeted by a hostess standing behind a tall dark wood stand with a huge ledger. I groan. There is going to be a wait or will need reservations. But, gladly, no. She only asks name, I say "Ms. Jahan, 2". She proceeds to write and as I look down, she has written "Mr." like all the names coming down the list, she stands confused, I get flustered and slip "Mr. Jahan" then quickly - but not quick enough, "Mr. Kamal, K-A-M-A-L"....Mr. Kamal chuckles behind me, "So, Mr. Jahan, huh?"

Enter through frosted glass doors into a very formal dining space with white walls, framed photographs of old Calcutta and dark wood modern square tables and chairs with warm ambient lighting and hushed tones. Very polite and friendly hostess usher us to a corner table for 4 (we were 2), I ask if there is an open air space, she takes us to the other side of the restaurant a few feet away where the tables are in an open space with no walls...obviously lost in translation, we go back to the original corner table. This is NOT a casual dining space, we are way under dressed. We are handed really large menus. As we look through, familiar dishes are found but the prices really jump out. This is a FINE dining restaurant. When a restaurant charges 70Tk. for paratha that you can find elsewhere in the city, just as delicious and hygienic for 15 Tk., it really jumps out. A fillet of Bangladesh's most famous fish - the hilsa or elish - is quoted at 950tk. We can purchase two entire hilsas for 1,000 tk.! But, this is a fine dining experience.

We settle on a grilled hilsa fish with lemon butter - priced at ~500tk, potato with hing - priced at ~ 300tk., mutton curry priced at ~500tk, mint paratha and plain pratha priced at ~70tk. each. We were told the grilled hilsa was not available but the hilsa with mustard steamed in a banana leaf priced at 950tk, however, was available. Alright, no problem. Complimentary cool cucumber raita and spicy tomato chutney was laid out. We anxiously wait for the food to arrive as we watch heaping plates of fried bread - luchis-being taken to different tables. They look scrumptious!

First arrives the hilsa. As promised, it is a fillet without bones. B and I share it - it is just mustardy, spicy and absolutely delicious! I save a bit of mine to savor it as the last taste at the end of the meal! As we wait for the other dishes, we both curiously watch the different dishes being transported across the restaurant. One that strikes me but B found to be too ornamental - is the shrimp cooked in coconut water in the coconut! A green coconut is hallowed out and shrimp cooked inside it. Well, we debated- B believed the shrimp was cooked in the curry and placed in the shell and I believed the shrimp and coconut water/milk placed inside the shell and the whole thing was baked. We decide I must try it at home to see results.

The next few dishes arrive - the potato - alo dum in hing (asofetida) is just yummy as is the mutton. We were not bowled over by the parathas. All in all, we ate our meal in silence. As I took a break from the eating I watched as most of the diners ate in silence and only spoke between breaks of eating. That must say something pretty big about the food! It is undoubtedly very good.

So, all in all - I was disappointed that it was on the bit expensive side but the tastiness of the dishes made it worthwhile. It is a nice space to take the mom-in-law or special someone or splurging on the family or business clients...not too kid friendly but the there was a TV on and tuned to the cricket game!

Oh! Calcutta - check it out next time you are in the neighborhood!
Banani 11, right after the bridge from Gulshan 2 entering Banani 11.

Restaurant: Dhaba-2

noreply@blogger.com (A New Yoker...) — Sun, 28 Feb 2010 10:51:00 +0000

So, it has taken me a little longer than I expected to write out these reviews. My excuse: no internet. Kindda makes it tough to keep up a blog without access to consistent internet and also, the big ol' factor of time. My life has taken quite a turn but that's another blog entry all together. Without any other excuses, here is a series of reviews:

Price rating:
৳ = really cheap - less than $5
৳৳ = everyday food - less than $20
৳৳৳ = special night out - mid - scale dining - less than $50
৳৳৳৳ = date night - formal dining - less than $100
৳৳৳৳৳ = dressin' to impress - more than $100

DHABA (1 & 2)
Price: ৳৳

Location

Dhaba-1
House 100, Rd 11,
Block C, Banani;
tel: 989 0136

Dhaba-2
Rifles Square
4th floor, above Agora
Road 2, Dhanmondi

"Dhaba" - loosely translated from Hindi means - street vendor food. That is exactly what you should expect when you go to any of the Dhabas (Dhaba-1 in Banani & Dhaba-2 in Dhanmondi) in Dhaka. The restaurant serves up authentic Indian street foods...well as authentic as you can get in Dhaka and way more on the mark then other "indian" cuisine places. Its not the cleanest place by any 5 star restaurant standard but then again, when you have you eaten at a street vendors because of its hygiene standards!!

Don't get me wrong - Dhaba relatively clean, with its brightly colored walls and glass topped tables, floors are free of debris and plates are all stainless steels - it tranports to a little corner of food delights. Occaisinally you may see a roach walking about but best to turn a blind eye to it. The most exciting aspect of the Dhabas is the open kitchens. You can see them making your food...for some that may be of some comfort, others less so but nevertheless its exciting to see the chef's at work turning out rolls and plates of fuchkas at an instance!

I have eaten here a lot when craving a a plate of dahi fuchkas (yogurt based) or dahi vadas. Even the dosas and chicken rolls are delicious! The prices are even more inviting!

So--if you are in Dhaka, don't pass up an oppurtunity to have a plate of dahi fuchkas and dahi vadas at this place and if you craving a fuller meal-go for dal makhni and paratha--its delicious!!

