TURKEY ! !

1.Turkey with Mushrooms and Cream:-
INGREDIENTS

600 gm turkey breast slices
15 ml canola oil
45 gm butter, divided
3/4 cup water, divided
60 ml unsweetened apple juice
2 teaspoons chicken bouillon granules, divided
5 gm pepper
240 gm sour cream
450 gm fresh mushrooms, chopped
Hot cooked rice

SERVINGS 4
.

In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains. Remove and keep warm.
In the same skillet, combine 1/2 cup water, apple juice, 1 teaspoon bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has
evaporated.
Serve turkey over rice; top with cream sauce and mushrooms.

2.Hot & spicy goan turkey curry:-
ingredients
600 gms turkey diced
150 gm onions
200 gm grated coconut
15 gm cinnamon
10 gm cloves
10 gm dry red chilies
2 gm turmeric powder
30 gm poppy seeds (khus khus)
5 gm carom seeds (ajwain)
5 gm cumin seeds
5 gm peppercorns
5 gm fennel seeds (saunf)
5 gm star anise (phoolchakri/badiyan)
25 gm coriander seeds
20 gm cloves of garlic
80 ml oil
to taste salt
20 gm tamarind pulp
2 gm grated nutmeg

wash, clean, remove the skin and cut turkey into pieces. The size of the pieces used is normally a little smaller than the one used for chicken curry.
Peel and chop the onions.
Heat a little oil and slightly brown the grated coconut and keep aside.
Now dry roast cinnamon, cloves, red chilies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with garlic and coconut.
Heat the remaining oil in a thick-bottomed pan and sauté the finely chopped onions till brown.
Add the masala paste and cook till oil separates. Add the chicken pieces and sauté for sometime. Add two cups of water and salt, bring to a boil and add tamarind pulp and grated nutmeg, kokum
simmer for five minutes and serve hot with goan pav or goan rice

3. Caribbean Turkey Soup:-
Here is a distinctive way to use up your leftover turkey by combining
it with the flavors of the sunny Caribbean.



1ltr turkey or chicken stock
500g chopped cooked turkey
250 ml orange juice
200 gm sweet potato, peeled and diced
100gm baby corn, diced
150 gm onion, chopped
150 gm green bell pepper, cored, seeded, and diced
5 ml cider vinegar
2 gm dried thyme
2 gm ground ginger
1 gm ground allspice
1 gm freshly grated nutmeg
Salt and freshly ground pepper to taste
Chopped coriander leaves for garnish
Lime wedges for garnish

Combine all ingredients in a large pot and bring to a boil over high
heat.
Reduce the heat to low and simmer covered until the vegetables
are tender, about 20 minutes.
Garnish with chopped cilantro and serve with lime wedges.
Serves 4

4. Mexican Turkey Soup :-
Turkeys were the largest domesticated animal in North America when
Columbus arrived, and they have been a staple in the diet of Americans for thousands of years. Here is a typical turkey soup from south of the border:



500 ml turkey stock
20 gm garlic, finely chopped
150 gm onion, chopped
150 gm carrot, chopped
1 rib celery, chopped
100 g diced jalapeño chilies
500 ml milk
60 ml flour
5 gm chili powder
3 gm ground cumin
500 ml cooked turkey, coarsely chopped
250g fresh, frozen, or canned corn kernels
Salt and freshly ground pepper to taste
Chopped fresh coriander leaves or parsley
For garnish

Combine the turkey stock, garlic, onion, carrot, celery, and canned
Chilies in a large pot and bring to a boil over high heat.
Reduce the heat and simmer covered for 15 minutes.
In a mixing bowl, whisk together the milk, flour, chili powder, and cumin. Whisk the mixture into the soup and return to the boil over high heat, stirring constantly until the soup boils and thickens slightly, about 5 minutes.
Add the turkey and corn and simmer until heated through, about 5 minutes.
Adjust seasoning with salt and pepper if necessary and serve garnished with chopped cilantro or parsley.
Serves 4

5. Basic Turkey Stock :-
Make a large batch of turkey stock and freeze it to make soups for
Weeks to come.



1 turkey carcass
Water to cover about 2 ltr
3 sprigs parsley
350 gm coarsely chopped
30 gm quartered
2 ribs celery, coarsely chopped
2 bay leaves
8 whole black peppercorns
Salt to taste

Combine all ingredients in a large pot and bring to a boil over high
Heat.
Skim off the foam that rises to the surface, reduce the heat and simmer covered for 1 1/2 to 2 hours.
Remove the carcass and strain the stock through a fine sieve or a double layer of cheesecloth, discarding the solids.
Makes about 2 litres

6. Turkey with wild rice casserole:-
200 gm wild rice
To taste salt
750 ml water
250 gm sliced mushrooms, sautéed in 30 gm butter
100 ml heavy cream
375 ml chicken bouillon
30 gm chopped green onions
30 gm diced pimiento
To taste. Salt
3 gm. Pepper
45 gm parmesan cheese

Toss rice with turkey and sautéed mushrooms. Add cream and bouillon. Add green onions, pimiento, salt and pepper.
Turn into a well greased 1 1/2 quart casserole. Cover and bake for 1 hour at 350*.
Sprinkle with parmesan and dot with butter; brown slightly under the broiler.
Quick soak method for wild rice: wash required amount of rice in a strainer, under cold water for 2-3 minutes.
Stir rice into 3 times the amount of boiling water. (1 cup rice=3 cups water). Parboil for 5 minutes only.
Remove from the heat. Let soak in same water (covered), for 1 hour.
Drain, wash and use, as directed in recipe.
Serves 4

7. Turkey, Ham, and Vegetable Chowder:-
Here is a healthy, hearty soup that can be ready in about half an
hour.



1ltr turkey or chicken stock
250g chopped cooked turkey
250g chopped cooked ham
200 gm onion, chopped
25 gm garlic, finely chopped
2 ribs celery, chopped
300 gm chopped
300 gm potatoes, peeled and diced
200 gm turnips, peeled and diced
150 gm zucchini, quartered lengthwise and sliced
2 gm dried basil
2 gm dried marjoram
Salt and freshly ground pepper to taste

Combine all ingredients in a large pot and bring to a boil over high
heat.
Reduce the heat and simmer covered until the vegetables are
tender, about 20 minutes.
Serves 8.

