Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Archive for the ‘Egg’ Category

Macher Dimer Vada

Posted by Sudeshna on June 5, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

In most species of fish, when the fish bears eggs the taste of its flesh reduces, excepting for hilsa. Hilsa’s taste gets enhanced when it bears egg. There is a reason behind this. Hilsa comes to the sweet water, that is, it comes up to the river during monsoon, the egg laying season. The sweet water happens to have an effect on the taste and so the catch from the river is world renowned. Now, coming back to the other fishes; rohu looses its taste during the laying season. Anyways the preparations made out of the eggs are ecstatic.

Fish egg, what we generally call is not only the eggs themselves but it also contains parts of the matured ovaries of the fish, and is called roe. Roe is prepared in different ways in different parts of the world. It is widely used in Asia and Europe. While we Indians mainly fry the roe, people from Japan, Korea and parts of Asia like to have it raw as a side dish with rice. Roe is widely used as a topping over sushi. Roe is also seasoned with salt, lemon, onions, olive oils and pepper powder. In Greece it’s used as a dip. While roe from shrimp, cod, salmon, sea urchin, and many other kinds of fishes are used in preparation, I have used roe from rohu for this preparation.

Ingredients:

Rohu roe (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying

Preparation:

  • Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften
  • Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
  • Make small flattened balls of the mixture
  • Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean, the vada is fried.
  • Take out of flame and place on a kitchen paper to soak out the excess oil
  • Serve with tomato sauce and onions or also use it as an accompaniment with rice and dal.

Macher Dimer Vada

My note: Macher dimer  vada tastes best when consumed hot, so prepare it just before eating.

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Posted in Dinner, Egg, fish, Side dish | Tagged: , , , , , , , , , | 4 Comments »

Event for Eggs: RoundUp

Posted by Sudeshna on May 22, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

To mark the first birthday of my blog I had announced the event for eggs. There were so many different recipes from so many of you. It was really good to get such nice and varied recipes from you all. There were certain recipes that I have never heard of. Thank you all for taking part in the event.

I received 43 recipes, and the links for all are listed below. The recipes are ordered in the way I recieved, the first one being mentioned first.

  1. Asha: Egg Jalfrezi
  2. Saritha: Egg Biriyani
  3. Saritha: Egg Curry
  4. Siri: Tex-Mex Migas
  5. Oriya Food: Sunday Ka Anda
  6. Radhika Vasanth: Egg Rava Dosa
  7. Aquadaze: Egg Curry
  8. Nivedita: Eggs and rice noodles
  9. Suma: Egg Chicken Fried Rice
  10. Pavani: Egg Salad Sandwich
  11. Lakshmi: Frittata with Vegetables
  12. Lakshmi: Plain Cake
  13. Sree: Egg Fried Rice
  14. Poornima: Chocolate Meringue Cookies
  15. Priyameen: Egg fried rice with toasted boiled egg on side
  16. Manjusha: French Toast
  17. Usha: Onion Egg Curry
  18. Shama Nagarajan: Sweet Bonda
  19. Radhika Vasanth: Beetroot Egg Fry/ Poriyal
  20. Radhika Vasanth: Spring Onions Egg Fry/ Poriyal
  21. Koshy’s Mostafa: Egg-In-a-Hole
  22. Sudha: Egg Spring Roll
  23. Padma: Egg Dumplings
  24. Padma: Egg Omellet Curry
  25. Malini: Egg Malai Curry
  26. Malini: Eggs in Milk
  27. Malini: Pizza Omelet
  28. Preeti: Anda Curry
  29. Meeta S: Porro
  30. Priyasuresh: Zucchini Scrambled Eggs
  31. Priyasuresh: Egg puffs
  32. Priyasuresh: Egg Kurma & Egg Masala
  33. Sanghi: Tomato Egg Fried Rice
  34. Sanghi: Egg Dhal Curry
  35. Sanghi: Eggs in tamarind gravy
  36. Pooja S: Kuku Sabzi
  37. Dharani Jagdeesh:  Egg Keema
  38. Divya Vikra: Egg Fried Rice
  39. Nivedita Thadani: Nutty Egg Omelet
  40. JZ@Tasty Treats: Egg biriyani
  41. JZ@Tasty Treats: Egg Curry with Coconut milk
  42. JZ@Tasty Treats: Pineapple Fried rice
  43. JZ@Tasty Treats: Onion-omelette Sandwich with Mushrooms

Choose the best recipe you like, and note it in the comments below.