Coming soon...

noreply@blogger.com (A New Yoker...) — Wed, 11 Nov 2009 14:30:00 +0000

It's been a very long time since a post. Since this is my cooking blog and right now I am kitchen-less - it has been difficult for me to post! But, I have been eating out a lot (A LOT) and figured why not start writing about the restaurants that I visit in Dhaka. I am sure it will be useful to someone since no such comprehensive site exists. If you are interested in contributing, by all means feel free. I have not picked up my camera a lot in last few months either so - my two goals are to pick the camera and take pictures of the restaurants, of the type of food and write a comprehensive (as I see possible at the time) review/description of the place. That's not to say there won't be any new recipes - I have made a couple of interesting dishes in our joint family kitchen when possible. So, here is what you to look forward to...

Recipes:

Lime Pie
Kichidi (inspired by Mexican rice)
Tuna fish dumplings
more coming...

Restaurants

Shaad Tehari House
Korai Ghost
Cafe Mango
Cafe Shanghai
Dhaba
Star Kabab
Red Tomato
BBQ
Kozmo lounge

Chain restaurant

Nando's
Pizza Hut
KFC
Moven'Pik
Cafe World
Pizza Corner

Coming soon....with of cousre my added stories, observations, comments and queries!

Enjoy!

Street Food: Bhapa Pitha (Steamed Rice cakes)

noreply@blogger.com (A New Yoker...) — Tue, 05 May 2009 14:54:00 +0000

It has been four months since my last post...life has been taking over a bit. But, I am back with another addition to the Street Food series!!

Today's is Bhapa Pitha! Its a bit out of season since these vendors are out during the winter months and right now its is HOT!! What are Bhapa Pithas? It is rice flour steamed with jaggery. It's incredibly soft and pillow-y when steamed right and makes you feel all warm and fuzzy when you bite into hot off the oven. What's even more interesting is --this is one of those very rare items that are solely sold by women on the streets! Whether its a tiny makeshift stove by the roadside or a cart by the park...it is almost always by a women steaming away the cakes.

I always find the compactness of the street vendors amazing. Everything is at their fingertips and ready to pick and go in a matter of mins. For this particular item one requires a portable fire, a metal pot with a built in steamer, small disc plates and rice flour (boiled), salt, jaggery (date palm) and shredded fresh coconut. One just needs to mix the flour and salt and spread on plate. Add shredded cocnut and spoonful of jaggery in the middle, cover with a muslin or thin cloth and steam away for few mins.

Thats it! Each one costs about Tk.5 - thats about $0.07 !!!

Street Food: Chanachur

noreply@blogger.com (A New Yoker...) — Sat, 24 Jan 2009 08:45:00 +0000

The pot has hot coal in it to keep the crunches crunchy!
The tomatos act as a barrier too.
The whole thing is so light he can carry it around on his head.

I love Bangladeshi street food. It always just hits the spot. But, it isn't for weak stomachs!! Last posts have been about the ultimate favorite Fuchka and Chotpoti, today's is on a another very popular snack, Chanachur. Chanachur wallas are mobile and carry everything with them whereever they go. They can be found in parks and public places where there is a gathering. An interesting thing about them is that they sing to advertise, hopefully next time I can catch a video of it.

Chanachur is fried chickpeas dough in spices then mixed up with mustard oil, puffed rice, peanuts and tomato salad (cilantro, onion, green chili). Its cruncy, spicy, tangy, salty and everything to keep the palate entertained for a few mins!

The back part of the basket is the makeshift kitchen, how compartmentalized! The tomato salad is pre-prepared, the mustard oil, and the tumbler to shake and mix it all together.

Another interesting point to make for street food, it produces no waste. It is fantastic to see so much recycling in Dhaka. The chanachur wallas sell their fare in pouches made from newspaper scraps! Is it hygencic? Umm, probably not, but hey, street food in any country is a little adventurous!

So, you happen to be by Dhaka and hanging with your buddies at the park, call a chanachur walla and share a pouch!

Mushed Eggplant (Begun Bharta)

noreply@blogger.com (A New Yoker...) — Tue, 20 Jan 2009 10:20:00 +0000

Eggplant is an incredible vegetable that creates delicious dishes in all cultures. It is, in fact, one of my most favorite vegetables...its tastes wonderful whether in curry, grilled, baked or smushed! Here is the way I prefer it most with just some roti or plain rice - you don't need anything else. It's got a distinct eggplant flavor, spicy, tangy and just a whole lot of delicious flavors that slowly blooms in your mouth.

You can start with any eggplant, the big round ones are in season now and available plenty in the bazaar so that's what I used this time but thinner long eggplants work too. Oh, the green eggplants are very savory too.

Ingredients

1/2 an large round eggplant
1/2 sliced onion
2 cloves of garlic
2 dry red chilies
salt to taste
mustard oil to sautee

1. Heat about 2-3 tbsp. of mustard oil, add the onions and sautee till golden and translucent.

2. Add the garlic and cook through. The oil will foam, it is normal.

3. Add the dry red chilis in the oil and let gently roast till it puffs up slightly.

4. Stick the half eggplant on a fork and char roast over an open flame. Blacken it completely till it is cooked inside.

5. Let the eggplant cool and gently remove the burnt skin.

6. Place in clean bowl and add the mustard oil, onion, garlic and chili and smush and mash it all together. Add salt to taste.

Thats it!!

The same onion, garlic, chili and mustard oil mix can be used to make other smashed vegetables like roasted pumpkin, boiled beans, boiled potatoes, fresh coriander leaves (gently fry it in the oil and use a blender with tiny bit of water to puree it), fried fish...there are no limits.

