Author Archives: azizen

chicken tarkari

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Ingredients :

  • 1 teaspoon of ground turmeric
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of salt
  • 4 chicken breasts, boneless skinless cubed
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 3 tablespoons of vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon of Cumin powder
  • 4 red chillies, seeded and minced
  • 2 bay leaves
  • 1 large onion, chopped
  • 2 cups of chicken broth
  • 2 large tomatoes, chopped
  • chopped fresh coriander leaves
  • 2 cups of cooked white rice

Préparation :

Brush over with black pepper, turmeric and salt over chicken, then cover and marinate in refrigerator for 30 minutes.

In a small skillet over medium heat, toast dry mustard seeds for a few seconds,then remove from pan and repeat with fenugreek seeds. Be careful not to burn the spices.
Mix the mustard seeds and fenugreek seeds in a mortar or blender and grind to a coarse powder.

Heat oil in a wok or large saucepan over medium-high heat, add garlic, ginger,ground spice mixture, cumin, chilies, and bay leaves and saute for 20 seconds.Add onion and saute until translucent.

Add the marinated chicken and fry for 4 minutes, then add broth and tomatoes.Bring to a boil, then reduce heat and simmer gently for 35 minutes. Sprinkle withchopped cilantro and serve with rice.

Tips : According to the recipe, you can also add other herbs such as gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

Alu Acchar – Potato Salad

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Ingredients :

  • 6 potatoes
  • 1/4 cup of sesame seeds (til)
  • 2-3 green chillies chopped
  • 1/4 tablespoon of turmeric
  • 4 tablespoons of lemon juice
  • 2 tablespoon of mustard oil
  • 1 tablespoon of chili powder
  • cilantro
  • salt

Preparation :

Boil potatoes then peel and cut into cubes.
Heat the sesame seeds in a pan until golden. Remove from heat and let cool, then liquidise.
Mix the powder of chili, salt, turmeric, the lemon juice and mustard oil to the potatoes, then add the chopped green chilies.
Sprinkle with sesame seeds.
Garnish with coriander leaves and serve.

Anecdotes : The pickles are part of the essential nutrients, in the Nepalese cook as well as the chutney.

Thukpa – noodle soup with vegetables

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Ingredients :

  • 400 g of egg noodles
  • 200 g of mixed vegetables (carrots, potatoes …)
  • 200 g of spinach, washed and chopped
  • 1 onion, chopped
  • 2 tomatoes
  • ½ Yogurt
  • 1 clove garlic
  • 1 tablespoon of chopped ginger
  • ½  teaspoon of turmeric
  • 1 teaspoon of cumin powder
  • ½ teaspoon of thyme
  • 3 fresh chilies
  • 1 bay leaf
  • 4 teaspoons of soy sauce
  • 2 cups of vegetable broth
  • 2 tablespoons of mustard oil (or vegetable oil with mustard)
  • Salt and pepper to taste
  • 1 tablespoon chopped cilantro

Preparation :

Peel and cut carrots into rounds and potatoes into 6 pieces and set aside.
Cook noodles in boiling salted water then drain, rinse and reserve.

In a pan heat two tablespoons of mustard oil, add onions, fry until light brown.
Add the cumin, turmeric, garlic, ginger, and chilies, stir well for 1 or 2 minutes.Then add the vegetables and cook for 10 minutes.

Add tomatoes, soy sauce, yogurt, broth, thyme, bay leaf, salt and pepper to vegetables and cook until vegetables are tender.
Add the noodles and spinach into the stew and cook for 1 or 2 minutes longer.
Garnish with chopped cilantro and serve.

Anecdotes : In Tibet, the Thukpa is one of the main dish is served and the Tibetan New Year, during the celebration “Losar” (Lo = year, Sar = new). It is based on the lunar calendar. It is also found in Bhutanese cuisine.

Aamer Ombol or Aum-bowl – soup of mango

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Ingredients :

  • 1 green mango
  • 1 red chili
  • 2 teaspoon of turmeric
  • 1 teaspoon of oil
  • 1 teaspoon of mustard seeds
  • 1 pinch of salt
  • 3 cups of water
  • 1 3/4 cup of sugar

Preparation :

Peel mango and cut into pieces and sprinkle the turmeric and mix.

Heat oil in a pan, add the red chili cut in half lengthwise and mustard seeds to crackle when the chili burnished, add the mango pieces and stir. Turmeric will add a beautiful yellow color.

