grandma's girl

NOMOSHKAR!! There are gourds, roots and tubers, leafy greens, succulent stalks, lemons and limes, green and purple aubergine, shallots, plantain, broad beans, okra, banana tree stems and flowers, green jackfruit and red pumpkins in the vegetable markets or  shobji bajar . Bitter vegetables like bitter melon/gourd ("uchhe" or "korola") and  nim  leaves are used. Bengalis are particularly fond of using leftover bits of vegetables.  Dish Name BEGUN BHAJA Qty Unit Description 1 KG Egg plant 0.015 KG Red chilli powder 0.005 KG Turmeric powder     0.01 KG Salt 0.02 KG Gram flour 0.5 LT Mustard oil         0.005 KG Red chilly dry Method:- Wash and cut the eggplant in thick slices of 1 inch each. Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals. Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minut

Bonjour!! " My salad days, When I was green in judgment."                 -William Shakespeare The salad's creation is generally attributed to restaurateur  Caesar Cardini , an  Italian   immigrant  who operated restaurants in Mexico and the United States.  Cardini was living in  San Diego  but also working in  Tijuana  where he avoided the restrictions of  Prohibition .  His daughter Rosa (1928–2003) recounted that her father invented the dish when a  Fourth of July  1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."  A number of Cardini's staff have said that they invented the dish. Caesar salad Ingredients                                             Quantity Thick slices crusty white bread                      4 Olive oil                                                          `15 ml Chicken breast                                   

A  roulade  is a dish of filled rolled meat or pastry. Traditionally found in various  European cuisines , the term  roulade  originates from the French word "rouler", meaning "to roll". A meat-based roulade typically consists of a slice of  steak  rolled around a filling such as  cheese ,  vegetables , or other meats. A roulade, like a  braised  dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. Poulet Roulade Serving 1 Ingredients                             Quantity  Chicken breast                       1  Chicken mince                         20gm  Carrot                                      10gm  Celery                                       20gm   Leek                                          10gm   Parsley                                      5gm   Flour                                         10gm   Butter                    

HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots                                   50 g 3                  Onions                                   50 g 4                  Butter                                     50 g 5                  Thyme                                   1 sprig 6                  Parsley                                  3 stalks 8                  Bay leaf                                    ½ 9                  Brandy                 

🎇SWAGATAM🎇 Kerala  originally  got its name  after the first ruler, Keralian Thamboran, who ruled one of these independent provinces earlier in the millennia. But some historians say that the  name  ' Kerala ' comes from "kera", which means coconut tree which is widely seen in the region. Thoran  is a coconut based vegetable Keralite dish . This popular and common dish is usually eaten with steamed rice . Thoran is a predominant menu item for a Sadhya  along with other dishes. STANDARD RECIPE CARD:     Dish Name   CARROT AND CABBAGE THORAN Recipe Category   KERALA     Meal Period   Lunch/Dinner         Qty    Unit      Description 0.6 KG Carrot 1 KG Cabbage 0.5       KG Coconut 0.05          KG      Turmeric 0.02         KG        Green chilli 0.01         KG         Mustard seeds 0.01         KG        Red chilli 0.

Bonjour!!! Catherine de Medici, queen of france and earlier princess of florence, introduced the use of spinach in the french classical cooking. Although she was married to Henry II of france, She got all of the florentine influences with her. That is why sometimes any dish which has florentine is reffered to as the dish made alongwith a bed of spinach. Here is one of the delicious and flavourful recipe made with spinach and cheese. do try, it tasted heavenly. Epinard au gratin Portions- 4 S. no.            Ingredients                              Quantity 1                   Spinach – picked and cleaned      500 g 2                    Butter                                           100 g 3                    Cheese – grated                           75 g                       Salt and pepper                            To taste Method: 1. Wash the spinach thoroughly. 2. Parboil in boiling salted water and drain thoroughly. Chop or leave whole. 3. Place

  Kerala, one of the states which has vast and prestigious art of food and literature.  The mythological legends regarding origin of Kerala are  Hindu  in nature. Food has been one of the reason to refer this beauty as "God's one land".Today i am going to share the recipe of malabar paratha with you.....do try it STANDARD RECIPE CARD     Dish Name   KERALA PARATHA Recipe Category   KERALA Qty      Unit       Description 1          KG Maida 0.2       LT Oil 0.02     KG Salt 0.08     KG        Sugar 0.25 KG        Egg 0.3       LT Milk Method:- Mix all the ingredients together and make a dough.  Cover the dough with a wet cloth and rest it for an hour.  Then divide the dough into 15 equal portions and rest it for another half an hour.  Now make paranthas out of this dough on a tawa.

Guten Abed!!! Apple Strudel is a dessert whose documented recipe could be first seen in 1696. Strudel is related to the Ottoman empire's pastry baklava, and came to Austria via Turkish to Hungarian and then Hungarian to Austrian cuisine. Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz. Here's the recipe for apple strudel made with puff pastry.  Puff Pastry.             500 gms Apple.                       500 gms Walnuts                    50 gms Raisins                      50 gms Sponge Crumbs.     200 gms Sugar.                        100 gms Apricot Jam.            100 gms Method: a)Make a filling with the apple, nuts, raisins, sponge crumbs and sugar. b)Roll the puff pastry into a long rectangular strip. c)Divide into 1/3 and 2/3 lengthwise. d)The 1/3 piece use as a base and line the centre with the filling in a compact manner. e)Brush the edges with egg wash. f)Take the 2

Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre d' hotel butter or with any other sauce recommended for grilled fish. Here is the recipe for Sauce Paloise: Shallots(chopped)             15gms Fresh Mint                         15gms Thyme