To see the photos of the recipes click on the photo below:

Event on Eggs

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Posted in Egg, event | Tagged: , , | 10 Comments »

Egg Chow mein

Posted by Sudeshna on April 8, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Chowmein has a very special place in my hard. It is not because of that I like all kinds of Chinese cuisine but it reminds me of my school days. Chowmein, and for that matter any kind of noodles was my favorite option for the lunch break at school. Everyday when I opened my tiffin box during lunch time, I wished that I had chowmein. When it comes to chowmein I love any type of preparation with it; be that with only vegetables, or with eggs, chicken, prawn, or even mixed. There was a restaurant in front of my school, and my only aim for saving my pocket money was to go there and have a plate of chowmein. When I was cooking chowmein the other evening lots of such memories encircled my mind. Just a plate of chowmein made me so happy. This was probably the best part of growing up; you just feel happy and contended with such little things.  We were five friends and we used to fight on that single plate and then fight over who\’s going to pay the bill for that month. Out of these four friends, I have contact with only one who stays in Maryland, USA. She called me up some days back and we were talking about our chowmein fights. School was fun and the little moments of happiness made it beautiful to recollect.

I went through some of the links in the web to know more about chow mein and people\’s love towards this platter. Wiki had lots of things to contribute to the cause. One sentence caught my eyes which said that the chowmein was introduced by the Chinese in Kolkata. That was something I had no clue, though I had had noodles at the China Town in Kolkata lots of times.

Ingredients:

Chow mein noodles: 2 whole packets

Cauliflower (Ful kopi): 1 medium bowl of small florets

Carrot (Gajor): 2 medium sizes

Green pepper (Capsicum): 1

Potato (Alu): 1 medium size

Onion (Peyaj): 1 medium size

Egg (Dim): 2

Sunflower oil (Sada tel): 2 tablespoons

Soya sauce: 1 teaspoon

Salt to taste

Preparation:

  • Cut the vegetables into thin one inch sized pieces
  • Put in all the vegetables in a deep pan and half boil them
  • Boil water in a pan and throw in the noodles, take them out just after 2 minutes so that the noodles do not become too soft
  • Heat ½ tablespoon of oil in a frying pan and drop the eggs, add a pinch of salt; stir well to make scrambled eggs, keep aside
  • Heat the rest of the oil in a wok, throw in the onions and fry till they become golden brown
  • Throw in the half boiled vegetables along with salt. Fry till they become soft
  • Add the boiled noodles and stir well so that the noodles get mixed with the vegetables
  • Pour in the soya sauce and stir again
  • Take out of flame, garnish with the scrambled eggs and serve with sauce of your choice

Egg Chow mein

I had added cauliflower, potatoes, carrot and green pepper. If you like you can also other vegetable of choice. Along with eggs you can also shredded chicken or fried prawns. If you are a vegetarian then just leave out the non-vegan ingredients.

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Posted in Egg, snacks | Tagged: , , , , , , , , , , | 7 Comments »

Announcing: Event for Eggs

Posted by Sudeshna on April 2, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

One year back I had started this blog just in search of a new hobby. 365 days have passed and I am proudly celebrating my blog’s first birthday. I am very grateful to all my blog visitors for turning my hobby into a passion. I had been thinking of how to celebrate this special occasion, and after lots of thinking I thought of hosting an event to mark this special occasion.

Easter is just a fortnight away and the first thing that comes to mind hearing the word “Easter” is eggs. The main ingredient of the event is also eggs. Prepare any kind of food; be that starter, soup, main course, side dish or dessert; but eggs should be the main ingredient of the platter.

Send in your entries to bengalicuisine@gmail.com with the subject line: “Events for eggs” along with the following details:

Your name:

Your blog’s name:

Name of the recipe:

URL of the recipe:

A .jpeg photo of the recipe

If you want to send some of your archived recipes, just update the post with a mention of this event along with the link to this post. Please feel free to use the logo for the event.

birthday-event

Those of you who doesn’t have a blog please send in your entries in a word document file along with the photo of the prepared dish.

The last date for sending in all entries is the last of this month, i.e., 30th April 2009 midnight IST.

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Posted in Egg, event | 34 Comments »

Egg Fried Rice

Posted by Sudeshna on January 8, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

No much of a prelude, all I want to put up is my version of the Chinese egg fried. Yesterday, when I came back home from office all tired and repulsive to get inside the kitchen I cooked this up. I used these vegetables because I only had those at home, if you like you can also add small florets of cauliflowers, beans and even some cashew nuts and raisins.

