500 gm Basmati rice (Kali-jerra rice if available) can add green peas) 170 gm ghee or butter oil or 175 ml oil 3 medium onion 1 clove garlic 10 cardamom 2-3 sticks cinnamon 7 cloves 3 bay leaves 1 small piece of fresh ginger (slice thin) 100 gm sultanas 50 gm blanched almonds
1. Heat the ghee, butter oil or cooking oil.
2. Fry thinly sliced onion until slightly brown, remove some onions for garnish Add washed rice, salt and spices, fry at low temperature till it begins to be brown. Add boiling water - 4 fingers above rice
3. As soon as it starts boiling, cover the rice, and reduce the temperature as low as possible. After 10-15 minutes rice is ready.
Note: The Amount of water is very important. Try with finger height, experience will show you the right path
Serve on a platter garnish with the fried onions. May also be garnished with slice of boiled egg, tomatoes, green pepper or any such thing to make it colourful
Battle for Basmati RiceBasmati is a variety of rice from the Punjab provinces of India and Pakistan. The rice is a slender, aromatic long grain variety that originated in this region and is a major export crop for both countries. Annual basmati exports are worth about $300m, and represent the livelihood of thousands of farmers. The “Battle for Basmati” started in 1997 when US Rice breeding firm RiceTec Inc. was awarded a patent (US5663484) relating to plants and seeds, seeking a monopoly over various rice lines including some having characteristics similar to Basmati lines. Concerned about the potential effect on exports, India requested a re-examination of this patent in 2000. The patentee in response to this request withdrew a number of claims including those covering basmati type lines. Further claims were also withdrawn following concerns raised by the USPTO. The dispute has however moved on from the patent to the misuse of the name “Basmati.” In some countries the term “Basmati” can be applied only to the long grain aromatic rice grown in India and Pakistan. RiceTec also applied for registration of the trademark ‘Texmati’ in the UK claiming that “Basmati” was a generic term. It was successfully opposed, and the UK has established a code of practice for marketing rice. Saudi Arabia (the world’s largest importer of Basmati rice) has similar regulations on the labelling of Basmati rice. The code states that “the belief in consumer, trade and scientific circles [is] that the distinctiveness of authentic Basmati rice can only be obtained from the northern regions of India and Pakistan due to the unique and complex combination of environment, soil, climate, agricultural practices and the genetics of the Basmati varieties.” But in 1998 the US Rice Federation submitted that the term “Basmati” is generic and refers to a type of aromatic rice. In response, a collective of US and Indian civil society organizations filed a petition seeking to prevent US-grown rice from being advertised with the word “Basmati”. The US Department of Agriculture and the US Federal Trade Commission rejected it in May 2001. Neither considered the labeling of rice as ‘American-grown Basmati’ misleading, and deemed ”Basmati” a generic term. The name "Basmati" (and the Indian and Pakistani export markets) can be protected by registering it as a Geographical Indication. However, India and Pakistan will have to explain why they did not take action against the gradual adoption of generic status of basmati over the last 20 years. For example, India did not lodge a formal protest when the US Federal Trade Commission formally declared “basmati” generic. |
Potential Hazards from Transgenic Crops
Preparation time: 10 minutes, Cooking time: 15 minutes
Ingredients
Okra 200gm; Cooking Oil 2 tbsp/ 30 ml;Tumeric (haldi) 172 tbsp, Fresh mustard paste 2 tbsp/ 40 gm; Salt to taste; Green chillies (hot as you require) 2-3 pieces; Water 1/2 cup/50ml
Method
Ingredients
1 cup bengal chana (chik peas); 6 cloves, 1/2 grated coconut; 1 teaspoon coriander powder; 6 peppercorns; 2 onions (sliced); 3 red chillies (on demand); 1/2 teasoon tumeric powder; 1/2 teaspoon grated rind of lime; 1 large lime; 2 table spoon ghee (butter or oil); salt to taste.
Method
Fish is very important to Bengali cooking; not surprising with the Bay of Bengal on the East of the state. This is a beautifully simple dish which brings out the flavour of the prawns more than any other you will have tried before. It relies on having prawns bought whole, with the shells still on, rather than the pink, frozen variety which taste of very little.