Add water, bring to a boil and simmer for about 10 -12 minutes, until meat is tender mango. Add sugar and salt and simmer until sugar is dissolved.

Chill before serving.

Serve chilled at the end of a meal.

Anecdotes: A traditional Bengali meal ends with a sweet note: chutney, mango ombol or tok.La is the national fruit of India, Bangladesh, Pakistan and the Philippines.

Emadatse – stew chili and cheese

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Ingredients :

  • 12 chilis serrano or Thaï
  • 2 jalapeno chili
  • 3 tablespoons of ghee
  • 1 onion, chopped
  • 3 mushrooms diced
  • 4 cloves garlic, minced
  • 2 tomatoes, peeled and diced
  • 2 tablespoons of finely chopped ginger
  • 2 teaspoons of salt
  • 1 cup of feta or crumbled farmer cheese
  • 1 cup of fresh cilantro chopped

Preparation :

Cut the chilis lengthwise and remove seeds under running water. Coarsely chop all the chilis and reserve.

Cook onion, mushrooms and garlic over medium heat for about 5 minutes until onion is translucent. Add the chilis, tomatoes, ginger and salt, mix well and cook for about 7-10 minutes, until chilis are slightly scorched, then add cheese and cook, stirring constantly until melted.

Garnish with cilantro and serve warm or lukewarm with rice.

Anecdotes : The Emedaste is the national dish of Bhutan, there are many variety. Here, the chilis is used as a vegetable not a spice.

Momos sweet – sugar ravioli

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Ingredients :

For dough :

  • 300 g of flour
  • 1 glass of water
  • 1 teaspoon baking soda

For the farce :

  • 2 teaspoons of sesame seeds
  • 3 tablespoons of brown sugar
  • 5 tablespoons of grapeseed oil
  • 3 tablespoons of flour

Preparation :
Heat oil in a skillet over high heat, when the oil is hot, reduce heat and add sugar and mix until it becomes a paste. Add the sesame seeds and stir a few minutes before adding the flour. Mix and cook without burning. Remove from heat and let stand at least 10 minutes.

Mix the dough ingredients and knead well and cover with cellophane then let stand at least 20 minutes.
Make small balls of dough and flatten it thinly, and put a lot of stuffing. Then fold the momos by pinching the edges to give a boat-shaped.

Place the momos on baking paper and cook in steam for 10 minutes.

Serve.

Momos Spinach – Spinach Ravioli

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Ingredients :

For dough :

  • 300 g of flour
  • 1 glass of water
  • 1 teaspoon baking soda

For farce with spinach :

  • 500 g of fresh spinach
  • 1 onion, chopped
  • 1 clove garlic
  • a pinch of garam masala
  • grapeseed oil
  • salt

Preparation :
Saute onion and garlic in oil, add the coarsely chopped fresh spinach and garammasala, mix and allow to cool and drain for water in a colander.

Mix the dough ingredients and knead well and let stand covered with cellophaneat least 20 minutes.
Make small balls of dough and flatten it thinly and put a lot of farce. Then fold themomos by pinching the edges and turning slightly.

Place the momos on baking paper and cook in steam for 15 minutes.

Serve with rice.

Macher jhol – fish curry

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Ingredients :

  • 750 g ​​white fish fillets or sliced
  • 2 teaspoons of salt
  • 1 teaspoon of turmeric
  • mustard oil
  • 1 large potato
  • 1 small eggplant
  • 4 cups water
  • 4 green chillies
  • garam masala

Preparation :

Wash and dry the fish, sprinkle with 2 sides with salt and turmeric and let stand 5min.

Cut potatoes into quarters, the eggplant into slices and then cut in the lengthwise green chilies, remove seeds and reserve.

Heat oil in skillet and brown the fish on two sides until cooked and reserve.

In the same oil, fry the masala spice up the crackling, add the potato and eggplant and fry until coated with spices. Pour the water and let simmer.

Once the vegetables have softened, add the fish and peppers.

Serve hot with rice.

Fish Curry with Mustard

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Ingredients :

  • 6 pieces of mullet or other white fish
  • 3 cloves garlic
  • cilantro or parsley
  • 2 tablespoons of mustard
  • 3 large juicy tomatoes or 2 tablespoons of tomato paste
  • 6 tablespoons of oil
  • lemon juice
  • 2 teaspoons of turmeric powder
  • salt

Preparation :

Clean and cut the fish into pieces.

