This recipe is my favourite and most importantly, a show stopper. Whenever my family’s meal lacks the usual lustre, I make this and nobody cares how many vegetables I have managed to sneak in through other dishes. They are busy trying to find out how many more wings they can have.
This pasta gets its name from the Italian word ORZO which means barley. This barley shaped pasta is a very quick to cook and it gives an illusion to rice eaters like us. To cook any pasta, it is always advisable to go by the packet instructions. In this recipe, I cooked the pasta in boiling water which when simmered took 7 minutes to cook.
The humble meatball is a versatile dish and has its variety worldwide. Some say it came from Persia, but since it is found in almost all cuisines, its origin is debatable. Basic spices and aromatics remain the same everywhere, a few ingredients vary though, depending on the local produce and geography. It can be made from any type of meat but, I have used chicken mince in this recipe. You can use mutton or lamb instead but the cooking time has to be increased depending on the meat. This is my favourite recipe and this evolved over years under my experimentation, failure and success. Its simplicity and taste and its ability to satiate from one person to a crowd makes this recipe very close to my heart. Earlier I used to coat the meatballs in egg and then in bread crumbs and then fry them. You can try it that way but, the healthier version is dearer to me.
This recipe is liked by all age groups and it is a golden opportunity to sneak healthy veggies in. This is a perfect lazy day’s recipe. You can use onions and garlic to substitute leeks, and fish or soya chunks to substitute chicken. Currently, my family is on a low carb diet and hence my experiment with various ingredients is on the rise.
In this recipe, I used cauliflower mash to make the pie crust. The result was amazing and here goes the recipe.
This is one of the amazing Indian chicken recipes or maybe one of the many Indo- Muslim fusion recipes. History concurs that Indians loved their dal with a soupy consistency and the Muslims who ruled over India for many years, loved their meat and rice dishes with lots of nuts and dry fruits. When both the ideas came together the Dal- gosht or dal with meat was born. It is a one pot meal, comprising of dal and chicken, easy to cook and satisfying for your taste buds. Originally this recipe was cooked over open fire in a big vessel called handi.
Traditionally, Bengal has been renowned for its extraordinarily fertile agricultural land and production of paddy. At the same time, the rivers of Bengal are an apparently inexhaustible resource of different varieties of fish. That is why, since the ancient times, rice and fish emerged as the staple food for the Bengalis. Each variety of fresh water fish involve a different way of being cooked and different set of masalas. In one of my previous posts, I have mentioned how to make a mustard paste. The mustard powder I have used in this particular recipe is a dry mix which can be kept in the fridge for years.This fish known as Rui in Bengali and comes in all sizes begining from 500 gms to 10 kgs or even more.
This recipe caught my attention because of its simple ingredients and no fuss cooking. I have taken liberties to suit my taste but I haven’t changed the essence of this recipe. It is a rustic dish, though this is served as fine dining in many of the restaurants nowadays. This recipe demands a heavy pot to cook in and very slow cooking but I used a pressure cooker to cook. This is a soupy dish but I preferred to serve it sticky as the sweetness of paprika and bell peppers gives a caramely texture to the dish.
This is a very popular and tasty Indian chicken preparation and takes no extra effort to make it. I, personally feel it is the easiest chicken recipe ever and especially when guests are around I can just pop it in the grill and forget it.
This is a recipe for times when you want to keep your meal light and simple. The broth we get while cooking serves as an excellent combination of soup with the kabab, keeping the meal protein packed and tasty. The kababs can be made ahead of time and kept in the fridge and can be shallow fried and served whenever you want. As for the soup, just strain and pour it in a soup bowl and serve hot. The kabab is best made using boneless chicken thighs because breast boneless tend to become fibrous at times and also the bengal gram or chana dal and thighs take almost equal time to cook.
A very healthy snack or starter option if made in small roundels. I have made big ones though.It can function as a patty or a sandwich filling as well. The minced shrimp is cooked by wrapping it in banana leaf. Although,I ran out of banana leaves and wrapped it in turmeric leaves one time and it was pretty good. Either of them work well with the mince.