Doi Begun Recipe

This traditional Bengali dish is made of yoghurt and brinjals. Savour it rice or chapattis or even hot puris.

Ingredients

4 small Brinjals (Eggplants)

1 bunch of fresh green leafy coriander

1 tbsp freshly ground roasted cumin powder

1 tsp mustard seeds

1 tbsp Red chilli powder

Salt to taste

2-4 tbsp sugar

1 tbsp Turmeric powder

Vegetable oil

2 whole dried red chillies

250 grams Yoghurt


Instructions

Cut the brinjals into about 1cm thick slices. Rub turmeric powder and red chilli powder and a pinch of salt on either side of the slices. 

Heat a shallow pan, add a drizzle of vegetable oil and shallow fry the brinjal. 

While the brinjals are in the pan, add the sugar, yoghurt and salt to taste to a kadhai on low heat. 

Stir the yoghurt till smooth, then add 1 tsp red chilli powder and the cumin powder. 

Once the brinjals are done, add them to the yoghurt mixture, and mix. 

Adjust salt, and add chopped cilantro. 

For the tadka, heat some oil, add mustard seeds and whole red chillies. When they crackle, add to the yoghurt and brinjal mixture. -Sprinkle a pinch of cumin powder and red chilli powder.

The dish can be served with plain rice, chapati or by itself. It also goes deliciously with parathas.

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Sandwich Layer-Cake Recipe

The sandwich cake is a rich sandwich with so much filling it resembles a cake.

Ingredients

3-4 eggs
1 kg shrimps (with shell)
4.5 dl (450ml) (1 US pint) cottage cheese
4 dl (400ml) mayonnaise
1 dl (100ml) sour cream
2 loaves white bread
salt
Black pepper
Sprigs of dill or slices of lemon or lime for garnish
Chopped dill or parsley for garnish.


Procedure

Boil the eggs until hard and peal the shrimps. Set aside some shrimps (about one third) for garnishing. Chop the remaining shrimps, which will be used for filling. This first step is only required for the shrimp and egg filling variant.

Mix 1 dl mayonnaise with 1 dl sour cream in a cup or bowl, place in the refrigerator. Mix the remaining mayonnaise and cottage cheese in another bowl together with the chopped shrimps; this is the filling. Cut the bread lengthwise to make eight 1 cm thick slices. Do not use the top and bottom slice. Place two slices next to each other, preferably on a cutting board. Spread one third of the filling on top of the bread slices. Add two more bread slices on top. Spread half of the remaining filling and repeat for the final layer. The cake should now have four layers of bread with three layers of filling between them.

If necessary even out the edges of the cake with a sharp knife. Take the mayonnaise/sour cream mix out of the refrigerator and spread it thinly and evenly on the sides of and on top of the cake. Cover the sides of the cake with chopped parsley or dill. Garnish with shrimps, sliced eggs and dill sprigs or lemon slices.

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Chicken Breasts with Ginger Butter Recipe

Try this delicious Sunday lunch recipe!

Ingredients 

4 boneless, skinless chicken breast halves
1/2 cup buttermilk
1/2 tsp hot pepper sauce
3 tbsp butter, room temperature
1 tbsp honey
1/2 tsp finely grated fresh ginger root
1/2 cup unsalted cocktail peanuts, finely chopped
1 cup flour
1/4 tsp garlic powder
1 tsp seasoning salt
1/4 tsp freshly ground black pepper
2 tbsp peanut oil 


Procedure 

Place chicken breasts between 2 sheets wax paper and pound gently with meat mallet or rolling pin to flatten.
In shallow dish, combine buttermilk and pepper sauce; add chicken and marinate 1/2 hour or cover and refrigerate several hours.
In small bowl, cream butter, honey, and gingerroot; set aside. In shallow dish, mix together peanuts, flour, garlic powder, seasoning salt and black pepper. Remove chicken from marinade; drain well and dredge in flour mixture to coat evenly.
In large frypan, place oil and heat over medium heat. Add chicken and saute about 3 minutes or until lightly browned. Turn and cook about 5 minutes more until golden brown and no longer pink inside.
Top each breast half with a small dollop of ginger butter.

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Honey Chicken Stir-Fry Recipe

Serve this wonderful chicken recipe with steamed rice for dinner today.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice


Instruction

In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.

In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

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Mushroom Chicken Soup Recipe

Try this succulent soup today!

Ingredients 

1/2 lb boneless chicken breasts
2 cup chicken stock
1 cup fresh mushrooms, quartered
4 tbsp sesame Oil
2 tbsp sherry
2 tbsp fresh parsley, chopped 


Procedure 

Thinly slice the chicken breasts. Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
When the soup starts to boil again, and all of the ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.

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