Something new something fresh–part 3

Dear friends,I am stoked at your comments and words of encouragement on this series. It has galvanized me and I hope to feature more and more of my friends every Wednesday. It was such a bummer that I missed last week’s entry but you all know why that was:) I am just very glad to be back and posting again. Check out part 1 here.and part 2 here from the Something new something fresh series.



So without further ado, let’s just jump right in and I’ll introduce you to today’s Chef. She is..... Aparna.Will you believe me if I tell you, that we have never met...even once.Yet, I feel like we have known each other for many years!!She lives thousands of miles across the world and we are connected only through the world wide web and yet we’ve been friends for 4 yrs now.I look at that as an achievement in itself. Wouldn't you:)?

We met on a social networking site,decided to take a chance on each other and look how that chance paid off ..because today I consider her a really good friend (we have talked about all things under the sun). She recently got married to the love of her life V,who’s a great guy and also a very good cook.Needless to say, Iam very happy for this creative and artistic woman. All the very best on the exciting new chapter in your life, my friend :))


Aparna on her engagement day, Feb 09

Aparna's recipe has a fabulous name.It's called Ali Nazik and is a Turkish dish. (Aparna had this dish at a friend's place and loved the taste so decided to make it herself. She customized it’s a bit to suit her taste buds and it turned out well despite apprehensions). The dish is served in 2 layers on a serving dish. First comes the vegetarian part of it, and the beef part is layered on top of that. This sounds so yummy that I have to try it soon.Let’s get cooking

You need:
For the beef preparation:
260gm ground beef (you could use ground lamb if you don't have beef).
1 medium onion, chopped.
2 medium tomatoes, diced.

For the vegetarian preparation:
3 medium sized egg plants.
5 green capsicums.
6 cloves of garlic, chopped.
200gm yogurt (you could reduce or increase this as per your liking).

Spices and garnish:
(The measurements for garnish and spices vary according to personal liking.)
A bunch of parsley, chopped.
5 to 6 green chillies - sliced.
1 teaspoon of black pepper.
2 teaspoons of chilli powder.
1 teaspoon of coriander powder (a spice that i added on my own).
Salt (as per taste).
Around 4 tablespoons of olive oil.


This is how you make it
The Vegetables
Broil the eggplants and capsicums in the oven. (If you like her, don't have an oven, you could roast them over open flame, something that's done for making baingan-bharta, but without the oil).
After the vegetables have cooled down, peel off the burnt layers. Rinse in water.
Dice the capsicums and the egg plant pulp and mix them up together.

(Note: Usually, the capsicum-eggplant mix is not cooked over flame. Rather, olive oil, chopped garlic, chilli powder is mixed into the mix. She wasn't sure, how well she would have taken to the 'raw' taste of the mixture, hence this variant.)

In a deep pan, add 2 tablespoons of olive oil over medium flame.
Add the chopped garlic and saute (don't let the garlic bits burn).
Add in the eggplant capsicum mix into this, stir will. Add in salt as per your taste and chilli powder. Stir and mix everything well.
Take the mixture off the flame. Add in yogurt (as mentioned before, you can reduce or increase the amount of yogurt; depends on your personal liking). Make sure that the yogurt is not watery. The mix that you get by adding the yogurt should be of a nice and thick consistency.
Transfer this mix to the serving dish.

The Beef
Saute the chopped onion in 2 tablespoons of olive oil in a deep pan over medium heat.
Add in the diced tomatoes.
Add salt (as per taste), coriander powder, black pepper powder.
Keep stirring for a while so that the spices mix well with the onion and tomatoes.
Add in the ground beef and keep stirring until cooked.(Note: Its okay to add in some water in between, just make sure that the beef preparation is not 'watery' in the end).
After the beef is done, layer this beef mixture over the eggplant-capsicum mixture that you had put into the serving dish.
Garnish with chopped parsley and sliced green chillies.ENJOY


AliNazik

You asked for it "Grilled Lemon pepper Salmon"

Michele,who is a blogger pal for 4 years now had this to say to me recently “you can still take a picture of food and make it irresistible to the viewer. I’ll have to scroll and see if you have a fun and 'doable' recipe for Salmon. My kids are picky and I'm trying to get them to eat fish. So far, it's not working. But I keep trying because fish is so healthy!”