The Kalwanji, or onion seeds, add a distinctive Bengali flavour; if you have problems finding these try our ingredients section, though if you really can't get hold of them this dish still tastes great without them. Prawns with onion can be served just with Basmati rice and daal, though, for a treat, you could try it with our Pilaurice and Chana Daal.
Ingredients
Preparation
Remove the shells from the prawns and discard. Coat them lightly with the tumeric and salt. Chop the onions. Open the chilli to expose the seeds by slicing it down its length.
Frying
Put the oil into a large frying pan and heat untill hot but not quite smoking. Add the kalwanji which should fry instantly. Take the pan off the heat and add the prawns. Fry the prawns until lightly browned. Next add the onions, garlic and the green chilli. Cook on low heat with the lid on pan until the onions become soft and brown; the art is to be patient and let it all cook very slowly. Serve with fresh coriander leaf.
1.Destruction of sustainable ecosystem for the finest kitchen of the Industrial Countries
2. Poor farmers losing lands to shrimp farm owners
3. EXPORT OF ENDANGERED TURTLE
Chicken drumsticks or legs 10
Cumin Powder(Jeera) 2 teaspoons Red Chilli powder 1/2 teaspoon or to taste Tumeric powder 3/4 teaspoon Cardamom 3-4 whole pieces (crush) Cinnamon Cinnamon Onions 6 medium size Garlic 3-5 cloves koriander (powder) 2 table spoons Ginger (fresh or powder) 2-spoons nelken/Bay leaf 3 pieces Salt 1-2 teaspoons to taste
Preparing the Chicken
Remove the skin from the chicken then wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder.
Cooking
Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is very hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand. Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger and cook for 10 - 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. The chicken curry is ready to be served straight away but tastes even better the next
Daal is central part of almost any Bengali meal, whether it is served simply with rice and a chilli omlette, or as part of a true feast. All daals are based round boiled lentils, of which Chana is just one variety. Like our Pilau Rice it bears little resemblence to the dish you find in most Indian restaurants and a glance at the ingredients below should tell you that it tastes delicious. Of all the spices you need the one most typical to Bengal is the Kalwanji or onion seeds.
Ingredients
Daal (Any variety Masur, moogh, arhor etc) 2 mugs Tumeric 1/2 teaspoon Geera (Cumin) powder 1+1/2 teaspoon Salt 1+1/2 teaspoon to taste Green Chilli 2 - 3 Coconut (Optional) 1 Indian Bayleaves 3 or 4 Whole Geera (Cumin) 1 teaspoon Ginger 1 inch peeled and chopped Moori (aniseed seeds) 1/2 teaspoon Kalwanji (onion seeds) 1 teaspoon Dried red chilli 1 - 2 Whole Cardamom 8 - 10 Cinnamon sticks 6 - 8 Preparation
Wash and drain the daal using hot water. Add plenty of cold water and leave to soak for one to two hours. Drain.
Cooking the Daal
Put the soaked daal in a large saucepan and half fill it with cold water. Bring to the boil and boil for 3/4 hour (if it starts drying out whilst boiling you can add more hot water). Add salt and mix.
Add the Tumeric and Cumin powder and a little sugar to taste. Take two or three small fresh green chillis and open them to expose the seeds by slicing them down their length; add these to the daal.
Fresh coconut flesh is sometimes added - try it if you can get a whole nut. Halve the coconut and carefully remove the white pulp. Cut it into small squares and fry it separately until it is just going brown. It can now be added to the daal.
Ingredients:
- Pomfret fish 250 gm
- Tumeric powder 15gm
- Oil 100 ml
- Wild onion seed 8 gm
- Parika powder or Chillie 10 gm
- Ginger 2 inch peeled and chopped
- Green chillies to taste (if required hot)
- onions 3 medium size
- Vegetable paprika, cauliflower as available
- Salt to taste
Method
- 1. Marnate the fish with 1 tspn tumeric, chillie, paprika, salt and ginger for an hour.,
- 2. Heat the oil and fry the whole fish till the three-qarters done .
- 3. In the same oil, add the onion seeds,chopped onions fry for a little while add water and add rest pwder spices. Bring to boil.
