I have made these a while ago. The lady that I have learned from is my favorite of all the deshi people on youtube. Here is a shout out to Fouzia aunty. I have tried a lot of her recipes. Her techniques are very easy to follow and understand. I hope that whoever reads this also tries out a few recipes from her vlog on youtube. The taste and the presentation is very authentic and I am sure they will satisfy your deshi cravings. I have linked this recipe down below. For those of you who do not speak Bangla, it may help to watch the video as I have tried my best to explain the process of making the shape of the flower, but it might have sounded a bit complicated when explained. Happy Cooking!
- Flour – 1 cup
- Milk- 1/2 cup
- Egg beat -1
- Olive oil- 1 Tbsp
- Sugar- 2 Tbsp
- Food color (optional) – Used to color the flowers
To make the Sugar Syrup:
- In a saute pan, pour the milk and wait for it to come to a boil. After which you can turn off the stove and pour in the oil and the sugar making sure to whisk it in. Beat the egg and add it to the mixture. Lastly, add the flour and mix vigorously and wait for it to cool down.
- After the mixture is cooled, form a dough and roll them out into big thin rounds. Take a cup or a round cookie cutter and cut out three circles (3 circles will make one flower).
- Stack the three circles on top of each other. Press down with your pinky finger in the middle of the stacked circles to attach them together. Make three cuts leaving the middle portion intact. Lift one piece by holding the ends of the piece and press down towards the middle indent bringing together the two ends of the piece to form a cone in the middle which will be the middle of the flower. Lift another piece holding it by the two ends pressing it down alongside the other piece. Keep lifting all the pieces by the two ends of them and pressing down the corners to make it look like flower petals.
- After you are done making the shape make sure to press all the corners together well enough so that it doesn’t come undone when frying. Trim out the excess from the corner to give it a much more realistic look.
- In a frying pan on low heat cook these flowers until they are golden brown. Do not rush this process, as you want the flowers to cook thoroughly.
- To make the sugar syrup – on a separate saucepan bring the sugar and the water to boil. After frying the flowers let it sit on a paper towel to soak up the oil. Place the flowers in the sugar syrup under medium heat for about five minutes. Take them out and serve them warm. The flowers should be slightly soft and crispy.
Growing up these kababs were one of the staple dishes made in our house. My mom would always ask me to help her with these as she made them in large batches. She would never let me go close to the stove but always involved me in shaping and handling food like this. There would always be a large batch of them leftover afterwards. These store in the fridge really well, I would suggest storing them in the freezer after you’ve fried them in oil.
- Canned Tuna in Water – 4 cans
- Russet or golden potatoes – 4 to 5 medium-sized
- Garlic paste – 1 Tbsp
- Turmeric powder – 1 tsp
- Cumin powder – 1 tsp
- Cayenne powder – 1 tsp
- Coriander powder – 1 tsp
- Ground black pepper – 2 tsp
- Salt – To taste
- Green chillies – 1 Tbsp
- Onions (thinly sliced) – 1 cup
- Cilantro – 1/4 cup
- Oil – as needed
- Firstly, peel and boil the potatoes cutting them in halves. On a separate bowl cool the potatoes and smash them.
- Drain the water out of the canned Tuna and saute it in about 4 tablespoons of oil. Add garlic paste and saute for another minute. Mix in turmeric, cumin, cayenne, coriander, ground black pepper, and cumin powder. Cook it in the oil for 10 minutes.
- On a separate bowl pour the mixture and let it cool. Add salt, egg, green chillies, onions, cilantro, and the mashed potatoes. Mix everything well so that it is homogenous.
- Make them into a round-shaped patty according to your preference ( i.e. big, small, thickness). In a deep set saucepan, deep fry the patties in medium heat oil, making sure that both sides are cooked equally.
- Serve with rice or by themselves as appetizers.
Sweet and savory all at once. The beauty of crepes is in playing a dual personality. It can be anything you want it to be. I’ve used the crepes to be sweet here but you can put meat, mushrooms, vegetables, etc.
- Flour – 1 cup
- Water – 3/4 cup
- Melted Butter – 2 Tbsp
- Milk – 1/2 cup
- Eggs – 2
- Whisk all the ingredients together in a bowl.
- Take a ladle full of the mixture and evenly pour it into a pan that is on medium heat.
- Let the mixture cook, you can tell that its cooked when the mixture starts to come off the pan.
- Spread your choice of filling, in my case, I used Nutella and bananas.
- Fold the unfilled side of the crepe over and then give it another fold to make it look like a triangle.
- Serve it with some dusted confectioners sugar.
As we slipped into this self-quarantine at the beginning of March. The only meat we had at home was chicken breasts as usual. If anyone has similar ingredients at home, please give this one a try. It is so creamy and easy to prepare. I served it with bread at first but it is just as good with pasta. The recipe says it’s restaurant quality and it really is!
On a side note, I did not have parsley so I threw in some green onions on top with some cilantro. I also used beef stock instead of chicken but you can use water if you don’t have any of these. Feel free to substitute as you see fit.
- Chicken Breast (2 large), or chicken tenders – 1 1/4 lbs
- Salt or to taste – 1/2 tsp
- Black pepper or to taste – 1/4 tsp
- All-purpose flour for dredging – 1/4 cup
- Olive oil – 2 Tbsp
- Unsalted Butter – 1 Tbsp
- Brown button mushrooms halved or thickly sliced if very large – 8 oz
- Onion Powder – 1/2 tsp
- Garlic Cloves Minced – 2
- Dry Marsala Wine (not sweet) – 3/4 cup
- Chicken Stock reduced-sodium – 3/4 cup
- Heavy Whipping Cream – 1/2 cup
- Parsley Finely Chopped – 2 Tbsp
Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3″ thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess), and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don’t over-cook). Set chicken aside and tent with foil to keep warm.
Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
It’s been a while since I got any kind of a break. Now with this unique situation in the world. I have been able to catch up to things that I have been meaning to do but either did not feel like doing or was too busy to do it. I’ve stocked up the house with at least a month worth of food. I finally started looking for new recipes to make something with whatever I have. I came across this one. I ended up eating it with polau that was leftover and later on cooked some pasta and threw this in to mix it up and I was so surprised with the versatility that this offers. Here is the recipe, if you have the ingredients, give this a try.
- Avocado (large, pitted) – 1
- unsalted butter (room temperature) – 1/2 stick
- 1 bunch fresh cilantro (leaves and tender stems)
- Garlic (minced) – 2 cloves
- Fresh lime juice (1-2 large limes, to taste) – 3 tablespoons
- salt (to taste)
- hot sauce (to taste)
- Olive oil – 2 tablespoons
- freshly ground black pepper (to taste)
- Shrimp (jumbo, 12-20 ct, peeled and deveined) – 1 pound
- Combine avocado, butter, cilantro, garlic and lime juice in a food processor. Process until smooth. Season with salt to taste and add lime juice as needed. Set aside.
- Heat olive oil over medium-high heat in a cast iron skillet. Season shrimp with salt and black pepper.
- Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
- Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.