Thanks a ton Michele and not a problem at all :)I grew up eating a lot of fish and it’s an integral part of my diet.So a quick and doable salmon recipe is child's play for me. Some of you who are not into salmon ,must wonder ”what's the big deal??” Well,salmon is packed with Omega 3 fatty acids,amino acids and other minerals which make it perfect in every way.Lets talk some benefits, shall we?
•Muscles, Tissues, Enzymes, Hormones etc
•Cardio-Vascular Health
•Metabolism
•Eye Care
•Brain & Nerves. Read some more here.

Beauty benefits:(ladies do I have your attention now:)?
•helps improve the production of collagen, keratin and melanin.
•prevents dry skin patches
•prevents wrinkles :))Is that reason enough??
•boost's the skin's ability to retain water.
•improves skin texture and adds luster to eyes, skin, hair and nails. More here.

Are we still thinking ??? OK, in that case,lets go to a recipe ,that should surely convert you.Iam going to start with a easy-breezy recipe for salmon .I call it the Grilled Lemon-pepper salmon

You need
4 Alaskan salmon steaks
For marinade
2 tablespoon extra virgin olive oil
1.5 teaspoon lemon juice
Salt to taste
Black pepper to taste

This is how you make it
Mix all ingredients of the marinate and pour over the salmon steaks. Cover and let the steaks absorb the marinade for about 10-15 minutes. You are now ready to grill the fish. Place the marinated fish on the grill and let it cook(you could pan fry it, bake,broil it,cook it in foil,whichever technique works for you). If the steaks are thin you could do each side for about 2 minutes and if they are thick , let them cook for about 4 minutes each. Be careful not to move or turn the fish too much ,as it could becomes really soft on cooking and disintegrate.

Garnish with lemon wedges, a sprig of cilantro and serve with salad, steamed vegetables, with rice or as is. Check out another of my salmon recipes here.



Grilled Lemon Pepper Salmon

Hope you and your kids like this one, Michele :)

Treat for two...Happy Valentines day 2007

HAPPY VALENTINE'S DAY EVERYONE !!!

I was away because I was a little under the weather and the food that I was cooking and eating wasnt very inspiring or worthy of posting here:) But that couldnt put a dampener on my spirit because Iam back with a bang for Valentines Day 2007 ...

This is the second yr Iam posting pictures from food I cooked,hence the same title as last yr.Valentine's day are always special for my husband and I because we have our anniversary the next day ..and today we celebrate our 5th yr together..big milestone for us both.

So how was your Valentine's day?I cooked a 3 course meal for my hubby of 5 yrs and had a blast.Here are some pictures I want to share :)



Mango Bellini



Spinach salad with shrimp and slivered almonds



Herb Roasted Salmon with Coucous



cheesecake with cherry glaze

Here's hoping your Day was as delectable as mine.

Kolhapuri Kombdi

I have always loved chicken and toned down the spices and the heat after marraige because hubby dear does not do well with very hot dishes .

Lately however my taste buds were craving something HOT,something spicy that makes me reach out for that glass of water and so I had to look around for a recipe which uses something other than the usual onion, tomato, ginger and garlic ..that gives it a kick ..

I landed this recipe for Kolhapuri chicken also called Kolhapuri kombdi (chicken's called Kombdi in the western Indian state of Maharashtra) cooked with lots of hot dry red chillies to sharpen the tastebuds.Needless to say this dish delivered and was well loved ..even by diserning audience such as my hubby who shies away from such concoctions.While the roasted poppy,sesame and coconut added the "x" factor , the chilli powder gave it that KICK ...

This is a chicken dish I definitely recommend ..

You need :
8 medium sized pieces of chicken (I use chicken drumsticks)
1 cup( browned onions
2 tablespoon(s) each of sesame and poppy seeds dry roasted
2 tablespoon(s) grated coconut roasted till dry
½ teaspoon(s) turmeric powder
1 tablespoon(s) each of ginger, garlic pastes
4 medium onions finely chopped
1 tablespoon(s) red chilli powder (please tone that down if u wish)
2 large tomatoes chopped
1 teaspoon garam masala
2 tablespoon(s) coriander leaves finely chopped
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing

This is how you make it :

Make slits on the chicken pieces.In a bowl make a marinade out of half of the ginger-garlic paste,turmeric powder and salt to taste.Rub this marinade into the chicken pieces very well and allow to marinate for about an hour. Meanwhile ,grind together the browned onions, roasted coconut, sesame and poppy seeds to a paste.