Me & My Creations.............

Afraa, My Work place!

Chosen best fine dining and healthy food restaurant in India

(INDIA TODAY HEALTH MAGAZINE )

It's important to begin a search on a full stomach :)
So..........here we go..................



1.Balsmic grilled vegetables with camembert:-


2. Cavier bilinis:-

3. English fish n chips :-
4. Grilled lobster with mushroom and herb butter:-
5. Paprika and parsley crusted fish with twisted prawn on tofu:-

6. Warm duck salad :-
7. Carrot brocolli mousse with gorgonzola sauce :-
8. Chicken chettinad in papadums :-
9. Gamberoni aglio :-

10. Grilled prawns with balsmic reduction :-
11. Roulade of zuchinni and carrot:-

Beauty tips with food ingredients

Here’s an easy way to beat summer woes with ingredients straight off your KITCHEN

Besan is the hindi equivalent for chickpea flour. Mix besan, a few drops of lemon juice and curds. Apply it to your face and other tanned parts of your body. Leave it on till it dries and rinse of with cool water.

Here’s a quick glow tip, Extract the juice of a small piece of cucumber, add few drops of lemon juice to this. Refrigerate for 15-20 minutes. Apply on your face in a gentle circular motion and leave it for 15 minutes. .

when you sweat a lot and your hair’s likely to get dry and rough. Powder dried amla and mix it with warm coconut oil and a few drops of lime juice. Apply this to your hair. Leave it for an hour. Rinse off with a mild shampoo

for your skin ooze oil--- Mix together egg white, honey and a few drop of lime juice. Apply it to your face and leave it for 20 minutes. Rinse well with cold water.

All fresh fruits can be mashed well and applied directly on the skin. It will give your skin a fresh glow.

Get into the green tea drinking habit. In addition to its numerous health benefits, it provides sun protection and also prevent ageing. Prepare a green tea brew, remember green tea is never had with milk or sugar. Freeze the brew to form ice cubes. Rub the cubes gently all over your skin.

Apply 1 tsp of honey and a tsp of lemon juice to your face every day after coming in from the hot sun. It will considerably reduce the darkening of skin due to sun exposure.
Freeze 1 part of milk mixed with 3 parts of water. Cover these ice cubes with a cloth and rub it over your face. It will help in providing relief in case of sunburned skin. Follow this procedure every two to four hours for about a week. It will also tighten your pores and stimulate blood circulation.

Pure Kohl or kajal which is chemical free works wonderfully to protect your eyes from the sun. There are a lot of ayurvedic kohls available in the market, one with almond oil as the base is especially good. Be sure you pick up a trusted and reliable brand.

Fill a spraying bottle with 1 part lemon juice, 1 part rose water and 4 parts of chilled water. Spray it on your face regularly during the hot summer days. It will keep your skin dew fresh and cool.

Multani Mitti or Fuller’s earth is the mainstay of beauty packs, especially summer beauty packs. Its an excellent skin cleanser and is rich in minerals to nourish your skin. If your skin is oily, try this soothing and cooling pack. Mix 2 tbsp of multani mitti with half a tablespoon of sandalwood powder and 2 tbsp of chilled rose water.Apply even on your face and neck. Leave it on till the mask dries. Rinse off with cool water and find your skin refreshed and clean. Regular use of this mask will bring out the natural beauty of your skin.

Neem has numerous beauty benefits. Boil a handful of fresh neem leaves in water. Rinse your face with this water upon cooling. Regularly following this routine will give you problem free skin. To get rid of dandruff, another common summer woe, mix the extract of neem leaves with lime juice and leave it on your scalp for 30 minutes.

Powder sun dried orange peel and mix it with milk. Apply this to your face regularly and watch your skin glow.

Raw potato juice is an excellent remedy for treating marks and scars on your skin.

Rose water is one of the best natural skin toners.


During summer apply fresh turmeric powder mixed with milk, to reduce facial hair and get rid of a stubborn tan.

Application of mashed unripe papayas as a face mask is an excellent way to prevent premature ageing that comes with constant exposure to the sun and it also helps eliminate dead skin cells.

Apply one tbsp of vinegar mixed with 1 tbsp of lemon juice on the scalp for 30 minutes after rinsing with shampoo. It will give you silky and shiny tresses.

Yoghurt has many beauty benefits. A soon as you step in home from spending a day out in the hot sun, apply chilled yoghurt all over your face and neck. After it completely dries up, rinse off with cold water. It will make your skin soft and prevent tanning to a great extent.


Yes and above all sleep welll. This remedy’s a personal favourite and never fails to give your skin a fresh look!

BREAK FROM FOOD-----BUT FOOD RELATED

As a chef I felt these FOOD FACTS are needed to put in this column---
anything on food and of praise for food are WELCOME!!


