Hard boil three eggs, shell and cut into halves. Heat oil in a pan and deep fry egg pieces. Drain and keep aside. Thinly slice two onions and fry till golden brown. Add two teaspoons of mustard paste, one teaspoon of vinegar and a pinch of turmeric powder. Stir well and add half a cup of water. Bring it to boil, put in the fried eggs and season with salt. Reduce the heat and simmer for some time. Garnish with sliced tomatoes and serve hot with steamed rice.
2 eggs, boiled, shelled and halved
1 small onion, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. chilli powder (optional)
Tomato sauce
8 oz. potatoes, cooked, peeled and mashed
2 green chillies, sliced lengthwise (optional)
1 dozen sprigs cilantro chopped
1 egg, beaten
1/2 cup bread crumbs
1 cup vegetable or corn oil
Method:
Place two eggs in a saucepan, pour enough water to cover the eggs and
boil them on high heat for ten minutes.
In the meantime, wash the potatoes, prick them with a fork and cook
them in the microwave, two minutes on either side. If you don't have a
microwave, quarter the potatoes and boil in water on high heat for ten
minutes, like the eggs.
While the potatoes are cooking, chop the onions, green chillies and
cilantro, and beat one egg. By this time, the eggs and potatoes will
be done. Immerse them in cold waterto make handling easier. Next, peel
and mash the potatoes, and mix with salt, pepper, chilli powder,
onions, green chillies and cilantro. Finally, shell the eggs and halve
them. Turn on the heat to medium high and heat the oil in a frying
pan. Coat each egg half with a half-an-inch layer of seasoned
potatoes, dip the chop into the beaten egg, coat with bread crumbs and
fry on medium high heat until the covering turns a light golden brown
in color. Serve hot with tomato sauce.
Note: The recipe requires a fair amount of time management, so follow
the steps in the order outlined above. You can use instant mashed
potatoes to speed up the process.
Add coconut milk, turmeric and crushed red pepper. Cook over medium-low heat 2 to 5 minutes, or until shrimp are cooked and liquid is hot. Season to taste with salt and white pepper. Sprinkle with cilantro and serve over Cashew Rice. Makes 2 servings.
Note: Do not use sweetened coconut milk designed for cocktails.
Serve the dish with plain rice. Any dal and a vegetable may also be served.
Serves 4
1 tbs whole black mustard seeds
1 tbs whole yellow mustard seeds
1/2 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1 lbs uncooked prawns (shrimp) with shell
4 tbs mustard oil or vegetable oil
1/3 tsp nigella seeds (kala jeera)
4 whole, dried, hot red chillies
3 fresh hot green chillies
Put the black and yellow mustard seeds into the container of a clean coffee grinder or food processor. Grind. Empty the ground spices into a bowl. Add the turmeric, red chilli powder, salt and 1/2 cup of water. Mix.
Peel the prawns (shrimp) but leave their tails on.
Heat the oil in a frying pan over a medium flame. Let it get smokingly hot for a second, if using mustard oil. Now put in the nigella seeds (kala jeera) and a second later, the red chillies. Stir for one minute. The prawns (shrimps) will just start to turn pink. Now put in the mixed spice paste and the green chillies. Stir on a medium heat for 1 to 2 minutes or until the prawns are just done and the sauce is a bit thicker.
Note: the whole chillies should be eaten only by those who know what they are doing.
4 cups (1 liter) whole or 2% low fat milk 2 cups firmly packed dried flaked or shredded sweetened coconut, ground in a blender 1/2 cup at a time to a coarse powder, or grated or shredded coconut mixed with 1/2 Tbs. sugar 3 Tbs. sugar.
Thicken the milk by heating it for 20-30 minutes in a lightly oiled pan until it reaches the consistency of whipped cream, stirring frequently to keep the foam down and scraping the bottom and sides if the pan. Add coconut and sugar. Cook until the mixture acquires a thick, doughy consistency, 6-8 minutes, stirring frequently. Remove from heat and let cool slightly. While still a little warm, pinch off portions of the dough and roll into balls about 1 inch in diameter. Serve at room temperature or chilled. (These tend to harden if left in the refrigerator for several days.) Makes 18 to 20.
Serving suggestions: Serve on a platter alone or with sliced fresh pineapple, mandarin oranges, or bananas.
Ingredients: 1kg of hilsa (but any firm white fish like rui or bhetki will do) 750 gms Basmati rice 1-inch piece of ginger 2 medium onions 6 cloves garlic 350 gms yogurt 200 gms ghee 2 green cardomoms 4 cloves 2-inch piece of cinnamon 4 bay leaves hot water 3 cups warm milk 2-3 tsp sugar salt to taste
Method:
Cut the fish into half inch thick steaks (10-12 pieces). Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic.
Mix the onion-ginger-garlic paste with half the yogurt and a little salt and marinate the fish for 1 hour. Heat the ghee in a pan until very hot. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leave till they are fragrant. Add the fish and marinade and fry for another 3 minutes. Lower heat; add half a cup of hot water and cook for another 7 minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes color. Add 3 cups of hot water and warm milk, sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. Remove the rice and butter the pan well. Layer it with rice and fish alternately beginning and ending with rice. Whip the rest of the yogurt and pour it over the rice. Cover with a tight fitting lid. Bake the polau in a preheated oven (300 F, 150 C) oven for 15 minutes.
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