Non-veggie Recipe Event

Today when I logged on to my blog, one thing caught my eyes. The blog stats. It has just crossed the 4000 bar. In just 4 months and 23 days my blog has crossed 4000 hits. It felt real good that people like my posts. Thanks to all my blog visitors. o I thought of celebrating this event with all of you. There were many ideas in mind, but I stuck to this one. Myself being a non-vegetarian I thought of hosting an event to celebrate these 4000 hits of my blog.

My blog reaching 4000, you can say that’s just a mere alibi to host this event. All I wanted was to share more and more with those people whom I have never but they share the same love for cooking like me. So lets joins hand in hand, not really , rather lets join mail through mail and celebrate our love for our kitchen and everything in there.

The rules to participate are simple, alike all other events hosted by the other blogs. All you need to do is send me the recipe of any non-vegetarian dish; it can be fish, egg, chicken, mutton, pork, ham, or any kind of animal meat of your choice. Along with the dish also send photo(s) of the preparation. When you post it on your pblog please get the link to this event along with the event photo.

Thanks to Google search, I got this image from http://www.robinsclipart.com/ and then did a little bit of photo shop editing.

Send in to bengalicuisine@gmail.com with the subject “Non-veggie Recipe“, add along the following details:

Your name:

Your blog’s name:

Your blog’s URL:

The post name:

The post URL:

The photo of the preparation:

There is no limit on number of entries per blogger. If you dont have a blog and you wish to participate please email me your Name, Recipe and Picture and I will include your entry in the roundup.

If you want to add some old recipes posted on your blog, then please repost it with a tag to this event , also with the event photo ,and send me the link to the post.

Those of you who doesn’t have a blog can just send in their own recipe to the afore mentioned mail id.

Send in to the give mail id by the 15th of September 2008. You can send me any post that you had previously posted in you blog, with a link to the republished one.


Looking forward to all the wonderful entries , happy cooking and happy eating.

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Week Night Dinner

Monday nights are always the lousiest nights of all the weekdays. After a lazy-dizzy weekend, I’m always reluctant to get into the kitchen after a whole day’s work. Anyways, nothing to do I have to get going and prepare something. So, whatever it be, the preparation shouldn’t take much time, but should be wholesome and of course good to taste.

Now, I started cutting down my options and ended up with jeera-rice, mugh dal and potato fry. This seemed to be a good option with less work to do, and I’ll get back a good output. The recipe for Monday night’s platter is here for you.

Serves 2

Ingredients:

Rice (Chal): 200gms

Pulses (Mugh dal): 50gms

Potato (Aalu): 4 medium sizes

Green chili (Kacha Lanka): 1 or 2

Turmeric powder (Halud guro): 1 ½ teaspoons

Cumin (Jeera): 2 teaspoons

Ghee: ½ teaspoon

Sunflower oil (Saada Tel): 2 tablespoons

Mustard Oil (Sarser Tel): ½ tablespoons

Ginger (Aada): 1” size

Salt to t

Preparation:

For making Jeera rice

  • Boil the rice, and let it cook properly.
  • Drain the excess water out of it.
  • Heat ghee in a wok, as it gets heated add 1 teaspoon of cumin to it.
  • Thrown in the cooked rice and toss for ½ a minute.
  • Keep aside.

For making the Dal

  • Boil the pulses in plain water until it softens.
  • Grind the ginger to make a paste.
  • As the dal gets cooked, add turmeric powder, chili, salt and ginger.
  • Heat mustard oil in a frying pan; add the cumin as the oil gets heated.
  • Drop in the cooked pulses in it.
  • Cook for a minute more.
  • Keep aside.

For making the potato fry

Potatoes cut to fry

Potatoes cut to fry

  • Chop the potatoes to 1 inch size slender pieces.
  • Add turmeric powder and salt to it.
  • Heat the sunflower oil in a frying pan.
  • Throw in the potatoes and fry.
Week night dinner ready to serve

Week night dinner ready to serve

Veg Mini Thali

Veg Mini Thali

You can prepare any other type of pulses of your choice. Serve the hot rice, potato fry and dal; and enjoy your week night dinner. Catch you soon, till then happy cooking and happy eating.

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Egg Sandwich

Nothing much to say. This a nice and wholesome breakfast. You call can try it out. The recipe here’s for all of you.

Ingredients:

Bread (Pau ruti): ½ lb

Butter (Makhon): 2 tablespoons

Potato (Aalu): 4 medium sizes

Eggs (Dim): 4

Green chili (Kacha Lanka): 3 or 4

Salt to taste

Preparation:

  • Boil the potatoes and eggs.
  • Peel out the potatoes and mash in a big bowl.
  • Mash the eggs along with the potatoes too.
  • Cut the chili into small rings and add in.
  • Add salt to taste.
  • Take two bread slices, apply butter on one side.
  • Add one tablespoon of stuffing already made to the buttered side of one of the bread slices.
  • Cover it with the other slice.
  • Cut the bread slices diagonally to make two triangular sandwiches.
Sandwich Stuffing

Sandwich Stuffing

Egg and Potato stuffed Sandwich

Egg and Potato stuffed Sandwich

Serve with fruit juice to have a nice wholesome breakfast. You can spice up the sandwiches with some spicy tomato or chili sauce. Catch you soon, until then happy eating and happy cooking.