Heat the oil in a heavy-bottomed pan till hot. Add the chopped onions and fry for a few seconds. Add the ginger-garlic paste and fry till the onions are browned. Add the red chilli powder and fry.Now add the chopped tomatoes and fry on medium heat till the fat separates from the sides of the pan.Add the chicken pieces and fry on high heat for for about 2 minute.

Now,add the ground paste, water and sprinkle salt to taste and mix well. Bring to a boil. Stir in the garam masala and chopped coriander leaves.Cover and cook on low heat for about 30 minutes or till the chicken is fully tenderised.

Garnish with finely chopped coriander leaves.Enjoy with nan , roti or rice .

A very Merry Xmas

Hope everyone had a great Christmas .I know I did...good food and great times with family..what else does one need? Here's a picture story of all the food and festivities .


Here comes Santa Claus

The stage is set and Dinner is served


Cornish Hen with Fresh Herbs and roasted potatoes

Mushroom and shrimp pulao


Green Bean Salad

Shahi Tukda

Tilapia with wild rice

Fish and rice are wonderful ...I love fish and always look to making fish in different ways -baked, broiled, poached, fried , cooked in foil ...different herbs, marinades etc .Ofcourse there's always so many different kinds of fish availabe to choose from-salmon, tilapia, sea bass, catfish, mahi mahi, snapper, cod ..the list goes on and on .

This time I chose Tilapia..which is a fresh water fish and takes on new flavors easily .Tilapia species are native to Africa and the Levant (for example the sea of Galilee, where according to legend Jesus used it to feed the 5000, resulting in the nickname St. Peter's fish).

Wild rice also called Indian Rice, Water Rice, or Water Oats is considered a delicacy, has long been an important food of North American Indians and wild rice is not related to, related to rice (Oryza sativa). I once ate cornish hen with wild rice and was inspired to cook it more often or atleast try it a couple of times . So without further ado , lets start cooking .

You need
2 tilapia fillets !
1 tbsp lemon juice
2 tbsp olive oil for marinade
Olive oil to pan fry
black pepper
salt to taste
chopped corriander

1 cup wild rice
3 cups water or chicken broth
salt to taste
seasoning to taste (Maggi Chicken Flavored Bouillon )

This is how you make it
Marinate the tilapia fillets in olive oil and lemon juice. Add salt ,black pepper , chopped corriander and set aside for 15-20 minutes.

Cooking the rice
Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water or chicken stock(I use chicken stock for extra flavor) , salted and seasoned to taste(add maggi chicken seasoning according to taste), in a saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. This will give you 3-4 cups of cooked wild rice.

Now , heat some olive oil or any other oil in the pan and pan fry the fish so that the it turns brown on both sides and flaky .Take care not to move the fish in the pan or it will break .

Your tilapia is now ready. Serve it on top of a bed of fragrant wild rice. Add salsa for that extra zing and enjoy .

Treat for two ...continued

So both Valentine's day and my anniversary came and went in a second. That may be so but I now have a new story to pass on to my grandkids...... That Grandpa (thats my husband) loved Grandma(that's me) so much that he beat her to buying her own car.Instead he went ahead and bought it for her as an anniversary present .One of the sweetest and grandest gesture of love.Do people, do that anymore? Well obviously, because Grandpa did :-)

Yes, freinds.I got a new car for my 4th wedding anniversary and that right now,is my new love.

What did I do for him...Lots of presents and ofcourse made a mushy , romantic ,(some would even call it corny but who cares) valentines day meal for him replete with candles,chocolates and roses.That, because I am a die hard romantic .

Witness for yourself as I firmly uphold the old adage "the way to a man's heart is through his stomach "

Sphagetti with Meatballs, Garlic Bread, Shrimp Scampi and Tira Misu cake ,anyone ? I promise to come back with the recipes from this and the superbowl entry.Meanwhile enjoy the pictures .


The set up (sounds almost sinister) :-)


Sphagetti with meatballs


Tiramisu cake


Cards, chocolates and wine seal the deal


Hmm , he likes it , he likes it not? Worry not girl , he loved it :)

To 2006 and new recipes....spicy meatball curry

A very happy New year to all of you who read foodies unite

Hope the New year brings you joy , happiness and gastronomic delights , taking you on new food journeys and introduce you to fascinating and wonderful cuisine from different regions of the world.