Cooking is at once child's play and adult joy.
And, cooking done with care is an act of love
- Craig Clairborne

The rich would have to eat money if the poor did not provide food
- Russian proverb

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.
- Andy Rooney

I've been on a constant diet for the last two decades. I've lost a total of 789 pounds.
By all accounts, I should be hanging from a charm bracelet."
-Erma Bombeck

The only way to keep your health is to eat what you don't want, drink what you don't like,
and do what you'd rather not.
- Mark Twain

How can you govern a country which has 246 varieties of cheese?
- Charles De Gaulle

Vengeance is a dish that can be eaten colld.
- James Payn In Market Overt (1895)

Some say the glass is half empty, some say the glass is half full,
I say, are you going to drink that?
- Lisa Claymen

Chemically speaking, chocolate really is the world's perfect food.
- Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate:
Inside the Secret World of Hershey and Mars

There are four basic food groups, milk chocolate, dark chocolate,
white chocolate, and chocolate truffles.
- Unknown

I told my doctor I get very tired when I go on a diet, so he gave me pep pills.
Know what happened? I ate faster.
-Joe E. Lewis

Other things are just food. But chocolate's chocolate.
- Patrick Skene Catling

Chocolate is a perfect food, as wholesome as it is delicious,
a beneficent restorer of exhausted power.
it is the best friend of those engaged in literary pursuits.
- Baron Justus von Liebig (1803-1873) German chemist

Lean, mean, fat-burning machine:-

Avoid fried foods, burgers and other fatty meats (i.e. pork, bacon, ham, salami, ribs and sausage).

Dairy products such as cheese, cottage cheese, milk and cream should be eaten in low fat versions.

Nuts and sandwich meats, mayonnaise, margarine, butter and sauces should be eaten in limited amounts.

Most are available in lower fat versions such as substitute butter, fat free cheeses and mayonnaise.

Thought for the day: Lean, mean, fat-burning machine…. Then be one!

SKIPPING MEALS:-

Sensible weight loss programs do not encourage starving yourself or skipping meals.

If you skip meals not only will you get hungrier later but your body may have to break down muscle to get the nutrients it needs.

You may end up lighter but fatter (by percentage of body fat) and flabbier.

If a quick weight loss diet program says to skip meals then skip that diet.

FRUITS AND PERSONALITY:-

Did you know that you can tell what kind of personalities people have
by the kind of fruits they like?

ORANGE:-
It speaks of a person who
has enduring patience and willpower. You like to do things
slowly, but very thoroughly and are completely undaunted by
hard work. You tend to be shy, but are reliable and a
trustworthy friend. You select your partner with care and you love
with all your heart. You avoid conflict at all costs.
APPLE:-
you are an extravagant,
impulsive and outspoken person, often with a bit of a
temper. While you may not be the best organizer yourself,
you make a good team leader and are good at moving things
forward. You can take quick action in most situations. You
enjoy travel immensely. You ooze with charm when you are
with your partner.
BANANA:-
You are a softie! Loving, gentle, warm and sympathetic by
nature is the banana lover. You often lack in
self-confidence and are quite timid by nature. People often
take advantage of your sweet temperedness, and sheer
vulnerability to a situation. You adore your partner in
every which way, both for their mental and physical beauty!
Because of the way you are, your relationship is always very
much in harmony!
PINEAPPLE:-
You are quick to decide and even quicker to act.
You are brave in making career changes.
You have exceptional organizing abilities and are
undaunted by the size of the task at hand. You tend to be
self reliant, sincere and honest in your dealings with
others. Though you don't often make friends very
quickly, once you do, it is for life. You rarely, if
ever, make romantic overtures.
MANGO:-
You reckoned with, quite
often it's a person who has quite fixed ideas, and
influencing you is not an easy task. You tend to be an
extremist with strong likes and dislikes, and at times even
like to control a situation. You enjoy getting involved in
something that presents mental challenge. Strong as you may
be, you are like a kitten when you are with your partner.

NEW YEAR'S RITUAL:-

1.Eating noodles at midnight is customary at Buddhist temples in Japan.

2.It is a Cuban tradition to eat 12 grapes at the stroke of midnight. The 12 grapes signify the last twelve months of the year.

3.German folklore says that eating herring at the stroke of midnight will bring luck for the next year.

4.In the Philippines, it is important to have food on the table at midnight in order to insure an abundance of food in the upcoming year.

5.In the southern United States, it is believed eating black eyed peas on New Year's eve will bring luck for the coming year.

6.Boiled Cod is a New Year's Eve must in Denmark.

DRINKING WATER:-

As water plays such a vital role in our general health and well-being, it will come as no surprise that there is a recommended daily amount of water that we all should drink at regular intervals throughout each day.

The Food Standards Agency advise that the average adult should take in 1.5-2 litres of water in a typical day, this would equate to 6-8 (250ml) glasses or 4x500ml sports water bottles per day.

The average person should drink 6-8 glasses of water every day, but the actual amount of water you need to drink for your body to stay hydrated depends on your age, size and weight.

You should always drink more water when the weather is hot as well as during and after any exercise, this will help you to avoid dehydration.
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EXTREME OVERDOSE OF WATER CAN BE FATAL:-
------------------------------------------
Although there are many of us who should drink more water than we do, it is possible to overdose on water. In extreme cases drinking too much water, water intoxication (hyponatraemia), can cause dizziness, respiratory problems and even death as the body no longer has the vital minerals it needs. We recommend that you drink 6-8 glasses of water at regular intervals throughout your day. Thankfully cases of overdosing on water are rare, however it could be caused if you consume large quantities of water, for example 20 litres, over a period of a few hours.

Facts about fruits:-

For the largest part fruit consists of water just like the human body does;
Fruit is 100% bad-cholesterol free;
Fruit stimulates the memory;
The idea that fruit is an expensive nutrition;
The miraculous healing effects of fruit;
Fibers;
Fruit makes you feel better;
Ethical reasons to eat fruit;
Fruit is the most natural food;
The human diet;
Fruit juices - squeeze those fruits!
For the largest part fruit consists of water just like the human body does
Like 80% of our body is water so does 80% of fruit consist of water!
If you think about it, it's logical for the human body to consume food that contains as much water as the body itself. The nutrition that meets that requirement is fruit. There is no other food than fruit on this planet that contains on average 80% water.
Vegetables also contain a lot of water and are therefore second best.

Fruit is 100% bad-cholesterol free
No doubt about this argument. Too much bad-cholesterol is not good for our bodies and fruit doesn't contain bad-cholesterol. Animal products like meat and dairy contain a lot of bad-cholesterol.

