Why is it always very intriguing to plan a meal? I normally try to rummage the kitchen to see what’s there to cook and the results are not bad 🙂 Last evening I had a few pieces of rohu fish in the freezer, a few leaves of spinach and a brinjal. I wanted to have a good hearty meal,
So went ahead and roasted the brinjal for a bengali style begun pora, and masoor dal with spinach. Made Rui Macher Do Pyaza with a slight variation to go with steamed rice. Thanks to Spice & Curry for her post. It turned out to be yummm 🙂
How I made the Begun Pora / Roasted and mashed brinjal?
- Roasted one medium sized brinjal and mashed them. (Tip: Slit the brinjal and insert 1-2 garlic pods for an amazing flavour)
- Chopped some onions, green chillies, 1-2 garlic pod, green cilantro, and mashed a hard boiled egg
- I mixed the chopped ingredients with salt and a hint of raw mustard oil. And, then added the mashed brinjal
How I made the Palak-dal?
- Pressure cooked masoor dal with washed and finely chopped spinach leaves, turmeric and salt
- For the tempering, I heated mustard oil and added cumin seeds, a couple of dry chillies and a few crushed pods of garlic. (Combination of spinach and garlic goes well)
- After tempering I normally close the lid of pressure cooker and bring it to another whistle for a beautiful fragrance and taste
Rui Macher Do Pyaza
- I made it almost the similar way as mentioned in the post, but did not add the meat masala and cream (actually had none of that at home :p). Instead, added some finely chopped tomatoes. Also, I did not use chopped ginger and garlic, I added some freshly made ginger paste to the fried onions.
…to this season’s last few sweet & juicy mangoes!!
Rightly called the king of fruits was enjoyed through-out this summer season. Recently, I managed to get a few as it’s hardly seen in the market. I have made mango pudding, mango custard and milk-shakes very often while it was available in plenty and truly never got tired of it.
Instant dessert made out of the last stock – Chilled Mango shake with ice-cream and chopped mangoes.
1. Ripe mangoes chopped, 1 bowl
2. Preferably mango ice-cream or plain vanilla ice-cream
3. 1 Cup chilled milk
4. 2 Tbspn sugar
5. Mango syrup
6. Strawberry and chopped mangoes for garnishing
Process (Can serve upto 4 if glass sizes are medium)
In a mixie jar, take the ice-cream, milk, sugar, mangoes and run it through until smooth. Now while serving in glasses, pour some Rooh-Afza and a little mango syrup around the glass-edges with the help of a spoon to make it look colorful and tempting. Pour the milk-shake into the glasses. Now scoop out a little ice-cream and put into the glass as a third step. Garnish the top layer with lots of chopped mangoes and a strawberry with a dash of cream and serve it fresh & chilled to your guests.
This is such an easy-weasy breakfast that is sure to fill your tummy and help you kick start your day packed with nutrition and energy. The mildly powdered cinnamon fills your senses while pancakes are cooked in the pan and you would want to have more and more… munching every bite with sheer delight.
Ingredients for the flour mix
- Refined Flour – 1 Cup
- Baking Powder – 1 tspn and a little more
- Soda bi-carb – 1/2 tspn
- A pinch of salt
- Powdered sugar – 1/2 cup
- Powdered cinnamon – A pinch
Sieve all the above ingredients together and keep aside.
For the batter
- 1 Egg
- 1 Cup milk
- 1 tbsp melted butter
Take the flour mix and add the egg, milk and the melted butter and keep it inside the fridge for half ‘n hour. Now take a non-stick pan and heat it properly. Pour the batter into the pan with the help of a ladle. When you see bubbles appearing on the pancakes, flip them until nice and golden brown.
Serving Tip – You can easily get maple syrup in the super markets. You may either serve them plain or pour the syrup onto the pancakes and serve with chopped fresh fruits(Banana, apples, blueberry, strawberries etc), and a dollop of cream. Nice, fragrant fruity syrups can be made at home too. Shall share the recipe soon.