SpoonThat.com - Flavorful Food Recipes by The Spoonful!

Elish Maacher Bhuna---Hilsha cooked the Bengali way!

2012-04-26T23:24:00.000-04:00

This crispy, crunchy fish dish tweaked with a few spices and fresh ingredients is a dish often prepared and really liked by people from Bangladesh. Its one of the easiest Bangladeshi recipes for Elish or Hilsha and goes perfectly with a helping of steamed white rice and a serving of daal. It takes me back to the day when I was a kid and really not in the mood to eat, but was lured into trying some by my ever-so-patient mom. Since then, it has reminded me of home in Bangladesh and my family through the eyes of the child that I was; back when life was so simple!

If you are from Bangladesh, you know exactly what I`m talking about and know how good Elish Maach is made the simple way. And if you have never tried it before, I urge you to try it if you know how to eat bone-in fish steaks (otherwise, I would recommend using a different fish).

Ingredients
6-7 pieces Hilsha steaks cleaned

For fish marinade:
salt to taste
1 tsp lemon juice
1/4 tsp turmeric powder
1/4 tsp red chilli powder or to taste
1 tsp garlic paste
3-4 tsp oil for frying

For the sauce:
additional 1-2 tbsp oil
1 medium onion
3 cloves of garlic sliced thinly
2 green chillies slit
1/4 tsp whole cumin seeds
1/2 tsp cumin powder
1/4 tsp turmeric powder
salt to taste
1/2 cup water
fresh coriander leaves and green chillies for garnish

Method

Soak the fish in salt water for 10 minutes before washing really well.
Marinate fish in all marinade ingredients and let sit for 10 minutes.
In a large skillet fry fish pieces on medium high until cooked through and crispy. Remove.
In the same pan, add the extra oil if needed and drop in the cumin seeds. once they start to sputter, add in the onions.You just need enough oil to prevent the onions sticking to the pan.
After your onions become translucent, add the sliced garlic and green chillies if you wish.
Once the raw, garlic aroma has gone, add in all the dry spices and stir in immediately followed by the water.
Once the water comes to a boil, add in the fish pieces and cover and cook on high for 2 minutes before flipping the fish and cooking for additional 2 minutes.
Turn off stove and dish out the fish and sauce garnishing as desired.

Happy Cooking!

Who Doesn't Love Chocolate Chip Banana Bread?

2011-05-27T19:07:00.002-04:00

I mean, look at that!

Such a yummy yummy evening snack with coffee or tea!

Banana bread is so flavorful and moist. Like, look at that!

The thing that I love most about banana bread is (you probably guessed it) that its suuuper easy and you get to use up bananas that otherwise you would've had to throw away. As long as there is no mould growing on your bananas, no matter how ripe (black) they are, you can use them!

Banana bread by itself is amazing, but for the kids who don't like the smell of banana, a few chocolate chips added in the end does wonders to the result!

Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 bananas
1/2 cup butter
2 eggs
1 cup Chocolate Chips

Method

Heat oven to 350
Combine and mix all ingredients together in a large mixing bowl.
Place batter in a greased bread pan (bottom only) or in muffin tins.
Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.
Serve as is or with a dollop of whipped cream.

Happy Cooking!

Raw Broccoli Salad with a Sweet and light Orange Dressing

2011-05-01T14:35:00.002-04:00

Broccoli is one of those things that you hate as a kid but most probably love as an adult. The key to enjoying veggies such as broccoli, kale, brussel sprouts etc is not to over cook them. The mushier they get, the more it brings out that after taste people hate.

Broccoli tastes great while crunchy and firm. Raw broccoli salads are one of those things that can make or break a person's preference for broccoli. If you haven't ever tried raw broccoli with some kind of dressing or dip, you really are missing out on a lot.

This salad is sooooo refreshing and tasty that you won't even know that you just ate a whole bowl of dark green veggies that your body craves. The crunch from the broccoli, the sharp bite of the onion, the sweet raisins and dressing and the sunflowerseeds just seals the deal! I highly recommend that you give it a try.

Ingredients
2 heads of broccoli florets separated
1 med red onion thinly sliced
1/4 cup raisins
1/4 cup toasted sunflower seeds
2 tbsp of mayo or yogurt
1 tbsp milk

3 tbsp orange marmalade
1 tsp honey
1 tsp of olive oil
salt and pepper to taste

Method
Mix the last 5 ingredients together in a bowl and set aside.
Wash and chop your veggies and place in serving bowl before covering with the dressing.
Top with the raisins and seeds.
Its that simple!

Happy Cooking!

Sauteed Bitter Melon with Potatoes and Garlic---Korolla Bhaji

2011-04-14T17:45:00.002-04:00

As you have seen from my previous post that Karela or Bitter Melon is really good for you, you might be wondering how to make it a part of your diet. As I mentioned, Karela is bitter and isn't the tastiest of veggies eaten raw.
As I mentioned, Karela is bitter and isn't the tastiest of veggies eaten raw. This recipe is simple and requires very few ingredients. When served with steamed rice and daal, the bitterness is cut dramatically and the flavor shines through.

Ingredients
3 tbsp cooking oil
1 lb karela washed, seeded, chopped and marinated in a tbsp salt
2 medium potatoes thinly sliced
1 medium onion sliced
3 cloves garlic sliced
2 green chillies or to taste
1 tsp ground turmeric
salt to taste

Method
Wash the karela of all the salt and set aside.This cuts some of the bitterness.
In a wide pan or skillet, add the oil and once hot, add the onions and garlic.
Once the onions and garlic brown slightly, add the karela, chillies, turmeric and salt.
Sautee on high for a minute before turning the heat to medium and covering with a tight fitting lid. The veggies will cook in their own liquid..
After 7 minutes, the karela should be halfway cooked. Add the potatoes at this point. You shouldn't need any additional liquid. If the mixture sticks, add some more oil and turn down the heat furthur.
After you add the potatoes, don't stir much, just flip over once after the bottom browns slightly.
Remember to cook covered at all times on low heat until the veggies are tender and almost crispy.

Happy Cooking!

Bitter Gourd/ Korela/ Korolla

2011-04-13T11:56:00.001-04:00

Karela is a vegetable that might not be the tastiest when eaten raw, but has many many health benefits.
The following article is from http://www.juicing-for-health.com/ and explains the benefits that I mentioned earlier. Enjoy!