Mustard oil is a staple in a bengali kitchen mainly used in bhartas and fish curry. It should be only used with vegetables and fish, meats are not that tasty at all with it. Its also used in many snacks like puffed rice and tomato dish...that's another recipe!

Mustard oil is like vinegar or soy sauce, there can be many grades or types. Fresh ones or good ones have a very strong smell and a spicy odor, older oils have a faint odor and much more tame spice. The best flavor comes from the stronger oils.

Mustard oil can be found for consumption and body oil-a little odd yes, but its a natural heating agent. So, its a great oil to use for winter and applied to the body in the winter naturally heats the skin keeping you warm. But, the pungent odor and staining can hamper a regular lifestyle ;)

More on mustard oils on another post and some natural remedies with it!

Enjoy!

Butter Baked Cabbage

noreply@blogger.com (A New Yoker...) — Wed, 14 Jan 2009 06:37:00 +0000

I found this recipe on the Open Source Food network. It was from a guy in Japan named Theory that gave the chemistry behind this that was very interesting and made it all the more enticing to try it out. Here is a link to his post: Butter Baked Cabbage (Posted using ShareThis)

Baked Cabbage

1 whole cabbage (quartered - leave core intact)
Water to boil
Star anise
Cardamom
Cloves
Salt
Black pepper

(Preheat oven to grill)

1. Boil water with spices (star anise, cardamom, cloves).

2. Boil the cabbage in the water until cooked through.

3. Place the cabbage in an oven proof dish, place a little bit of butter on the quarters, sprinkle some salt for taste and place in oven.

4. In about 10-15 mins the corners will slightly char-those are the best bits-when ready, take it out and sprinkle with black pepper.

We had it as a side dish to some chicken biryani and it was wonderful sweet delicate flavor contrasted to the strong spices of the biryani. This recipe is a must try!

Tetul Shorbot (Tamarind juice/cocktail)

noreply@blogger.com (A New Yoker...) — Sun, 11 Jan 2009 11:55:00 +0000

There is a place called "Adda" in Dhaka, a restaurant on the top floor of the store Prabortona. The unique aspect of this restaurant is its made for women! The servers and cooks are all women-which is a rarity for general Bangladeshi public. "Adda", loosely translated means Hangout and that's just women do here. The low tables with floor seating and the separate dining area with low tables and short chairs exude an air of relaxation that a female can embrace. Now, now...don't get riled up, men are allowed here but only with the accompaniment of a woman, which is such a pleasant change from so many "hangouts" that require a male escort for "good middle class girls"!

Besides the atmosphere, the menu is also worth mentioning. It serves up the traditional Bangali fare of khichuri, rice, daal, chicken curry, beef, fish and bhartas (mashed and spiced veggies) along with light snacks of chotpoti, fuchkas and delicious teas and juices. I always end up getting a tall cool glass of tamarind juice - a drink this place is noted for-its spicy, sweet, sour and full of robust taste explosions. Yes, its a strange way to describe it but you will see why when you see what types of things go into it. One thing that always happened when I had this drink was within an hour-I had to be close by to a toilet! At first I thought it was just my weak stomach unable to handle the flavor combination but later as I talked female friends-I realized why this drink is popular at a women's hangout. It works like a bowel cleanser! Now, I can understand why it would be a sought after drink to empty out a women's stomach after a meal.

After some research online I found that Tamarind is used in Ayurvedic Medicine for gastric and/or digestion problems. Now it all makes sense!

Is it worth drinking knowing the experience afterward? No, not for me but still---it is one of those tastes you just have a hankering for and just have to have tall cool glass! But maybe one could choose the timing well....

Tamarind Cocktail

Tamarind Pulp
Rock salt
Cumin powder
Sugar or Jaggery

There is no perfect measurement for it, its a- taste as you go -type mix. Tamarind pulp can be bought at the super market or if you have dried tamarind fruits, break the skin and pull out the fruit. Place the pulp or fruit in boiling water to let the pulp melt away. Cool and strain and squeeze with your hands to get all the pulp out off the seeds. Add the other ingredients and alter to your taste, that's it! Just stay close to a toilet with an hour or so... ;-)

Street Food: Fuchka & Chotpoti

noreply@blogger.com (A New Yoker...) — Mon, 05 Jan 2009 16:15:00 +0000

Street food - smells & tastes like nothing in a clean sanitary kitchen. It's delicious but you don't really want to know why!

Fuchka Walla and his carts on
the streets by Dhaka University...

Here is a unique street food in Bangladesh -
FUCHKA & CHOTPOTI.

the Fuchka Wallah with the hot
chickpea waiting to put it all together...

Fuchka is a mix of potatoes, chola (chickpeas) boiled in spices, tomatoes, onions, coriander, green chilies topped off with a sweet and sour tangy tamarind juice or sauce.

the potato, cilantro and onion mix ready for the mix

The mix is stuffed in a crunchy hollow wheat shell and has to be gulped in one bite.

yep...he mixes it with his bare hands...

Chotpoti is slightly different in that it's like a salad with chickpeas cooked in a slightly different set of spices with all the above minus the shell and plus some boiled egg slices.

FUCHKA

Both are absolutely delicious and although they can be easily cooked tastily at home, there is nothing quite like it when you get it on the street. Kind of like NYC street hot dogs!!

CHOTPOTI

Happy New Year!

noreply@blogger.com (A New Yoker...) — Mon, 05 Jan 2009 15:58:00 +0000

Cooking more fresh foods...resolution # 3! Very excited about the new year and looking forward to doing more research and work with fresh foods. Haven't done any cooking for a few days due stomach ailments - so another project is to do research on natural remedies for common problems.