Sending it to WBB Combi Breakfast hosted by Latha .

Sending it to Lunch Box Special Event hosted by Vandana.

And here sending the egg sandwich to The Bread Mania hosted by Sindhura of Bayleaf.

fotoflexer_photo

Sandwich on way to Divya’s yummy event on “Show me your sandwich“.

show me your sandwich

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Chaler Payesh

I always had a sweet corner for sweets. I used to devour sweets whenever I got the chance. I remember those days from school, I used to study at night and my mom always kept sweets loaded in the fridge. My way of taking a break from study was to get hold some sweets and have them.

Those days are gone, and so are the streets of Kolkata, where you’ll find sweet shops on every road. I really miss every kind of sweet, be that the world famous rasogolla, or not that famous chanar sandesh. So, thought of taking up the task to myself; satiating my sweet tooth, preparing something straight from my kitchen.

I was all set to prepare Mugh-daler-laddu. Everything was at place, all the ingredients, I had started making it too. Towards the end of my preparing it I got a call from my mom, adnd almost forgot that the oven was on. I jumped back smelling the burnt smells from kitchen, but everything gone. There was only a charred mass left out in the wok. In addition to this mess, I had to wash the utensil: that was really an awful experience.

But, as usual I never loose heart. So the next day I again set up to prepare something sweet, this time it was not the same as the other day. I prepared chaler-payesh and wow, it was really awesome. Here is it for all of you.

Today is janmasthami, there is Puja going at my home in Kolkata, again missing my family a lot. Neways this preparation is for my mom, and sending it to Festive Food Event hosted by Purva.

Also sending it to Anisheetu’s SWC-Karntaka event. Living inBangalore for more than a year now Ijust couldn’t control myself to send this Bengali style Chaaler Payesh for the Karnataka food event, though the payesham is not much different from this paayesh.

Serves 4

Ingredients:

Sweet smelling Rice (Gabindobhog er chaal): 100gms

Milk (Dudh): 1 ½ l

Sugar (Chini): 150gms

Ghee: 1 teaspoon

Cashew nuts(Kaju Badam): 10gms,

Raisins (Kismis): 10gms

Green cardamom (Choto Elaichi): 3 or 4

Almonds (Badam): 5 or 6

Bay leaf (Tej Pata): 1 or 2

Almonds and Cashew -courtesy Flickr.com

Almonds and Cashew -courtesy Flickr.com

Preparation:

  • Boil the milk in very low flame, and let it condense till it become almost ¾ its original volume.
  • Meanwhile, add ghee to rice and mix well.
  • Drop in the rice when the milk is ready, and now cook on high flame, stirring often.
  • As the rice gets cooked add sugar, green cardamom, bay leaf.
  • Keep on flame till the sugar melts.
  • Throw in the cashew nuts and raisins.
  • Serve hot or refrigerate, as you like it. Garnish with raisins, almonds, cashew nuts or any other dry fruits of your choice.

Tips from Granny:

  • If you dont get Gobindobog, then work out with good quality Basmati rice
  • You can also leave out the ghee, but that does not allow the rice to stick to each other.
  • The more you condense the milk, the better it tastes.

chaler payesh1

Payesh

Payesh

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Chicken-do-peyaja

India’s Independence Day, and everybody home. I was all in a mood to enjoy the day, cooking, eating and of course having fun. I started preparing for a nice and heavy lunch for the day. The menu today consisted of a lot many items, to celebrate the 61st year of our independence. So, the first thing that came to mind of was definitely any chicken preparation. Chicken had always been the way of celebrating, and today was no exception at all.

Sending it to Curry Mela hosted by Srivalli.

Serves 4:

Ingredients:

Chicken (Murgi): 1 kg

Onion (Peyaj): 4 medium sizes

Tomato: 2

Garlic (Rasun): 10 /12 cloves

Ginger (Aada): 2gms

Ginger-garlic paste (Aada-rasun bata): 3 tablespoons

Green cardamom (Choto Elaichi): 3 or 4

Cloves (Labango): 5 or 6

Cinnamon (daar chini): 2 1inch sizes

Bay leaf (Tej pata): 2

Turmeric powder (Halud guro): 1 teaspoon

Chilli powder (Sukhno Lankar guro): 2 teaspoons

Salt to taste.

Preparation:

In place of separately adding cloves, cardamom you can just add garam masala (not powder)

  • Wash the chicken well.
  • Slice one onion into four halves.
  • In a deep pan take 3 or 4 cloves of garlic, julienne ginger, the onion, 2 tomatoes along with the chicken and cover it with water.
  • Boil the chicken till it is tender.
  • Julienne the rest of the onions.
  • Heat oil in a wok. Add onion, garlic cloves, ginger-garlic paste and gota garam masal. Sauté till the onions become brown.
  • Add turmeric powder, chili powder, the boiled tomatoes and salt.
  • Fry for a minute and drop in the boiled chicken to the fry spices.
  • Mix the spices with the chicken well and then add the chicken stock already made.
  • Cook till the gravy thickens and serve with rice, roti or paratha.
Chicken-do-peyaja

Ready to serve Chicken-do-peyaja

Enjoy the Chicken-do-peyaja. Catch you soon, till then happy cooking and happy eating.