Bitter Melon (Bitter Gourd)

Bitter melon is one of the best
vegetable-fruit that helps improve
diabetic and toxemia conditions.

The bitter melon (also known as bitter gourd) looks like a cucumber but with ugly gourd-like bumps all over it.

As the name implies, this vegetable is a melon that is bitter. There are two varieties of this vegetable: One grows to about 20 cm long, is oblong and pale green in color. The other is the smaller variety, less than 10 cm long, oval and has a darker green color.

Both varieties have seeds that are white when unripe and that turn red when they are ripe. The vegetable-fruit turn reddish-orange when ripe and becomes even more bitter.

Bitter gourd thrives in hot and humid climates, so are commonly found in Asian countries and South America.

Westerners may not be so used to bitter melons, so may find them more difficult to consume. But if you can generally take bitter taste, you may be able to take this too. Try it, at least for all its healthful virtues!

Nutritional Benefits

Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
Bitter melon contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin. There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients.

To top

Health Benefits
Few other fruits/vegetables offer medicinal properties for these ailments like bitter melon does.
Blood disorders: Bitter gourd juice is highly beneficial for treating blood disorders like blood boils and itching due to toxemia. Mix 2 ounces of fresh bitter gourd juice with some lime juice. Sip it slowly on an empty stomach daily for between four and six months and see improvement in your condition.
Cholera: In early stages of cholera, take two teaspoonfuls juice of bitter gourd leaves, mix with two teaspoonfuls white onion juice and one teaspoonful lime juice. Sip this concoction daily till you get well.
Diabetes mellitus: Bitter melon contains a hypoglycemic compound
(a plant insulin) that is highly beneficial in lowering sugar levels in blood and urine. Bitter melon juice has been shown to significantly improve glucose tolerance without increasing blood insulin levels.
Energy: Regular consumption of bitter gourd juice has been proven to improve energy and stamina level. Even sleeping patterns have been shown to be improved/stabilized.
Eye problems: The high beta-carotene and other properties in bitter gourd makes it one of the finest vegetable-fruit that help alleviate eye problems and improving eyesight.
Hangover: Bitter melon juice may be beneficial in the treatment of a hangover for its alcohol intoxication properties. It also help cleanse and repair and nourish liver problems due to alcohol consumption.
Immune booster: This bitter juice can also help to build your immune system and increase your body's resistance against infection.
Piles: Mix three teaspoonfuls of juice from bitter melon leaves with a glassful of buttermilk. Take this every morning on empty stomach for about a month and see an improvement to your condition. To hasten the healing, use the paste of the roots of bitter melon plant and apply over the piles.
Psoriasis: Regular consumption of this bitter juice has also been known to improve psoriasis condition and other fungal infections like ring-worm and athletes feet.
Respiratory disorders: Take two ounces of fresh bitter melon juice and mix with a cup of honey diluted in water. Drink daily to improve asthma, bronchitis and pharyngitis.
Toxemia: Bitter gourd contains beneficial properties that cleanses the blood from toxins. Sip two teaspoonfuls of the juice daily to help cleanse the liver. Also helpful in ridding jaundice for the same reasons.
To top

Consumption Tips

Choose unripe bitter melons that are firm, like how you would a cucumber. Avoid those that have turned orange or have soft spots. Ripe bitter melons can be excessively bitter. Store bitter melons in the vegetable bin in the refrigerator which has the right temperature. It should keep for three to four days.

Keeping bitter melons at room temperature or with other fruits and vegetables will hasten the melon to ripen and become more bitter, due to the emission of ethylene gas.
Clean your bitter melon under cold running water and brush with a soft vegetable brush. To prepare, slice the melon length-wise and scoop out the seeds. To lessen the bitter flavor, soak it in salt water for about half an hour before juicing/cooking.
The smaller variety is more bitter than the bigger one. To help make bitter gourd juice more palatable, take it with honey, or add carrot or apple juice. For diabetics, drink the juice with green apple juice.

Caution
Do not consume more than two ounces of bitter melon, or more than two melons a day. Excessive consumption may cause mild abdominal pain or diarrhea. Diabetics taking hypoglycemic drugs will need to alter the dosage of their drugs if they consume bitter melon on a regular basis. Please consult your doctor.
Pregnant women should avoid taking too much bitter gourd or its juice as it may stimulate the uterus that may lead to preterm labor.

Beef Biryani/ Beef Pilau/ Yakhni Pilau

2011-04-11T22:34:00.002-04:00

Mild and tasty dish that is packed with flavour that comes from garam masala or whole spices.Goes well with any curry or pickle. Must try!

Ingredients
1 lb beef with bone cubed
3 cups water
1 whole bulb garlic cut in half
1 inch piece ginger
1 whole onion peeles
1 tomato
2 cinammon stick
2 black cardamom
6 green cardamom
5 cloves
2 bay leaves
1 tbsp whole cumin
2 tbsp whole coriander
2 tbsp fennel seeds
2 green chillies
1 1/2 cup basmati rice soaked for 20 minutes
3 tbsp oil
1 onion sliced
1 heaping tbsp plain yogurt
salt and pepper to taste

Method
In large pot, or pressure cooker, place meat, water, ginger, garlic, tomato, onion. In a muslin or cheese cloth, place 1 piece cinnamon, 1 black cardamom, 4 green cardamom, 3 cloves, 1 bay leaf, the cumin and coriander seeds and the fennel seeds and tie it up to make a pouch. Place in the pot and cook covered for 2 hours on low or until meat is tender.

After meat becomes tender, drain and reserve the liquid and discard the pouch containing the spices.

In a large pot, heat the oil on high and drop in the onions and chillies and cook till golden brown.
Add the remaining whole spices and after a minute, add the soaked rice. Stir the rice around for a few minutes then measure the stock and if there is less than three cups of liquid, add water enough to bring it to that point.

Add the liquid to the pot along with the beef and bring to a boil on high. Once the liquid comes to a boil, reduce the heat to a medium low and cover with a tight fitting lid and cook for 15 minutes. After 15 minutes, turn off heat and let stand for 10 minutes before fluffling and serving.

Serve with pilau with curry or pickle of choice.

Happy Cooking!

Basbousa---Egyptian Semolina Cake

2011-04-07T18:19:00.002-04:00

Easy to prepare and delicious to eat, this cake is your choice on a day when your sweet tooth is acting up!

