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April 8, 2010
 

Roasted Garlic and Red Grape Delight.

Perfect for a warms summers day with a  refreshing and strong taste. The smell alone will have your mouth watering. Quick to make and even quicker to devour. This is one of my favourites. 

Ingredients:

Red Grapes, Garlic, Coriander, Green Chillies, Red Dried Chillies, Lime and Salt - The proportion of each ingredient is relative to how prominent you want each flavour to be.

Ranah:

Satni - Roast the garlic on an open flame, using a kebab skewer once roasted chop into small pieces. Finely chop the green chillies, dried red chillies and coriander and mix with the garlic. Using a pestle and mortar  lightly smash the coriander, garlic and chillies together, do not make into a paste. Sprinkle 1/4 tea spoon of salt as you mash everything together.

Ungor (Grapes) - Cut the grapes into thin slices. Squeeze half the lime over the grapes. Place the grapes into a container with lid, add the Satni and close the lid. You can also use a bowl with a plate over the top if you don't have a container with a lid. Shake the contents for a few minutes. 

Boloh:

This is adapted from a very traditional Bangladeshi dish. My Grandmother would make this for me when I would visit her in Bangladesh as a child. However she would not use grapes but Boroy (a Bengali fruit), Boroy Satni. This is defiantly a feel great dish for me. 

What are your feel good/comfort Desi dishes?


Filed under  //   Bengali food   Cooking   desert   garlic  
Posted by fatemayasmine1 

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April 5, 2010
 

Traditional Bengali Squash, Prawn and Pea Curry.

When I left London I was not prepared for the cravings I would have for traditional Bengali food. The Indian restaurants are not able to replicate my desire for real Desi food. Not being able to find the authentic taste anywhere in San Francisco, I have had no choice but to cook-up my favourite recipes. 

Yesterday I cooked my Louw Oori Eysa Curry; I would rate this attempt a 7/10.

Do It Yourself

Ingredients: 

Marrow Squash (Louw) 1 finely chopped into cubes
Snow Peas (Oori) 2 cups left whole
Prawns (Eysa) 1 cup 

Vegetable Oil - 2 tablespoons
Onion - 1 chopped into fine slices
Garlic - 1 clove grounded
Salt - 1/2 tablespoon
Curry Powder - 1 teaspoon
Chilli Powder - 1 tablespoon
Turmeric Powder - 1/2 tablespoon
Salt - 1/2 tablespoon
Lemon - 1 juiced.
Tomato - 3

Fresh Green chillies - 4 finely diced.
Coriander - 1 table spoons, finely chopped.

You can interchange the type of Squash or Peas used. This dish is traditionally cooked very spicy.

The Masala

Pour the oil into the pan and warm for 2 minutes on full gas. Add the garlic and cook for one minute. Then add the onion and salt, cook till golden. Stir regularly. Once the onion and the garlic are soft and golden add the chilli powder, the curry powder and the turmeric powder. Cook the spices for another 3 minutes but keep mixing. This is all done on a high heat. Do not burn the spices.

The Salon

Once the spices have been cooked add the lemon juice and tomato. Simmer for two minutes then add 6 cups of water and the Squash. Cook for 15 minutes on full gas with the lid on the pan. Add the peas and cook for another 10 minutes, you can use pre cooked frozen boiled peas but this will taste watery. Add the prawns and cook for another 5mins.

The Garnish

The squash should be soft but still in cubes. Finish by sprinkling coriander and fresh green chillies. Simmer for 5 minutes. Eat with Jasmine White Rice.

How would you change this recipe to make it a 10/10 ?

Facebook conversation: http://www.facebook.com/photo.php?pid=11753190&id=803475337

 

 


Filed under  //   Bangladeshi   Bengali food   breakfast   Brit Desi cooking   Cooking   egg   frying   Indian   indian breakfast   Pumkin curry   Squash curry  
Posted by fatemayasmine1 

Comments [1]