Serves 2

Ingredients:

Long grain rice (Basmati chal): 1 cup

Carrot (Gajor): 2 medium sizes

Onion (Peyaj): 1 medium size

Capsicum: ½

Potato (Alu): 1 medium size

Egg (Dim): 2

Cinnamon (Dal chini): 1” size

Green cardamon(Choto elaichi): 2 -3

Cloves (Labongo): 2 -3

Bay leaves (Tej pata): 1

Sunflower oil (Sada tel): 3 tablespoons

Sugar (Chini): 1 teaspoon

Salt to taste

Preparation:

  • Wash the rice properly, take it in a boiling pan; cover with water. See to it that the water level is at least one inch above the raw rice. Boil covered for 10 to 12 minutes, or until the rice is cooked. Pour in extra water if necessary. Once the rice is done, drain out excess water.

fried-rice31

  • Spread the cooked rice over a plate or baking tray and let it cool
  • Heat 1 teaspoon of  oil in a frying pan, beat the eggs with salt. When the oil is heat, pour in the egg and scramble it while frying. Keep aside
  • Chop all the vegetables into very fine half inch size pieces
  • Heat rest of the  oil in a wok, add the cinnamon, cloves and green cardamom. Add the vegetables when the spices start popping. Fry over low flame till the vegetables are well cooked
  • Add the rice and sprinkle salt and sugar
  • Toss everything so that the rice gets mixed well with the vegetables
  • Take out of flame when the rice becomes piping hot, and garnish with the scrambled egg

fried-rice2

Fried rice tastes well with non-vegetarian dishes like egg curry, chicken-do-peyaja, or any kind of meat dishes. Those of you who like the vegan part of the platter can try it out with cauliflower curry, dum alu, or anything of your choice. I had it with cauliflower manchurian that my neighbor gave me. I didn’t use clarified butter (ghee) for the frying part, but you can use it, it enhances the taste.

fried-rice11

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Posted in Dinner, Egg | Tagged: , , , , , , | 4 Comments »

Dimer Tarkari/ Egg Curry

Posted by Sudeshna on January 3, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I wish all of you have a great vacation, and the New Year brought more joy to all your lives.

Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.

Serves 4

Ingredients:

Eggs (Dim): 4

Potato (Alu): 2 medium sizes , cut into quarters

Onion (Peyaj): 1 medium size, chopped finely

Ginger- garlic paste (Ada-rasun bata): ½ teaspoon

Garlic (Rasun): 3-4 cloves

Garam Masala: ½ teaspoon

Chili powder (Sukhno lankar guro): ¾ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Preparation:

  • Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
  • As the eggs are boiled, take out the shells and keep aside
  • In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
  • Pour in the rest of the oil in the wok, and sauté the onions
  • Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
  • Add the spices excepting garam masala and fry for half a minute more
  • Pour in 1 cup of water, or if you want more gravy then pour more
  • Let the curry gets cooked and thickened
  • When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
  • Sprinkle the garam masala and take it out of flame

dimer-tarkari

Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.

I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.

Check for more updates here, till then Happy Cooking and Happy Eating .

Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

savouries-logo

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Posted in Dinner, Egg, Side dish | Tagged: , , , , , , , , , | 3 Comments »

Roadside Tadka

Posted by Sudeshna on January 2, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

mlla7logo

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Posted in Dinner, Egg, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , | 5 Comments »

Christmas Cake in Pressure Cooker

Posted by Sudeshna on January 2, 2009

We’ve moved to own domain name – bengalicuisine.net. Please update your Bookmarks, Blogroll and Feeds. You can follow me on Twitter.

Christmas is that time of the year when you make merry and go out shopping and traveling with friends and family. The chill and the dryness in the air make the whole environment to go around more to keep warm. My Christmas day this year, o I should be saying last year was a good now. The celebration started from Christmas Eve, just after I came out of my office. I went to the St. Mary’s Basilica, the oldest Church in Bangalore. The Church was decked up with white flowers all around the alter. I presumed it was to show respect to all those who lost their lives in different terror attacks all over India in 2008. That night we had good dinner at one of the well known restaurants in Bangalore and then off to St. Patrick’s Church for the grand celebration. What I have never done before, this time I was there inside the Church and sang along with many others the Christmas carols. It reminded me of those days in school. I still do remember the songs well.

Christmas day without some different things from the kitchen makes it very dull. So, after the day long hovering about from one Church to the other, I thought of baking a cake to mark this grand occasion.

The problem with baking a cake at my home is I don’t have a convection microwave oven, for that matter not a simple oven. So my only resort was my faithful pressure cooker. This was the first time I baked a cake in the pressure cooker and was quite apprehensive about the outcome till I had a bite. The cake was absolutely soft and everyone really liked it.