This semolina cake with its unique lemon sugar syrup is a favorite of arabs and non-arabs all over the world! The recipe was taken from http://mideastfood.about.com posted by Saad Fayed and is to DIE for! Serve with a cup of coffee after a meal or some whipped cream and you will be in seventh heaven!

Ingredients:

Syrup Ingredients
2 1/4 cups sugar
1 1/2 cups water
juice from 1 lemon (or 2 tablespoons orange juice)
1 teaspoon honey(optional)
------------------------------------
Cake Ingredinets
2 cups semolina
1 cup sugar
1 stick butter, softened
1 cup whole milk
1 1/2 teaspoon vanilla extract
1 tablespoon baking powder
1 tablespoon baking soda
2 eggs
blanched split almonds
whipped cream (optional)

Preparation:

Prepare syrup first. Dissolve sugar in water in a medium saucepan. Add lemon juice and bring to a boil. Once the syrup begins to boil, add in honey. Reduce heat and allow to slowly boil for about 8-10 minutes. Remove from heat and set aside.

Preheat oven to 350 degrees. Lightly grease and flour a 9x12 baking dish.

Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.

In a separate bowl, combine semolina, baking powder, and baking soda. Slowly add to butter and egg mixture. Stir in milk.

Pour mixture into baking dish and smooth with spoon.

Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. Place an almond in the center of each diamond. Bake for 25 minutes.

Remove cake from oven and pour syrup over cake until no more can be absorbed. Allow to cool for 20 minutes.

Serve immediately with a dollop of whipped cream.

Happy Cooking!

Dragon Shrimp with Steamed Rice---A Seafood Lover's Dream

2011-04-06T10:49:00.002-04:00

This dish produces the most flavorful, juicy shrimp you have ever tasted.
The flavor of the shrimp isn't completely masked by the seasonings and doesn't get dried out because of the deep frying. Now usually this dish is on the spicier side, but again, you can cut down on the pepper and no one would miss a thing. This dish also HAS to be prepared with jumbo shrimp, as big as you can find or else the taste will come out different.

Ingredients
1 lb jumbo shrimp, cleaned and shelled with the tail on
1 egg
5 tbsp corn starch
oil for deep frying
1 large onlin sliced
2 cloved garlic minced
green chillies to taste
crushed red chillies to taste
dash of soy sauce
dash of lemon juice
1 tsp sugar
salt and pepper to taste
dash of sesame oil

Method
1) Mix the egg and cornstarch with the shrimp and a little salt and pepper.
2) Heat the oil and deep fry til the shrimp are golden brown and cooked through.
3) In a large skillet, add the sesame oil and garlic and fry til they change color.
4) Add the onions and chillies and stir fry on high heat til they just loose their edge, but still maintain their firmness.
5) Add the shrimp and everything else and stir fry the whole thing until all the flavors come together and the dish dries out.
6) Serve on a bed of steamed rice.

Happy Cooking!

Basa Fish Curry with Sim er Bichi

2011-04-04T11:44:00.002-04:00

Seem or sim is a vegetable that is widely known in the Asias. They are a close relative of the snow peas. In fact, they look very much like snow peas but are just thicker, darker and longer. The flavor also is similar but instead of the sweetness that snow peas have, seem have a sharp yet mellow flavor. Sim er bichi can be bought at any bangali grocery store. If not available though, it can be substituted with lima beans and the taste wouldn't change drastically.

About the fish. Any boneless, skinless fish fillets will do but Basa works wonders in this dish.

One additional thing I wanted to talk about is the Panch Puran masala or pach foron. This an extremely aromatic blend of spices that originates from the bengals consisting of fenugreek seeds (methi), fennel seeds (mauri), black seed (kalonji/kali jeera), mustard seed (shorisha) and cumin seeds (jeera). This can also be bought at any bangali or indian grocery store or be made at home.

So in conclusion, this dish that has these tender, flavorful Seem er Bichi in combination with the succulent Basa fish flavored with various spices including panch puran is really something worth trying!

Ingredients
3 tbsp oil
2 cups water
1 Basa fillet cubed
1/2 pound seemer bichi
1 medium onion sliced
1 tsp each ginger and garlic
2 geen chillies or o taste
1 tsp panch puran
1 tsp tomato paste
2 tsp tumeric divided
1 tsp cumin powder
1/2 tsp coriender powder
salt to taste
coriender leave for garnishing

Method
1) Marinate the fish cubes with salt and 1 tsp turmeric and set aside.
2) In a medium pot, add oil and drop in the onions and chillies.
3) Once the onions turn brown, add the ginger, garlic and tomato pastes.
4) After the pastes have cooked down, add the panch puran and immediately add the cumin, coriander, and turmeric. Add some water so the spices don't burn.
5) After a minute, add the sim er bichi and some water and salt and cover and cook on medium flame for 10 minutes or untill tender.
6)Meanwhile, in a small frying pan add some oil and once hot, add the marinated fish fillets and fry till cooked.
7) Once the Seemer Bichi are cooked, add the fish and a little more water and cook till all the flavors come together.
8) Garnish with cilantro and serve with steamed rice.

Happy Cooking!

Grilled Cheese Sandwiches

2011-04-03T11:35:00.007-04:00

Now most of you looking at this will say why does anyone need a recipe for grilled cheese? Any average Joe off the street can make grilled cheese! But the truth is, most people make grilles cheese with a sandwich maker or other kitchen gadget.

Its very easy and tasty when made on the stove. And that's what I'm going to teach you how to do! One big advantage to making it on the stove is that the sandwich stays nice and fluffy yet crunchy.

Ingredients

2 slices of bread
1 slice processed cheese of your liking
1 tbsp margarine

Method
1) Smear margarine over both slices of bread.
2) In a hot frying pan, place the slice of bread margarine side down and place the slice of cheese on top.
3) Place the other slice of bread on top with the margarine side facing up.
4) After a couple of minutes, lift the corner of the sandwich up with your spatula to see if the edges have a golden brown layer on it, then flip over and cook the other side to the desired colour.
5) Slice diagonally while still hot and serve with a glass of chocolate milk.

Happy Cooking!

Vegetable Pakora---A Comfort Food to Brighten up the Gloomiest of Days

2011-04-01T17:52:00.002-04:00

Everyone I know and can imagine has a part of them that screams for the tasty, unhealthy, trash that our bodies groan after recieving! No matter how health conscious, how self aware and motivated we are, we all give in to our deep fried food craving once in a while.

I mean...just look at that!

