bangladeshi and indian food recipes: Mixed Vegetables (Chinese)

bangladeshi and indian food recipes: Mixed Vegetables (Chinese Style)

Dal Chochchori (Spicy Lentil Fry) & Dal Shobji (Spicy Lentil with Vegetables)

Dal Chochchori (Spicy Lentil Fry)


Ingredients

Mushur Dal - 1 cupOnion - 1 largeGarlic - 4 cloves Green Chili - 4 Ginger - 1/4 tsp Panch Furon - 1/3 tsp
Cumin - 1/2 tsp Coriander - 1/3 tsp Turmeric - 1/4 tsp Salt - as neededCooking Oil - 2 tspBay leave - 1Parsley

Method

Heat oil in a saucepan and add punch furon. Wait until the onion seeds start popping up. Add bay leave, and then add chopped onion and garlic, salt, sliced green chilies, and the rest of the spices. Fry until the onions get golden color. Now mix dal and stir for about 5 minutes. Add water until the dal is fully soaked. Reduce heat and cover the pan. Cook until the dal is tender and the water is evaporated. Stir occasionally. Add parsley to garnish.Serve with plain rice.

Dal Shobji (Spicy Lentil with Vegetables)


Ingredients

Mushur Dal - 2 cupsMixed Beans, Tomato pieces - 1/2 cupOnion - 1 largeGarlic - 4 cloves Green Chili - 4 Ginger - 1/2 tsp Panch Furon - 1/2 tsp
Cumin - 1/3 tsp Coriander - 1/3 tspTurmeric - 1/3 tspChili powder - 1/3 tspSalt - as neededCooking Oil - 1/4 cup

Method

Heat the oil in a saucepan, add panch furon, mix for a while; and then add chopped onion and garlic, salt, and rest of the spices. Stir fry until the onions get golden color. Now mix dal and stir for a while. Fry it for 3 to 5 minutes. Add all vegetables (except tomatoes) and stir. Add water until the dal is fully soaked. Reduce heat and cover the pan. Cook until the dal is boiled and dissolves completely in water. Add more water when needed and stir again and again. Add green chilies and tomatoes, lower down the heat, and cook for 5 more minutes. Serve with plain rice.

Buttery & Spicy Spinach with Chickpeas

Ingredients

Chickpeas (cooked) - 1 canBaby Spinach - 1 bag (10 ounce)Panjabi Chana Masala (available in Indian Grocery)Tomato, paste - 2Onion, sliced - 1 largeButter or butter substitute - 2 tbsp
Potato - 2SaltCanola OilRed Chili - 2Green Chili, sliced - 3Garlic, chopped - 4 cloves

Method

Boil potato, peel, and cut into bite size pieces. Cut spinach into smaller pieces. Heat oil in a deep sauce pan. Add butter or I can't believe it's butter and stir for a while. Now add chopped onions, green chili slices, salt, and potatoes and stir fry until onions get golden color. Add chana masala mix, tomato paste, and garlic cloves, and mix properly. You may have to adjust the taste and add more spice if needed. Drain chickpeas from the can and add to the spice mix. Stir thoroughly and cook for couple of minutes. Now add the spinach, mix thoroughly, and cook in low heat until it is tender. Add fried dried red chilies just before you finish cooking, if you want extra spice.

Mixed Vegetables (Chinese)

Mixed Vegetables (Chinese)


Ingredients

Mixed Vegetables - 4 cupsCooked Shrimp - 2/3 cupOnion - 1 largeGinger, grated - 1/3 tspGarlic, grated - 1/3 tspSalt - as needed
Black PepperSoy Sauce - 1 tbspCornflowerGreen Chili - 6Tasting Salt - as neededCooking Oil - 1 tbsp.

Method

Cut vegetables into bite size pieces. Select vegetables from varieties of colors - such as red (Carrot), white (Cauliflower, Cabbage), yellow (Corn), deep green (Broccoli), green (Peas, Beans), etc. You may also choose green and red Bell Peppers, and Mushrooms. Heat oil in a pan and add onion, garlic, green chilies, and ginger. Add 1 tsp of soy sauce. Stir for a while and then add all the vegetables pieces (without water) and salt. Stir fry for 5 to 10 minutes. Add cornflower in water (2 tsp of cornflower for 1 cup of water) to make a thin paste. Add the paste in vegetables, mix thoroughly. Now add black pepper, tasting salt, and soy sauce and cover up the pan. Cook in low heat until the vegetables are properly boiled and cooked. While cooking, you may add little bit of water, if needed.

