Chinese Food Fiesta

This recipe comes from a cooking class in my old community. The recipe is very simple but authentic! Hope you enjoy it.

Chinese Dumplings::

Dumpling Sauce::

Chilli Oil::

Batata Vada

Ingredients::

Potato

Gram flour

Turmeric

Coriander powder

Chilli powder

Cumin powder

Ginger paste

Mustard

Asafoetida powder

Green chilli

Salt to taste

Instructions::

Boil potatoes and mash

Heat oil and add Asafoetida, mustard seeds, ginger paste and greenchili

Add all dried powder

Add the oil to potatoes and mix well

Add chopped onions and coriander leaves and mash 

Make round balls of potatoes 

To gram flour and mix water to make thick fluid batter. Add little turmeric, chilli powder, coriander powder, cumin powder and salt to taste.

Dip potato balls on batter and deep fry

Credits:: Yasmin's Mom.

 

Risotto (Italian)

Thanks to Leandro for cooking and teaching me the recipe.

Serving Size: 2

Ingredients::
2 cups of Risotto Rice (Arborio)
1 Leek
1/2 Onion Small
3/4lb Shrimp
1 chicken or shrimp bouillon cube
2tbsp butter
Red Wine


Procedure::

Marinade the shrimp with 1tsp lemon juice, pepper and salt.

Heat 1 liter water in a pot and add the bouillon cube to it. Turn to low when hot.

In another pot, add 2 tbsp butter, the onions and fry for a while. Add half of the leeks, fry and add the rice. Keep stirring for 5 minutes on medium heat.
Pour some wine and stir for a minute. With a ladle, pour some of the bouillon water and stir. Repeat till the rice gets a good consistency.

On a frying pan, heat 1tbsp butter and add the rest of the leeks. fry and then add the marinated shrimp. When cooked, add to rice and add some salt if desired.

Serve hot when done. You can optionally sprinkle some parmesan cheese on the dish!

Chinese Soup

Thanks to Dan Zhao for this recipe!

::Ingredients::

Pork - 1 lb small pieces
Winter Melon (Chaal kumro) - 1 lb cut into 2" slices
Ginger - small piece chopped
Garlic - small pods chopped
Red peppers - 2-3
Soy sauce - as per taste

::Procedure::

1. Wash the bone and take off the skin of winter melon, cut the melon into small piece.
2. Boiling some water and put the bone into it,boiling for 2 min
3. Get the bone out of the water, get some cold water in the pot,put the bone inside the pot again,put some ginger,garlic,red peppers,use the big fire to boil for 10 mins,then turn the fire into middle, boiling for 20 mins.
4. Put the melon into pot, put some salt into soup,you can taste to get know the quanity ,15-20 mins,

Shahi Paneer

::Ingredients::

Paneer-400gm
Turmeric powder--3/4th tsp
Cardamon (green)--4-5 pieces
Tomato paste--1 can(small)
Onions - 2large (chopped)
Ginger paste-1tbs
Garlic paste-1tbs
Garam masala powder -1tsp
Jeera (cumin) - 2tsp
Redchilli powder-1tsp
Kasoori methi -1tsp (roast it in a dry frying pan till it smells and crush them lightly before adding to the mixture)
Cashew--1/4th cup
Milk-1/2 cup ,
Water -1cup
Black pepper- 1/2 tsp
Oil--8-10 tbs
Salt--to taste
Sugar - 1/2 tsp
Heavy Whipped Cream--3-4tbsp(optional)


::Procedure::

1-Cut paneer into medium sizeand fry it till light golden brown.
2-Slice/chop onions finely then heat oil and fry onions till golden brown and remove and grind it to a paste.
3- Heat oil -add cardamon ,onion paste,ginger and garlic paste and fry till the oil comes out.
4-Add cumin ,redchilli powder and salt fry till done then add the can of tomato paste(mix it with little water and sugar)stir and keep cooking once the tomato look done add garam masala powder and kasoori methi cook for 3-4mins .
5 -pour milk, water and cashews until it boils cook on a low flame .
6 -when the gravy becomes thick add the fried paneer and cook for 2-3 mins.
7-Garnish with coriander and cream.

Serve with rotis ,rice or naan......enjoy...

