Here are some Indian ingredients which are necessary in any Indian cooking along with their English appropriates. I think while writing any recipes, it is necessary to let all of you know about it. I am writing here only a few of some must needed terms. Hope to post more in my next attempts.
Basmati -> Long Grained Rice
Paneer -> Cottage Cheese
Garam Masala -> Mixture of Black Pepper, Cloves and Cardamoms used wither whole or powdered
Ghee -> Clarified butter
Jaiphal -> Nutmeg
Javatri, Jaitri -> Mace
Kesar -> Safforn
Kishmish -> Raisins
I will post more tomorrow.
Monday, June 29, 2009
Thursday, June 25, 2009
Rice Pudding!
It is a delicious sweet dish from India, especially from West Bengal. We called it 'Payas' or 'Payasam'.
Ingredients: 1 ltr milk, 1 fistfull and a little of Gobindabhog Atap (scented rice), bay leaf, raisins and sugar (as required).
First boiled the milk on low flame with 2 bayleaves for a while. Add washed rice into it and keep boiling until the rice get soft. Now add sugar and keep boling. Remember that, after adding sugar, the rice would not get soft any more, so before adding sugar just make sure that the rice is done enough. When the milk and rice get thickened, add raisins and move from the flame. Let it cool and serve with chopped cashew nuts over it.
Ingredients: 1 ltr milk, 1 fistfull and a little of Gobindabhog Atap (scented rice), bay leaf, raisins and sugar (as required).
First boiled the milk on low flame with 2 bayleaves for a while. Add washed rice into it and keep boiling until the rice get soft. Now add sugar and keep boling. Remember that, after adding sugar, the rice would not get soft any more, so before adding sugar just make sure that the rice is done enough. When the milk and rice get thickened, add raisins and move from the flame. Let it cool and serve with chopped cashew nuts over it.
Monday, June 22, 2009
For Osteoporosis
What Dr. Weil is prescribing:
Changing your diet can be an effective, gentle, inexpensive - and even delicious - way to prevent, relieve or even reverse a wide variety of conditions. If you are at risk for or have been diagnosed with osteoporosis, consider adding these calcium-rich foods to your diet:
1. Low-fat or non-fat dairy products
2. Canned or fresh sardines and salmon
3. Dark green vegetables such as broccoli, collard greens.
4. Calcium-fortified juices and soy milk
5. Black-eyed peas
6. Blackstrap molasses
7. Poppy seeds and sesame seeds
8. Almonds
9. Figs
Changing your diet can be an effective, gentle, inexpensive - and even delicious - way to prevent, relieve or even reverse a wide variety of conditions. If you are at risk for or have been diagnosed with osteoporosis, consider adding these calcium-rich foods to your diet:
1. Low-fat or non-fat dairy products
2. Canned or fresh sardines and salmon
3. Dark green vegetables such as broccoli, collard greens.
4. Calcium-fortified juices and soy milk
5. Black-eyed peas
6. Blackstrap molasses
7. Poppy seeds and sesame seeds
8. Almonds
9. Figs
Thursday, June 11, 2009
With Watermelon!!
I learnt this recipe from a TV show and want to share with you before it fades out from memory.
Mix some de-seeded watermelon pulp with grated cottage-cheese (paneer, what we called it in India) . Put a thick-bottomed pan on low flame, put some ghee (butter) into it, when hot, add that mixture and stir a little. Add some sugar to it. When two mixes well, put off the flame and let it cool. Decorate it with some fozen watermelon (deseeded) scoop and serve it, either to your friend or to yourself!.
Mix some de-seeded watermelon pulp with grated cottage-cheese (paneer, what we called it in India) . Put a thick-bottomed pan on low flame, put some ghee (butter) into it, when hot, add that mixture and stir a little. Add some sugar to it. When two mixes well, put off the flame and let it cool. Decorate it with some fozen watermelon (deseeded) scoop and serve it, either to your friend or to yourself!.
Watermelon for men’s health?
A summertime favorite, watermelon is more than just a refreshing afternoon snack. Besides being a low-calorie, antioxidant-rich treat, watermelon has plenty of healthy nutrients, including vitamins C, A, B6 and B1. It is also a good source of the carotenoid lycopene, which has been shown to help reduce the risk of prostate and other cancers. Add this colorful fruit to your summer menu for a healthy way to cool off - perfect for any hot day.
Thursday, June 4, 2009
Mutton Biriyani
Though this food is not originated in Bengal, it is one of the most favourite foods of this part of India. It is considered as one of the most popular street foods also. I am giving here the recepi of a famous restaurent from the suburb of Kolkata.
It is for 10 people.
Ingredients: 1 kg Basmati rice, 2 kg mutton, 1 kg potato (each one divided in large pieces), 500 ltr milk, 250 gm pure ghee, 100 gm green cardamom, 40 gm Jayitri (Mace), 20 gm cinnamon, 5-6 cloves, a pinch of Jafran, 2 tsp full keora essence, 1 large onion, ginger-garlic paste as required, salt, red chilli powder.
Process: Boil mutton in water for half of an hour and separate the mutton from the juice and keep it. Boil the potatoes with salt and chilli powder. Boil the rice in water and keep aside when half done, spread it on a flat place for cooling.
Mix all the spices, mutton juice and milk together. Take a thick bottomed large utensil (pan). Add potatoes, half done rice, and mutton in that juice and milk mixture. Add ghee. Spread Keora essence and jafran at the top of the mixture. Now place the bowl on the oven, keep it there for 15 minutes when the flame is high. Then turn the flame to a minimum position and keep the pan for another 10 minutes.
Now your mutton Biriyani is ready to eat.
You can add/alter anything to this recipe to make the biriyani more yummy!!!
It is for 10 people.
Ingredients: 1 kg Basmati rice, 2 kg mutton, 1 kg potato (each one divided in large pieces), 500 ltr milk, 250 gm pure ghee, 100 gm green cardamom, 40 gm Jayitri (Mace), 20 gm cinnamon, 5-6 cloves, a pinch of Jafran, 2 tsp full keora essence, 1 large onion, ginger-garlic paste as required, salt, red chilli powder.
Process: Boil mutton in water for half of an hour and separate the mutton from the juice and keep it. Boil the potatoes with salt and chilli powder. Boil the rice in water and keep aside when half done, spread it on a flat place for cooling.
Mix all the spices, mutton juice and milk together. Take a thick bottomed large utensil (pan). Add potatoes, half done rice, and mutton in that juice and milk mixture. Add ghee. Spread Keora essence and jafran at the top of the mixture. Now place the bowl on the oven, keep it there for 15 minutes when the flame is high. Then turn the flame to a minimum position and keep the pan for another 10 minutes.
Now your mutton Biriyani is ready to eat.
You can add/alter anything to this recipe to make the biriyani more yummy!!!
Wednesday, June 3, 2009
After a long time I am now here again to post something new and interesting.
I would like to let you know that I, myself is not so good in cooking, but my mom and monther-in-law are really very good at this culinary skill and some of my relatives also know some good cooking from yesteryear. I will let you know all of those, and they are not only from Bengal or India, I will try my best to introduce you to some of the best recepies of the world.
I wouldn't follow any rule while posting my recepies, i.e., they shouldn't follow any particular category. I would also like to post some health related problems, what to eat, how to eat and also some kitchen tips.
So bear with me.
I am requesting you all to participate in my discussion and also to post some interesting recepies from your place.
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