Showing posts from July, 2016

Coconut Macaroons - Easy, Delicious, So Good

Ingredients: 5 cups of shredded sweetened coconut (2 bags) 2/3 cup of flour (all purpose) 2 tsp of vanilla extract 1 can of sweetened condensed milk (14oz) ¼ tsp of salt Directions:
Preheat your oven 350 Fahrenheit. Prepare your baking sheet with permanent paper Combine all of the ingredients except the condensed milk and vanilla extract. Add the condensed milk and vanilla extract; mix well. The batter will be stiff. Chill the mixture in the refrigerator, so the batter is easier to work with. Drop by rounded teaspoonfuls onto the baking sheet 1 in. apart. Bake 10-15 minutes or until lightly browned around the edges. Immediately remove from baking sheets and let it cool on a wire rack. Enjoy.

Homemade Mango Fruit Leather in the Oven - Aamshotto in the Oven

Ingredients: 3 large ripe mangoes, diced Directions: Preheat your oven to 175°F. Line your baking trays with parchment papers. Add the diced mangoes to a food processor or blender. Puree the mangoes until smooth. Spread and divide the mangoes puree evenly between the prepared baking trays. It should be about 1/8 inch thick. Place the baking tray in the oven. Bake the puree in the oven for around 3 to 4 hours or until fully dried. Remove from the oven and cut it into strips. Roll in parchment papers, if wanted. You will know it is done when you can peel the puree (leather) of the parchment papers and the puree feels dry to the touch and pliable. If the bottom side of the puree (leather) is still wet, flip the puree over and continue drying them in the oven until the are dried. Store the leather in an airtight container. It would keep good at room temperature for a few days. This can also be kept in the refrigerator for few weeks to a month, if not eaten quickly. ***TIPS*** The time will dep…

Bengali Salad ~ Bengali Cucumber Salad

Cucumbers (peeled) - 1 medium, finely julienned Yellow onion - 1 medium, finely choppedTomatoes - 2, finely choppedGreen Chillies - 2-3, finely choppedCilantro or coriander - 1/3 cup or less if wanted, finely choppedBlack Pepper - to tasteSalt - to taste Lime juice - 1 tbsPeanuts (if wanted) - 1 tbsApples (if wanted) - 1 small, finely choppedMangoes (if wanted) - 1 small, finely choppedDirections: Chop all of the ingredients. In a bowl, add all of the ingredients and mix well. Serve cold or at room temperature or immediately.

Bengali Boris - How To Make Lentil Dumplings or Dal Boris in the Oven

Ingredients: Ural Dal - 2 Cup Salt - A pinch Nigella seeds (if wanted) - 1/2 tsp Water - as needed (use little as possible) Directions: Wash the dal and soak it overnight or for 5-6 hours. Preheat your oven to the lowest temperature possible. Grind the dal with little water as possible. Add salt. You will probably need around 1-2 tablespoons of water. Don't add too much water or you will end up with a thin batter that will cause flat boris. It would not hold it trademark shape. Line your baking tray with parchment paper or spray your baking tray with oil. Using your hands, scoop out very small ball of the dal batter and place on the baking tray. Repeat till you use up all of the batter and there is no more room left in the baking tray for any more. Remember to leave a little bit of a space between the boris. Place the baking tray in the oven. Bake the boris in the oven for around 4 to 5 hours. The time will depended on the consistency of the batter and your oven's temperature. Keep…

Sorshe Ilish ~ Hilsa In Hot Mustard Sauce/Gravy

Ingredients: Hilsa fish or ilish fish (cleaned) - 4 pieces Green chilies slitted - 3 or 4 Mustard oil or flavorless oil - 3~4 tbsp Salt Nigella seeds - 1/3 tsp Mustard paste - 2~3 tbsp Turmeric powder - 1 tsp Directions: Clean the fish pieces. Rub the salt and turmeric generously on the fish pieces. Let the fish marinate for 5 minutes or more. In a separate bowl, mix the mustard paste with 3/4 cup of water. Set this aside. Heat oil on medium high. Fry the fish pieces lightly. Don't fry it too much. Keep aside. In the same oil, add the nigella seeds and green chiles. When it start to splutter and also when it starts to release an aroma, add the mustard mix carefully. Add turmeric powder and salt and stir well. Carefully put the lightly fried fish pieces in the pan. Make sure that the sauce/gravy covers the fish pieces. Cover it with a lid and let it simmer on medium high.

Hilsa/Ilish Bhaja Recipe

Ingredients: Hilsa fish or ilish fish (cleaned) - 4 pieces Green chilies slitted (if wanted) - 3 or 4 Mustard oil or flavorless oil - for frying Turmeric powder - 1/2 tbs Red chili powder - 1 tbsp or less to taste Salt - to taste Directions: Clean the fish pieces. Rub the salt, turmeric, and chili powder generously on the fish pieces. Let the fish marinate for 5 minutes or more. Heat oil on medium high. Fry the fish pieces until golden and crispy. Optionally, you may add the slitted green chilies to the frying oil at this time. Use the oil remaining after frying to put in the warm boiled rice. Take out the green chiles and serve it along with the rice and fish. Enjoy.