Karela (Bitter-melon) Masala

::Ingredients::
3-4 Bitter-melons (karelas)
1 Medium Onion - chopped
2 Tomatoes - chopped
2 Green chillies
1tsp Ginger-garlic paste
1tsp Cumin seeds
1/2tsp Red Chilli powder
1/2tsp Coriander seeds
1/4tsp Turmeric powder
1/4tsp Garam masala
2tsp Lemon juice
2tsp Oil
salt to taste

::Procedure::
1. Cut the Bitter melons along length and remove seeds. Juvenile/chop into small pieces. Put it in a container and sprinkle salt and the lemon juice. Leave for marination for 15 mins and wash thoroughly with warm water. This helps reduce the bitterness.

2. On a frying pan, add the oil and the cumin seeds. When they begin to sizzle, add onions and green chillies. Fry till light golden.

3. Add all the masalas and fry for 2 mins.

4. Add the tomatoes and fry till the tomatoes melt.

5. Now add the bitter-melon and cover. Stir occasionally.

Enjoy Karela Masala with roti-bread or dal-rice!

PS: You can substitute Karela with Bhindi(Okra) to make Bhindi Masala

Indo-chinese Chilli Chicken

::Ingredients::
1kg Chicken (small pieces w/o skin)
4tsp Soy sauce
4tsp Vinegar
1/2 kg onions (medium chopped)
1/2 kg capsicum (med chopped)
4-5 green chillies (cut by length)
1 whole garlic (finely chopped)
2tbsp oil
3tsp salt

::Procedure::
1. Marinade chicken pieces with soy sauce, vinegar and 2tsp salt. Leave for 45 mins.

2. Heat oil in a wok. Stir fry onions and garlic till golden.

3. Add capsicum, chillies & 1tsp salt. Stir fry till capsicum loses water.

4. Add the marinated chicken and 2 cups water. Boil till chicken is cooked.

Enjoy chilli chicken over noodles or rice !

Payesh (Bengali Rice pudding)

::Ingredients::

100gm basmati rice

2litre milk

50gm cashew

50gm raisins (washed and soaked in water)

2-3 bay leaves

3-4 cardamom pods

2tbsp desi ghee (indian clarified butter)

1cup sugar

0.25tsp salt

::Procedure::

1. Heat 1 tbsp ghee in a wok and lightly stir-fry cashews and bay leaves.

2. Add milk to the wok and boil on low. 

3. Wash rice. Add 1tbsp ghee and mix well. Put this rice in the boiling milk. 

4. Add soaked raisins and boil till rice is cooked. Keep stirring to avoid deposition and sticking.

5. Crush cardamom pods and add them along with salt, sugar slowly to the wok.

6. Cool and garnish with dry fruits. Serve in small cups.

Tip: You can use Jaggery instead of sugar. However, it needs to be mixed with hot water to make a paste and added at the end, after the payesh is done. (Adding jaggery while boiling might spoil the milk.)

Choto Macher Tok (Tamarind fish curry)

::Ingredients::

500gm small fish

100gm vegetables cut into small cubes - optional (Vegetables like pumpkin, radish and sweet potato go well with Tok)

2tsp oil

1tsp paanch poran

2 dry chillies

2tsp tamarind paste + 3 cups water

0.5tsp turmeric powder

1tsp salt

1tsp sugar

::Procedure::

1. Lightly fry the fish in oil and keep aside

2. Heat oil in a wok and add paanch poran and chillies.

3. Add tamarind paste, water, turmeric powder, salt and sugar.

4. Add the fish and the vegetables. Let it boil for 15 mins.

Enjoy Maacher Tok over rice !

Narkel chingri (King-prawn Coconut curry)

::Ingredients::

500gm King prawns

250gm potatoes

2 onions

2tsp Ginger-garlic paste

2 cardamoms crushed

100gm coconut milk (or grated)

2 bay leaves

2 dry red chillies

1tsp cumin seeds

1tsp chilly powder

Salt, turmeric powder and oil

2 cups water

::Procedure::

1. Peel, cut potatoes and apply 0.5tsp salt and 0.25tsp turmeric powder.

2. Clean prawns and apply 0.5tsp salt and 0.25tsp turmeric powder to prawns.

3. Heat 2tsp oil in a wok and put bay leaves, red chilly and cumin seeds.

4. Add onions and fry till slight golden. The add potatoes and fry till golden. Add prawns and stir.

5. Add Ginger-garlic paste, 1tsp chilly powder, 1tsp turmeric powder, 1.5tsp salt an mix well.

6. After a while, add the coconut milk and water. Add crushed cardamom & boil till potatoes and prawns are done.

Enjoy Narkel Chingri over rice !