Sag Shobji/ Sag Daal/ Sag Aloo (Spinach with Vegetables & Lentil)

Sag Shobji/ Sag Daal/ Sag Aloo (Spinach with Vegetables & Lentil)


Ingredients

Spinach (or Palang Sag) - 1 bagMixed Vegetables - 1 cupGarlic Paste - 1 tspGinger Paste - 1/2 tspCumin Powder - 1/2 tspCoriander Powder - 1/2 tspOnion (Chopped) - 2 largeOil - 2 or 3 tspTurmeric Powder - 1/4 tspMushur Daal (Yellow Lentil) - 1 cup
Red Chili Powder - 1 tspPanch Furon - 1/2 tspSalt - as neededClove - 2Cardamom - 2Black Pepper - as neededSmall Fish (For figure 2)Dried Red Chili (For figure 2) Indian Cheese (for Palak Paneer)

Method

Heat oil in a deep sauce pan. Put Panch Furon, cardamom, clove and fry until onion seeds start popping up. Add chopped onions and fry until onions get golden color. Add all the spices and salt and stir well. Add mushur daal (yellow lentil) and mix properly. Stir for 5 minutes. Add 1/3 cup of water and mix defrosted vegetables (peas, beans, chopped bell papers), and chopped potatoes with the spices and stir fry for 5 to 10 minutes. Now add spinach, mix thoroughly, and cover the pan. Keep the heat to medium low. Add more water after 5 minutes. Cook in low heat. Add some cheese if you want to have the taste of palak paneer (optional). Cover the pan again and cook until vegetables, lentil, and spinach become tender. Stir at regular intervals.

Spinach with small fish & Lentil (Figure 2):

Method

Mix 1/2 tsp of turmeric and pinch of salt with small fish like Tengra (15 - 20 pieces). Stir fry in heated oil until they are cooked. Fry bite size pieces of potato until they get golden brown color. Fry dried red chilies. Keep fried fish, potatoes, and chilies aside. Now follow the previous method for preparing the sag, but don't add any vegetables. Add fried fish, chilies, and potatoes in the final stage of your cooking and cover the pan for couple of minutes so that the smell is blended.

Sweet and Sour Cauliflower

Sweet and Sour Cauliflower

Ingredients

Cauliflower - 15 pieces (florets only)Tomato, sliced - 2Tomato paste - 1 tbspTamarind juice or Lemon Juice - 1 tbspOnion, chopped - 1 largeGarlic, chopped - 4 clovesTurmeric powder - 1/3 tsp
Coconut Milk - 2 cupsWaterSugar - 1/3 tspSaltCanola OilGreen Chili, sliced - 2Scallion, coriander leaves - to garnish

Method

Grind chopped onions, garlic cloves, and green chilies, and mix with tomato paste and turmeric powder. Heat oil in a frying pan and fry the spice mix in low heat. Add cauliflower pieces and mix thoroughly with the spice paste. Stir in coconut milk, water, sugar, and salt and cook to bring it a boil. Add tamarind juice (preferable) or fresh lime juice and cook in low heat until cauliflower is tender. Taste for check the seasoning and garnish with chopped scallions and coriander leaves.

Aloo Matar (Potato & Green Peas fry)

Aloo Matar (Potato & Green Peas fry)

Ingredients

Potato - 2 medium Green Peas - 1 cup Onion - 1 Jalapeño - 1 Cumin - 1/3 tsp
Turmeric - 1/4 tsp Garlic - 1/4 tsp Salt - as neededCooking Oil Black Pepper - as needed

Method

Boil potatoes for 10 to 15 minutes. Peel off the skin of the potatoes and cut into small pieces. Now heat the oil in a saucepan until it is very hot. Add salt with the potatoes and put those in oil. Fry potatoes until they are golden. When done, remove potatoes from the pan. Now add chopped onions, all the spices, salt, and jalapeño in the hot oil and fry for 3 minutes. Add peas and mix properly with black pepper. Stir for 5 minutes (or until the peas look fried) and add potatoes. Reduce heat and cover the pan. Cook for 5 minutes or until the flavor blends.