And on that note let me begin with ......Spicy meatball curry

Yeah ,I have always loved meatballs with spaghetti or meatball curry with rice .Theres something about chunky meatballs , cooked in tomato sauce thats whets and satiates the appetite at the same time.

Apparently there are many different ways to make meatballs ..Meat balls are made with lamb, turkey , veal , pork or beef . While Finnish meatballs are made with (ground beef, prok , breadcrumbs, thyme , garlic , onion , eggs) , Frikadeller or Danish meat balls are made with veal and pork and served with potatoes and stewed cabbage.Swedish meatballs on the other hand could use beef, veal or pork and are typically served with brown sauce, potatoes and lingonberry jam(reminds me of what they serve at the Local Ikea-the retail assmebly furniture giant ).

Let me present you with an Indian take on these:)

You need

2 tablespoons vegatable oil

30-36 meatballs

1 cup of boiled peas

Half a can of crushed tomatoes

1 teaspoon cumin

Salt to taste

Chilli flakes to taste

2 teaspoons of corriander powder

1 teaspoon turmeric

Here's how I made it:

Heated the vegetable oil and popped the cumin seeds in it.Added half a can of crushed tomotaoes to which I added turmeric, chilli flakes, salt , corriander powder and salt .Stirred it on slow heat till the oil seperated .(this is a sign that the sauce is now cooked) .Added meatballs and some boiled peas and sauted them in the sauce till they were covered in it .Then added two cups of water and kept it on medium to high heat. Cooked the meatballs in sauce till sauce reduced and meatballs floated to the top after having absorbed juices and spices from the sauce .

VOILA ..there you go

And a very happy New year to you Again :)

Chilli meat with curry leaves

Its amazing ... there are a gazillion chicken recipes out there ..or for that matter a gazillion recipes for everything.What do I say of world cuisine when I have not even scratched the surface of the Indian recipe-Pandora's box .The treasure hunt is on though .

Every region in India has a different take on spices,herbs , oils, veg, non -veg dishes .When I think I have made quite a few,more and yet more keep turning up. Slowly, yet steadily I plan to try them all..After all ,its a long life and I have plenty of time;). Hopefully ,I'll be an expert of them and some of them might not augur well with me but heck , its worth a try.What do you say?:)

I have tried plenty of non vegetarian(read chicken,mutton, lamb) recipes from North India , plenty more from East of India (umpteen varities of fish,chicken,mutton,lamb,prawns) and the other day I decided to strike on some south indian recipes -specifically ,from Andhra Pradesh .

The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness
Curry leaves and chillies are two of the hallmark ingredients used here or for that matter in other southern states of India. The recipe I chose was chilli meat with curry leaves ,where the hottest chillies known as Gunter(named after the region they are grown in) are abundantly available.

You need :(tb=tablespoon, ts=teaspoon)
2 tb vegetable oil
1 large finely sliced onion
2 in piece fresh root ginger
grated 4 garlic cloves
crushed 12 curry leaves
3 tb extra hot curry paste or 4 tbsp hot curry powder(madras style)
1 tb chilli powder
1 ts five-spice powder 5 ml
1 ts ground turmeric
2lb chicken cubes(you can substitute them with pork,lamb or beef)
3/4 cup thick coconut milk
Salt to taste
Red onion, finely sliced, to garnish

Heres how to make madras style curry powder
Grind 2 and 1/2 tb corriander seeds, (sieve if any large husks remain). Additionally grind 2ts Garlic Powder, 1 tb Ground Cumin,2 ts Ground Tumeric, 1 ts Ground Ginger,1 ts Chili flakes/powder, 1/2 ts Ground Allspice, 1 tb Salt,1 tb Ground Black Pepper,1/2 tb Dry Mustard,1/4 ts Saffron.Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder.

How to cook it
1) Heat the oil in a wok, karahi or large pan and fry the onion, ginger, garlic and curry leaves until onion becomes soft.
2) Add the curry paste or powder, chilli and five-spice powder, turmeric and salt.
3) Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates.
4) Cover the pan and cook for about 20 minutes. Stir in the coconut milk and simmer, cover until the meat is cooked.
5)Towards the end of the cooking, uncover the pan to reduce the excess liquid.