Warm Apple Bites

noreply@blogger.com (A New Yoker...) — Wed, 19 Nov 2008 18:17:00 +0000

We had one apple staring at us from the fruit basket and I had no appetite and hubby isn't a big fan of them apples. So, what to do? Decided to try my hand at an apple turnover type thing. Was looking on Open Source Food for hours at recipes to try out in my Mom's old tiny oven.
(This thing must be over 15 years old - my grandmother pulled it out of storage and gave it to me and I am still shocked it lights up!)

Anyway, after a lot of yummy recipes, came across one that was easy and simple enough to try out. I love apple pie and this seemed very similar. But alas, I still have to figure out how Mom's old oven works! I put it in to bake and it just wasn't working - so regrettably the lil pies were deep fried. It wasn't too much of a disaster - name one deep fried food that you haven't liked - go ahead! The bites came out delish! Crunchy on the outside and sweet and gooey apple bites inside. Hubby gave his approval of - "not just good, its Great!" - Okay, so I added the capital G and the exclamation ;)

Excuse the poor quality of pictures - had really bad lighting and was just too tired (I made them at 11pm!)

Here is how I made 2 Warm Apple Bites:

Ingredients

1 apple - diced
4-5 cloves - crushed
1/2 tsp. cinnamon powder
2 Tbsp. sugar
1 tsp. honey
2 Tbsp. of clarified butter (knob of regular butter is fine)
1 egg
2 drops of vanilla essence
oil to deep fry
2 pcs of white bread

1. Peel and dice 1 apple. Small bite size chunks are fine.

2. Warm a pan on low heat. Add butter and melt. Add cloves, cinnamon, sugar, honey and apple. Stir and cook till apples are between firm and soft. Think apples from apple pie. Remove from heat and let cool.

3. Take 2 pcs of bread and cut of crusts. Use a rolling pin to flatten each out thin. Split the apple in half and spoon on side of each piece of bread. Fold over each to make two pies. Use egg wash to seal edges. (I added a bit of sugar and vanilla to eggwash).

4. At this point you can put it in the oven and bake. But-I ended up dipping the two pies in the egg like French toast and putting it into the oil to deep fry.

Let it cool and enjoy! Would be great with some vanilla ice cream or whipped cream!!

A Break...

noreply@blogger.com (A New Yoker...) — Tue, 18 Nov 2008 11:18:00 +0000

It's been about 20 days since I have even sat in front of the computer. Hundreds of emails greeted me when I signed on - luckily most were junk mail! I have been on a 20 day hiatus for good reason! My mother and sister-in laws are visiting with two little cutest ever niece and nephew to complete the package. I am spending every spare moment with then since this is a a very rare visit and goodness - the kids grow up so fast! I don't want to miss a minute!! It has become very noisy all of a sudden - not just from the constant chatter and running around - the banging and slopping is from the carpenters building new kitchen cabinets (I had none before so Ma-in-law is gifting) and newly painted walls (a gift from sis-in-law since we both love color on our walls!) So today is the first day of rest-rather forced rest since my living room is occupied by the carpenters hurrying to finish the cabinets in the next two days. So, I am jammed in my bedroom with internet to keep me company!

As far as cooking - this is my food blog after all- I have done very very little. No - we don't go hungry! My maid cum cook has been handling a lot of it. (No, I am not extravagantly wealthy, it is the norm in South Asia to have some sort of hired helping hand.) Ma dearest and Sis dearest all chip in especially for breakfast since I am notorious for Not being an early riser.

So please bare with me as I take a little break - they are here till Jan. but I am sure I will write before then. Hopefully have food pics and recipes or more adventurous pics to share since we will be taking a trip to St. Martin's Island sometime in the next 2 weeks!

Here are some pics from Sis's extravagant meal she whipped up for all the Chachis (aunts not Happy Days' Chachi!!)

Seasame Poppy Cauliflower

noreply@blogger.com (A New Yoker...) — Wed, 29 Oct 2008 13:37:00 +0000

Hubby and I love cauliflower but was tired of the usual ways of making. A curry or steaming just didn't seem appetizing tonight. I wanted to experiment a little bit using ingredients that I usually don't. I have become a little timid with experimenting since sometimes I tend to over do it or under do it -leaving the food with too much to the point of bitterness or not enough that it is so plain with no difference from natural taste. Last few days I really didn't want to make much using the usual Indian spices of turmeric, cumin, coriander, etc...so tonight I went with Sesame & Poppy. Here is the recipe:

Sesame Poppy Cauliflower

Cauliflower: steamed but still firm: 2 cups of small florets
Sesame: 1 tsp.
Poppy seed: 1 tsp.
Onion: 1/2 a small red, sliced thin
Garlic: 2 cloves, crushed
Salt to taste
Oil: 1-2 tbsp.

Steam the cauliflower till just cooked. Heat a pan with oil, add the sesame and poppy. It will splutter so be careful! Roast few seconds. It will toast light brown very quickly. Add the onion and garlic and sautee. Add the cauliflower and toss till it gets caramelized. I added a pinch of sugar to it. Toss around. taste test and serve! Best eaten warm.

Enjoy with some Kichuri - a rice and lentil dish eaten especially on a rainy day!

Sweet Milky Bread

noreply@blogger.com (A New Yoker...) — Tue, 28 Oct 2008 10:19:00 +0000

Hubby and I both have a major sweet tooth! After dinner we must must, nay, he must! have something sweet. Usually he just takes a piece of bread and lathers on some Nocilla (like Nutella, a hazelnut-chocolate spread) and devours it. Last night he was about to the same. He sat down with the bread box and the bottle of Nocilla and I couldn't bare to watch. But what to make in 10 mins? Well, if you have sugar, milk, bread, eggs and flour - anything is possible! I had made some doughnuts a few days back (they were more deep fried cakes!) and I knew that would take a while.