Doesn't that make you want to make a batch right now?(for those who know what pakoras are) or make you curious as to what they are and how they taste?(for those who have never heard of them).

Well, for those of you that have eaten and become lovers of pakoras, i need not say anything. But for those who are new to them, let me just say that they are WELL worth the effort and patience. Each bite takes you to places in yourself you never knew existed! This one is a keeper for sure.

Pakoras are widely associated with rainy days in the south-east Asian continent.Thus all those who haven't experienced what it feels like to have these little treats warm you up from the inside, you really don't know what you are missing!

Ingredients
oil for frying
1 lb of sliced veggies of your choice
1 medium onion
green chillies to taste
1 egg
1tbsp chaat masala
1/4 tsp cumin seeds
1/4 cup flour or as needed
salt and pepper to taste
lemon slices to garnish

Method
1) Mix all the ingredients except the flour and oil and leave to marinate for at least 10 minutes. This softens up the vegetables and insures proper cooking.

2) Mix in the flour a little at a time until the consistency of the batter looks something like this.
3) Heat oil for frying and drop spoonfuls of the mixture in the hot oil. It should sizzle right away.
4) Deep fry till golden brown and crispy. Drain and set aside.
5) Serve immediately while piping hot with lemon slices for garnish.

Happy Cooking!

Tandoori Chicken---Probably the Most Popular Indian Takeout Chicken

2011-04-01T13:46:00.003-04:00

Tandoori chicken is traditionally made in a clay oven called a Tandoor. The flavour that issues from a tandoor is out of this world! I would highly recommend anyone to try it at an authentic indian restaurant that chars it in a Tandoor and uses their own secret recipe for the masala.

For those of us though that don't have the luxury of owning a Tandoor, a gas or charcoal barbecue works wonders as well!

This recipe further allows room for those who wish to use a convectional or toaster oven. The difference of course that will result in flavor is compromisable due to the easiness and quickness of this recipe.

Most homemade tandoori chicken recipes make use of store bought tandoori masalas but nothing beats the homemade masala in taste, so give it a try!

Ingredients:

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of lemon, for garnish

Method:
1) In a clean bowl, mix the yogurt and spices and cover and marinate in the fridge over night or for atleast 4 hours.
2) Drain the chicken but reserve the marinade and brush with oil.
3) If grilling, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
4) If using conventional or toaster oven, lay out in baking dish and bake in a preheated oven at 350 Fahrenheit for 45 minutes.
5) If you wish, broil the chicken on high on the top rack for 5 additional minutes to caramelize.

Happy Cooking!

Chilli Shrimp

2011-03-23T00:43:00.001-04:00

This dish is a twist on the classic version of chilli shrimp and has a mouth-watering edge to it that comes from the lemongrass.

Sometimes, we just want to have an exotic, flavorful dish and there is no time or money for take out, those are the times when a dish like this is a perfect trick to have on hand. I had lemongrass on hand and using it gave me that extra umph, but its perfectly fine to omitt it.

Spice is not a factor in this dish. Making it as spicy or mild doesn't effect the flavor of this dish. The are so many layers of flavor in this dish that you won't miss a thing.

So here's to a chinese food craving!

Ingredients
Oil for frying
1/2 lb cooked or raw shrimp peeles and deviened
1 egg
1 cup flour mixed with 3 tsp breadcrumbs
2 tbsp cooking oil
1/2 cup water
1 med onion sliced
2 cloves garlic minced
3 thai peppers (green chillies)
1/2 red bell pepper sliced
1/2 green pepper sliced
1 stalk lemongrass flattened and slit in half then sliced
3 tbsp soy sauce
2 tbsp oyster sauce
drizzle of sesame oil (optional)
2 tbsp corn starch mixed with 2 tbsp water
salt and pepper to taste

Method
1) Season bread crumbs and flour mixture with salt and pepper and dredge clean, shrimp in it before dipping in beaten egg and re-dipping in flour. Set aside.
2) Heat oil for deep frying and fry the shrimp until golden brown and cooked through. Drain and set aside.
3) In a large skillet or wok, heat 2 tbsp oil until hot and add the onions, garlic, chillies, and lemongrass and stir fry till tender.
4) Add the peppers and shrimp and stir until peppers loose their edge but are still crunchy.
5) Add the sauces, season and add half a cup of water. After the water comes to a boil, add the cornstarch slurry to the mixture and cook till gravy thickens. Remove immediatly.
6) Garnish with cilantro, spring onions, or lemon and serve with steamed rice.

Happy Cooking!

Curried Liver---Liver Masala

2011-02-28T00:05:00.001-05:00

Most curries are very similar. Every region has a base that is known to them. Something is added in addition to the bases (or removed) to create the distinct flavour of that particular dish. In indian cooking, there are different types of bases or masalas some with tomatoes, some without, some with curry leaves, some with whole spices or garam masala some with yogurt. Most Thai curries have a base of coconut milk etc. As for bengali dishes, the basic curry masala consists of onions, ginger, garlic, turmeric, chilli and (if its meat of any kind) cumin and coriander.

That being said, the recipe pretty much explains itself. The basic curry masala is combined with a few extra spices and the result is an amazingly simple, rich and fragrant dish that is to DIE FOR!

Ingredients
500 grams liver
2 tbsp oil
1 cup chopped onion
2 cloves
2 cardamom pods
2 cinnamon sticks
1 bayleaf
1 tsp minced ginger
1 tsp minced garlic
1 tsp coriander power
1 tsp chilli powder
1 pinch turmeric
1 small lemon
1 small bunch coriander leaves
water as needed

Method
1)Take a bowl add liver pieces into it add some milk to it and soak for 30min and then wash it with water, then add pinch of red chilli powder,salt,oil,ginger garlic past and mix it well.
2)Now take a nonstick pan add little oil then add the spices mixed liver pieces into it and saute them and let it cook for 5min and transfer it to another plate.
3)Take the same pan add oil, garama masalas, onions,ginger garlic paste,turmeric, mix them then add red chilli powder,coriander powder, saute them add little water and let it cook for 5-10 min in very low flame.
4)Once masala is cooked add the cooked liver pieces into it and close with a lid cook for 2-3 min in slow flame.
5)After 3min remove the lid add some chopped coriander leaves if required lemon juice and serve.

Happy Cooking!!