Fruit stimulates the memory
If you didn’t know yet: fruit is the ultimate brain fuel. Fruit has a positive effect on our brains. The way this works still has to be found out and many scientists are looking into it as we speak. What we do know is that if you consume fruit effectively, your brains can recall information faster and more easily. This is very useful information for people who are preparing for an exam. Students that want to go to this page immediately go to: improve your exam results with fruit.

The idea that fruit is an expensive nutrition
Did you always think that fruit was an expensive product? Take a good look at how much money you spend on other food. It could be worth something to replace some of those expenses with fruit. We think that fruit is the healthiest food on earth and therefore it is well worth spending our money on.

Add a fruit in your daily diet!

FOOD From Bengal - Part 3 ( Snacks - Rolls & parathas )

PANEER KATHI ROLL

700 gm all purpose flour
To taste salt
30 gm fresh coriander
400 gm sliced onion
20 gm chopped green chili
200 gm ghee
800 gm paneer tikkae
300 gm sliced bell pepper
5 gm chat masala
10 gm white pepper powder
400 gm lachha salad


Sieve flour & salt in bowl. Rub ghee gradually add warm water. Mix well. Knead until soft. Knead again & divide into 8 parts. Roll out in round disc. Heat griddle. Place the parantha & drizzle ghee from side---do not allow becoming crisp

In a pan sauté paneer tikkae with onion, bell pepper, chat masala, chopped coriander, chili, and kasundi. Adjust seasoning stuff into each roll wrap in butter paper. Serve with mint chutney & lachha salad.
Chicken and egg kathi roll
Dough
All purpose flour 700 gms
Salt 10 gms
Ghee 200 gms

Chicken tikka
Chicken pieces 600 gm
Ginger paste 20 gm
Garlic paste 25gm
Kashmiri chilli powder 10gm
Lemon juice 15ml
Salt 15 gm
Hanged yoghurt 80gm


Coriander leaves 30 gms
Sliced onions 200 gms
Green chilli 20 gms
Sliced red, green, yellow capsicum 150 gm
Chat masala 5 gms
Kasundi 60 ml

Eggs 8 nos
Tomato ketchup 60 ml


Preparation:
Dough
Sieve flour and 1 tsp. Salt in a bowl. Rub in 2 tsp. Of ghee.
Gradually add warm water. Mix well.
Knead until soft. Place in a greased bowl and cover with damp cloth. Leave aside for 20 mins.
Knead again and divide the dough into 4 equal parts. Shape them into round balls
Roll out each into a disc 7’ (18 cm) in diameter.
Heat a griddle. Place on dry griddle. Then drizzle 1-2 tsp. Of ghee or oil around the edges.
Do not allow it to become crisp. Beat eggs and place the paratha on top and cook till the egg is done.
chicken tikka
Cut chicken pieces and marinade it with ginger and garlic paste, red chili powder, lemon juice, hung curd & salt
Keep the marinade chicken for 30-40minutes.
Skewer the tikkas in iron skewer for tandoor cooking or arrange the meat in wooden skewer for grilling over barbequed charcoal.
Bast them with fat when required.


Finishing
Arrange the cooked chicken tikka over the parantha, add lightly sautéed bell pepper, sliced onions, sprinkle chat masala, chopped coriander, chopped green chili, and kasundi and lemon juice.
Cut 4 pieces of butter paper (wax paper) 4” x 4”. Wrap each with paper.

bengali fish roll
12 portion
24 pcs fish paupiette or just thin rectangular slices of fish without bone(20 gm each)
2 Tbsp lemon juice
to taste salt

Stuffing
100 gm chopped shrimps
120 gm bekti fish
50 ml mustard oil
3 no chopped green chili
50 gm chopped onion
½ tsp red chili powder
½ tsp turmeric powder
to taste salt
150 gm maida
2 no egg
75 gm cornflakes
50 gm papad
for frying oil
300 ml kasundi

Marinate fish pieces with lemon juice & salt.
In oil sauté onion & green chili. Add spices & dry from moisture.
Mix in flour & egg to make a smooth batter.
Roll out fish slices with cooked stuffing inside, dip in batter & roll in mixture of crushed cornflakes & papad and deep fry.
Serve with mustard or kasundi dip.

Mughlai Paratha

200 gm whole wheat flour or atta
250 gm maida
50 gm rawa or semolina or suji
200 ml milk
As required warm water
10 gm salt
500 gm cooked mutton keema mixture
3 no eggs
100 ml ghee

PREPARATION:
In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside. Mix the keema mixture with the egg.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle.
Now taking the rolled dough in between the fingers, swing in the air and bang on a clean surface, and due to elasticity of the dough, it enlarges to a big napkin shape.
Put a large spoonful of the Keema in the center of the piranha and fold edges from four sides so as to completely cover and seal the Keema inside.
Heat a griddle on a medium flame till hot. Pour some ghee and place the jointed side on the tawa so as to seal the surface. Turn and cook, pressing gently on the side from time to time, till the surface is crisp and golden in colour. Brush each side with egg.
The Paratha is ready when the egg on both sides is cooked

FOOD from BENGAL - Part 2 (SNACKS - Type 1 )

MOCHAR CHOP
(banana flower croquets) 8no
Ingredients
500 gm banana flower
1/4 no coconut
40 gm raisins
5 gm chili powder (to taste)
10 gm dhania-jeera powder
20 gm maida
10 gm ginger (ground)
5 gm sugar
100 ml flour batter
80 gm bread crumbs
2 gm garam masala powder
to taste salt
200 ml oil for deep frying
Method:
Mince the banana flower and discard outer purple leaves. Boil with salt and squeeze it dry absolutely.
Chop fine pieces of fresh coconut and fry these lightly. Chop the raisins.
Warm a tablespoon of oil and gently fry the minced banana flower, mixing in coconut, raisins, ground ginger, red chili powder (as desired), salt, sugar, dhania and jeera powder and garam masala powder. Bind the mixture with maida.
Shape the mixture into round uniform shapes
Make a batter with flour, salt, pepper powder and water.
Dip in batter & roll in breadcrumb. Deep fry.

