Vegetable Pulao

Ingredients

main ingredients for veg pulao:

• 2 cups long grained or basmati rice soaked for 30 minutes
• 2 or 2.5 cups of chopped mixed veggies (cauliflower, carrots, green peas, potatoes, broccoli, corn kernels, baby corn, french beans )
• 1 large onion, sliced
• 1 tsp ginger-garlic paste (adrak-lahsun paste)
• 1 green chili, chopped (hari mirch)
• 1 medium size tomato (optional), chopped
• 4.5 cups water or veg stock (check notes below for details)
• 2 to 3 tbsp oil or ghee
• salt as required

whole spices for veg pulao:

• 1 tsp cumin or shah jeera/caraway seeds
• 1 bay leaf or tej patta or tamalpatra
• 2-3 cloves or laung
• 2 green cardamoms or hari elaichi or choti elaichi
• 1 black cardamom or badi elaichi
• 1 pinch of mace or jayitri or javitri,
• 1 small star anise or chakriphool
• 1 inch cinnamon or dal chini

Instructions

1. in a deep pot, heat oil and fry all the whole spices till the oil becomes fragrant.
2. add the onions and brown them.
3. add the ginger-garlic paste and saute for a minute.
4. add the tomatoes & green chilies and saute for 2-3 minutes on a low flame.
5. add all the veggies and saute again for 2-3 minutes on a low flame.
6. drain the rice and saute for 2-3 minutes on a low flame, so that the rice gets well coated with the oil.
7. pour water and stir.
8. season with salt.
9. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
10. fluff and let the rice stand for 5 minutes.
11. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita.

Eid Dinner 10/4

• 
  Marinated Mozzarella
  http://www.myrecipes.com/recipe/marinated-mozzarella-10000001665328/
•  
•  3 (8-oz.) blocks mozzarella cheese $
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 cup olive oil $
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnish: flat-leaf parsley sprigs or fresh rosemary stems
•  

  Preparation

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Mushroom Puffs

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion $
• 1/4 cup grated Parmesan cheese $
• 1 tablespoon finely chopped green onion $
• 1/4 teaspoon hot sauce
• 1 large egg $
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

 

Preparation

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

Spicy White Cheese Dip

• 1 small onion, diced $
• 2 garlic cloves, minced
• 2 (10-ounce) cans diced tomatoes and green chiles $
• 3/4 cup milk $
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds white American deli cheese slices, torn $
• Assorted tortilla and corn chips $

 

Preparation

1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.

Guacamole-Goat Cheese Toasts

• 2 ripe avocados $
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds*
• 2 tablespoons olive oil $
• 1 plum tomato, seeded and finely chopped $

 

Preparation

1. 1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.
2. 2. Meanwhile, preheat oven to 375°. Finely chop tomatillo.
3. 3. Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.
4. 4. Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.
5. *1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.
6. Note: For testing purposes only, we used Toufayan Bakeries Mini Pitettes.

PB Chocolate Dessert

Courtesy Bakerella

Peanut Butter Cup Brownie Trifles
Makes 6
Brownies
Brownie mix (your favorite)
15-20 peanut butter cups
Pudding
2 instant chocolate pudding mixes (3.9 oz. each)
3 cups milk
Whipped Cream
3 cups heavy whipping cream
3 tbsp. sugar
1 tsp. vanilla
Extras
10-12 peanut butter cups, chopped into small pieces
Chocolate sprinkles
1. Make your favorite brownie batter or use a boxed mix. Spread half of the batter in a 9X9 dish and layer 15-20 peanut butter cups on top of the batter. Spread other half of batter on top of the candies and bake as directed. Cool and cut into 1-inch squares.
2. Place pudding ingredients in a medium bowl and beat with a wire whisk until thickened and set, about 2 minutes.
3. In a stand mixer fitted with a whisk attachment, whip cream, sugar and vanilla on medium speed until soft peaks form. Gently fold half the whipped cream into the pudding until combined.
4. Layer 6 16-oz. wide-mouth jars (or similar containers) with brownies, then chocolate pudding, then chopped-up peanut butter cups (saving a few for the very top), then more brownies, then whipped cream.
5. Chill in the refrigerator for 3-4 hours. Before serving, add a few more candy pieces and chocolate sprinkles for decoration.