Cocoa Butter---The Secret of the Amazon

2011-02-24T15:54:00.001-05:00

Cocoa butter has long since been my favourite body moisturizer. It is so rich and creamy and conditions skin so well that it stays smooth all day. Creams and lotions containing cocoa butter are really nourishing, but I find the actual concentrated formula much more effective in treating stretch marks, discolourations and dryness without any added synthetic ingredients.

For those of you that aren't convinced, here is the know how (know what I should say!) of cocoa butter!
http://www.vitaminstuff.com/supplements-cocoa-butter.html

Cocoa Butter
Cocoa butter, also called cacao butter, is the cream-colored fat extracted from cacao seeds (cocoa beans) and used to add flavor, scent, and smoothness to chocolate, cosmetics, tanning oil, soap, and a multitude of topical lotions and creams. Cocoa butter has been called the ultimate moisturizer, and has been used to keep skin soft and supple for centuries. It is one of the most stable, highly concentrated natural fats known, and melts at body temperature so that it is readily absorbed into the skin. Cocoa butter is often recommended for treatment of skin conditions such as eczema and dermatitis. When applied topically, it creates a barrier between sensitive skin and the environment and also helps retain moisture. In addition, cocoa butter contains cocoa mass polyphenol (CMP), a substance that inhibits the production of the immuno globulin IgE. IgE is known to aggravate symptoms of both dermatitis and asthma.

Pregnant women have long used to cocoa butter formulations to prevent and treat stretch marks, but this pleasant-smelling substance is added to countless other topical preparations as well. Lotions and oils containing cocoa butter are often used in aromatherapy massages to promote feelings of relaxation and well-being. Recent research indicates that massaging the skin with cocoa butter may help relieve stress, boost the immune system, and even prevent cancer. This is because cocoa butter, like chocolate, contains a lot of CMP. Researchers in Japan reported that CMP inhibits the growth of cancerous cells and tumors by reducing active oxygen levels in the body, and concluded that CMP inhibits the oxidation of LDL (good) cholesterol and the production of inflammatory cells; there is some evidence that the CMP in cocoa butter may also help prevent heart disease and ease arthritic symptoms.

Preliminary research indicates that CMP actually helps suppress excessive T-cell activity in the immune system, which could help treat conditions associated with overactive immune systems, such as psoriasis, fibromyalgia, and chronic fatigue syndrome.

Cocoa butter is found in chocolate of course, and as previously stated, is an ingredient in countless topical preparations. You can also buy pure cocoa butter at pharmacies, health food stores, and from online distributorships. There have been rare cases of sensitive individuals having skin reactions to this substance. If you notice any rash or discomfort, simply discontinue use of this product.

Martha Stewart's Ultimate Chocolate Cake---A Chocoholic's Dream

2011-02-23T00:22:00.004-05:00

Physical health problems due to stress are very common. Any present disease in the human body gets aggravated up to 10 times when stress is allowed control. Many diseases not present come to be because stress is not managed well. Some might say what's the big deal? Why do people stress so much? But the truth of the matter is that stress is a part of life and if anyone said that they never stressed over anything, they would be downright lying! The key to a mentally and physically healthy life is managing stress and channeling the energy it takes to go crazy into something productive or comforting.

For many it might be sports, others might prefer a bath or such other relaxing activities, still others will turn to food. Although stressed eating is not usually the healthiest for you, but who doesn't love a nice, big bowl or plate of your favourite indulgence to help calm the nerves? My stress relieving activity among other things, includes inventing a new recipe from the ingredients I have on hand. Sometimes Ill eat it and sometimes I won't, but the process of using my creative brain helps to calm down the irritated side.

One one such day some 3 years ago, when I was looking in my fridge and pantry to gather ingredients, I found cocoa powder, butter, flour and eggs. I just knew I had to make a chocolate cake, but I was afraid to try it off the top of my head because I knew baking is an exact art and can be done with a loose hand only when you are really experienced. As I had not baked many cakes from scratch as of yet, I went online and found this heavenly recipe for chocolate cake with chocolate icing that I found so easy and satisfying, that I have probably made it 7 times since then.

I encourage you to give this recipe a try and if you like chocolate as much as I do you will thank Martha Stewart till you drop!

Ultimate Chocolate Cake

Ingredients

Makes two 8-inch layers

1 cup Valrhona cocoa, plus more for dusting
3/4 cup strong coffee, boiling
1 cup milk, room temperature
2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, room temperature
Ultimate Chocolate Frosting

Directions

Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

Ultimate Chocolate Frosting

Makes about 3 cups

3 1/2 cups confectioners' sugar
1 cup Valrhona cocoa powder
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup milk, room temperature
2 teaspoons pure vanilla extract

Directions

In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

Chicken Parmesan

2011-02-15T00:00:00.002-05:00

If you were to ask me what my favourite food was, I, like many other people would not know the answer.

The truth of the matter is that there are soooooo many foods that touch my heart. There are those foods like chocolate cake that satisfy the deepest of all sweet cravings and feel so wholesome when had with a tall glass of milk. There are those foods like a simple bowl of chicken soup that make the worst of colds disappear.There are those foods like chicken piccata or roast beef that are perfect items to entertain with. There are foods like cookies and crackers that are perfect when you just have the munchies. And then there are foods like mommy's homemade veggie or meat entrees that remind you of the time when you were young and life was so simple!

There are many a times when I would like to make something special for my family and friends, but can't figure out what would satisfy all our cravings. Then it hits me! A nice, big, juicy piece of Chicken Parmesan with a side or salad and garlic bread, or some pasta! I thank God that most people I know will agree on italian food because I looooooooooooove it!

As for this time, I served it with my Penne with Roasted Vegetables and Parmesan Cheese and it was a perfectly balanced, well loved meal for my guests and me!

Ingredients
5 tbsp oil
4 thin chicken cutlets washed and patted dry
1 cup shredded mozzarella
1 cup grated parmesan
2 eggs
1 1/2 cup bread crumbs
1 tsp dried basil
1/2 tsp italian seasoning
1 tsp garlic powder
salt and pepper to taste

Method

1) Preheat oven to 350.

2) In a large plate, mix bread crumbs and all dry seasonings together and set aside.

3) Heat a large skillet on medium heat and add some oil.

4) Once the oil is hot, carefully dip the chicken pieces in the egg, the in the bread crumbs and lay out on the pan making sure not to overcrowd.

5) Cook on the first side for 3 minutes and flip over before cooking the other side.

