FatemaYasmine

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indian breakfast

 
April 7, 2010
 

My Desi Toast Kicks French Toast to the Carb.

 
Another day, another breakfast idea. This was inspired by all the lovely people that commented on my Facebook yesterday. 
 
Yup egg again because I had nothing else in the fridge. Going to go shopping later today and get something exciting for dinner tomorrow. Keeping this post simple and to the point:
 
Ingredients:
 
2 Bread
2 eggs
1/2 cup of milk
1/4 onion diced
1/4 cup of chopped coriander
1/2 teaspoon of chilli 
1/2 teaspoon of turmeric 
1/2 teaspoon ofcurry powder.
 
2 tablespoon of oil
 
Salt and pepper to taste
 
Ranah (Cooking)
 
Beat the eggs with the milk and all the spices until there is a lump free consistency. Add the coriander and onion with the egg, and mix until even distribution. Dip the bread into the mix, allow to soak for a minute. It doesn't matter if the onion and corriander is not stuck to the bread. You will notice that most of the liquid from the egg mix is absorbed by the bread and the onion and coriander is left in the dish
 
Heat the oil in a pan. Gently place the bread into the oil, cook until golden. Then slowly scoup half  of the onion and corriander from the egg mix dish. Spread on top of the bread cooking in the pan. Now turn the bread over. Cook the coated layer until golden brown and repeat for second slice. One side should be golden brown and the other coated. 
 
Side Dish: Tomatoes and cucumber salad.
 
Husband said: It tastes like a flan, so soft and airy. It's better then yesterday's breakfast.  
 
Me: *Big Smile*

Filed under  //   bengali cooking   desi toast   egg dish   french toast   indian breakfast  
Posted by fatemayasmine1 
April 5, 2010
 

Traditional Bengali Squash, Prawn and Pea Curry.

Prawn_and_peas

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   Brit Desi cooking   Cooking   Indian   Pumkin curry   Squash curry   breakfast   egg   frying   indian breakfast  
Posted by fatemayasmine1