- 4. Add vegetable and cook for 5 minutes. Add fish and cook (low temperature) for 7 minutes.
- 5. Serve hot, garnish with green coriander. Eat with plain rice.
Ingredients
- Potatos, dice (cooked) 500gm
- Eggs, hard boiled- 4
- Tomatoes 400 gm
- Oil 4 tsp / 20 ml
- Onions, chopped 350 gm
- Garlic (fresh)- 4 pieces
- Ginger (fresh) 15gm
- Tumeric 1 tsp
- Cumin (fresh powder) 3 tsp
- Coriander 2 tsp
- Red chilli 1/2 tsp
- Cardamom, nelken, cinomon, bay leaf, pepfer 2-3 pieces each
Method
- 1. Heat the oil; add onions, garlic till slightly brown.
- 2. Add ginger, tomatoes and sauté. Mix all dry the dry spices and sauté for 5 minutes at low temperature. Always stir so that it does not burn.
- 3. Add potatoes, eggs and little water till gravy thickens.
- 4. Add fresh coriander (if available) and serve hot with rice.
Ingredients:
Method
One tomatoe and a few leaves of fresh coriander for garnishing.One lemon.
Vegetarian should not add minced meat
This is a bengali dish and supossed to be cooked with river fish "Rui" or you can take salmonn or any other fish. It tastes also very good, if you take prawns.
Ingredients:
Method;
Serve hot
by Swati June 6, 2004
Ingredients:
Method:
Ingredients:
1 cup moong beans (munger dal) 2 1/2 cups water 1 tsp salt (noon) 1 tsp turmeric (halud) 2 tsp ginger , finely chopped 2 tsp oil 2 dried red chilies 1 tsp ground cumin 1 tsp mustard seeds (rai sorsey) 2 bay leaves (tej patas) 2 tbsp butter (ghee) fresh coriander chopped onion and garlib salt to taste (noon)
Method
Rinse beans in a colander under running water for 2-3 minutes. In a large pan bring water to a boil, add moong beans and salt and turmeric, cover, reduce heat and cook until tender, remove from stove. In frying pan on medium high heat oil, add red chilies when they turn black add mustard seeds. When they stop sputtering add ginger and bay leaves, Stir for 1-2 minutes, add ghee and moong beans salt. Cook on medium high 3-4 minutes to thicken; stirring frequently.Add fried onion and garlic and serve with fresh coriander.
Bitter Gourd Herb or Karela is seasonal vegetable and very bitter in taste it is a rich source of phosphorous. The needs of phosphorous in human body are fulfilled by regular use of bitter gourd is invigorating and keeps. It purifies blood, activates spleen and liver and is highly beneficial in diabetes.
Scientific Name - Momordica Charantia L.
Family - Cucurbitacea
Colour - Light Green
Common names - Bitter gourd, Bitter melon, Bitter cucumber, Karela (Hindi), Balsam pear, Balsam apple
Best Season - Throughout the year Nutritional Value:Nutritional Value - 44 kcal, 5.6 g protein, 290 mg calcium, 5 mg iron, 5.1 mg vitamin A, 170 mg vitamin C per 100 g serving
Bitter gourd (Latin Momordica charantia) is also called Balsam pear or bitter melon. Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is ridged, and the skin is pebbly in texture. Do not use mature bitter gourds.
Karela is known to aid in the metabolism of carbohydrates. Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. To prepare bitter gourd for cooking, wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.
Ingredients:
deseeded & chopped karela- 2 cups, finely chopped onions- 2 cups, grated coconut- 2 cups, chopped coriander leaves- 1 cup, red chilly powder- 1 tbsp., coriander powder- 1 tsp., 1 tsp.jeera powder, Half tsp.garam masala, Half lemon juice extract , 1 tsp.turmeric(haldi) powder, 1 tbsp.sugar, 8 tbsp.oil(4+4) salt to taste
METHOD:
Deseed the karela(bittergourd)and cut them into moderately small pieces. Smear salt and turmeric and keep aside for half an hour. Tightly squeeze as much liquid as possible from the karela pieces and discard the juice. With 4 tbsp.of oil, shallow fry the karela pieces to a light brown and take them out. Mix these karela pieces along with grated coconut, chopped onions, chopped coriander leaves, masala powders, sugar, lemon juice and salt. To the remaining oil in the pan, add the balance of 4 tbsp.oil. When the oil is hot, add the mixture and altogether fry them over moderate heat until the mixture turns dark brown. The Karela subji is ready to serve.