For one pound cake

Ingredients:


Cake flour or Wheat Flour (Maida): 1 ¼ cup

Baking powder: 1 teaspoon

Castor sugar (Guro Chini): ¾ cup

Unsalted Butter (Sada Makhon): 50gms

Eggs (Dim): 3

Clarified Butter (Ghee): 1 tablespoon

Vanilla Essence: 1 teaspoon

Dry fruits like raisins and cashew nuts, etc

Cadbury Gems for frosting

Sand for heating in pressure cooker

Preparation:

  • Add half cup of sugar to the eggs with the vanilla essence and beat well with a blender until the eggs make small peaks the blender is lifted
  • In a large bowl put in the flour, baking powder and sift thrice
  • Drop in the butter to the sifted flour and mix well with a blender
  • As the mixture gets fluffy and soft pour in the egg and castor sugar mixture and blend
  • Take a steel bowl (of the shape you want your cake to be like ) and coat it with the clarified butter well
  • Pour in the cake mixture into the steel bowl
  • Cover the base of the pressure cooker with half inch of sand, sand helps in passing the heating evenly
  • Place the steel bowl with the cake mixture in the pressure cooker, and add some dry fruits to it
  • Close the lid of the pressure cooker without the whistle
Baking in Progress - inside the pressure cooker

Baking in Progress - inside the pressure cooker

  • Let it be there on medium flame for at least 12 minutes
  • The smell of baked cake will come when it is properly baked
  • Insert a knife through the cake, it the knife comes out clean , the cake is properly baked then

Baked properly - time for frosting

Baked properly - time for frosting

  • With a knife scrap the sides of the steel bowl and invert it over a plate
  • Frost it in whatever way you like; I frosted it with castor sugar and gems.

x-mas-cake

Baking a cake without an oven was really a good experiment, and loved it more when the outcome was sweet and good looking. Check for more updates on this page till then Happy Cooking and Happy Blogging.

Sending it to Baking For Beginners – put on those mittens!! hosted by Vandana.

baking-event-logo

As the winter we can’t just think about anything else other than cakes, so sending the Christmas cake in pressure cooker to Winter Treat ‘ Event hosted by Trupti .

winter-treat-logo

To Purva for her Christmas Feast Event

christmas-logo1

And here the cake goes for Sweet series – Baked sweets & chocolates hosted by Mythreyee

ss_bakedsweetslogo

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Posted in cake, Egg | Tagged: , , , , , , , , , , | 3 Comments »

Christmas

Posted by Sudeshna on December 26, 2008

Christmas is that time of  the year when everything around feels so good. In my office almost half the population has gone out for vacation. This time, though I couldnt go home for Christmas, but eys I enjoyed the night and the whole day. Bangalore gets decked up in this winter season with glitters, streamers and rows of lights on the roads.

I prepared a cake at home. I’ll post the recipe soon.

Till then Happy Cooking and Happy Eating

Posted in Egg, event, Uncategorized | Tagged: , , , | 1 Comment »

Begun Morichut

Posted by Sudeshna on November 30, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

This is my fiftieth post here on this blog. I thank all my blog visitors for giving me the courage and inspiration to go ahead and write new posts on my blog, and most of all I thank my parents and sister. My mom who taught me to love the art of cooking, and my father though never enters the kitchen always find it tempting to know whats cooking on my blog. My little sister who is always busy taking photographs of every step and every ,eal I cook, when I am at home in Kolkata.

To mark this happy event for me, I have prepared  a typical dish which hails from Chittagong in Bangaladesh‘. Now, this is a bit tricky, why should I be cooking something that sounds and tastes like a typical Bangladeshi dish. The answer is simple, my grandfathers, both from my father’s as well as from my mother’s sides were inhabitants of then unpartitioned Bengal. After the partition in 1947, they came and settled in Kolkata. As everybody say you can take out the Bengali from Bengal, but not the Bengal from the Bengali, so was it. At home our cooking style resembles those of the people of Bangladesh, though I am the third generation who is living in India and never had a luck to see the place where my grandparents were born and lived the best days of their lives.

Morichut is a typical naming for any curry in their native language of Chittagong. I love this one with eggs and aubergines. Morichut also can be made using potatoes. May be I’ll write a post on that sometime later.