Okra with Green mango and Lentils

Okra with Green mango and Lentils

Ingredients

Yellow Lentil - 1/2 cupCooking Oil - 3 tbspOnion Seeds - 1/2 tspOnion - 2 medium (sliced)Ground Fenugreek - 1/2 tspGinger Paste - 1 tspGarlic Paste - 1 tspChili Powder - 1.5 tsp
Turmeric Powder - 1/4 tspGround Coriander - 1 tspUnripe Mango - 1 (peeled)Okra - 1 pound (chopped)Red Chili - 2 (Dried and seeded)Cilantro - 2 tbsp (chopped)Tomato - 1 (sliced)

Method

Wash lentils, boil and cook until soft but not mushy. Drain and set aside. Heat oil in a pan, add onion seeds and fry until they begin to pop. Add sliced onions and fry until they are golden brown. Lower the heat and add fenugreek, ginger, garlic, chili powder, turmeric, and coriander. Add sliced mango and okra (dherosh). Stir well and add red chilies and cilantro. Stir fry until okra is well cooked. Add cooked lentils, sliced tomatoes, and cook for another 3 minutes.

Shorshe Ilish (Hilsha Fish with Mustard Sauce)

Shorshe Ilish (Hilsha Fish with Mustard Sauce)

Ingredients

Ilish (Hilsha) Fish 1 - Ground Mustard Paste 3 tbsp - Red Chili Powder 1 tsp - Turmeric Powder 1 tsp - Onion (chopped) 4 - Salt - as needed - Cooking Oil - 1/4 cup

Method

Make a fine paste of ground mustard and green chilies. Heat oil in a frying pan and add onions. Sauté until onions get brown color. Add all the masala and the mustard paste. Stir fry for some minutes, add 1/3 cup of warm water (or more) and then add fish pieces. Mix thoroughly and cook in low heat until fish is tender, extra water is vaporized, and the oil gets separated.Note: You may also bake shorshe ilish. You have to mix all the masala and oil with fish pieces before you start baking. If you don't have Hilsha fish, you may try this recipe with Salmon.

Paneer With Shrimp

Paneer with Shrimp

Ingredients

Shrimp - 12 jumbo or 20 mediumPaneer (Indian Cheese) - 6 ouncesTomato Paste - 2 tbspPlain Yogurt - 1/4 cupGaram Masala - 1 1/2 tspChili Powder - 1 tspMinced Garlic - 1 tspGreen Peas - 1/2 cup
Mango Powder or Pani Puri Masala - 2 tspGround Coriander - 1 tspButter - 1 stickCooking OilGreen Chilies - 3, choppedLight Cream or Heavy Cream - 2/3 cupSalt - 1 tsp

Method

Shell the shrimp and cut paneer into cubic pieces. Take a bowl and mix tomato paste, yogurt, garam masala, chili powder, garlic, salt, mango powder, and coriander and set aside. Heat oil in a frying pan, add and melt butter. Lower the heat and stir fry paneer and shrimp for couple of minutes. Remove and set aside. Add spice mix into butter left in the pan and stir fry for a minute. Add green peas, paneer, and shrimp and cook for 10 minutes, stirring occasionally. Add green chilies and cream, cook for couple of minutes. Garnish with cilantro.Paneer (Indian Cheese): Bring 1 liter milk to boil, stirring continuously. Add 1/2 tsp lemon juice gradually, while stirring. When the white curdles separate from the yellowish whey, switch off the heat. Cover for 3-4 minutes. Drain into a cheesecloth. Hold pouch under running water. Press out excess water. Shape and place cloth under a heavy weight, such as a stone slab or a pot filled with water, for 2-3 hours. Keep refrigerated for a day.

Rui Macher Jhol (Fish Curry)

Rui Macher Jhol (Fish Curry)

Ingredients

Rui (Ruhi) Fish - 6 large pieces Flat Bean - 1 cup (optional) Tomato - 1Onion Paste - 2 onionsGreen Chili - 4Ginger - 1/3 tsp Garlic Paste - 1/2 tspCumin Powder - 1/2 tsp
Coriander Powder - 1/3 tsp Turmeric Powder - 1/3 tsp Red Chili Powder - 1/2 tspCooking Oil Salt - as needed Parsley - as neededScallion - 1

Method

Mix fish pieces with pinches of salt and turmeric powder. Heat 2 tbsp oil in a sauce pan and fry both sides of fish until the color gets golden brown. Now take out the fish pieces from the pan and set aside. Add onion paste in the pan, stir for a while and add sliced green chilies, salt, and all the spices (you may add more oil if necessary). Stir for 5 minutes, add beans, and stir again. Now add fish pieces, stir for a while in low heat. Add 1/2 cup of warm water. Cover the pan and cook in low heat until beans and fish are tender. Add warm water as much as needed to make the curry. Cook in low heat and stir occasionally. Add chopped tomatoes, parsley, and cilantro, and cook for 5 more minutes.

