Indian Recipe

Spicy Shrimp Curry

Ingredients:
1 large onion, chopped
3 tablespoons oil
2 cloves
pinch of cinnamon
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 tbsp. of Spicy Masala Curry Spice Blend
1/2 teaspoon salt
1/4 bell pepper sliced thin
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and divined
2 green chilies, chopped (optional as this will make the dish hotter)
sprigs fresh coriander, chopped
Method:
Fry the onion and bell pepper in the oil until transclucent. Add the cinnamon, cloves. Cook for 1 minute more, then add ginger and garlic. Add the chili, spicy masala blend and salt. Cook for 30 seconds.
Add the tomatoes, and bring to a boil or vigorous simmer. Turn heat low and let the tomato cook till the suace is thick.
Add the shrimp , cover and simmer for 10 minutes - till shrimp are done. Serve the curry sprinkled with the chopped chilies and coriander leaves.

Chicken with Coconut Milk

ingredients
2 lb. chicken, cubed
2 cloves
Salt and freshly ground black pepper
2 Tbs. ghee
1 tsp. cumin seeds
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 or green chili minced
1 Tbs. finely chopped fresh ginger
1-1/2 Tbs. curry powder
1/2 tsp turmeric
1/2 tsp tamarind paste
1/2 cup or more water
1 cup coconut milk
1/3 cup roasted cashew halves
3 Tbs. cilantro leaves minced

Method:
Heat ghee in a wok or pan. Add cumin seeds. As they sizzle add onion and stir in the onion, garlic, chiles, and ginger. Cook over medium heat
while stirring frequently until the onion is transclucent. Add the curry powder, cloves and chicken and sauté until fragrant, about 2 min.
Add tamarind water. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 min.
Add the coconut milk, simmer about 5 min..

Bangla Recipe 2

Fruit Chaat
Ingredients:
5 apples,
5 oranges,
500 gm green grapes,
500 gm black grapes.
500 gm red grapes,
4 banana,
1 pomegranate,
3 teaspoon coriander powder,
1 & 1/2 teaspoon red chilli powder,
1 & 1/2 lemon (make lemon juice from these lemon),
salt to taste,
sugar 3 cup.
Process:
1. First peel off the fruits & slice in small size.
2. Take whole coriander & red chilly & toast in a fry pan for 1 minute. Now make the powder from them. You can get the real flavor of this.
3. Take spice powders, add lemon juice, salt, sugar, orange juice from 1 orange & mix this.
4. Take a bowl & mix these mixtures with the sliced fruits except banana properly. Now add the sliced banana & mix lightly again & now your fruit chaat is ready to serve in a nice dish.
Carrot Raita
Fresh Carrots – 4
Fat Free plain yogurt – 4 cups
Water – 1-½ cups
Roasted Jeera powder – 2 teaspoons
Copped Coriander leaves – 2 tablespoons
Salt and Kali Namak – As per taste
Sugar – 2 1/2 tablespoons (or as per taste)
Ginger paste – 2 teaspoons
Copped Green Chillies – 1-½ tablespoons
Curry Leaves – 5-6
Mustard Seeds – 1 teaspoon
Asafoetida – ¼ teaspoon
Oil – 2-½ teaspoon

Method:
The Yogurt:
1. Mix the yogurt and water and to it, add the roasted jeera powder, ginger paste, chillies, salt, kali namak, sugar and coriander leaves.
2. Add the water based on the kind of consistency you prefer for the yogurt.
3. Keep this yogurt mixture in the fridge for at least an hour. (This can also be prepared the previous day)
The Carrots:
1. Grate the carrots and set aside. In a small skillet or saucepan, pour oil and let it heat.
2. To this add the mustard seeds, let them splutter then add the curry leaves and asafoetida.
3. Now add the grated carrots and fry the whole thing till the carrots become slightly soft.
4. At this point you could add a little bit of salt to the carrots.
5. To this add a tablespoonful of the prepared yogurt and let it sizzle for a few seconds, while stirring the whole mixture.
6. Remove from gas and let it cool.
7. About 2 -3 hours before you serve the raita, add the carrots to the yogurt and fold it in gently with a spoon.
Serves: 10
Saucy Eggs
Hard Boiled eggs (shelled and cut lengthwise) – 10
Red Onion (sliced) – 1 (large to medium)
Garlic (grated) – 5 pods
Dry Red Chillies – 4
Heinz Tomato Ketchup – 6-7 tablespoons
Sriracha Red Chili Sauce – 2-3 teaspoons
Salt – as per taste
Chopped Coriander leaves – 3 tablespoons
Oil
1. Heat Oil in a large flat skillet and add the grated garlic and red chillies.
2. Fry for a few seconds and then add the sliced red onions.
3. Continue to fry them till they are golden brown.
4. Add 2 teaspoons of the chopped coriander leaves and one teaspoon of the red chili sauce.
5. Let them sizzle and then place the sliced eggs carefully on the skillet.
6. Fry for about 2 minutes making sure both sides of the egg are slightly brown.
7. Now add the tomato ketchup and the remaining chili sauce and coat the eggs with this.
8. Lower the flame and cook covered till the eggs are done and the gravy is really thick.
9. Make sure to keep turning the eggs gently and coating all sides with the sauce.
10. Add salt and sugar depending on your taste.
11. Garnish with coriander leaves and serve.