So, he requested Shahi Tukra.

Shahi is usually term used in the South Asian cuisine for anything cooked with milk or yogurt - it connotates richness. Tukra means - pieces. In the old days, milk was reduced to a rich creamy state, hence the name. Today's milk loses so much in the processing that it can hardly be boiled down to a thick cream.

I remember as a child we used to get fresh milk straight from the cow and when it was boiled to purify, it formed a thick layer of cream (we called it shor). We would eat the shor just with some sugar - but it was usually preserved for the special baby of the home - so when little brother was old enough - I no longer got the shor, same with hubby, when his little sister was old enough and then his cousin brothers - he never got that thick layer of delicious cream. *sigh*

So, back to last night. What he wanted was bread in sweetened milk. I have made it several times and by no means is it healthy but - dang - it taste good!!!

Sweet Milky Bread

Bread: about 3-4 slices
Milk: 1 cup
Sweetened Condensed Milk: 2-3 tbsp.
Cardamom Whole: 2
Cinnamon: 1 inch
Nutmeg: garnish
Pistachios or almonds or raisins

1. Heat the milk. Bring it to a boil and then let it simmer. Add the cardamom, cinnamon and stir in the condensed milk. Let it simmer for about 10 mins or so. You can do it till its thickened, especially if it full cream milk but, not necessary.

2. Have a deep dish ready or a bowl, tear the bread into big chunks and layer it. If you want to make it look pretty, cut into triangles and lay it out neatly overlapping.

3. Check for desired sweetness - add honey or sugar if needs to be sweeter. Pour slowly over the bread. Garnish with nutmeg shavings or swirl some honey on top or spread out raisins or nuts.

Let it cool and enjoy!

*Tip: this is a very versatile dish, you can do anything you want with it! Powder milk can be used. If you don't want condensed milk - palm sugar, jaggery, brown sugar, honey - any natural sweetener can be substituted. Saffron can be used in the milk for a sophisticated taste or Vanilla. If eggs mixed in the milk then perhaps can be baked even? (don't know abt that one - have to test t out).

Easy Simple Tilapia

noreply@blogger.com (A New Yoker...) — Tue, 28 Oct 2008 09:15:00 +0000

Hubby has been requesting food that is 'different'. Haven't cooked in a while and the maid cooks with so much spices, so I understand. But what to make? I have been in such a slump that even if I cook anything, it tastes like I feel! He had bought a whole bunch of fish - Tilapia and Hilsa. Decided to cook the Tilapia. After a quick surf on the net for a simple recipe, came up with an easy pan fry dish with veggies and side sauces. He enjoyed it and it certainly was different from our regular menu especially because there was almost no spices at all! So, without writing anymore, here is the recipe along with the side dishes. There are quite a few, but hope you try them out :)

Pan Fried Tilapia

Tilapia: 1 med. size
Whole coriander seeds: 1 tsp.
Lime juice: 4 tsp.
Onion: 1 small thinly sliced
Garlic: 2 cloves, chopped
Green serrano chili: split in half
Little flour
Salt and black pepper to taste
Oil

1. Clean the fish and gut it. Score the skin with diagonal cuts to help the marination.

2. Marinate the fish in salt, pepper, coriander seeds (I pushed it through the slits) and lime juice. About 20-25 mins.

3. Pat dry. Cover fish lightly wth flour - will make it crispy and give a nice color.

4. Heat oil till smoky add the onion, garlic and chili to flavor the oil then place the fish. Should take about 5-6 mins to cook. About 2-3 mins on each side.

*Tip: The coriander seeds can be lightly dry roasted before adding to the fish, that way the natural oils and flavors come out or grind it after lightly dry roasting and then marinating the fish with it.

The fish has a very mild fresh flavor so it was tastier with these sides...

Garlicky Lime Butter

Lime zest: 1 med lime
Onion: thinly sliced, 1 tbsp.
Garlic: 4 cloves, pan roasted
Green chili: chopped
Butter (unsalted): 4-5 tbsp.

Bring butter to room temperature and mix all together. Spread on fish right off the stove. Its delicious!

Parmesan Sauce

Mayonnaise: 2-4 tbsp.
Parmesan cheese: 2-3 tsp.
Black pepper: to taste
Lime juice: 2-3 tsp.

Mix all together, taste along the way to suit your taste buds. I had to add lime juice little by little because the Parmesan was overpowering. Hubby loved this sauce and ate the fish and veggies with it! Its great for just a salad or plain dip for chips or carrots snacks.

Tomato Relish

Tomatoes: 2 med, chopped
Onion: 1/2 med, sliced/shopped
Fresh coriander leaves: 1 tsp. chopped
Green chili: 1 chopped
Lime juice: 3-4 tbsp.
Salt and Pepper to taste.

Just mix then all together and its a great side salad or relish!

Cauliflower & Peas

Cauliflower: 1 med. head
Peas: 1 cup
Onion: 1 med, chopped
Garlic: 2-3 cloves, chopped
Fenugreek: 1/2 tsp.
Oil
Water
Salt to taste

Steam the cauliflower and peas till cooked but still crunchy and firm. I add salt to the water while it steams. Heat a little oil, about 1-2tbsp., add the onion, garlic and fenugreek and sautée till onions transparent. Add the veggies and lightly toss, add salt if needed. Take of stove and serve!