Note:If you find that you cannot eat bitter gourd by itself, you can add some other vegetables or to other dishes such as vegetable soups and lentils to take advantage of its therapeutic properties. Buy young (small sized) green Kerelas, as these are mostly seedless!
Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. To prepare bitter gourd for cooking, wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.
Ingredients:
Deseeded & chopped karela- 2 cups, finely chopped onions- 2 cups, grated coconut- 2 cups, chopped coriander leaves- 1 cup, red chilly powder- 1 tbsp., coriander powder- 1 tsp., 1 tsp.jeera powder, Half tsp.garam masala, Half lemon juice extract , 1 tsp.turmeric(haldi) powder, 1 tbsp.sugar, 8 tbsp.oil(4+4) salt to taste.
METHOD:
Deseed the karela(bittergourd)and cut them into moderately small pieces. Smear salt and turmeric and keep aside for half an hour. Tightly squeeze as much liquid as possible from the karela pieces and discard the juice. With 4 tbsp.of oil, shallow fry the karela pieces to a light brown and take them out. Mix these karela pieces along with grated coconut, chopped onions, chopped coriander leaves, masala powders, sugar, lemon juice and salt. To the remaining oil in the pan, add the balance of 4 tbsp.oil. When the oil is hot, add the mixture and altogether fry them over moderate heat until the mixture turns dark brown. The Karela subji is ready to serve. Recipe from Sally Solomon
This is a popular bengali dish. This is a simple dish which brings out the flavour of the prawns and spicy bitter gourd (Kerela). It relies on having prawns bought whole, with the shells still on, rather than the pink, frozen variety which taste of very little.
Ingredients:
Preparation:
Deseeded & chopped karela (wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard)- 2 cups, finely chopped onions- 2 cups, grated coconut- 2 cups, chopped coriander leaves- 1 cup, red chilly powder- 1 tbsp., coriander powder- 1 tsp., 1 tsp.jeera powder, Half tsp.garam masala, Half lemon juice extract
Remove the shells from the prawns and discard. Coat them lightly with the tumeric and salt. Chop the onions. Open the chilli to expose the seeds by slicing it down its length.Frying
Put the oil into a large frying pan and heat untill hot but not quite smoking. Add the kalwanji which should fry instantly. Take the pan off the heat and add the prawns. Fry the prawns until lightly browned. Next add the onions, Kerela and the green chilli. Add water to all spices and make it a Masala and put to prawns. Cook on low heat with the lid on pan until the onions become soft. Serve with rice.
Ingredients:
Method:
Cut bitter melon into 1 inch slices; rub well with salt and set aside for 1/2 hour (the salt reduces the bitter taste), then wash to remove salt, drain well . Sauté bitter melon in oil on medium heat until they turn pale green (approx. 8-10 minutes). Add onion and cook until it starts turning before brown; add tomato and spices, cook on low heat until tender.
*Bitter melon can be bought at Asian or Indian markets.
Ingredients:
Method:
Roast moong beans, add water. Boil moong beans with spices till softens and dries.
Fry the cauliflower (in small pieces) and add cooked moong beans. Serve hot with bread or fully boiled rice.
Soak moong beans in water overnight. Put all ingredients in saucepan, bring to a boil. Add fried gold brown onion, garlic, dry chilie and 1/2 tsp grind cumin. Reduce heat, cover and simmer for 2 hours.
Wash moong beans and soak for 1 hour or more. Add water and salt and cook until soft (approx 90 minutes). Blend in food processor until smooth. In skillet heat oil, add mustard and cumin seeds, cloves and hot peppers, fry for 1-2 minutes. Add next 7 ingredients and fry for 4-5 minutes. Add moong bean mixture and cook on medium for 10 minutes. Add sugar, lemon juice, and chopped cilantro leaves. Serve hot with rice.
courtesy by...
SAGAR RESTUARANT
 |
Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com
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