Thursday , 18 January 2018
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Culinary Culture

Nikujaga : Sailors’ Saviour, You Saved My Day

nikujaga

  Off-day, idle wintry afternoon; tongue and hands in two minds, one of the appetite for the meaty and soupy kind, the other of laziness despising any thought of work too. Now you might be wondering what this is all about. Why on earth is this person scribbling down poetry out of the blue? I totally get you. I mean, ...

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Crispy Bitter Gourd Kofta

bitter gourd koftas

Make crispy and creative Bitter gourd Koftas at home! Here’s the recipe in simple and easy steps!   Recipe serving: 4 Preparation Time: 10 minutes Cook time: 10 minutes Ingredients: 4 pieces Bitter gourd Oil for deep fry For Filling: ½ teaspoon Cumin seeds ½ teaspoon Coriander seeds 1 piece dry chili 1 teaspoon Dry Mango powder (optional ) ½ ...

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Awesome Filipino Garlic Fried Rice (Sinangag)

Recipe serving: 4-6 Preparation Time: 5 minutes Cook time: 10 minutes Ingredients: 4 cups (650 g) cold white rice 2 tablespoons cooking oil 6-8 cloves garlic, smashed with the side of a knife and peeled 1 teaspoon salt, plus more, to taste Preparation: Using a wet rice paddle or wooden spoon, gently break apart any large clumps of rice that ...

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Mustard greens with Dry Prawn

mustard_greens_with_dry_prawn

Recipe serving: 4 Cook time: 20 minute Ingredients: ½ Kg Mustard greens 50 grams Dry Prawn 5 teaspoon Mustard oil Pinch of ground coriander seed 3 Dry Chili Salt t taste Preparation: Chop the mustard greens and keep aside. Soak the dry prawn in water for 20 minutes and wash it for several times. In a wok, heat 2 teaspoon ...

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Zoroastrian Zest

foodrecipes_parsifood.jpg

Walking towards the Indian Museum from Park Street four-way crossing, you take a right to Dr. Md. Ishaque Road (which some of you better know as Kyd Street), go a few paces down the road and there it is on the left, unmistakable in big broad letters, white on red. I’m talking about Mancherji’s. At the very first look, something ...

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Chicken Liver Curry

chicken_liver_curry

Recipe & Photography: Ekta Mondal Recipe serving: 4 Cook time: 25 minute Ingredients: 300 gm Chicken liver 1 tablespoon white oil 2 teaspoon Chili powder 1 teaspoon Turmeric powder Pinch of black pepper powder ½ teaspoon Sugar 2 Finely chopped green chili 1 big finely chopped onion 1 tomato mash Garam masala powder [Indian version of garam masala a mixture ...

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Mango Stick or Aam Kathi: Delicious Mango Delight

Delicious Mango Delight

Recipe & Photography: Sumon Majumder I was travelling to rural Bengal and in my journey, Malda was an obvious stop. Malda is a town but if you travel just 15km into it, you will land up in a completely different green Bengal surrounded by mango gardens. Malda means mangoes and vast acres of mango gardens. There are more than 1000 ...

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Panta Bhat aar Shukno Daal (Soaked Rice and Dried Red Lentils)

Panta Bhat

Panta Bhat or Soaked Rice Panta bhat might be the commonest dish in Bengali cuisine, which is prepared from leftover food alone. Although, panta means “soaked in water” and bhat means “rice”, it is simply a preparation of lightly fermented rice. The leftover rice is soaked in water overnight and usually eaten in the morning the next day with green ...

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Bhapa Pitha: Delectable steamed rice-cakes with molasses (guur)

foodrecipes.cc_bhapa_pithe

Bhapa literally means, “steamed”. Bhapa Pitha is one of those classic, traditional types of Pithas, a Bengali festival or celebration is incomplete without. These are simply, and very delectably! steamed rice-cakes prepared from nicely ground rice flour with a filling of either date palm syrup or molasses. As we posted a recipe of a very traditional Bengali Pati Shapta before, ...

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Quick Ramen

Quick Ramen Noodle and chicken bowl Servings 4  (1 ½ cup each) 6 cups water 4 pack Ramen noodles 1 cup fresh spinach leaves cut into bite size pieces ½ cup shredded carrot 1½ cup chicken cut into bite size pieces 2 medium green onion chopped 6 pieces snow pea pod , strings removed, cut into half crosswise 3 teaspoon ...

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