Serves 2

Ingredients:

Aubergine (Choto Begun): 200gms

Onion (Peyaj): 1 medium size

Eggs (Dim): 2

Mustard Oil (Sarser Tel): ½ teaspoon

Turmeric Powder (Halud Guro): ½ teaspoon

Green Chili (Kacha Lanka): 1 or 2

Salt to taste

Preparation:

  • Heat oil in a shallow wok
  • Add the onions to sauté as the oil gets heated
  • Toss in the aubergine cut into small square shaped pieces and fry till they are partly cooked
  • Add salt, turmeric and the green chili
  • Keep aside the half cooked egg plants, and heat 1 teaspoon of oil and add the eggs.
  • Scramble the eggs and add it to the half cooked aubergine
  • Cook till the aubergine gets cooked

begun-morichut

It tastes good with roti, paratha or even rice. So cook it and have with anything you like.

Look for more update on this blog, till then Happy Cooking and Happy Eating .

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Posted in Egg, Side dish | Tagged: , , , , , , , , , | 8 Comments »

Put in Everything Omellete

Posted by Sudeshna on November 11, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

There is a always a problem with the left over vegetables of last night at my place. Neither do I feel to throw them out nor eat those just like that. Vegetable omelet was my brain child to cope up with this matter. Its a very easy to cook and ready to eat kind of food and is ideal for breakfast, especially when the house cook do not want to work much for the breakfast table. I used the leftover vegetables or meat for the preparation. You can also use any kind of fresh vegetables or meat for making it up.

Serves 2

Ingredients:

Egg (Dim): 2

Wheat flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size, cut into small squares

Coriander leaves (Dhaniya pata): 1 tablespoon, finely chopped

Milk (Dudh): 1/4 cup

Green Chili (Kacha Lanka): 2-3 , cut into small rings

Turmeric powder (Halud Guro): 1/4 teaspoon

Vegetables or meat of choice: 1 small bowl

Sunflower oil (Sada tel) to fry

Salt to taste

Preparation:

  • Add all the ingredients into a deep bowl and stir to make a dilute batter.

omelet-batter

  • Heat 1/2 teaspoon of oil on a non-stick frying pan
  • Gently pour in one large spoon of the batter to make an omelet.
  • Make as many as you wish out of the batter.
  • Serve with green salad and tomato sauce.

omelet

Look for more on this blog, till then Happy Cooking and Happy Eating

I am sending this to Sangeeth for her 101 omelets.

Sending this entry to BlOg yOur Omelet hosted by Nuria.

blogyouromelet_small

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Posted in Egg, potato, snacks, Uncategorized | Tagged: , , , , , , , | 7 Comments »

Vanilla Rabdi

Posted by Sudeshna on October 16, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream

Birthdays are special to everybody. Where ever you are and whatever state you are in everybody wants to celebrate ones birthday in the possible way. I am absolutely no exception to this. Yesterday was my birthday and of course I enjoyed it. Enjoyment and cooking – I can not keep these two words separately, so had to cook something. The festival season and also for my blog event in mind it was an unanimous decision to prepare something sweet.

Serves 4

Ingredients:

Milk (Dudh): 1 litre

Caster Sugar (Guro Chini): 50 gms

Eggs (Dim): 4, yolks taken out

Milk powder (Guro Dudh): 4 tablespoons

Vanilla essence: ½ teaspoon

Dry fruits of choice preferably almonds, cashew and raisins

Preparation:

  • Boil the milk in low flame till it becomes almost half the original volume.
  • Take the egg whites in a bowl and milk powder to it. Beat the egg vigorously so that the milk powder doesn’t form any lumps.
  • Once the egg is properly beaten add vanilla essence to it.
  • With a tablespoon add the beaten egg to the milk and as it forms a lump take it out. Do it repeatedly till the egg is exhausted.
  • If extra milk is left out then simmer and lessen the volume.
  • Add dry fruits to the rabid and pour in the left out milk over it.

Alternately, if you don’t want to work so much then just pour in the beaten egg in the milk and boil till the milk forms a lump.

Chill and serve garnished with dry fruits.

Chilled Vanilla Rabdi with dry fruits

Chilled Vanilla Rabdi with dry fruits


Among all these festivities I share this recipe with Pallavi for her new blog event Yummy Festival Feast- Diwali

Happy Cooking and Happy Eating

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Posted in Desserts, Egg | Tagged: , , , , , , , | 13 Comments »

Durga Puja

Posted by Sudeshna on October 2, 2008

Durga Puja is a very special occassion for all of us. All year through we wait to spend these 4 days with the best grandeur possible.



Wait for the special recipes for the Pujas.

