VEGETABLE MARKET
Monday, 4 May 2015
Sunday, 3 May 2015
10 HEALTH BENEFITS OF BANANAS
10 HEALTH BENEFITS OF BANANAS
1. Get instant energy
2. Keeps you regular
3. Reduce blood
pressure and the risk of heart disease
4. Scavenge harmful
oxygen-free radicals
5. Reduce menstrual
cramps
6. Contains anti
oxidants, vitamins and minerals
7. Helps grow strong
bones
8. Powers of brain
9. Help prevent Ulcers
10. Reduces depression.
10. Reduces depression.
Friday, 1 May 2015
AAM PORA SORBOT (AAM PANNA)
AAM PORA SORBOT (AAM PANNA)
Summers are in and this is
time only just glass of water is not good enough to quench your thirst. A tangy
refreshing soft drink can often make a huge difference.
Aam
pora shorbot is a Bengali classic drink made from the pulp of raw mango.
Which you can tell as a similar drink like Aam Panna
METHOD
*
Take 4 raw mangoes. It should not be more soft nor yellowing.
*
Wash them & roast them on slow fire direct flames, like how we make
Roasted brinjal or roasted tomatoes at home.
*
Continue till all sides of the mango skin are blackened (charred) & the
pulp is softened.
*
Cool it, de-skin & de seed the mangoes. Keep the pulp aside.
*
Take a small bunch of mint (pudina) leaves, wash it well & separate the
leaves from the stalk.
*
Make a puree out of the pulp & the mint leaves by the help of a blender
jar. Add ½ teaspoon of salt & sugar to taste. The sugar will depend on ur
taste & also the extent of sourness of the mangoes.
*
Pour the mixture into a glass. You may add crushed ice /soda / cold water / or
a combination of the above.
Sonargaon Food Festival at Beyond Indus Restaurant
SONARGAON FOOD FESTIVAL AT BEYOND INDUS RESTAURANT
SONARGAON FESTIVAL
MENU
Shuruwaat
Aam Porar
Shorbot
(An aperitif of roasted mango pulp, flavored with cumin)
Starters
Non Vegetarian
Lasooni Jhinga 695
(Charcoal grill fresh prawns, marinated in curd and garlic)
Beckti Macher Fry
695
(Deep fried crumbed fish fillet)
Murgh chakori kebab
495
(Char grilled star anise flavored chicken morsels)
Sandal wood smoked
Mutton Galouti Kebab
495
(The greatest lamb kebab from the region of Lucknavi which
melts in the mouth)
Vegetarian
Hara Matar Bhutte
Palak Tawa Kebab 425
(A kebab of corn kernels, green peas & spinach with
aromatic spices)
Soya aur Makai Taka
Tin 425
(Soya Chunks and American corn kernels tossed with bell peppers
and onion)
Vegetable Chop 425
(Crumb fried mixed vegetable patties with ground
nut)
Main Course
Non Vegetarian
Chingri Malai Curry
675
(Fresh river prawns cooked in coconut cream - A Bengali
speciality)
Macher Jhal 525
(Fresh catch
of the day curry with onion and red chilies)
Kubani ka Kukad 525
(Succulent chicken in a curry flavored with Apricot)
Sunheri Nalli 525
A subtle spiced
curry with tender lamb shanks - a North West Frontier Province speciality)
Vegetarian
Badi Palak 425
(Garden fresh vegetables and baby spinach, cooked home style
with Radooni)
Dum Aloo Kashmiri 425
(Baby potatoes cooked in a tangy gravy, flavored with
Kashmiri red chilies)
Tawa Masaledar
Kathal
425
(Raw Jack fruits cooked in Onion and Tomato gravy with
ground Indian spices)
Khus mehak paneer 425
(Cottage cheese cooked in tomato gravy flavored with freshly
plucked rose petal)
Narkel Diye Chholar
Dal
Bengal gram,
tempered with cumin, ginger and coconut shavings
BREADS AND RICE
Tulsi, Olive cheese
Naan 125
Basanti Pulao 325
Missi Roti 125
Laal Mirchi Parantha 125
Desserts
Gurer Payesh
295
Rice cooked in milk
finished with molasses"Nolen Gur"- A speciality from Bengal
Patisapta
Fresh coconut
cooked with jaggery, filled and rolled in a rice flour pancake
PANEER HARIYALI TIKKA
PANEER HARIYALI TIKKA
S.NO
|
INGREDIENTS
|
QTY
|
Unit
|
1
|
Paneer
(cottage cheese)
|
250
|
gm
|
2
|
Mint
Leaves
|
40
|
gm
|
3
|
Coriander
leaves
|
50
|
gm
|
4
|
Green
chilies
|
2
|
No’s
|
5
|
refined
oil
|
2
|
tsp
|
6
|
Ginger
garlic paste
|
2
|
tsp
|
7
|
Yogurt
|
20
|
ml
|
8
|
Besan
(Gram Flour)
|
10
|
gm
|
9
|
Chat
masala
|
1
|
tsp
|
10
|
Garam
masala
|
1
|
tsp
|
11
|
Lemon
juice
|
15
|
gm
|
12
|
Salt
|
to
taste
|
|
13
|
Mint Chutney
|
To Serve along
|
gm
|
METHOD:
* Make a paste out of coriander leaves, mint leaves,
green chilies by using grinder. Add lemon juice.
* Cut the paneer into medium sized cubes.
* In a bowl, add the green paste, yogurt, ginger garlic paste, gram flour, chat masala, garam masala and salt and mix well.
* Add oil and now add paneer (cottage cheese) cubes and mix thoroughly so that the paneer cubes are well coated with the green mixture. Keep aside to marinate for at least two hours.
* Preheat the oven at 200 degree Celsius. Now thread the marinated cubes 1 inch gap into skewers and place it on the grill rack and grill it for about 15 minutes till it colors lightly. You can also do this over a moderately heated grill pan.
* Serve with green mint chutney.
* In a bowl, add the green paste, yogurt, ginger garlic paste, gram flour, chat masala, garam masala and salt and mix well.
* Add oil and now add paneer (cottage cheese) cubes and mix thoroughly so that the paneer cubes are well coated with the green mixture. Keep aside to marinate for at least two hours.
* Preheat the oven at 200 degree Celsius. Now thread the marinated cubes 1 inch gap into skewers and place it on the grill rack and grill it for about 15 minutes till it colors lightly. You can also do this over a moderately heated grill pan.
* Serve with green mint chutney.
Tuesday, 28 April 2015
Subscribe to:
Posts (Atom)