6) Remove and set aside.
7) In a large baking dish, spoon some pasta sauce and spread out over the bottom before laying out the chicken pieces, making sure not to overlap.
8) Spoon some more sauce over the chicken and cover with the mozzarella and rest of the parm.
9) Cover and bake in preheated oven for 10 minutes making sure to remove the cover after 5 so the top browns nicely.
10) Serve with pasta or grain of your choice.

Happy Cooking!

Turmeric---An Endless List of Reasons to use More Often

2011-02-10T17:11:00.001-05:00

Turmeric is an ingredient that is a MUST HAVE in indian or desi cooking. It is also used in several other types of cuisines in measured amounts. It is a root that belongs to the ginger family and can be used fresh or as a powder where it is boiled, dried in a clay oven and ground up.

Turmeric is commonly used in a powder form in many different types of dishes. In most indian cuisine it is used at the beginning of the cooking process and is allowed to fry in the concentrated mixture so as to release all its flavour and colour.

Turmeric can be bought at any indian, asian, international supermarket and comes in a closed package. After being brought home, it should me transferred to an airtight container and stored in a cool, dark place away from moisture. When using, care should be taken to not allow any humidity or moisture to enter the jar, thus making it keep longer. While cooking, care should also be taken to use with measure or as the recipe calls, otherwise, it can make your food bitter tasting.

That being said, I wish to leave you with an article adapted from http://hubpages.com concerning the health benefits that turmeric holds to be used as motivation to try to incorporate this ingredient a little more into your lifestyles.

THE HEALTH BENEFITS OF TURMERIC

The health benefits of turmeric are experienced daily by millions of people around the globe often without realising it. If you have ever eaten a curry then you have probably benefited from its properties. Turmeric is a spice used in Asian, African and Middle Eastern cookery. It is a daily staple in Indian, Pakistani, Bangladeshi, Sri Lankan, Malaysian and Indonesian cuisines. It's also used as a food preservative and colouring worldwide especially in mustard, pickles, cheeses and margarines.
Recently turmeric has hit the headlines because of claims that curcumin, which is the main active constituent of turmeric, could help prevent the onset of dementia and Alzheimer's disease.
Turmeric has long been known as a spice which has a lot of health benefits in addition to its culinary uses. It is well-known as an anti-inflammatory which can work as well as some pharmaceutical products but without the side-effects.
Turmeric is a member of the Zingiberaceae family, its close relatives include cardamom, ginger and galangal, all of which have distinctive medical qualities of their own. It is cultivated mainly in India.

Curcumin capsules

Here are some of its other powerful health benefits.
Turmeric is a natural antiseptic and anti-bacterial spice and it can be used externally to help in the disinfecting of cuts or burns. Many people suffering from acne inversa have found almost complete relief of their symptoms by drinking turmeric tea three times a day.
In laboratory tests curcumin has been shown to assist in the prevention of prostate cancer, to prevent breast cancer from spreading into the lungs and to reduce certain types of melanoma. There has also been research that suggests it may be helpful in reducing the risk of childhood leukaemia. Curcumin has been defined by scientists in Japan as a broad spectrum anti cancer agent.
Turmeric is also very valuable for the way that it works on the digestive system and on the liver. In traditional Chinese and Indian medicine it is used as a digestive bitter and a carminative. Used in cooking it can help to improve digestion and can also help to reduce gas and bloating. Turmeric is also a cholagogue which stimulates bile production in the liver and can help excrete bile through the gallbladder which aids the body's ability to digest fats.
Turmeric is recommended for people who have chronic digestive weakness or congestion. It can be added to meals or taken as a tea or in a capsule 20 minutes before meals, especially meals that are high in fat or protein. It can also be found in digestive bitters which combine turmeric with other herbs. Turmeric is also an anti-inflammatory to the mucus membrane which coats the throat stomach and intestines where it can help decrease inflammation and congestion. Other related conditions which it is suggested turmeric may help are colitis, Crohn's disease, diarrhoea and the after affects of food poisoning. It can also be used to relieve the itching and inflammation of haemorrhoids and fissures.

Turmeric root powder

In Chinese culture turmeric has long been used as a treatment for depression and its effect of speeding up the metabolism suggests that it could well be helpful in weight management.
Turmeric (or its stronger extract curcumin) in its primary use in health, as an anti-inflammatory helps with reducing pain and inflammation in a multitude of ailments and diseases including arthritis, muscle and ligament pains, pain after operations, headaches, migraines, period pains etc. It does this without the side-effects of pharmaceutical products such as aspirin or non-steroidal anti-inflammatory drugs.
Although not confirmed yet in human trials, laboratory animals given turmeric had reduced levels of blood sugar and cholesterol suggesting that turmeric may in the future be helpful in diabetes and heart disease.
If not eaten regularly in your national cuisine you can add turmeric to your diet by taking turmeric supplements or curcumin supplements in the form of capsules, turmeric can also be taken in the form of a tea but on its own it is not to everyone's taste. A small amount of black pepper or bromelain is said to increase the absorption of the active ingredient curcumin considerably.
Recommended doses for adults
Between one to three grams a day for powdered root.
300-800 mg two or three times a day for a curcumin supplements.
Turmeric is a true superfood and one that you should think about introducing to your diet for its health benefit.
If you are suffering from any acute or chronic illness please consult your doctor before taking herbal supplements of any kind.

Superfoods

2011-02-10T13:16:00.001-05:00

God has created nature and the elements therefrom to be of a benefit to us living beings. Furthermore, us living beings have been created to give benefit to each other. Take the simple example of the flowers and the bees. As we all know, the bees pollinate the flowers inducing integration of the genetic material of two separate flowers to create a totally different offspring without even knowing it, all while trying to enjoy the flower's nectar to bring home to produce honey which becomes the source of food for many beings. As we must all be aware, everything in the biosphere is interconnected and interdependent.

Nature is an amazing thing! I personally believe that there is no disease on the face of this earth that doesn't have a cure that can be found in nature. Ours is to discover how to wield the power of nature to our benefit and usefulness. Instead of going to drugs and supplements to stay healthy, we as human beings should take advantage of the many foodstuffs in nature that will definitely marry much better with our bodies to lower blood cholesterol and the risks of heart disease and cancer without adding all the unwanted toxins that can undoubtedly be found in prescription medication. All it takes is a little motivation, a little research and a little caution to live healthy.

Below is an article adapted from http://www.webmd.com that talks about a few superfoods that hold the key to a long, healthy life. This has definitely broadened my food staples list and I hope you find it helpful as well!