BBQ Punch

Here is what you need and what to do:

1 cup frozen concentrated lemonade (thawed)
6 oz  frozen concentrated orange juice (thawed)
2 cups cranberry juice
3 cups water
1/4 cup super fine sugar
2 liters lemon-lime soda, chilled
Freshly sliced lemons and oranges
Ice

Add the lemonade, orange juice, cranberry juice, water and sugar to a container that has a lid. Stir until all of the sugar is dissolved. Cover and chill the mixture for 1-2 hours. When you are ready to serve the punch, add the mixture to a drink server along with the soda, ice, lemons and oranges. Stir and enjoy!

Chicken Curry

• At March 30, 2014
• By Nowreen
• In Bangla Cuisine, Go To Dishes
• 0

Chicken Curry

A basic chicken curry – for your dorm room, apartment or general gastronomic pleasure.
Ingredients

• 2 lbs medium size chicken pieces
• 2 large potatoes, cut into half
• 1 medium to large chopped tomato
• 1-2 onions finely chopped (you can use 1 if adding onion paste)
• ½ onion either made to a paste OR 3 tablespoon onion paste
• 2 tablespoon coriander powder
• 2 tablespoon cumin powder
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder (or more depending on how spicy you like it)
• 2 tablespoon garlic paste
• 2 tablespoon ginger paste
• 1 teaspoon garam masala
• 4 tablespoon olive or vegetable oil
• Salt to taste
• Warm water

Directions

1. Put the oil in the pan and warm up on a low heat.
2. Finely chop the onions and add to the pan.
3. Add the potatos (cut according to your preference).
4. Add in garlic paste, ginger paste, and onion paste. Add 1 cup water.
5. Cover the pan and simmer on a low heat, stirring occasionally, until the onions go soft and brown. Add a touch of water if it starts to dry out and burn.
6. Add the chili powder, turmeric, cumin and coriander powder to the pan and mix together with a wooden spoon. It may be quite dry so add 1 tbsp of water, if needed. The water should turn golden brown.
7. Add the chicken and chopped tomato and add the garam masala and salt to the pan. Stir until all mixed in and covered with the mixture.
8. Cover the pan and leave to cook on a medium-low heat, until the chicken juices come out (approx 30-35 minutes).
9. Check occasionally on whether the curry is turning too dry or wet and adjust as necessary. I prefer to use a bit less water so I can add more throughout the process (‘koshano’). The process of adding and evaporating until the curry is at desired consistency should take another 20 minutes.

An Easy Chicken Korma

• At March 30, 2014
• By Nowreen
• In Go To Dishes
• 0

Short-cut Chicken Korma Curry
This is probably the easiest chicken korma curry recipe you can use. My mom used to make chicken korma at almost every dawaat so for me its a comfort food that also reminds me of a Saturday dinner! I have made it when I was living alone and missing my moms cooking but also wanted a little something more interesting then chicken curry. Try it and I hope it works for you like it did for me! Goes best with pulao.
Ingredients:
1 1/2 lbs chicken, cut into pieces
1 ½ chopped onion 2 1/2 tablespoons butter, ghee or oil
Spices:
2-inch cinnamon stick, lightly bruised
1 teaspoon cumin powder (and can add 1 tsp extra whole cumin seeds for smell and flavor) 1 1/2 teaspoons Garam Masala 1/4 teaspoon turmeric powder 1 teaspoon coriander powder 2 tsp black pepper 2 teaspoon salt
2 teaspoon lemon juice
1 tablespoon ginger paste 1 garlic paste
6 oz of plain or vanilla yogurt (if you want it SWEETER or in place of sugar), note, lowfat is more likely to curdle.
1 1/2 tablespoons chili powder
Optionals:
Sugar (per taste if not using vanilla yogurt)
2 cardamoms
2 cloves 2 bay leaves
2/3 cup Fried onions to top and garnish
Sliced Almonds – 1 tsp
Raisins – 1 tsp
Rose Water (1 tsp)
Garnish:
2 green chilis
1 tblspn cilantro
IF you have time, marinate the chicken for 30 minutes – upto a day with and ADDITIONAL 1 tsp lemon juice (to tenderzie), yogurt (enough to cover), gorom masala powder, 1 tblspn onion paste, 1 tblspn ginger, and 2 teaspoon of salt.
 Instructions:

1. Heat oil/ ghee in an wok. OR You can use equal parts oil and ghee together as well (If trying to impress the ghee will add better taste). Add bayleaf, Cinnamon in it and fry a little. If using cumin seeds add in this step and roast them on the pan. If using optional spices roast them in this step.
2. Add chopped onion and fry until soft and golden brown.
3. Add the chicken pieces and sauté until it starts to brown and chicken is starting to release water.
4. Now add all the dry spices, lemon juice and garlic and ginger paste. Let it all mix in and cook. Approx. 10 minutes on medium heat.
5. Cook the chicken by adding water little by little (1/3 cup at a time, let it cook, and add more) what we call in Bangla “koshano.”
6. Sdd another ¼ – ½ cup water (will differ depending on how much water the chicken has relased), add in beaten yogurt and cover the lid. Cook on medium until the chicken nearly done (30 minutes) and the gravy appears much thicker.
7. Finally, add in raisins, almonds and rose water if desired and cook with lid on for 5 minutes to allow it to mix and infuse.
8. Adjust to taste with lemon, salt or sugar if necessary. People have varying thresholds and I prefer mine to be more sour than sweet.

Keema (Spicy ground Beef)

• At March 30, 2014
• By Nowreen
• In Go To Dishes
• 0

This is one of the first thing I learned how to cook. Keema (ground beef) can go with anything – paratha, rice, or with vegetables on the side! No matter how you eat it, it tastes AMAZING with plain or greek yogurt. Many people will cook this with peas or potatos but I prefer it without as it is more versatile that way.
Ingredients:

• 2 Lbs Ground Beef (note, if trying to impress then less lean is always tastier!)
• 3 Medium finely chopped onions
• 5 Cloves of Garlic (finely chopped)
• 3 tomatoes
• Garam Masala powder
• Ginger paste
• 1 tblspn coriander powder
• 1 tlbspn cumin powder
• 1 tsp turmeric powder
• 1 to 1 ½ tbspn Red chili powder (depending on how spicy you like it)
• 1 tsp salt (or to taste)
• 3 green chilies (chopped)
• 1 tblspn cilantro (optional for garnish)

Instructions:

1. In a skillet heat 1 tsp of oil and then add the chopped onions and garlic. Saute for a few minutes and then close the lid to allow the onions to release their own water and cook (about 5 minutes). The onions should look a bit melted and clear.
2. Add in the chopped tomatoes and using a wooden spoon mash the tomatoes a bit (in the end the tomatoes and onions will not be visible).
3. Add in all the dry spices and ginger paste and allow it to cook.
4. Add in the ground beef and mix well with the onions and spices. Let it brown for about 5-10 minutes on medium heat.
5. Once everything is mixed in, allow the keema to cook on medium heat for 30-35 minutes with the lid on. The onions, tomatoes and spices will infuse the keema with flavor.
6. When the beef looks well done add in the chopped green chilies and cover the lid, allow it to infuse for a few minutes.
7. Final touch, add 1 tbspn of oil and re-fry the keema. It will darken and at this point there should be no trace of tomatoes and the onions have basically mixed in with the keema.

If adding peas, add frozen peas after step 5.