Sending this to Theme for the Month of September – Chicken on Srivalli‘s blog.

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Dimer Vada

This morning went to the nearby super market to get the vegetables and some other household articles. There in one corner was a huge stack of these double-yolk eggs. I couldn’t control myself and bought a whole dozen of them. While returning all through the street I was thinking of what to do with those eggs. For the special eggs there should be something very special.

Whenever my mom gets tired of living in the kitchen, she tries out all possible shortcuts for dinner. “Dimer vada” is also one of her shortcuts too. It’s so easy to cook, yet it’s the so tasty. I just love the smell of it from the kitchen. So today I thought of making that myself with the special eggs from the market.

 

Serves 4

Ingredients:

Potato (Aalu): 4 or 5 medium size

Egg (Dim): 3

Onion (Peyaj): 1 small

Green chilli (Kacha Lanka): 2

Turmeric powder (Halud guro): ½ teaspoon

Sunflower Oil:  1 tablespoon

Salt to taste

 

Preparation:

  • Boil the potatoes.
  • Slice the onion in very small square pieces
  • Mash the potatoes and add the beaten eggs to it.
  • Throw in the onions, chilli, turmeric pwder and salt.
  • Heat oil in a frying pan.
  • As the oil gets heated, make small discs out of your batter and fry.
  • Serve as a wonderful starter with tomato sauce or just have it as a side dish with dal on your dinner table.

 

Enjoy the great egg pakora. Catch you soon, till then happy cooking and happy eating.

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Ilish Bhapa

Celebrating the bond of brother and sister. This post is for the Food Festival Event at http://indiankhanna.blogspot.com/ .

Also sending Hilsa with Steam to Original Recipes hosted by Lore.

I don’t have  a brother, so never felt the beauty of Rakhi. When I was in school , there was no holiday for Rakhi and so the day went by like any other day. But seeing everybody tying Rakhi I felt like doing so and so this idea sprang up. I started tying Rakhi to my sister. Till date I do so, even when I am thousands of miles apart from her, I have sent her the Rakhi for this year too. With the monsoon and the festival in air I just couldn’t think of any other recipe than Hilsa with steam. Also this is my sister’s most favorite dish, so this one all for you Pupu and also to all the brothers and sisters viewing my post.

With the first rain drop, the thing that comes to the mind of all Bengalis all over the world is Ilish. This salt water fish that comes to lay eggs in fresh water is a delicacy among all fish lovers. Today is a special recipe for this special fish.  The preparation is very simple and the whole cooking takes maximum 15 minutes.

Serves 4

Ingredients:

Hilsa (Ilish): 6 pieces

Mustard seed (sarse): 2 tablespoons

Poppy seed (posto): 2 tablespoons

Green chilli (kacha lanka): 6/7

Mustard oil (sarser tel): 3 tablespoon

Turmeric powder (Haluder guro): 3 piches

Salt to taste

Preparation:

  • Make a paste of mustard and poppy seeds along with 2 /3 chillies.
  • Wash the fish pieces well, take them in a shallow microwave bowl.
  • Add salt, turmeric powder to the mustard and poppy paste.
  • Mix the paste to the fish well and pour the oil over it, also add the remaining chillies.
  • Microwave for 5 / 6 minutes at 800watts (microwave high), in between check whether the fish has become soft and the mustard smell is coming out or not.
  • Serve hot with rice , and enjoy this great delicacy.
Hilsa with Steam (Ilish Bhape)

Hilsa with Steam (Ilish Bhape)

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Dim Lalbahari

After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.

The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.

The recipe here’s for all of you.

Serves: 2

Cooking Time: 10 mins

Ingredients:

Egg (Dim): 4

Tomato: 2

Onion (Peyaj): 2

Garlic (Rasun): 4 / 6 cloves

Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons

Turmeric powder (Halud guro): 1 teaspoon

Chili powder (Shukhno Lankar guro): ½ teaspoon

Garam Masala: ½ teaspoon

Sunflower oil (Tel): 2 tablespoons

Salt to taste

The ingredients

The ingredients

Preparation:

  • Chop the onions and tomato into small pieces.
  • Beat the eggs in a bowl; just add ½ teaspoon salt with it.
  • Heat 1 tablespoon of oil in a wok.
  • As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
  • Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
  • Add the left out oil on the wok and heat.
  • Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
  • Add the ginger-garlic paste.
  • Throw in the tomatoes; add all spices along with salt.
  • Pour little water if it becomes too dry.
  • As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
  • Serve hot with rice, chapathi or roti.

Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.

Ready to serve Dim Lalbahari

Ready to serve Dim Lalbahari

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