Bangladeshi Specialities!

Gobi Matar

Date: 2011-06-18
Chefs: Aurup & Shammee
Quantity: 5
Preparation Time: 10 minutes
Cooking Time: 15 minutes

1 medium cauliflower, separated into florets
1 cup green peas, shelled
2 T olive oil
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/4 cup tomato paste
1 tsp Garam Masala powder
1/2 tsp Dried mango powder
1 green chilli (garnish)
1 T coriander leaves, chopped

Cauliflower Preparation
Cut cauliflower

Garam Masala Preparation
1T cumin seeds
2T coriander seeds
2T cardamom seeds
2T black peppercorn seeds
3 inches of cinnamon stick
1tsp whole cloves
1 tsp grated nutmeg
Optional: saffron
Roast and Grind Everything

Heat oil and add cumin seeds. When slightly brown, add ginger and garlic paste. Saute for 30s.
Add coriander powder, red chilli powder and turmeric powder. Saute for another 30s.
Add the cauliflower and green peas and 1/2 cup of water. Saute for 2 min.
Add tomato puree. Add salt and mix well. Cover and cook for 8-10 min.
Add garam masala and dried mango powder.
Garnish with green chillies and fresh coriander leaves.

Carrot Halwa

Date: 2011-06-18
Chefs: Aurup & Shamee

Quantity: 5
Preparation Time: 10 minutes
Cooking Time: 15 minutes

4-6 grated carrots
1/2 cup sugar
1/2 cup roasted cashew nuts
1/4 cup raisins
1/2 tsp cardamom powder
3T ghee
1/2 cup milk

Grate carrots.
Roast cashew nuts.
In ghee, put the raisins and cashew.
Leave aside.

Heat ghee. Add carrots. Stir until very soft.
Add sugar, add cardamom powder. Stir for 2 min.
Little by little, add milk. Add the roasted cashew and raisins.
Decorated with a few roasted cashews.
Serve warm.

No comments:

Post a Comment