Bhetki Maacher Jhol (Red Snapper Curry)

::Ingredients::

500gm Bhetki Maach (Red Snapper)

2 bay leaves

2 dry chillies

1 tsp cumin seeds

2 onions (medium chopped)
2 potatoes (peeled and cut)

5-6 florets of cauliflower
1tbsp ginger-garlic paste
2tbsp tomato puree
2 green chillies (medium chopped)
1 tsp turmeric
2 tsp salt
1 tsp garam masala

::Procedure::

1. Heat oil in a wok and add onions, cumin, dry chillies and bay leaves. Then add potato and cauliflower and stir to fry till slight golden-yellow.

2. Add onion & ginger-paste paste and mix. After a while, add a purée of tomatoes, green chilly along with salt an turmeric. Add little water to prevent sticking.

3. Add garam masala and stir.

4. Add water and cover to simmer on medium for 15-20 mins. (check if fish is done).

Enjoy the Bhetki Maach over rice !

Rava Idli

::Ingredients::

100gm peas

250gm rava (sooji)

250gm curd/yogurt

1 small carrot shredded

2-4 coriander leaves cut

1 green chilli cut

1tsp salt

2tbsp desi ghee

1.5 cups water
Some cashews (optional)

::Procedure::

1. Heat ghee in a Wok.

2. Add peas and stir. After a while add the carrot, coriander leaves, chilli and stir.

3. Now add Rava, Curd, water and mix well.

4. Put some cashews in the idli stand and put the batter on it. Steam in pressure cooker for 10 mins without weight (whistle).

5. When ready, use a spoon or spatula to scrape the idols out of the stand and place on a dish.

Enjoy the idlis with coconut -or- coriander chutney !

Egg curry

::Ingredients::

1tsp oil

6 boiled eggs

2 boiled potatoes cut into cubes

2 Onions - ground to paste

2tsp ginger-garlic paste

2 bay leaves

2-4 dry red chillies

2 tomatoes, 1 cinnamon stick, 2 cardamoms and 2 green chillies - ground to paste

3 cups water

::Procedure::

1. Heat 1tsp oil in a wok. Sprinkle little salt and add eggs (Salt prevents eggs from sticking in wok). Add little turmeric powder on eggs and fry. Remove eggs when lightly fried.

2. Heat 2 tsp mustard oil in wok and add bay leaves, dry chillies and sugar. Add onion & Ginger garlic paste and let it fry for 2 mins.

3. Add tomato paste and cinnamon & cardamom powder. Mix and let it fry for 2 mins.

4. Add fried eggs and potatoes. Mix with paste. Add the water and cover to simmer for 5 mins.

Enjoy the egg curry over rice or with indian roti !

Tip: To decorate, you can cut eggs into halves & garnish with coriander leaves.

Pui beejer chachchari (Malabar spinach shoot subzi)

::Ingredients::

250gm Malabar spinach shoots (with flowers and seeds) - called as Pui shaak in bengali

2 eggplants (brinjals) - chopped

2 potatoes - chopped as fingers

1 onion chopped

4 green chillies (cut along length)

50gm mustard paste

1tbsp paanch poran

1tsp turmeric

2tsp salt

2 tbsp mustard oil

Fish head or prawns/shrimp (optional)

2 cups of water

::Procedure::

1. Heat mustard oil on a Wok (Kadhai) and add chopped onions.

2. Add chillies, paanch poran, fish and mix using a spatula.

3. Add the eggplant, potatoes and mix

4. Add the spinach shoots and remaining ingredients and mix.

5. After a while, add some water, mix and cover wok to let it simmer on low heat for 15 minutes.

Enjoy the chachchari with some rice !

Bhapa Ilish Maach (Steamed Hilsa Fish)

::Ingredients::

500gm Hilsa fish (iIish maach)

50gm mustard seeds

10gm poppy seeds (optional)

2 onions (ground paste)

3 green chillies (cut along length)

2 tbsp mustard oil

2 tsp turmeric powder

2 tsp salt

2 cups water

::Procedure::

1. Marinate fish with 1tsp turmeric powder and 1 tsp salt and leave for 5 mins

2. Grind the mustard and poppy seeds (preferably on a stone) to make a paste

3. Put fish in a microwavable dish and cover with all ingredients. Mix well and add the water.

4. Place the dish in the microwave and start it for 10 mins. Let it stand for 15 mins for it to cool.

Enjoy the Bhapa Ilish !

"Food is an important part of a balanced diet."