Serve with yogurt and rice/indian bread.Garnish with a sprig of corrainder leaves and a slice of lemon .


If you decide to cook this , let me know how it went :-)

Butter Chicken - recipe on special demand

I usually put stuff on my blog that I tried, like to cook , or made for a party/get together..Over time some of the folks who have read my blog have asked for my recipes

Heres the butter chicken recipe that I tried for a the xmas party at work .Meena , this is what you asked for

You need:
2 lbs chicken(I took chicken breast tenders, easy to dice and cook really fast)
1 stick of butter
3/4 cup tomotoes (chopped finely)
1 large onion (chopped finely)
1/2 cup cashews (grounded smoothly)
chilli flakes/powder -according to taste
1 teaspoon ginger paste
1 teaspoon garlic paste
1 cinnamon stick
turmeric powder
salt-according to taste

This is how you cook it :
1 Heat half a stick of butter in medium heat and fry onions and cinnamon sticks till onion turns transparent.
2 Add turmeric, chilly, ginger and garlic paste, salt and a little water. Heat few more seconds with continuous stirring.
3 Add tomatoes and heat few more seconds with continuous stirring
4 Add grounded cashew paste and some more water to make it into a thick gravy. (Add more or less water while cooking to get according to your preference for consistency of gravy.)
5 When the mixture starts to boil, add the chicken and cook until it is fully cooked
6 Before you take chicken off the heat, add rest of the butter over it.

and Voila !!! Serve with rice /roti /naan and garnish as you please :-)

Seekh Kebab

I haven't tried making seekh kabab at home before , and yesterday I wondered why ..

There was no satisfactory answer other than the fact that I don't have a nice big grill .."So what, don't you have an oven , you silly girl?" My inner voice chided me ...and I started laughing .It was time to make some kebabs .

The compliments at my friend's place were all I needed ,to tell me that my experiment turned out very well .And ofcourse hubby dear has always been an ardent admirer of my cooking (Now that's love for you)

Here's how I made it
Took some lean turkey meat to which I added some vegetable oil and spices(salt, red chilly flakes, worchestor sauce , garam masala , dhania powder)

Made long sausage shaped rolls and inserted a skewer stick in each kebab. and put them on a baking tray which had been lightly sprayed with oil . (dip the skewer sticks for about 20 minutes in cold water to prevent burning in the oven)

The I put the tray in the oven which had been preheated at 350 degree F .Turned them skewers over periodically till the meat turned deep brown (While baking ,test the level of cooking by stickg a fork inside the meat and see if the prongs have any wet, sticky residue on them .If not then the meat is cooked and ready to serve )

Served it with a cooling yogurt sauce to which I added mint chutney .

Christmas with an indian flavor

Yay!!!

Iam back again to my food blog after a month and it feels good :-) to be writing about food once again .No long breaks this time.

Last friday , we had a christmas party at work (actually at someone's home after work) and we were all asked to get what we thought we would like to share from our culture .Me, I chose kesar pulao, butter chicken , vegetable cutlets (for appetisers) and saag paneer .

Butter chicken is a north indian chicken dish made with chicken cubes cooked in a spicy onion-tomato sauce to which almond-cashewnut paste is added for consistency and thickness .Usually food color is added but I did not add any and jsut stuck with turmeric .

Kesar pulao is an aromatic basmati rice cooked with clarified butter and salt to which raisins, cashewnuts and kesar (saffron) is added .YUM-O

Saag Paneer is a very popular North Indian dish as well .To prepare this I usually fry paneer( cottage cheese , this is not the cottage cheese in America .At the party I was telling what paneer is and how to make it .Here goes, squeeze a lemon in hot milk and let it seperate .Take the white residue and tie it up in a muslin cloth and let all the water drip .What remains is, paneer.You can crumble this or cut it up in cubes....I buy mine from the Indian store)

Vegetable cutlets are well, cutlets . Boil and mash potatoes and add peas, breadcrumbs, salt , black pepper and amchoor .Make little balls , flatten them and shallow fry them .Have them with corriander and/or turmeric chutney .

For dessert I took pumpkin pie .(and everyone knows what pumpkin pie is ).