Posted in Chicken, Desserts, Dinner, Egg, fish, More to rice, Niramis(Vegetarian), potato, snacks | Tagged: , | 1 Comment »

Non-Veggie Recipe Roundup

Posted by Sudeshna on September 16, 2008

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It was a great honour to host this event. As it was, it was the first time I had hosted any event on my blog. It really felt nice to receives lots and lots of recipes from everyone of you. I thank all to make this event a great success. So here are the recipes for the Non-veggies event round up.

Post a comment on which recipe you liked the most and please leave out your own recipes.

This is in the order of how I received the recipes:

Sharmila was the first person to send me this yummy looking fish kheema for the event.

Fish Kheema

Fish Kheema

Manasi with her lots of energy had many a things to share and here are her contributions.

Seekh Kabab

Seekh Kabab

Lukhmi

Lukhmi

Shikambur Kabab

Shikambur Kabab

After fish and meat it has to be egg, so here was Vij with her Disguised Egg Curry.

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

And now comes the dear exception. With the girl chefs around, I came across somebody who is a little different. He is non other than Siddharth, he was good to send me his simple recipe of EggVeg Ginger Garlic Maggie Noodles, and to tell you the truth, it has become very popular among those who can light the gas oven and knows nothing more. Check his blog for more details.

EggVeg Ginger Garlic Maggie Noodles

EggVeg Ginger Garlic Maggie Noodles

Suma was there next with chicken kheema and chiken samosa. A all time favorite of all Indians for an idle evening ideal snacks.

Chicken kheema

Chicken kheema

Chicken samosa

Chicken samosa

With the snacks getting over had to have something little more spicy, and yes Arundhati was ready for that. The Tandoori chicken was ready to serve.

Tandoori Chicken

Tandoori Chicken

It was now time for my dear friend Priti, who had sent a number of recipes for the event and here are the list: Grilled Chicken, a different style Egg Drumstick curry, the delicious and yummy Prawn Masala, and ofcourse the main course Egg Briyani with Rajma.

Grilled Chicken

Grilled Chicken

Chicken curry with capsium baby corn

Chicken curry with capsium baby corn

Prawn Masala

Prawn Masala

Egg Biriyani with Rajma Raitha

Egg Biriyani with Rajma Raitha

Vij has sent another yummy recipe with egg, Egg Kheema Curry.

Egg Kheema Curry

Egg Kheema Curry

Priya was all set to have a massive entry for the event, and here she is with five of her delicious non-veggie recipes. Hyderabadi Chicken 65,  Malabar Egg Thokku, Egg 65, Shark Hash Kuzhambu, and Spicy Fish Gravy.

Hyderabadi Chicken 65

Hyderabadi Chicken 65

Malabar Egg Thokku

Malabar Egg Thokku

Egg 65

Egg 65

Shark Hash Kuzhambu

Shark Hash Kuzhambu

Spicy Fish Gravy

Spicy Fish Gravy

Shama sent nice South Indian non-veggie recipes for the event. Mutton Kulambu/Goat meat Curry, Chicken Pulikulambu, Chicken kulambu, Fish Mango Curry and Fish Kulambu.

Mutton Kulambu

Mutton Kulambu

Chicken Pulikulambu

Chicken PulikulambuChicken Kulambu

Fish Mango curry

Fish Mango curry

Fish Kulambu

Fish Kulambu

Priyanka sent the chicken specialties Murghir jhol and chicken rezala, and look they seem to be so mouth watering.
Chicken Rezala

Chicken Rezala

Murgir Jhol

Murgir Jhol

And last but not the least it was Srivalli who had sent me her Fried Chicken with Eggs. To add here she had specially made this preparation for the Non-Veggie event.
Fried Chicken with Eggs

Fried Chicken with Eggs

Thank you everybody for taking active part in this event and making it a huge success. I hope that I have added all yours recipes. If somehow I had missed out any please do notify me through email or just post a comment with this roundup.
THANK YOU very much. Keep in touch. Till then HAPPY COOKING AND HAPPY EATING.

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Posted in Chicken, Egg, event, fish, snacks | Tagged: , , , , , , , , , , , , , , , , | 10 Comments »

Egg Tomato

Posted by Sudeshna on September 9, 2008

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Egg is always that easy to make and ready to serve recipe in all households I presume. The advertisement that used to be telecasted in DD National when I was young “SUNDAY HO YAA MONDAY ROJ KHAIYE AANDE” that was lovely. I loved that one very much. From school tiffin, to a side dish for the dinner table egg is always in the menu. So this time thought of tasting the egg in a different way. Here’s the recipe for you all.