All this with an accompaniment of Rice and Daal! It was light dinner but healthy and satisfying. Oh, there was a dessert too, thats coming soon....

Procastination

noreply@blogger.com (A New Yoker...) — Mon, 27 Oct 2008 13:00:00 +0000

Last couple of weeks have been very dull and uneventful. I have not done much cooking (downside of having a "bua" that comes in once a day to cook and clean) nor much of anything else except being a complete bum. Anything that I did cook came out terrible and would rather forget about it then write it down. Could be attributed to my looming bad mood. If everything is connected - spiritually - then if I am in bad mood, my food will taste bad.

Anyways, I am hoping to do some research on spices and its medicinal uses. My hubby and I both dislike taking pills for everyday illness - like common colds, flu, indigestions, etc. and I know all these Indian spices have their individual uses in different ailments. So would like to study it and will share here.

Besides that, we are having Tilapia for dinner tonight, so if all turns out well, maybe a new recipe and pics for tomorrow.

Garam Masala Mix

noreply@blogger.com (A New Yoker...) — Mon, 13 Oct 2008 07:43:00 +0000

This is a wonderful and fragrant spice to have handy. It can be used in meat, snacks, potatoes, soups and lots of other dishes. It is a great marinade as well.

Garam Masala in a Recipe

Now that I think about it - these spices could be used in spicy desserts like spice muffins, pies or cake! It is very versatile in use and is a definite staple in a South Asian kitchen.

Not to mention the beautiful aroma that will fill your kitchen when you are dry roasting them!

This isn't the end all be all of a recipe! It's a recipe that I use most often in my kitchen. Other spices can be added or substituted. Different types of cumin, bay leaf, dry ginger, nigella...the choices are endless!

Garam Masala

Begin with whole spices. Careful when dry roasting, you just want the natural oils to exude, over roasting can scorch and make it bitter...let your senses, *ahem*...nose...guide you :)

Coriander Seeds - 4 tbsp.
Cumin - 2 tbsp.
Black pepper - 1 tbsp.
Nutmeg - 1
Cinnamon - 3 pcs of 2 cm each
Cardamom - 3 tbsp.
Clove 1 tsp.

1. Except for nutmeg, gently dry roast all of the spices. Make sure it's on a gentle heat and be patient, go slow so it roasts inside.

2. Take off heat and let it cool.

3. After cooling, take the seeds out of the cardamom and grind the seeds with the other spices.
A coffee grinder can be used, make sure it is clean and dry.

3. Grate the nutmeg and mix with the spices. Store in a dry air tight jar.

Its best used right away. It will keep for few months but will become less fragrant and may change in texture and form.

Garam Masala on Wiki

Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness), is a basic blend of ground spices to be used alone or with other seasonings. It is common in the Indian, Bangladeshi and Pakistani cuisines.

There are many variants and each one is formulated for a specific purpose. There are numerous ways in which Garam Masala is prepared in different regions of India. There is no way of determining which of them are more authentic than others.

Some recipes blend spices with herbs. Yet others grind the spices with water, vinegar or other liquids, such as coconut milk, to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is cooked before use to release its flavours and aromas.

Coconut Goat Curry

noreply@blogger.com (A New Yoker...) — Sun, 12 Oct 2008 16:16:00 +0000

Here you go...yet another coconut recipe! Ok, I have a few whole coconuts and have to use them up. This evening, a fresh one was broken and the water was immediately finished off by the hubby. The flesh - half in the curry the other half as dessert! I am not a big fan of goat meat but last week, my mother sent over almost 4 kgs of goat meat from my nephews naming ceremony event. I used a little bit of it to make haleem - a lentil based thick soup- and about 1 kg of it today to make this delicious curry. I think this is the first time I found goat meat appetizing so I had to share this recipe. It is so simple! Its from by Bengali cooking bible - Ranna, Khado, Pusti (loosely translated - Cook, Food and Nutrition) by the guru of Bengali cooking Siddiqua Kabir. My cook is really well versed in lots of different types of cooking and even she was surprised how tasty this came out, and glad to add a new recipe to her collection. Best of all the meat was so moist that I was couldn't stop popping little morsels!

Sadly, pictures of curry doesn't come out so good -or rather I am not a good enough food stylist yet to make it look delicious as it tastes!

Coconut Goat Curry

Ingredients

Goat Meat - 1 1/2 kg
(it can be on the bone and washed well and cut into desired size)
Coconut shavings - 1 1/2 cup
Onion paste - 1/2 cup
Ginger paste - 1 tbsp.
Garlic paste - 2 tsp.
Garam masala, ground- 1/2 tsp.
Green chili paste - 1 tbsp. (or desired hotness)
Fresh coriander paste - 1 tbsp.
Oil - 1 1/4 cup

1) Except for the oil - mix all other ingredients together well, cover and marinate for about an hour.

2) After marination - heat oil in a shallow pot, add all of the mix with the marinade. Stir well and cover. Cook on medium heat.

3) When oil skims the surface, the curry is ready. Taste test to see if the meat is tender, if not, leave on low heat and keep lid tightly closed. Turn off before it starts burning in bottom but keep closed lid (called 'dum') till ready to serve.

The longer its inside "dum" the more moist the meat will be.

I served this with rice - the usual staple carb in our home but I had whole wheat rotis. The roti is a little different. Yesterday I had attempted to make whole wheat donuts but it was a bust - but the dough was pretty good and decided to make it into rotis today and it was such a great compliment to the goat curry! If I had a restaurant, this could be perfect meal - doughut roti, goat curry and daal with a side of chutney and chili :)

Roti Recipe
I just eyeballed the recipe for this, so this really for advanced cooks. The amounts here are approximations.