All of the above were popular and here are some pictures .Enjoy


The Indian Twist


Kesar Pulao


Butter Chicken


Saag Paneer


Vegetable Cutlets


Pumpkin Pie


Merry Christmas every one :-)

Lamb Curry

Yeah ,lamb curry ....I had made a big brouhaha about this to some of my freinds(and they know who they are;)) and here Iam writing about it .

I recently made australian lamb curry ..took this big chunk of meat and chopped it up , marinated it overnight in yogurt and spices and then cooked it on slow heat ....

It turned out great ...served it with Rumali roti (for those of you who dont know what rumali roti is ...Its a very large, very thin bread from Northern India .Its supposed to be as fine as a silken scarf and is cooked on what looks like an upturned wok - a convex metal pan ...

In the picture below the rumali roti's look like the usual chappati (indian bread), but they have been folded a couple times to fit them on the serving dish .)

Grilled Salmon with steamed vegetables

yeah ..healthy ,yummy and fast to cook..loaded with omega 3 fatty acids...

the vegetables(mushrooms, carrots, spinach , zucchini ,onion and yellow bell paper) were steamed and the salmon was marinated in olive oil and seasoned with salt,pepper , lemon and some "special masala "I have :-)

Enjoy !!

Rock Fish fillet in Red Curry

Last evening I did'nt feel like eating fish grilled or the Indian way ,so I decided to go Thai.And cooked some Rock fish in thai red curry.

Cooking the curry :
This involves dicing rock fish fillets in medium sized cubes .Diced a large red onion into cubes and chopped soem baby carrots.Heated some sesame oil to which I added a couple of dried red chillies and then sauted the vegetables.When the veggies were a little soft added the fish cubes ,salt,red pepper flakes ,black pepper and some fish sauce .When the Veggies and fish were almost cooked ,added some thai red curry paste to which I had added coconut milk .Simmered the vegetables in sauce for a little while and there you go.

Cooking the Rice :
The rice that I cooked to accompany the fish curry was'nt the traditional jasmine rice but long grained basmati rice .For this ,I heated some ghee(clarified butter) and then added Nigella seeds(kalonji),whole red chillies and a couple of bay leaves .Added water and salt and then when the water was hot and bubbling , added the rice .And then cooked the rice on slow heat till it was done.



The fish in red curry



Fish curry and rice

Pastalicious

I love pasta , noodles and sphagetti ....I dont eat them very often but when I do,its always my first priority to make it wholesome .

So I concocted one of these pasta dishes ...It has pasta that comes in 5 different shapes which I mix up with chicken and vegetables (spinach , peas, beans and carrots )I do a tomato based sauce with garlic in olive oil to which I add italian seasoning , black pepper ,salt and red chili flakes and cook the veggies and chicken in the sauce .Then I add boiled and strained pasta and garnish with cheese.

Viola ,An interesting mix of spices, texture and healthy food.And ofcourse ,you can always turn it up a notch with a glass of red wine :-)


Enjoy !!

Doi Maach

And so I continue with more "fishy" recipes.This one is called Doi maach ...and I love it .I do a quick version and sometimes a slow version.The slow version is obviously more labor intensive .One can use catfish, seabass, halibut fillets or any other that are available.

the recipe usually involves marinating the fish fillets in a mixture of ginger ,cumin,red pepper,salt, corriander powder,turmeric etc etc in yogurt..The rest can be discussed in any one wants to know(wink!!)

Enjoy:-)

Pyaaz Maach

I will continue to cover more items from bengali cuisine and then move to another region of India or perhaps the world .

Meanwhile , this is pyaaz maach( fish cooked in spicy onion gravy) .I enjoy this particularly because its hot and real spicy.I put a different spin on it sometimes by adding a little bit of tomato and that enhances the flavor .

Enjoy !!

Satisfied customers :-)

Suchita , my freinds younger sister was visiting me on july17,2005 and had been deprived of home made food .She's bengali and Iam part bengali too so I thought I would treat her to nice Bengali food .

I cooked pulao(rice with spices,ghee and salt),kosha mangsho(spicy chicken bengali style),dim curry(egg curry),aloor dom( baby potatoes in spices),luchi (pooris) and added yougurt and salad to the mix .Suchita enjoyed the food and I had a great time making it .Even more fun looking at the happy and satisfied faces of Suchita and Pankaj .

I will discuss recipes in the next post, Till then here are some pictures I would like to share .Enjoy


The spread


Suchita and Pankaj clink their beer glasses


They seem satisfied