ALUR CHOP(potato chop): 16 pcs

ingredients

500 gm peeled potatoes
2 gm bayleaf
5 gm jira powder
5 gm dhania powder
10 gm chopped green chili
200 gm chopped sautéed onion
10 gm ginger-garlic paste
To taste salt
150 gm besan
200 ml mustard oil

preparation
boil the potatoes, peel off the skin and mash thoroughly.
Broil over medium heat bayleaf, jeera, dhaniya and then grind.
Fry onion, ginger and garlic over medium heat. Mix the fresh masala with the mashed potatoes and fried onions.
Make tapered balls of the mixture roll over in besan mixture and fry in mustard oil.

BEGUNI

Ingredients:

100 gm paper thin sliced brinjal
75 gm besan
10 gm green chili
2 gm red chili powder
5 gm bhuna jira powder
5 gm dhania powder
100 ml mustard oil
To taste salt


Method:

cut the brinjals (aubergines) into paper-thin big slice. Mix the besan with all the ingredients and make a smooth thick batter
Soak the brinjal pieces in this batter so as to cover it and fry in hot oil. Fry till golden brown.


VEGETABLE CHOP


100 gm carrot
50 gm beans
75 gm beetroot
75 gm broccoli
100 gm mashed potatoes
50 gm mashed green peas
10 gm chopped green chilies
10 gm ginger-garlic paste
5 gm bhuna jira powder
3 gm haldi powder
5 gm red chili flakes
5 gm sugar
100-ml flour batter
80 gm bread crumbs
2 gm garam masala powder
to taste salt
200 ml oil for deep frying

Method

Boil all the vegetables separately, puree the mixture. Add all the ingredients
Shape the mixture into medium shaped croquette
Make a batter with flour, salt, pepper powder and water.
Dip in batter & roll in breadcrumb. Deep fry.

Chingri macher chop

Ingredients: 6 no


200 gm prawn a
100 gm shrimp big size
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm bhuna jira powder
100 gm sauté chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed cornflakes

Method

Mince fish; prawn together in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish-prawn mince; add chopped shrimp & sauté for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander & dip in maida batter & roll over cornflakes. Deep fry.



DIMER DEVIL

Ingredients

6 no whole duck egg
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm bhuna jira powder
100 gm sauté chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed white vermicelli


Mince fish in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish mince, sauté for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander.
Separately boil duck egg. Cut into half. Cover with the fish mixture. Apply maida-egg batter & roll in vermicelli. Deep fry.

KABIRAJI CUTLET

For the spices:
150 gm minced onion
30gm peeled, minced fresh ginger
10 gm minced garlic
5 gm seeded, chopped fresh green chili
50 gm finely chopped fresh cilantro
25 gm chopped mint
10 gm chopped basil leaves
2 gm asafetida powder
10 gm ground cumin
10 gm ground coriander
to taste salt
5 gm sugar
2 gm black pepper (preferably freshly ground)
500 gm chicken mince
200 ml maida-egg batter
6 no eggs lightly beaten
200 gm fresh bread crumb
200 ml oil


Combine all spices in a large bowl. Gently mix in the ground meat without squeezing out the moisture. Pinch off a portion of this mixture, shaping it into a rectangular patty about.
Dip patties in the egg, and then coat them lightly on both sides with the breadcrumbs.
Dip the patty in batter (egg, salt, pepper, fresh coriander, red chili flakes) & deep fry in hot oil so as foam of egg forms on the edge of cutlet.

JHAL MURI


400 gm puff rice
20 gm soaked black gram
20 gm soaked green gram
30 gm chanachur
25 gm gatti
25 gm sewai
20 gm fried spiced moong dal
25 gm fried peanut
30 gm fried spiced kabli channa
10 gm mixed pickle
5 ml mustard oil
3 gm jhal muri masala(black salt,bhuna jira powder,red chili powder,chat masala, white pepper powder)
25gm small diced coconut
100 gm chopped onion
20 gm chopped green chili
30gm chopped fresh coriander
30 gm chopped tomatoes


Mix all ingredients & serve in newspaper cone with a round thin slice of coconut on top.

PHUCHKA

50 no phuchka shell
400 gm boiled, peeled & roughly mashed potatoes
150 gm soaked & boiled bengal gram
15gm bhuna jira
10 gm red chili powder
10 gm chopped green chili
25 gm chopped fresh coriander leaves
5 ml imly pulp
To taste salt


For the water

750 ml mineral water
40 ml imly pulp
15gm bhuna jira
10 gm red chili powder
10 gm chopped green chili
50 gm chopped fresh coriander leaves
10 gm jal jira
To taste salt
10 gm aamchur powder


Mix all the ingredients except the shell for preparing the stuffing mixture of phuchkas

For the water mix all the ingredients & stir well, adjust seasonings if required

phuchka dough recipe

Fine quality semolina or suji 100 gm
Plain flour 10 gm
Vegetable soda 45 gm
Salt to taste

200 gm semolina or suji
100 gm wheat flour
100 gm refined flour
10m Salt
As required water

Mix the flours and salt together and knead into stiff dough adding water a little at a time.
Add a little oil and knead till the semolina almost dissolves. Knead for a few minutes with oiled palms and cover with a damp cloth.
Keep aside for 15 minutes.
Heat oil in a deep wok / kadhai.
Divide into 1/2 inch balls. Roll out into thin tiny Pooris. And deep fry in hot oil till they puff up and golden brown. Keep Aside. They can be stored in sealed plastic packets or containers for long.