Top Superfoods Offering Super Health Protection

Beans
Blueberries
Broccoli
Oats
Oranges
Pumpkin
Salmon
Soy
Spinach
Tea (green or black)
Tomatoes
Turkey
Walnuts
Yogurt

Blueberries -- Antioxidant Superfood

Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.

"Inflammation is a key driver of all chronic diseases, so blueberries have a host of benefits," says Ann Kulze, MD, of Charleston, S.C., author of Dr. Ann's 10-Step Diet, A Simple Plan for Permanent Weight Loss & Lifelong Vitality. When selecting berries, note that the darker they are, the more anti-oxidants they have. "I tell everyone to have a serving (about 1/2 cup) every day," Dr. Kulze says. "Frozen are just as good as fresh." Be sure to include lots of other fruits and vegetables in your diet as well. Remember too that, in general, the more color they have, the more antioxidants.

Omega 3-Rich Fish -- Superfoods for the Heart, Joints, and Memory

"We know that the omega 3s you get in fish lower heart disease risk, help arthritis, and may possibly help with memory loss and Alzheimer's," Somer says. "There is some evidence to show that it reduces depression as well."

Omega-3s are most prevalent in fatty, cold-water fish: Look for wild (not farmed) salmon, herring, sardines, and mackerel. Aim for two-to-three servings a week. Other forms of omega 3s are available in fortified eggs, flax seed, and walnuts. These superfoods have the added benefit of being high in monounsaturated fats, which can lower cholesterol.

Soy -- Superfood to Lower Cholesterol

A study reported in The Journal of the American Medical Association (2003) showed that a diet of soy fiber, protein from oats and barley, almonds, and margarine from plant sterols lowered cholesterol as much as statins, the most widely prescribed cholesterol medicine. "Look for tofu, soy milk, or edamame -- not soy powder," says Somer. In other words, soy sauce won't do the trick. One caveat: If you have a family history of breast cancer it is not recommended that you eat extra soy.

Fiber -- Superfood Aids Weight Loss and Checks Cholesterol

A diet high in fiber will help you maintain healthy cholesterol and blood sugar levels. As a bonus, because fiber helps you feel full longer, it's a great tool in weight management. Whole grains, beans, fruit, and vegetables are all good sources. Try throwing some beans in your salad, recommends Kulze. "Fresh, frozen, or dried are the best. You can use canned, but they tend to be higher in sodium," Kulze warns.

Tea -- Superfood for Lowering Cholesterol and Inhibiting Cancer

"The overall antioxidant power of black tea is the same as green tea," says Kulze, "but green tea does have ECGC, a powerful antioxidant that we really do think is quite special." A recent Japanese study on green tea found that men who drank green tea regularly had lower cholesterol than those who didn't. Researchers in Spain and the United Kingdom have also shown that ECGC can inhibit the growth of cancer cells. For a double health whammy, replace sugary sodas with tea.

Calcium

OK, OK, you know the drill: Calcium helps build strong bones and prevents osteoporosis. Look for it in dairy products or supplements. Added bonus: Some studies show that calcium helps with weight loss. Here are the calcium levels recommended for adults by the USDA:

Age 9 to 18 -- 1,300 mg
Age 19 to 50 -- 1,000 mg
Age 51 and over -- 1,200 mg

And Finally, the Yummiest Superfood Yet ... Dark Chocolate

New research has shown that dark chocolate is packed with antioxidants and can lower blood pressure. Kulze recommends that you look for chocolate with 60% or higher cocoa content; the darker, the better. In addition, the darker it is, the lower the fat and sugar content. Now that's our kind of health food!

Happy Eating!

Cauliflower and Potato Curry---Aloo Kopir Dalna

2011-02-04T16:17:00.004-05:00

This simple and homely recipe is known for its comforting feel and aroma. I think this is the first dish I have ever cooked. When I was 12 or so, there was a day that my mother was really sick and there was nothing to eat, so I looked in the fridge, found these ingredients and with a little bit of assistance, cooked it, to everyone's amazement! So that is your proof of how simple it is. If a 12-year-old can make it, no doubt you can too!

Ingredients
1/6 cup of oil
1 med cauliflower separated into florets
2 med potatoes, peeled and chopped
1 med onion sliced
1 med tomato sliced
1 tbsp ginger garlic paste
1 green chilli slit or to taste
1 tsp turmeric divided
1 tsp cumin
salt to taste
water as needed

Method
1) In a frying pan, pour some oil and add the potatoes along with a sprinkling of salt and turmeric and cook covered until golden brown and almost done.
2) Repeat step 1 with cauliflower florets.
3) In separate pot, add the remaining oil and drop in the onions, ginger garlic paste and chilli and cook till they are sweated out.
4) Add the ground spices and a little water and cook for a few minutes.
5) Add the tomato and a cup more water before dropping the cooked potato and cauliflower in and cooking for 5-6 mins.
6) Serve with steamed rice or roti.

Happy Cooking!

Unbelievable Ginger Cookies

2011-01-29T13:09:00.002-05:00

These cookies are soft and chewy and are perfect with milk or even coffee. The perfect blend of spices and suger make it the perfect treat on a cold day.

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Method

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Stir Fried spinach with Shrimp---Shaag Bhaji Chingri Diye

2011-01-28T20:33:00.002-05:00

Spinach is an ingredient that is so light and flavouful yet so filling and wholesome at the same time. It is packed with fibers and antioxidants and low in calories. If you can make yourself like spinach if you don't already love it, you might be surprised at how good it makes you feel after a big bowl.

For hardcore spinach fans, a little oil, salt and pepper works well. For the rest of us though, who need a little push to live and eat healthy, there are so many things that can be added to spinach to make it something to savour instead of just swallow.

This particular dish uses very few ingredients and is typically enjoyed with rice, but can be had by itself as the shrimp does wonders to enhance its flavour.

Ingredients
1 tsp oil
7-8 shrimp, washed and deveined
1 bunch fresh spinach
1/2 onion chopped
1 clove garlic minced
1 green chilli slit or to taste
a pinch or turmeric (optional)
salt to taste

Method
1) Heat oil in a skillet and drop in the onion, garlic and chilli and fry till sweated out.
2) Add the shrimp and turmeric and fry till shrimp turn opaque
3) Add the spinach, season with salt and cook covered stirring occasionally until wilted and all the water has evaporated.

