Chicken is probably the easiest and most common meat to be cooked all over the World and hence there are so many ways of cooking it, and its delicious as it gets.
Burnt Garlic is probably a very unique flavour and not palatable for everyone. But I love it immensely it provides a kick to the taste of the dish.
The caramelized onions provide a perfect balance of sweetness to the spiciness of the different Indian masalas (spices). The strips of Green Bell Pepper provide a crunchy deliciousness.
The chicken has been actually baked in the sauce and virgin olive oil has been used. Being baked, minimum oil has been used to prepare the dish in order to make it healthy as well as delicious for everyone. Best when served with hot, steamed Basmati Rice. But is also well complimented by Chapattis and Paranthas (Indian Flat Bread).
Cooking a special Sunday meal for your family and loved ones, and the joy it brings to them makes your weekend all the more special. Today was all about a traditional Bengali Sunday afternoon meal.
With the winter setting in… the chills can be felt with the incoming sudden blasts of the Northern Winds..and a Bengali likes to bask in the sultry afternoon sun after a good lunch. Basanti Pilaf is a preparation of rice with minced vegetables, cashew nuts, raisins and is a bit sweet and the appearance is yellow and hence the name Basanti which means yellow.
The Basanti Pilaf or Pulao that I cooked of course had its own twist to the traditional Bengali Recipe, a little less sweet with honey and a bit more spicy to give it a touch of heat. To compliment the sweet and spicy Basanti Pilaf , the Chicken Curry with Aroma King Lemon zest is just perfect. The tangy citric taste and the exotic aroma of these lemons are truly incomparable flavours when it comes to the Bengali Cuisine. The chicken is slow cooked to make the meat tender and juicy along with all the flavours of the spices.
The Basanti Pilaf is touched with a drizzle of Ghee (clarified butter), to give it an extra boost of aroma. Well what can I say it’s really mouth-watering and a perfect dish for a Sunday winter afternoon lunch. Hope you enjoy it. Good Food is Happiness and that’s what one needs to be healthy and alive!!
When you have a fresh catch of Jumbo King prawns like this you cannot stop the cook inside you to get out and just adore these lovely big creatures.. I love Jumbo Prawns and the cook inside me cannot deny.
Today’s Dish would be Jumbo King Prawns in Coconut Milk with Light Sauce of Sautéed Onions and Indian Spices.
This Recipe is very simple and easy to cook and very healthy as it is not very spicy and really mild. Firstly the Jumbo King Prawns are cleaned and boiled in fresh Sea water and Butter. We should be very careful not to over cook prawns as they become very bland and rubbery when over cooked. Add some minimal spices to add some flavours to the Prawns.
In a Frying Pan chopped onions are Sautéed and the Indian Spice (Secret ) Paste is added and the beautiful base curry is prepared.
Now the Jumbo Prawns are carefully placed on this Base Curry and one cup of the stock of sea water is added and the frying pan is covered and the Prawns are lightly cooked.Then the creamy milk of cashew and coconut is added and the Prawns are further steamed and served Hot. It goes best with Steamed Basmati Rice with a dollop of Butter. Enjoy this very Light and Healthy dish with friends and family.. they are sure to ask for a second helping.
Eat Healthy, Eat More and Live Long and Enjoy the Mysteries of Life.
Being an Indian and a Bong, Eggplants (Brinjals) are an essential constituent of meals. As a kid I have always loved lightly fried eggplants which are a delicacy.
Achar or Pickles are also a very common condiment served with Indian Dishes and Thalis. So this Dish is a special creation with the fusion of these two important ingredients of the Indian Cuisine.
Fried Achari(Pickle) Eggplants with Aroma King Lemon Shredding is a twisted delicacy. Small slender eggplants are very lightly fried and more baked in a pan and before it is taken off from the oven a sprinkle of Pickle Juice or Achar is added and stirred lightly. I used salty pickled mangoes.
To finish the dish you need an Aroma King Lemon more commonly known as the Gondhoraj Lebu (in Bengali) which has a unique aroma and shred it over the plated fried eggplants. The juicy fried Eggplants with the slightly sour Pickle flavour topped with the Aroma King Lemon Shredding is a good explosion of flavours inside your mouth which is quite refreshing and a palate cleanser. And don’t forget to add the special ingredient that they call Love and Enjoy this light Dish.
The Rash Malai is a Bengali dessert which is a delicacy for not only the sweet-toothed Bengalis but also to people who have a great love for desserts.
It is actually sweetmeats (Rasgullas) in a reduction of Milk. The Milk is reduced to a thick creamy texture which is flavoured with Elaichi (Green Cardamom).
After a delicious main course meal an equally royal wat to end your meal would be with the Dessert Rash Malai. Best served when cooled. The sweetmeats melt in your mouth and the thick creamy milk compliments the taste buds equally.
A dessert which is simply good for the summers.You can garnish it with Kesar or chopped Cashew Nuts to make it even more tastier.
PS: If you have an extra sweet tooth , it’s not necessary that it has to be restricted only as a dessert.. you can have it anytime. 😉
Yes it’s the 3rd of February and also the 24th Wedding Anniversary of my parents…and yes there were gifts and cakes..Choco-muffins..
And the Anniversary Feast lunch was prepared in their honour by me..
Here’s a picture of what was there in the menu..
There was the traditional Bengali dish.. The Vegetable Pualo made with stir fried vegetables and Basmati Rice entrapping the sweet aroma of ghee and garam masala (cardamom, cinnamon and cloves)..
And the traditional “Sorshe ILish” which is a preparation of Hilsa fish with Green Chillies and Mustard Paste Sauce..giving it the tinge of heat and strong aroma of mustard…
Then there was A Mutton Curry with Potatoes .. a spicy curry to complement the Vegetable Pulao..
The feast was indeed great and I was happy that my parents enjoyed it a lot..and we had all the happiness together..I wish my sister was also present to celebrate this happiness with us .. but well she couldn’t come due to some complications..and by that I mean her studies and University..
Anyway I was happy that the dishes were quite successful in bringing joy to my parents’ hearts through their taste buds..
There was also the Traditional Indian Raita.. which is a sweet and soury Curd Salad..and the Almond and Cashew nuts with tangy Black Grapes.. black grapes are very good anti-oxidants.. 😀
And Lastly ending the feast on a sweet note with the sweet dessert of Tomato Sweet Chutney with Cashew, Raisins and Arabian Dates..
I hope we celebrate more of these events in the future and have great meals..
Hope you also enjoyed this panaroma of colourful food delights.. 😀