Lau Chingri (Shrimp with Bottle Gourd), Shrimp Vindaloo (Spicy Shrimp with potato) & Green Shrimp

Lau Chingri (Shrimp with Bottle Gourd)

Ingredients

Medium Shrimp - 15Lau (Bottle Gourd) - 1/2 (cut into pieces)Onion (Large) - 1 (chopped)Green Chilies - 5/6 (sliced)Cumin Powder - 1/3 tsp Cooking Oil - as needed
Turmeric Powder - 1/2 tsp Chili Powder - 1/3 tspGinger Paste - 1/2 tspSalt - as neededParsley - as needed

Method

Heat oil in a pan, add sliced onions and fry until they get golden color. Now add all the spices and salt, stir for a minute, and then add shrimps. Stir fry for couple of minutes. Add bite size pieces of lau (bottle gourd) and stir for a while. Add 1 cup of water or more, reduce heat, cover the pan, and cook until lau is tender. Add chopped parsley and sliced green chilies, and cook at low heat until major portion of the water is evaporated.

Shrimp Vindaloo (Spicy Shrimp with potato)

Ingredients

Shrimp (medium) - 12 ounce pack Potato - 4 (medium size) Onion - 2 Jalapeño - 2 Ginger - 1/2 tsp Cumin - 1/2 tsp Coriander - 1/2 tsp Turmeric - 1/3 tsp Red Pepper - 1/2 tsp
Cooking Oil Cardamom - 2Clove - 2 Cinnamon - 1 Vinegar or Lime Juice - 1 tspBlack Pepper - as neededGarlic - 1 tsp Salt - as needed Panch Furon - 1/3 tsp

Method

Cut potatoes in small bite size pieces, mix with little bit of salt, black and red pepper, and then deep fry in heated oil. Put the fried potatoes aside. Now heat oil in a pan and add panch furon, cardamoms (break in the middle), and cloves. Mix for a while and then add chopped onions. Stir and add garlic, ginger, cumin, coriander, turmeric, and salt, and fry for 5 minutes. Now mix shrimps in the pan and fry until shrimps get golden color. Add half a glass of water, reduce heat to low, cover the pan, and cook for 10 minutes, or until shrimps get tender. Add fried potatoes and mix properly. Add lime juice, and some more water, if needed. Stir again, cover the pan and cook in low heat until all the flavors are blended.

Green Shrimp

Ingredients

Shrimp (large) - 8 pieces Thai Green Curry Paste - 2 tbsp(available in Asian stores)Cucumber - 1
Coconut Milk - 1 cupCooking Oil Lemon Grass - 1Cilantro - to garnish

Method

Cut Lemon Grass in smaller pieces. Boil 1 glass of water, add lemon grass, and cook in low heat to make a stock. Heat oil in an wok, add Thai green curry paste. When it starts sizzling, add the stock and bring to a boil. Add peeled shrimps and cook in low heat until shrimps get pink color. Add coconut milk and cook until there is no extra water. Take a cucumber, seeded, and sliced into 1 inch linear slices, and mix properly with the shrimp. Stir for couple of minutes. Garnish with chopped cilantro before serving.

Shrimp Dopeyaja & Rup Chada Dopeyaja

• Shrimp Dopeyaja/ Rup Chada Dopeyaja
  
  
  Ingredients
  
• Large Shrimp - 7/8 or Rup Chada


• 1Onion (Large)


• 3 (chopped)Green Chilies


• 5/6 Cumin Powder


• 1/3 tsp Coriander Powder


• 1/3 tspCooking Oil - as needed


• Turmeric Powder


• 1/2 tsp Chili Powder


• 1/3 tspGarlic Paste


• 1/2 tsp Ginger Paste


• 1 tspSalt - as needed
  
  Method
  
  Shrimp Dopeyaja

Clean the shrimps and keep aside. Heat oil in a large frying pan, add chopped onions and chilies, and stir until the onions get golden brown. Now add the rest of the spices, stir, and add water. Stir occasionally for the next 25 to 30 minutes in medium heat. Add water if necessary. When the spices look like a thick dark brown paste, add shrimps, mix thoroughly, and then add hot water. Cover the pan and cook in low heat. When the shrimps become tender, uncover the pan. Now cook until the extra water gets vaporized.

Rup Chada Dopeyaja

Clean Rup Chada fish and cut into three pieces. Mix with 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, and salt in mixing bowl. Heat 2 tbsp of oil in a flat pan. Fry fish pieces on both sides until they get golden color. Now follow the Shrimp Dopeyaja recipe to prepare Rup Chada Dopeyaja.