Serves 2

Ingredients:

Eggs (Dim): 4

Potato (Aalu): 2 medium sizes

Onion (Peyaj): 1 large

Garlic (Rasun):  5 to 6 cloves

Ginger garlic paste (Aada rasun bata): ½ tablespoons

Turmeric powder (Halud guro): ½ teaspoons

Chilli powder (Sukhno lankar guro): 1 teaspoon

Tomato sauce: 1 tablespoon

Garam Masala: ½ teaspoon

Preparation:

  • Cut the potato in large square pieces and the onions also.
  • Boil the egg and potato together.
  • De-shell the eggs and cut into halves
  • Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them hard else the yolk will come out.
Fried eggs

Fried eggs

  • Heat oil in the wok, sauté the onions.
  • Throw in the garlic and again sauté for a minute or two.
  • As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli powder, salt, water and cook till the gravy thickens.
  • Add the potatoes and put in some more water if required.
  • Add the eggs and toss lightly.
  • Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.
Ready to serve Egg Tomato

Ready to serve Egg Tomato

Rice and egg tomato

Rice and egg tomato

Serve with rice, roti, or paratha. Catch you soon, till then happy eating and happy cooking.

As a large egg contains alomost 43 miligrams of Calcium, I can’t stop but to send this post to Sangeeth

Eat Healthy – CALCIUM Rich Contest .

A little update, I received another award from Priti, so thank you Priti and have passed on to my blogging friends , congrats to all of you. Check my awards page for more details.

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Posted in Egg, potato | Tagged: , , , , , , , , , , , | 8 Comments »

Two joys and a Recipe

Posted by Sudeshna on September 3, 2008

Today is a great day for me. Thanks to Ganesh Chaturthi I got a break from my daily routine of waking up, getting ready and taking a bus to work. This morning I woke up and the first thing that I did was visit my blog. Oh, and there was a great news for me. Priti had sent me an award. Thank you Priti. See my Awards page to check out the awards. This was not all, visiting the Great Cooks Community site I found another great surprise. My name was there as the Featured Blogger of the month. It’s really a great way to start a day with two great surprises.

Back home I was always a junk food lover. Coming to Bangalore I really miss those roadside food junctions. At times I get so much desperate to have those that I prepare those at home. Though can’t find that dust mixed taste in the home cooked junkies, but still it’s something closer. The other night I thought of cooking Tarka. Tarka with roti was a delicacy in those roadside food shops. For those who are thinking what this Tarka is, I tell you it’s a special way of preparing the green Mugh dal. Here’s the recipe for you all.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then happy cooking and happy eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

mlla7logo

Posted in Dinner, Egg, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , , | 6 Comments »

Non-veggie Recipe Event

Posted by Sudeshna on August 26, 2008

Today when I logged on to my blog, one thing caught my eyes. The blog stats. It has just crossed the 4000 bar. In just 4 months and 23 days my blog has crossed 4000 hits. It felt real good that people like my posts. Thanks to all my blog visitors. o I thought of celebrating this event with all of you. There were many ideas in mind, but I stuck to this one. Myself being a non-vegetarian I thought of hosting an event to celebrate these 4000 hits of my blog.

My blog reaching 4000, you can say that’s just a mere alibi to host this event. All I wanted was to share more and more with those people whom I have never but they share the same love for cooking like me. So lets joins hand in hand, not really , rather lets join mail through mail and celebrate our love for our kitchen and everything in there.

The rules to participate are simple, alike all other events hosted by the other blogs. All you need to do is send me the recipe of any non-vegetarian dish; it can be fish, egg, chicken, mutton, pork, ham, or any kind of animal meat of your choice. Along with the dish also send photo(s) of the preparation. When you post it on your pblog please get the link to this event along with the event photo.

Thanks to Google search, I got this image from http://www.robinsclipart.com/ and then did a little bit of photo shop editing.

Send in to bengalicuisine@gmail.com with the subject “Non-veggie Recipe“, add along the following details:

Your name:

Your blog’s name:

Your blog’s URL:

The post name:

The post URL:

The photo of the preparation:

There is no limit on number of entries per blogger. If you dont have a blog and you wish to participate please email me your Name, Recipe and Picture and I will include your entry in the roundup.

If you want to add some old recipes posted on your blog, then please repost it with a tag to this event , also with the event photo ,and send me the link to the post.

Those of you who doesn’t have a blog can just send in their own recipe to the afore mentioned mail id.

Send in to the give mail id by the 15th of September 2008. You can send me any post that you had previously posted in you blog, with a link to the republished one.


