Saturday, April 26, 2014

Vegetable Rice


1 1/2 tablespoons olive oil

1 medium red onion, finely chopped

1 cup white long-grain rice

1 teaspoon cumin seeds

1/2 cup hot chilli sauce

1 teaspoon smoked paprika

2 cups chicken stock

200g green beans, trimmed, cut into 2cm lengths

300g can corn kernels, drained

1 medium red capsicum, finely chopped

1/2 cup finely chopped fresh coriander leaves

Hot chilli sauce and lime wedges, to serve


Heat oil in a large saucepan over medium heat. Add onion, rice and cumin. Cook, stirring, for 2 to 3 minutes or until rice is coated. Add sauce and paprika. Cook, stirring, for 1 minute or until fragrant.

Add stock and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes. Use a fork to separate grains.

Meanwhile, cook beans in a saucepan of boiling water for 1 to 2 minutes or until tender. Drain. Refresh under cold water. Drain.

Add corn, beans, capsicum and coriander to rice mixture. Stir gently to combine. Serve with chilli sauce and lime wedges.

Wednesday, April 23, 2014

Shrimp With Okra (Dharosh Chingri)


2 tbsp light olive oil or vegetable oil

1/2 medium onion, diced

1/2 tsp paprika

1/2 tsp turmeric

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp chili powder 

1 cup water

About 3 cups okra, diced 

1/2 to 3/4 lb shrimp

1 and 1/4 tsp salt, 

1/2 cup cilantro, for garnish


Heat oil over medium high heat. Add onions and cook until soft.

Add all the spices and water. Stir to combine.

Add the okra and 1 tsp salt. Cover and cook until tender, about 5 minutes.

In a separate bowl, season the shrimp with 1/4 tsp salt. After the okra is almost fully cooked through, add the shrimp. Cover and cook an additional 2 minutes.

When everything is cooked through, turn off the heat and add the cilantro.

Sunday, April 20, 2014

Baked Fish With Tomato And Onion


2 pounds boneless fish fillets or steaks
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water


 Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
 Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. 
 Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot, with rice.

Tuesday, April 15, 2014

Black Pepper Chicken


Black pepper - 3tbsp

Chicken - 250gms

Cumin seeds - 2tbsp

Finely chopped Onions - 1 cup

Fennel seeds - 2tbsp

Ginger -1 piece

Salt to  taste

Garlic - 6 cloves

Chopped Tomato - ½ cup

Turmeric powder -1/2tbsp

Lime -1piece


 Take a pan keep on the stove with a medium flame. Add 2tbsp of oil to it.

 Add onions and let them fry till the onions become golden brown.

 Now add the ginger garlic paste and mix well for 3minutes. Till the ginger-garlic paste loses their raw smell.

 Add the clean and washed chicken to it. Mix well.

 chicken will start releasing its juices now add salt and turmeric.

 Let it boil until its juices sinks. Then add ¾ cup of water to the chicken.

 Cover the pan by lid and allow it cook for 20mins.

 Once the Chicken absorbs the water add the chopped tomatoes and mix well. Cook it for 3mins.

Squeeze 1 piece of lemon into the chicken and then add the cumin, fenel seeds and black pepper powder.

 Mix them well. Cook it for 10 mins.

Enjoy the tasty and delicious black pepper chicken fry.

Sunday, April 6, 2014

Small Fish Curry (Kajli fish)


1 pound small fish
2 cups chopped onion
 5 garlic colves(chopped)
1/4 cup oil
5 green chili
1/2 tsp turmeric
Salt to tast
Few coriander leafs chopped


Place all the ingredients in a pan,mix properly and check the salt.
And now cover the lid ans cook for 12 minutes on low heat.
Stir 1 to 2 times in between so that it does not get burnt on bottom.
Now serve hot rice.

Thursday, April 3, 2014

Mashed Shrimp with Green Beans ( Vorta Boishak special)


  • 1/2 lb large shrimp, peeled, deveined and tails off
  • salt, pepper and olive oil
  • 3/4 lb string beans, stems off
  • zest of 1 lemon
  • 1 tsp lemon juice
  • 1/2 cup cilantro, roughly chopped
  • 1/4 chopped yellow onion
  • 1 tbsp mustard oil 
  • 1/2 tsp salt (or to taste)
  • 2 green chilis, roughly chopped 


  1. This is unconventional, but it’s the only way I cook shrimp: toss shrimp with 1/4 tsp salt, 1/8 tsp pepper and 2 tbsp extra virgin olive oil. Spread onto a baking sheet and roast in a 400 degree F oven for 7 minutes.
  2. Next boil some water in a large pot. Once it comes to a full boil, add 1 tsp salt and add the green beans. It should take 5 minutes to cook through. Drain, chop roughly and add to food processor.
  3. Add the remaining ingredients to the food processor and blend to combine. Serve with rice.

Tuesday, April 1, 2014

Narkel Vorta (Mashed coconut) Boishak Special


Shreded coconut 2 cup
Onion 1 cup
Mustard seeds 1 pinch
Cumin seeds 1 pinch
Coriander leaf 2 tbs
Mustrad oil 2 tbs
Red Chili 4/5
Salt to taste


Fry the mustrad and cumin seeds, add onion chili,fry the onion to come brown, now add coconut,coriander leafs and salt fry 2/3 minutes. Now blend the all mixture and enjoy steam rice.