ALOO KABLI

500 gm boiled, peeled & cubed potatoes
100 gm chopped onion
10 gm chopped green chili
To taste salt
200gm soaked & boiled kabli channa
100 ml tamarind chutney
5 gm red chili flakes
30 gm chopped coriander leaves
50 ml coriander chutney
5 gm aloo kabli masala(roasted channa dal, red chili powder, bhuna jira powder,white sea salt, carmamom powder,yellow chilli powder)
3 gm bhuna jira powder


Cut the potatoes into small dices. Gently mix thoroughly all the ingredients. Decorate with the chutneys & serve cold.
Grilled roundels of potatoes can be placed at the bottom of the mixture for better presentation

FOOD FROM BENGAL (Food History of Bengal ) ----Part One

In Mahabharata king Vangaraja in the epic battle of Mahabharata.

3rd century ----------- Mauryan Empire

4th and 6th century ------------- Guptas.

800 a.d. ------------------ Pala dynasty ruled vanga.

11th ------------------- Sena dynasty but were defeated by qutb-din-ibaq, the sultan of Delhi. The Mughal ruled for 600 years or so.

1707 ---------------------After emperor Aurenzeb’s death Bengal became independent.

1708 1757.---------------- Siraj-ud-daula the last independent ruler of Bengal was defeated by the British at the battle of Palassey .

1764 ---------------------British came into power from east India Company

In medieval bengal, the widows were restircted to household works and lived under strict dietary restrictions, so the kitchen was an important part of their lives; traditional cuisine was deeply influenced by them. Their simple life style lead to use of the simplest of cooking techniques. Since widows were banned to use aphrodisiac condiments such as onion or garlic, the authentic village recipes does not contain these ingredients which is in shapk contrast to the rest of the continent. Thus the use of ginger in bengali vegetarian food, and even in many common fish dishes.

European brought cooking techniques, but also new ingredients and food items. Thus jewish bakeries and english sausage vendors came into existance.

Partition of bengal brought kolkata to dominate the food habits of the state. On the other side of the border, bangladesh was isolated by the international boundary and continued to develop a distinct cuisine of its own. Today after almost 60 years opar bangla or bangladesi and epar bangla kolkata cuisines are quite distinct.

Traditional bengali cuisine was basically vegeterian except for some local tribals. The rearing of animals was also not popular. This is reflected in the cuisine, which relies on staples like rice and đal, with little place for meat.

Fish is the most popular diet due to abundance of water body specially the ganga and damodar river. Fresh water fishes like (rui,katla,singhi,magur,chingŗi) as well as shuţki (dried sea fish) comman with the massses. Iilish or hilsa is very popular among bengalis, can be called an icon of bengali cuisine along with golda and bagda chingri( jumbo and tiger prawns). The whole fish practically eaten. The head and other parts are usually used to flavor lentils or vegetables.

Khashi and desi murgi is the most popular meat. Other characteristic ingredients of traditional bengali food include rice,musur dal 9 red lentil),moong dal ( yellow lentil), sorser tel( mustard oil), sorsae( mustard), posto(poppyseed) and narkel (ripe coconut). Mango is also very popular out here, ripe as well as raw is eaten here. Aamsotto, chutney, kancha amer sorbot, aam pora and achar are some common items from mango. The panch phoron (black cumin or nigella, black mustard, methi or fenugreek,fennel or mouri, cumin seed or jira) spice mixture is very commonly used for vegetables.

A long curved just like u, which rests on a wooden platform is used to cut veg and meat called bothi.

Wheat makes its appearance alongside rice, in different types of breads such as luchi, kochuri and trikona parota.

Traditionally in villages, people used to have panta bhat(rice cooked the previous day with water) with accompaniments of green chili and raw onions. Some had puff rice ( muri) with kalai er dal and booter dal. In the evening affluent class used to have puff rice with fritters(tele bhaja) with tea. Later chaţ, kachori, samosa, phuluri, chop, cutlet and the jhal muri became popular.

Mughal influence brought in biryani, bhhuna and kormas. Ourt, such as biriani, korma and bhuna. The influence was reinforced with spices like saffron, mace, javitri, ghee and curd. The chaamp, rezalas and kati rolls came into existant.

The influence was also seen in desserts; traditional desserts were based on rice pastes and jaggery but under the mughal influence moved towards significantly increased use of milk, cream and sugar along with expensive spices such as cardamom and saffron.

The britshers swarmed the indian shores as traders. Almost four centuries of their presence left indelible marks on the city, its life style and food habits. The gora sahib learnt to relish some of the local food and the native bawarchis learnt how to rustle a propah english meal of course with a touch of indian laddle.

Chicken xacuti, prawn temperado, prawn cocktail, shepherd’s pie, gratins and puddings, all british indulgences, many of these a british and portugese came into bengal food habits. Mutton chop,kabiraji cutlet and fish fry came into the picture.

The chinese originally settled into a village called achipur south of kolkata in the late 18th century, later moving into the city and finally into its present home in tangra at the eastern edge of kolkata,.brought in chili chicken, manchurian, wanton and spring roll. Later tibeteans brought in momo, thukpa and thenthuks.

The local food

Cutlery used—fingers basically

Crockery-saal patta and kola patta, silver and copper utensils, basically thala( round thin edged flat containers), bati (small bowls), ghoti (pot with small opening) and jol khabar patro (glass).

Dining table—basically ashon( small mattress square or rectangle made of cloth) to sit on the floor.

Sometimes chowki( lowly elvated small table)

Ambience-house wife serving food course wise along with the moving of the pakha ( bamboo made portable fans)

-:Courses:-

First –bitter likely to korala( bitter gourd), neem(bitter margosa leaves), sukto( bitter mix vegetables with gourd).

Second- shak or leafy veg like
palong(spinach),methi(fenugreek),palta patta( leaves of wax gourd), sorsae saag( mustard leaves) lal sag(red spinach), kalmi saag(water spinach).

These may accompany with kasundi( bengal mustard).

Third –lentil with vegetable fritters.
The dal or lentil may be arhar, kalai, moong, musur and biuli. Fritters include aloo bhaja(potato),begun bhaja(brinjal), potol(wax gourd),bori(sun dried lentil dumpling), narkol(coconut), postor bora( poppy seed dumpling),kumro(pumpkin),rui mach(carp)macher dimer bora(roe of fish) and ilish(hilsa).