Ingredients

Whole wheat flour - 1 cup
Egg, whipped - 1 egg
Sugar
Milk
Butter, melted - 1 tbsp.
Baking powder- 1 tsp.
Salt - a pinch
Cinnamon - 1/4 tsp.
Mace - 1/4 tsp.

1) Mix all wet ingredients together, mix all dry ingredients separately.

2) Slowly mix the wet into dry little bit at a time. Form a soft dough. Use more flour if the dough is too sticky.

3) Cover and refrigerate for about 1/2 an hour. Dough keeps well in fridge for couple days, probably could freeze it too.

4) When ready, roll out on flat surface with rolling pin into circles.

5) Heat a flat pan. Place the roti down, turn after 30 sec. Let other side cook and flip till its cooked through, Shouldn't take more than a 1-1.5 mins each.

Enjoy!

Oranges, oranges, oranges...

noreply@blogger.com (A New Yoker...) — Fri, 10 Oct 2008 15:26:00 +0000

Pumpkin in Coconut Curry

noreply@blogger.com (A New Yoker...) — Thu, 09 Oct 2008 12:19:00 +0000

Ok, once again a demo of how much I love coconut and coconut curries! 'Tis the season of pumpkins and this dish is just so hearty and delicious in a cool night. I had been thinking of something different to do with pumpkin and after watching an episode on Sri Lankan cooking on Food Safari, I was inspired to concoct this curry. I really don't have a taste for curry leaf which is an essential ingredient for south Indian and Sri Lankan cooking so, it has been conveniently omitted. It is also a versatile dish and can be left up to your imagination to try things out. Its an extensive list and may look complicated --but I promise you that it took me only 5 mins to put together...well, I have a lot of spices on my shelf and within easy reach and kind of just threw things in that I felt went well together! So here it is...

I apologize for not having a lot of measurements, I tend to just eyeball and guesstimate when cooking, so this recipe can be for advanced cooks or adventurous new cooks!

Step 1

oil - to sautee
onion
garlic-minced
ginger-minced
dry red chilis-2 whole
nigella-a pinch
coriander seeds-a pinch
cinnamon-1 inch
bay leaf-1 large leaf
cardamom-3-4 crushed pods
mustard seeds-1 tsp.

Step 2

coconut milk-1/2 a can (depends on how much pimpkin and how much curry u want)
cumin powder-1/2 tsp
coriander powder-1/2 tsp
chili powder-depends on how hot u like it
turmeric powder-1/2 tsp.
pumpkin-2 cups peeled & diced bite size
salt-to taste

Step 3

short grain rice-1 tbsp.
fresh grated coconut-2 tbsp.
whole cumin-1 tsp.

1. Heat oil in a wok or pot and start with red chili, bay leaf, cinnamon and slowly add the onions and the rest from Step 1. Sautee till onions a transparent. The mustard seeds will splutter so be careful and also careful not to burn them, add as one of the last ingredients.

2. Mix all from Step 2 together in a bowl and add into the pan with the onions-with the pumpkin. Add water to boil the pumpkin. I added about 1 can full but depends how much curry you want. Add salt to taste.

3. While pumpkin is boiling, in a dry pan roast the rice & coconut till a nutty brown color, add in cumin seeds and roast for 1 min till fragrant. Grind to a powder, its a delicious nutty fragrance!

4. Add the rice powder mix to the curry to thicken it up. Check the salt and you could add sprinkle of sugar to sweeten a little bit. It really brightens the flavor. Taste test. You can squeeze a little bit of lime when serving for an extra bit of tang.

I served it up with a side of friend mashed prawns and fluffy coconut rice with some green chili for extra spice. The left overs were great the next day for breakfast with some fresh rotis!

Purple Chili!?!

noreply@blogger.com (A New Yoker...) — Wed, 08 Oct 2008 16:45:00 +0000

Eid was a few days ago...EID MUBARAK to all...Cal and I spent it with my mother. We woke up early and drove to my grandfather's village, Gokarna. I haven't been there in a couple of years so I wa slooking forward. Sadly, since no one lives there any more, the place is looking pretty run down. But by the main house there were two beautiful chili plants! One was a small light green variety and the other was a surprising purple chilis! I had never seen them but when they ripen up, they turn a bright reddish orange color. Here are a few pics of them...

Gokarna: a trip to my grandfather's village

noreply@blogger.com (A New Yoker...) — Sun, 05 Oct 2008 11:14:00 +0000

Eid is a great time in the city...its the only time of the year that it is completely traffic free! Well, thats not the only reason its great :) The city lights up like Xmas, everyone is in a festive spirit with new clothes and lots and lots of food! Visiting friends and neighbors and eating yummy meals...its wonderful. This year my mother was in Dhaka so we decided to a take drive to my grandfather's village, Gokarna. Its about 2 hours drive out of Dhaka and so beautiful and green! I couldn't take a lot of pictures on the drive...motion sickness...but here are a few pics of the compound.

Here the boys all prep to go to the morning prayers...

Coconut Nut Barfi - Sweet Coconut Balls

noreply@blogger.com (A New Yoker...) — Sun, 05 Oct 2008 10:31:00 +0000

I have a thing for coconuts. I saw this on Food Safari the other day and thought it was THE most simplest, easiest, quickest and yummiest dessert! Hubby just pops one in his mouth every time he passes the fridge. Make 'em and you will see!

The ingredients are simple and adjustable too. If you don't want to use condensed milk - just use milk and sugar (jaggery, palm sugar, brown sugar). just a reminder - different sugars will give it different tastes, which in itself is a fun idea to roll around with! Make sure to fry it up in the pan so it all congeals and cooks together.