Looking forward to all the wonderful entries , happy cooking and happy eating.

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Posted in Chicken, Egg, fish | Tagged: , , , , , , , | 12 Comments »

Egg Sandwich

Posted by Sudeshna on August 25, 2008

Nothing much to say. This a nice and wholesome breakfast. You call can try it out. The recipe here’s for all of you.

Ingredients:

Bread (Pau ruti): ½ lb

Butter (Makhon): 2 tablespoons

Potato (Aalu): 4 medium sizes

Eggs (Dim): 4

Green chili (Kacha Lanka): 3 or 4

Salt to taste

Preparation:

  • Boil the potatoes and eggs.
  • Peel out the potatoes and mash in a big bowl.
  • Mash the eggs along with the potatoes too.
  • Cut the chili into small rings and add in.
  • Add salt to taste.
  • Take two bread slices, apply butter on one side.
  • Add one tablespoon of stuffing already made to the buttered side of one of the bread slices.
  • Cover it with the other slice.
  • Cut the bread slices diagonally to make two triangular sandwiches.
Sandwich Stuffing

Sandwich Stuffing

Egg and Potato stuffed Sandwich

Egg and Potato stuffed Sandwich

Serve with fruit juice to have a nice wholesome breakfast. You can spice up the sandwiches with some spicy tomato or chili sauce. Catch you soon, until then happy eating and happy cooking.

Sending it to WBB Combi Breakfast hosted by Latha .

Sending it to Lunch Box Special Event hosted by Vandana.

And here sending the egg sandwich to The Bread Mania hosted by Sindhura of Bayleaf.

fotoflexer_photo

Posted in Breakfast, Egg, potato, snacks | Tagged: , , , , , , , , | 4 Comments »

Dimer Vada

Posted by Sudeshna on August 16, 2008

This morning went to the nearby super market to get the vegetables and some other household articles. There in one corner was a huge stack of these double-yolk eggs. I couldn’t control myself and bought a whole dozen of them. While returning all through the street I was thinking of what to do with those eggs. For the special eggs there should be something very special.

Whenever my mom gets tired of living in the kitchen, she tries out all possible shortcuts for dinner. “Dimer vada” is also one of her shortcuts too. It’s so easy to cook, yet it’s the so tasty. I just love the smell of it from the kitchen. So today I thought of making that myself with the special eggs from the market.

 

Serves 4

Ingredients:

Potato (Aalu): 4 or 5 medium size

Egg (Dim): 3

Onion (Peyaj): 1 small

Green chilli (Kacha Lanka): 2

Turmeric powder (Halud guro): ½ teaspoon

Sunflower Oil:  1 tablespoon

Salt to taste

 

Preparation:

  • Boil the potatoes.
  • Slice the onion in very small square pieces
  • Mash the potatoes and add the beaten eggs to it.
  • Throw in the onions, chilli, turmeric pwder and salt.
  • Heat oil in a frying pan.
  • As the oil gets heated, make small discs out of your batter and fry.
  • Serve as a wonderful starter with tomato sauce or just have it as a side dish with dal on your dinner table.

 

Enjoy the great egg pakora. Catch you soon, till then happy cooking and happy eating.

Posted in Egg, snacks | Tagged: , , , , , , , , , , , | 4 Comments »

Dim Lalbahari

Posted by Sudeshna on August 6, 2008

After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.

The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.

The recipe here’s for all of you.

Serves: 2

Cooking Time: 10 mins

Ingredients:

Egg (Dim): 4

Tomato: 2

Onion (Peyaj): 2

Garlic (Rasun): 4 / 6 cloves

Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons

Turmeric powder (Halud guro): 1 teaspoon

Chili powder (Shukhno Lankar guro): ½ teaspoon

Garam Masala: ½ teaspoon

Sunflower oil (Tel): 2 tablespoons

Salt to taste

The ingredients

The ingredients

Preparation:

  • Chop the onions and tomato into small pieces.
  • Beat the eggs in a bowl; just add ½ teaspoon salt with it.
  • Heat 1 tablespoon of oil in a wok.
  • As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
  • Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
  • Add the left out oil on the wok and heat.
  • Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
  • Add the ginger-garlic paste.
  • Throw in the tomatoes; add all spices along with salt.
  • Pour little water if it becomes too dry.
  • As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
  • Serve hot with rice, chapathi or roti.

Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.

Ready to serve Dim Lalbahari

Ready to serve Dim Lalbahari

Posted in Egg, snacks | Tagged: , , , , , , , , , , , | 2 Comments »