Fourth - Multiple vegetable cooked together like labra,chorchori,ghonto,chanchra,dalna,chechki,aloor ranna
which are generally called torkari.

Fifth-macher jhol(thin gravy with fish) like rui amcher tel jhol,

doi maach,macher kalia, chingri machr malai curry etc

Seventh-khasi ba murgi(mutton or country chicken)

Eighth-chutney of mangoes,tomatoes, tamarind,
pineapple papaya,carissa(karamcha),hog plum(amra) khejur,

aamsotto, cashew, kismis etc. Papoŗ, a type of wafer, thin and flaky,

is often made of lentil or potatoes or shabu (tapioca) and is a

usual accompaniment to the chutney.

Ninth-sweets of chenna, khoya(sandesh), rosogollah, pantua, chomchom,
misti doi etc and
various pancakes(pitha) like malpua,pati sapta,puli,naru, soru chakli,payesh.

Tenth-paan or betel leaf :-

Scandinavian Food

The Scandinavian countries of Sweden, Denmark and Norway have a long tradition of living on and from the land: traditional cured fish, lingo berries and elk still feature heavily on the Scandinavian menu of today. The other Nordic countries; Finland and Iceland, are sometimes included because of their close historic and cultural connections to Denmark, Norway and Sweden

As in many other European cities the cafe latte culture is huge in Scandinavia. For traditionalists, there still are old classic coffee places (konditorier or kaffestugor in Sweden) that continue to serve only fine-grind coffee. Instead of focaccia and brownies customers can choose from a range of different traditional fancy biscuits. Liquorice is also very popular in Scandinavian countries, particularly in Denmark, where there is a preference for the strong, black, salty varieties. Games dishes are most common in the north of Sweden where there is a strong tradition of hunting. Besides roast elk and reindeer meat, a traditional dish from the north is pitepalt - a boiled potato cake, flavoured with bacon or minced pork. These are served with melted butter and lingonberries. Kroppkakor, a specialty from the southern Swedish island of Öland is similar and consists of boiled potatoes filled with pork and onion. Scandinavia is famed for its seafood, including herring, shrimps, cray fish, cod, eel and salmon. Gravlaxsås, Swedish cured salmon, is marinated in a piquant sauce containing mustard and dill. Mackerel is also commonplace in Sweden, often marinated in lemon, garlic or pepper. Open-faced sandwiches are common in all countries and in Denmark, the slightly alarming looking, but deliciously meaty lever pastej (liver spread) is a favorite on top of Rye bread.
Swedish people celebrate midsummer on the the Friday closest to the 24th of June. It's the brightest day with the shortest night, and in the north of Sweden the sun never sets. For Swedish people, midsummer usually means imbibing fully all weekend, but with traditional food to go with the liquids. At a traditional Swedish Christmas table you'll enjoy Christmas pork, where the pork is oven-grilled with a tasty egg, mustard and honey coating. Other goodies include Jansson’s temptation, meat balls, home-made bread, cheese and different stewed red, brown and green cabbage. For dessert the traditional choice is ris á la Malta, a rice pudding with cream and one almond. Tradition dictates that whoever finds the almond will get married the following year. The cake table on Christmas day may show a great variety, but always includes ginger bread and lussekatter - buns with saffron and raisins. Lussekatter are also traditionally eaten on Santa Lucia Day, the 13th of December each year. In all three countries, shot glasses filled to the brim with akavit (akevitt in Norwegian) and drunk in one go are a further alcoholic feature of Christmas.
Here comes the much waited recipes for you..............

Fruktsoppa (fruit soup):-

Country--Sweden
Mis en place time—30 minutes
Cooking time---15 minutes
Serves 4

Ingredients
6 tablespoon prunes
6 tablespoon apricots
250g caster sugar75g pudding rice, or tapioca1 cinnamon stick 4” long2 lemon slices250 gm cooking apple, peeled and cut into chunks2 tbsp raisins
2 tbsp red currant2 nos red cherry

Preparation


Soak the prunes and dried apricots in water for 30 minutes. Pour the prune and dried apricot mixture, with the soaking water, into a large saucepan. Add in the sugar, pudding rice and cinnamon stick. Bring to the boil, then add in the lemon slices. Simmer for 10 minutes. Add in the cooking apple, raisins and currants. Cover and simmer for 5 more minutes, until the apple chunks are just about to break up. Cool and serve at room temperature.
Garnish with red cherry and scoop of green apples with skin

Fresh Mushroom Salad (Sienisalaatti):-


Country--Finland
Mis en place time—20 minutes
Serves 4

600 gm button mushrooms, sliced
100 gm shiitake mushroom, sliced2 tablespoons minced chives1/4 cup whipping cream or half-and-half2 teaspoons granulated sugar1/2 teaspoon saltDash of pepper

Heat salted water, using 1/2 teaspoon salt to 1 cup water, to boiling. Add mushrooms. Heat to boiling; reduce heat. Cover and simmer 1 minute. Drain and chill.
Add chives. Mix remaining ingredients. Pour over mushrooms and chives; toss. Serve in lettuce cups.
Garnish with rocket leaves and kalamata olives

Swedish meatballs Frikadeller:-

Country--Sweden
Mis en place time—20 minutes
Cooking time---15 minutes
Serves 4

Swedish meatballs is perhaps the most classic of Swedish dishes, made from mixed minced meat and usually served with boiled potatoes, cream sauce and bright red slightly acidic lingonberries - known as the 'red gold of the polar forest'.