The use of fresh coconuts is advisable, but if not possible - most specialty stores sell them in packages so experiment a little. I broke the coconut myself and scraped it by hand -- owwww! its hard and tiring so i don't recommend it to anyone! But if you have gadgets to help ya out - go for it! Nothing in the world like fresh coconut!!

If you try this out - let me know how they turn out...

Coconut Barfi

2 cups fresh ground coconut
1 cup condensed milk
ground pistachios
ground cashews
ground elachi (try fresh next time)

(maybe cinnamon too?)
enough for strong flavor

Mix well all together, cook on pan with little bit of ghee (butter) and 2 tbsp of suji (semolina), till dry. Let it cool. Roll small portions into round balls and roll through fresh coconut.

Keep cool - it will firm up after few hours.

Review: SURA, a Korean resturant in Dhaka, Bangladesh

noreply@blogger.com (A New Yoker...) — Tue, 23 Sep 2008 16:55:00 +0000

I am starting a new section, a Review section! Since being in Dhaka, Cal and I go out to eat almost once a week and of course our palates are always in need of something new and different...so we cover a lot of restaurants in Dhaka! My mother-in-law gifted us a digi cam for our 1st anniversary, an interesting choice since Cal detests taking pics and dislikes the idea of a cam - but wouldn't ya know it his reaction to the cam was - "wow! exactly what we need!" I am still learning a lot about my hubby :)

So, to inaugurate the camera and celebrate our 1st anniversary (this was back in July) we had gone to a Korean restaurant. It was fantastic!! The decor was simple and elegant, the service fluid and attentive, the food timely and delicious! Anyone visiting Dhaka, Highly recommend a meal at SURA!!

It was on a whim we ended up here after a disastrous day of plans falling through. Premu, Cal's cuz, joined us so that we could end the day without a another blunder! It is in Gulshan, a posher part of town where most are expats or diplomats, a part of town with finer comforts. It was large establishment with large parking lot and polite guards. The area was clean as can be. We were greeted warmly upon entering by an elderly Korean woman and a pleasant waiter showed us to our table.

The decor was warm and sparse, very clean and very big. There were knooks for guests that require a bit of privacy, otherwise large wooden tables are spread out throughout the floor. The waiter greets and introduces himself, hands the menu and leaves us be. No hovering!

Every table is accompanied with traditional Korean condiments of pickles which includes Kimchi (my absolute fav!), pickled cucumbers, radishes and sprouts salad. When we were ready to order, the waiter was helpful and knowledgeable which was great. We started with an Seafood Pajun, a pancake, as an appetizer which was perfect. It was not stingy on the seafood! There were three of us and we couldn't finish the portions.

Cal is the expert on Korean food among us so we let him order. He ordered a Bulgogi, a stir fried marinated beef BB which was cook fresh on the table! A Bibimbab and a seafood dish which was just overkill! Needless to say we had plenty leftover for the next day.

What was amazing was the service, they brought in the food one at a time, keeping an eye on our eating pace. I have had Korean food in NY and this kitchen is above comparison! Can't wait to go back!!

PS: the bathroom was spotless and spacious!!

SURA
Add: Gulshan 2, House 2, Road 90
PH: 8821043, 0173038425

Excerpt from: Imhungrybd.com (they have a menu online!)
One of Dhaka’s pioneers in the restaurant business has struck again. Mrs. Park is no stranger to the restaurant scene and Sura is testament to that. There are plenty of private rooms for those who want a more intimate dining experience. The decor is simple and subtle, yet still able to flaunt detailed Korean art. The food is truly exceptional. Dhaka continues to have a myriad of restaurants but Sura was undoubtedly needed.

Homemade Donuts!

noreply@blogger.com (A New Yoker...) — Tue, 23 Sep 2008 15:30:00 +0000

Cal hasn't been well for past week or so and has had practically no appetite :( This evening he actually asked for something to eat - but something sweet. Initial request was a banana chocolate milkshake, so he went downstairs to get milk and bananas. Meanwhile I was thumbing through a cookbook (Ranna Khado Pusti by Siddiqa Kabir)to figure out a menu for Eid and stumbled on a recipe for homemade donuts! I love this cookbook - no wonder my mother and my mother's mother swore by it! I had made them mini and Cal gulped down a bowl full!! Here is the recipe, with my own tweaks of course:

Homemade Donuts

Eggs 2
Sugar 1/3 cup (adjust to your own sweetness, I will add more next time)
Milk 1/3 cup
Clarified butter or Melted butter 1/3 cup (equal to milk)
Flour 1 1/2 cups
Baking Powder 2 tsp.
Salt 1/2 tsp
Oil to deep fry
Few drops of vanilla or any other flavor you prefer
Cinnamon powder or confectionery sugar or melted glaze or melted chocolate, etc. - you gt the idea, anything to top the donuts with!

1) Whip the eggs and sugar together, mix in milk and butter.

2) Mix the flour, salt and baking powder, add the egg mix and form into a sift dough. Leave in refrigerator for 15mins.

3) After 30 mins, spread the dough and roll out thick. Cut into donuts (I used a small bowl to make mini size and a small bottle cap to cut the middle holes out). Set aside for about 10mins.

4) Heat the oil, drop a 'tester' to check temp. It should make a golden brown color, if it becomes a chocolatey color, lower the heat and cool the oil a bit. Flip it to make it evenly colored.

Place them on a paper towel to dry off excess oil, sprinkle with toppings! Enjoy!!