Marinate for about 20 minutes the fish pieces in lemon juice, turmeric and salt.

Meanwhile, crush the garlic and finely chop the tomatoes.

Heat oil in a nonstick pan and fry the marinated fish on both sides until browned and reserve.

In the remaining oil, add garlic and saute briefly, then add tomatoes and salt and fry for 2-3 minutes over medium heat until the oil separates and the sauce begins to thicken.

Add the mustard and cook over low heat, mix well until the sauce is smooth.

Add fish and a little water, cover with the sauce and simmer for a few minutes. Add parsley or chopped cilantro.

Remove from heat and garnish with remaining parsley or cilantro and lemon wedges.

Serve this delicious fish curry flavored with mustard rice.

Anecdotes: The fish curry in mustard is traditionally smoked in banana leaves and cooked with a paste of mustard seed called kasundi.

Moorgi kosha – Chicken Curry Bengal

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Ingredients :

  • 3 tablespoons of vegetable oil
  • 1 red onion minced
  • Salt
  • 1 bay leaf
  • 3 tablespoons of water
  • 1 tablespoon of turmeric
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground paprika
  • 2 tablespoons of ground ginger
  • 2 large cloves garlic minced
  • 1 kg of chicken breast, diced
  • 1 tomato, thinly sliced ​​
  • 1 teaspoon of sugar
  • 3 pods cardamoms coarsely ground
  • 3 cloves
  • 1 stick cinnamon
  • 1 tablespoon of ghee
  • 1 tablespoon of ground coriander
  • 1 large bunch fresh coriander, finely chopped

Preparation :

Heat oil in a wok or skillet over high heat. Add 1/3 of the onion and cook until browned, add salt. Remove from heat and let rest on paper towels and set aside.

Add bay leaf and remaining onion in a saucepan, add salt and cook until onion is golden and crisp. Add turmeric, chilli powder, paprika, ginger, garlic and water, mix well and simmer.

Add chicken pieces and tomato slices, salt and add sugar, stir. Add cardamom, cloves, cinnamon, ghee and 1 tablespoon of water. cover and simmer over low heat for 30-35 minutes until there was no more water.

Remove the cover. If water remains in the pan, increase heat to medium. Add the ground coriander and cook until all liquid has evaporated, you can keep a little broth for the sauce if you like.

Transfer to a serving dish and garnish with chopped cilantro and onion rings previously set aside.

Serve with naan or basmati rice.

Beef Bengal

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Ingredients :

  • 1/4 cup of oil
  • 500 g of minced meat
  • 2 onions thinly sliced ​​
  • 3 cloves garlic minced
  • 1 tablespoon of carry
  • 1 teaspoon of turmeric
  • 1 tablespoon of flour
  • 1/2 teaspoon of cardamom
  • 1 1/2 cup of beef broth
  • 1/4 cup of white vinegar
  • 1/2 cup of dry grapes
  •  pinion or pistachios 
  • yogurt or sour cream

Preparation :

Heat oil in skillet and cook the beef and set aside.
Add onions and garlic and saute over low heat for 15 minutes.
In a large saucepan mix all ingredients : curry, turmeric, flour, salt and pepper, cardamom, the broth, vinegar, dry grapes , beef, then simmer covered 20 minutes.

Serve with rice and garnish with walnuts and sour cream or yogurt.

Apple chutney – apple jam

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Ingredients :

  • 500 g of apples
  • 300 g of young carrots
  • 1 onion
  • 80 g of dry grapes
  • 80 g of grated horseradish
  • 200 g of brown sugar
  • 2 teaspoon of salt
  • 1 teaspoon of ground ginger
  • 1 teaspoon of curry powder
  • 1 teaspoon of cumin seeds
  • 1 chili

Preparation :

Peel, core and cut apples into cubes. Peel and chop the onion, chili and carrot.
Put these three ingredients in a stainless steel pan, then add the horseradish, dry grapes, salt, brown sugar, ginger, salt, cumin and curry, then boil, stirring well.

Then simmer gently over low heat for 40 minutes.
When the mixture is very thick, spread in pots that you close on.

You can keep in the refrigerator for 2 months, if not sterilized or freeze.

The chutney accompanies the pies , meat, poultry and cold ham.

Tips : There are different kinds of chutneys: coconut, tomato, cilantro, mint, tamarind, mango, lime. The chutney is generally very spicy.