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!!
With the Rising heat of Summer, it’s time to chill with some cool drinks..It’s of great importance that we take in a lot of fluids and so what great way.. is there other than to chill with some great Cocktails on a Lazy Hot afternoon…Here’s Orange Beer Sangria.. A cocktail of Spanish Origins.. with some twists of my very own..
Sangria is traditionally a Red Wine based Cocktail with chopped fruits.. Orange Beer Sangria is essentially made with Beer(chilled) , freshly squeezed Orange Juice and for fruits I used Pomegranates..but any other fruits would do just fine..and Voilà your Orange Beer Sangria Cocktail is ready…
To beat the Summer heat ..it’s absolutely perfect.. the Tangy Bitter Sweet Freshness and provides rejuvenation instantly….
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.
Indians, we love vegetarian dishes and we don’t deny it. Paneer Long Beans Jalfrezi with Soy and Cream Sauce is a twisted delicacy of Indian and Chinese Cuisine and definitely a healthy dish which can be prepared very easily.
Jalfrezi involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce but in this case you only need the Chopped Long Beans which are very healthy and often misunderstood. Also you need chopped Onions and Garlic and you need to stir fry them.. and not overcook it.
The Paneer cubes should be big enough in size so that while slow cooking them they should be able to absorb the vegetable juices.And some special Indian spices are added to give it the touch and taste of Traditional Indian dishes.And the slow cooking is continued till the Vegetables and Paneer Cubes become like a Dry Sauce.
And then you add the cream sauce to give it the texture of a thick gravy remember you should stir well and mix and fold everything in together nicely.And before you finish everything and turn off the heat add a spoon of Soy Sauce to give it the Chinese Twist.
The Paneer Long Beans Jalfrezi with the aroma of Indian Spices and the salty sour Chinese twist of Soy Sauce and slightly sweet Cream Sauce gives it a unique taste. Remember you need to add some love to the dish to really pull it off. Serve with Hot Steamed Lemon and Ghee flavoured Rice or you can also serve it with Rice Noodles or even with Indian Flat breads it tastes delicious (So my Mother says).
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.