Bangla Recipe

Mango Dessert

This is an a quick ‘n’ easy Indian dessert preparation. This was taught to me by Mrs. Parna Bhattacharya at Athens, Georgia when I first came to USA in 1995. Parna Mashi is no more in this world but her recipes will continue to linger forever.
This is a wonderful dessert for hot summers!
Ingredients:
1 can of Mango Pulp (available in Indian Grocery stores)32 oz. plain Yogurt16 oz. sour cream32 oz fruit cocktail cans1 small scoop of raisins1 small scoop of almonds or pistachios cut to small piecessugar to taste
Method:
Whip together mango pulp, sour cream and yogurt using an egg beater or blender till the mixture reaches a smooth consistency.
Add sugar to taste.
Next, drain out all the juices from the fruit cocktail.
Add the fruits to the pulp.
Garnish with raisins and nuts.
Put it in the refrigerator to cool.
Serve chilled.


Tomatoes and Aamshotter Chatni - [ Hot and Sour ]
Ingredients
Tomatoes
Aamshotto
sugar
whole red chillis
ginger
panch phoron
green chillies
tamarind paste
salt
turmeric
oil
raisins
PREPARATION:
1. Cut each tomatoes in four halves .
2. Cut ginger into thin strips.
3. Heat oil in a frying pan then add panch phoron & whole red chillies .
4. When the panch phoron stops spluttering add the tomatoes and fry ona low heat.
5. Add salt and turmeric ,cover & simmer for 15 min or more as required to softens the tomatoes.
6. Remove cover and then add ginger,green chillies and raisins.
7. Add sugar and water and simmer on a low flame.
8. Continue simmering until the chutney thickens and add a liitle tamarind paste stirring continuously and is cooked.


Bangladeshi Khashir (Pathar) Jhol - [ Meat ]

The following is a traditional family recipe. It is tedious but worth trying. To get the real aroma of well-cooked goat you must go through the following long but fruitful process.
Ingredients
Goat Meat 2lbs (Medium or Small pieces)Onion 2 Medium (thinly sliced)Tomato 1 (sliced)Potato 2 Big (4-8 slice per potato based on your taste)Plain Yogurt ½ cup (or sour cream)Garlic 1.5 table spoon (paste)Ginger 2 table spoon (paste)Turmeric ¾ table spoon (ground)Cumin 1 table spoon (dry roasted ground)Coriander ¾ table spoon (groundRed Chilly 1 table spoon (ground)Bay Leaf One or TwoNutmeg Powder ½ tea spoon (not required but will enhance the aroma)Mace ½ tea spoon (not required but will enhance the aroma)Cardaman 5/6 (whole)Cinnamon ½ table spoonClove 5/6 (whole)Salt as per tasteCooking Oil ½ cupLemon Pepper Powder ½ tea spoon (not required but will enhance the aroma)OrOne tea spoon fresh lemon juice & ½ tea spoon crushed black pepper powder
Method:
• Mix the potato slice with one tea spoon of salt and ½ tea spoon turmericpowder and fry it in oil till they become golden brown. Keep them aside.
• Fry the onions in the Kadai (Deep Pan) till they turn golden. Add bay leaf,ginger & garlic paste, turmeric, red chilly, coriander, mace and nutmeg powder.Fry the mixture for about two minute in medium heat. Add goat meat, mix withmixture and fry it for approx. five minutes. Add tomato and yogurt, mix themproperly and fry the whole till the oil leaves masala (bhuna)
• Add 2 cups of water, potato slices, whole cardaman (split) and cloves in themixture cooked above. Transfer the whole thing in a pressure cooker. Cook it inlow/medium heat for 6/7 whistles.
• Open the lid of the cooker. Add cumin, cinnamon and lemon pepper and simmer itfor 5/10 minutes.
• Serve it with hot plain rice/polao/nan/porata and salad.