Kabab Ilish (Hisha Fish Kabab/ Smoked Hilsha)

Kabab Ilish (Hisha Fish Kabab/ Smoked Hilsha)

Ingredients

Hilsha Fish - 1Potato - 2 medium Green Chilies - 6/7 (or as you like)Onion (medium) - 2 Coriander Leave - as neededTomato Paste/ Sauce - 2 tspBread Crumb - 3/4 cup
Ginger Paste - 1.5 tsp Garlic Paste - 1.5 tsp Vinegar - 2 tbspSalt - as neededTasting Salt - 1 tsp Cooking Oil - as neededBlack Pepper - as needed

Procedure

Boil water in a large sauce pan. Add 1/2 tsp ginger paste, 1/2 tsp garlic paste, vinegar in the water while boiling. Now clean the shells from the body of the fish and put the whole fish in the boiled water. When the fish becomes tender, separate fish from its body/ bones. Fry the fish body structure (from head to tail) and keep it aside. Now heat oil in a deep frying pan and fry chopped onion until the onions get golden brown. Now add the rest of ginger and garlic paste, chopped green chili, and tomato paste, and stir for a while . Add fish and smashed potatoes in the pan, stir, and then add bread crumb, salt, tasting salt, black paper, and coriander leaves. Stir until the fish color gets golden brown. Fish Kabab is done.Decoration: Following the picture, decorate the fish kabab so that it would look like a whole fish. You may add tomato ketchup, potato chips or fried potato pieces for additional decoration.

Chicken Tikka Masala

Chicken Tikka Masala is probably the most popular Indian dish in the world. Its popularity has proven so great that almost every Indian restaurant worldwide now offers it. It has conquered even the Indian subcontinent, and has arguably replaced Tandoori Chicken as the flagship of Indian food. This is ironic as the dish is in fact a dish originating from Bangladeshi immigrants living in England sometime in the 1970s.

Ingredients

• 675 g (1.5 lb) cooked Chicken Tikka


• 2 tbs mustard seed oil (see Notes, tips and variations below)


• 4 large cloves of garlic,


• finely chopped 200 g (7 oz) onions,


• finely chopped (optional) 1 tin (can) of plum tomatoes,


• chopped 1-4 chopped fresh green chillis (depending on strength of the Chillis and the desired strength of the sauce)


• 2 tbs chopped fresh cilantro (coriander leaves)


• 50 mL (4 fl oz) single cream


• 1 tbs malt vinegar


• 2 tbs curry paste


• 2 tbs tandoori masala paste


• 1 tbs tomato paste


• 1 tbs garam masala
  

Procedure

1. Heat the oil in a wok (if available, otherwise a large frying pan).


2. Add the garlic and onions (if using) and stir-fry until browned.


3. Add the curry paste.


4. The tandoori paste is not required.


5. Mix well, adding a little water or yogurt.


6. Add the cooked chicken tikka and stir-fry for two minutes to heat through.


7. Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes.


8. Add more water if required.


9. Add the cream, garam masala and chopped cilantro and simmer for a few minutes.


10. Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.

Notes, tips and variations

Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not available. A poor alternative can be made by crackling 1/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil. Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.

Butter Chicken

Butter chicken

Butter chicken or murgh makhani is an Indian dish popular in countries all over the world where Indian restaurants are found. The dish was invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within Delhi.

It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture. The chicken is then roasted or baked.

A sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

Ingredients

1. 2 tablespoons of butter
2. 1 large onion
3. ¼ teaspoon of cinnamon (optional)
4. 2-3 cloves of crushed garlic
5. 2 teaspoons of grated ginger
6. 1 teaspoon of ground turmeric
7. 1 tablespoon of ground coriander
8. 2-3 teaspoons of chilli powder
9. 50g tandoori masala powder
10. 400-500 grams of skinless,boneless chicken thighs or breasts (chicken on the bone, this will probably be 800 g)
11. 100-200g tomato paste
12. 100g full cream
13. 1 small lemon or lime
14. ½ cup of unsweetened yoghurt/ Whipped Cream

Procedure

Trim and cut the chicken into small cubes. (Cooks who prefer chicken on the bone, put long thin slices laterally into the chicken) In a big bowl add Tandoori powder, yogurt and squeeze in lemon juice. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour. With a clean knife or electric chopper slice the onions very finely. Heat a large saucepan or frying pan for 5 minutes or until evenly hot (whichever is first). In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili and coriander, and sauté over a medium heat. Add the cubed chicken and sauté, stirring constantly until the chicken has turned white. This doesn't take long so make sure you don't overcook the chicken. Pour in the tomato paste. Mix thoroughly. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3-5 tablespoons full is generally sufficient. Cover and simmer for just over 10 minutes.