Happy Cooking!

Spicy Beef Curry

2011-01-28T20:07:00.003-05:00

One dish that bangali people looooove is beef curry with a lot of spice. Bengali household staple dishes are basically a rotation between chicken curry, beef curry, vegetable curry and fish curry. Kids usually drive their parents to have either chicken or beef curry on hand (I know I did!).

Adults also have a special place in their hearts for this simple yet homely curry that just takes them back to the days when their mothers used to have warm food ready for them on their return from school! Although many adults have become health conscious due to diabetes and high blood cholesterol and pressure becoming more and more common to us desi people, most people will still give in and eat this curry at least twice or three times a month.

Enjoy!

Ingredients
2 tbsp oil
1lb beef with bone cut to bite sized pieces
1 1/2 onion
1 tbsp ginger
1 tbsp garlic
1 tbsp tomato paste
2 small bay leaves
4 green cardamoms
3 cloves
1 tbsp fenugreek seeds (optional)
1 inch piece cinnammon
1 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp chilli powder or to taste
salt to taste
water as needed

Method
1) In a big pot, combine all the ingredients, and mix.
2) Turn on the stove to high and fry cook the mixture until meat is sealed.
3) Turn down the heat to med-low and cover while cooking for 2 hours or until tender, stirring occasionally.
4) Add water as needed to prevent the meat sticking to the bottom of the pot.

Happy Cooking!

Chicken and Vegetable Quesadillas

2011-01-25T19:34:00.002-05:00

People who don't normally cook at home often don't because they are intimated by so many different kinds of recipes and instructions and ingredients. The truth of the matter is that cooking is an art. Like all art forms, there are just a few rules to keep in mind and the rest can be adjusted per liking.

As for quesadillas, they are so universal and can be filled with anything as long as there is cheese and tortillas involved. The methods that are kept the same while making quesadillas are using a frying pan, heating tortillas and filling them before turning them over heating the other side. What goes inside is totally up to you to use your imagination. I used pre-cooked, diced chicken and a medley of vegetables that I had on hand, but you could easily use fish, steak, scrambled eggs and any other types of vegetables you like and it would still taste great.

And as for these babies, I served them with a simple sour cream dip and was in seventh heaven by the time I had taken my first bite!

Ingredients
2 precooked chicken breasts diced
8 small corn totillas
1 cup shredded mozzarella
1/2 sliced green pepper
1/2 sliced onion
few baby carrots sliced
broccoli sliced
handful of black olives
little olive oil for greasing pan
3 tbsp sour cream
salt and pepper to taste

Method
1) Heat skillet or frying pan and smear with olive oil before placing a tortilla on it.
2) Add a sprinkling of cheese before putting your topping and some more cheese on top.
3) Place the second tortillas on top and cook for 2-3 minutes.
4) Carefully flip over and cook other side until brown spots appear.
Tip: Not over stuffing the quesadillas will insure easy handling and crispy coating.

Happy Cooking!

Manchurian Fish

2011-01-25T10:44:00.003-05:00

Fish is a staple for many people around the world. In Bangladesh, fish is cooked almost everyday. The banks of all the coastal regions in Bangladesh are full with the most colourful, tasty, fresh fish you could imagine. Many people who have never tried fish before are intimidated by the smell and think that all fish are fishy. This is not necessarily true. There are many types of fish that are so tender, they just melt in your mouth and taste so clean, you dont be able to tell you are eating fish.

This spicy and tangy dish is an awesome way of tried fish if you want to end up liking it. The marriage of the sour and spicy with the hint of sweet is a combination that just hits the spot.

Ingredients
For the Fish:
oil for deep frying
1 large basa fillet cut to chunks
3 tbsp flour
2 tbsp cornstarch
1 egg
1 pinch aginomoto
salt and pepper to taste
For The Sauce:
1 tsp sesame oil
1 medium onion slice
1 1/2 tsp chopped garlic
3 tbsp soy sauce
11\2 tsp chilli garlic paste
1/2 tsp worcestershire sauce
1 tbsp sugar
1 tbsp tomato ketchup
1 1/2 tbsp cornstarch mixed with water to make slurry
chopped corienser for garnish
salt and pepper to taste

Method
For the fish:
Combine all ingredients and deep fry till golden brown.
For the sauce:
1) Heat the oil in a wok till hot and add onions and garlic and fry till soft and slightly brown.
2) Add all the sauces and sugar and fry till the oil separates.
3) Add water to desired consistency and bring to boil.
4) Add the fried fish and season to liking
5) Cook for 5 minutes and then add a few tsp of slurry. Keep on heat for a few minutes longer and remove.
6) Garnish with coriander and serve with steamed or fried rice.

Happy Cooking!

SpoonThat.com - Flavorful Food Recipes by The Spoonful!

Elish Maacher Bhuna---Hilsha cooked the Bengali way!

Who Doesn't Love Chocolate Chip Banana Bread?

Raw Broccoli Salad with a Sweet and light Orange Dressing

Sauteed Bitter Melon with Potatoes and Garlic---Korolla Bhaji

Bitter Gourd/ Korela/ Korolla

Bitter melon is one of the best vegetable-fruit that helps improve diabetic and toxemia conditions.

Beef Biryani/ Beef Pilau/ Yakhni Pilau

Basbousa---Egyptian Semolina Cake

Dragon Shrimp with Steamed Rice---A Seafood Lover's Dream

Basa Fish Curry with Sim er Bichi

Grilled Cheese Sandwiches

Vegetable Pakora---A Comfort Food to Brighten up the Gloomiest of Days

Tandoori Chicken---Probably the Most Popular Indian Takeout Chicken

Ingredients:

Chilli Shrimp

Curried Liver---Liver Masala

Cocoa Butter---The Secret of the Amazon

Cocoa Butter

Martha Stewart's Ultimate Chocolate Cake---A Chocoholic's Dream

Chicken Parmesan

Turmeric---An Endless List of Reasons to use More Often

Curcumin capsules

Turmeric root powder

Superfoods

Cauliflower and Potato Curry---Aloo Kopir Dalna

Unbelievable Ginger Cookies

Method

Stir Fried spinach with Shrimp---Shaag Bhaji Chingri Diye

Spicy Beef Curry

Chicken and Vegetable Quesadillas

Manchurian Fish

Bitter melon is one of the best
vegetable-fruit that helps improve
diabetic and toxemia conditions.