Ingredients
5 Tbsp fresh breadcrumbs150 ml single cream4 Tbsp Butter200 gm onion, finely chopped600 g minced mutton1 egg1 tsp Salt1 tsp freshly ground pepper1/2 tsp Nutmeg, freshly ground

Preparation

Set the breadcrumbs to soak in the cream in a bowl. Heat 15g of butter in a frying pan, add in the onion and fry it, stirring now and then, until golden. Place the minced mutton in a mixing bowl. Break in the egg and add the salt, pepper and freshly ground nutmeg followed by the soaked breadcrumbs. Mix together, first with a spoon and then with your hands. Add in the fried onion, mixing thoroughly. Shape the mince mixture into ping-pong sized meatballs. Heat the remaining butter in a large, heavy-based frying pan and fry the meatballs, turning now and then, until browned all over, around 15 minutes. They are ready when they're cooked through but still juicy.

Serve with chive mash potatoes and berries

Skagenröra:-

Country--Sweden
Mis en place time—20 minutes
Serves 4

Ingredients
1kg whole cooked prawns250ml sour cream250ml mayonnaise2 tbsp chopped fresh dill, plus garnish2 tbsp chopped fresh chives30 ml lemon juice1 tsp salt
1 tsp fresh ground black pepper3 Tbsp Butter8 slices bread, halved1 tsp red flying fish roe
Method

Carefully remove the shells and heads from the prawns.
Put the sour cream, mayonnaise, chopped dill, chives and lemon juice in a large bowl. Season with salt and pepper, then stir in the prawns. Melt the butter in a large frying pan. Working in batches, add the bread and fry until golden brown on both sides. Serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of lumpfish roe and a frond of dill.


Dill pickled salmon with mustard mayonnaise:-

Country--Norway
Mis en place time—overnight
Serves 4

Pickled salmon
900g salmon fillet, skinned and boned1 tsp Salt1 tsp Sugar½ no lemon juicelemon wedges, to serverye bread, to serve
Marinade
30 gm fresh dill, finely chopped2-3 strips of lemon peel1 tsp flat-leaf parsley, leaves only300 gm thinly sliced300 gm thinly sliced baby carrots2 Bay leaves2 Tbsp mixed peppercorns1 tsp Sugar1 tsp Salt1 tsp freshly ground black pepper400ml clear malt vinegar400ml dry white wine

Mustard mayonnaise:-

2 egg, yolks1 tbsp Dijon mustard1 tsp Sugar5 tbsp vegetable oil1 tsp white wine vinegar8 tbsp dill leaves, finely chopped

Method

Slice the salmon fillet into 4 cm thick slices. Sprinkle with the salt, sugar and lemon juice. Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes. Add the vinegar and wine, mixing well. Pour the marinade into a large sealable container. Add the sliced salmon, seal and refrigerate overnight. To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl. Add the oil in a steady trickle, whisking until blended thoroughly. Once the oil has been added, mix in the vinegar and the dill. Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread on sautéed red cabbage with apples.


Norwegian almond cream (mandel pudding):-


Country--Norway
Mis en place time— 30 minutes
Cooking time----20
Serves 4

Ingredients

For the pudding
Vegetable oil, for greasing85g ground Almonds115g golden granulated Sugar1 tsp almond essence284ml extra thick double cream300ml Milk1 tsp gelatine powder

For the blueberry sauce
300g Blueberries115g golden granulated Sugar125ml water1 tbsp corn flour
To serve
1 tbsp Amaretto284ml extra thick double cream1 tbsp flaked Almonds, toasted

Method

For the pudding: lightly grease a 500ml ring mould. Put the almonds, sugar and almond essence in a large saucepan over a low heat. Stir in the cream and milk and stir until the sugar has dissolved. Increase the heat, bring it to the boil then remove from the heat. Put the gelatine in hot water and stir till dissolved. Strain the milk mixture over the gelatine and stir until it has melted. Pour the mixture into the ring mould and leave it in the fridge overnight to set.
For the blueberry sauce: put the blueberries, sugar and water in a pan over a gentle heat and stir to dissolve the sugar. Increase the heat and bring to a boil. Reduce the heat and simmer for about 5 minutes until the blueberries are soft -- mash them with a wooden spoon to help them on their way. Mix the corn flour with a tablespoon of cold water, and then stir this into the blueberries. Cook until the compote thickens and remove it from the heat. Sieve it into a bowl, leave it to cool and then chill overnight. To serve: stir the amaretto into the thick cream and scatter it with the almonds. Take the pudding and compote out of the fridge and dip the ring mould in hot water for a few seconds. Tip the pudding out of it on to a serving plate, and accompany it with the blueberry sauce and amaretto cream.
Garnish with basil sprig.


Danish pastry:-

Country--Denmark
Mis en place time— 1 hour
Cooking time----30
Serves 4

2 nos egg
2 pkt yeast
1 tsp salt
2 tbsp sugar
½ cup butter
2 tsp ground cardamom seed
300 gm butter


APPLE DANISH FILLING2 tbsp. Cinnamon4-6 tbsp. Bread crumbs2 tbsp. Lemon rind, grated6 tbsp. Melted butter2 c. Brown sugar1 1/2 c. Raisins1 c. Shredded blanched almonds, toasted8 c. Finely sliced apples
Combine ingredients.

Beat well 2 eggs at room temperature. Add 3/4 cup 85 degree water; dissolve 2 packages yeast. Put in refrigerator for about 15 minutes.
Blend with pastry blender: 1 tsp. Salt 2 tbsp. Sugar 1/2 c. Butter 1 1/2 tsp. Ground cardamom seed
Make a ring of the blended flour; pour chilled yeast mixture into center and work gradually into dry ingredients. Knead about 2 minutes.
Form into a ball and let rest, covered, 20 minutes in refrigerator. Roll dough into oblong shape about 3/8-inch thick.
Beat 1 1/2 cups butter until creamy. Dot the dough over 2/3 of its surface with 1/4 of butter, then fold the double portion over the remaining third of the butter-dotted portion. Swing the layered dough a 1/4 turn; repeat this process 3 times. Cover and chill 2 hours.
Roll out, fill, and let rise again. Bake at 350 degrees 25 to 30 minutes.