Stuffed Grilled Squids Su Style.....

Stuffed Grilled Squids Su Style.....

Ingredients
4 Squids
1 Red Capcium chopped
1 whole Garlic pod
2 Green Chillies
1 Onion chopped
1/2 tsp Pepper powder
Salt to taste
1 tsp Butter
For Garnishing
Few Coriander leaves and Lime

Method
Clean the squid by removing tentacles and all insides. Separate the fins and all loose skin from the tube. Turn the tube inside out to clean in running water and turn back again and keep it aside. Clean and add the tentacles and fins in a chopper, also add in the onions, red capsicum, green chillies,garlic, pepper powder and salt. Mince the ingredients. Take 1/2 tsp butter in a pan. Add the minced Ingredients, cook till all the juices has dried up. Take the squids, fill the stuffing in the pockets. Seal the mouth with tooth picks. In a baking tray add the remaining butter and grease the tray. Place the stuffed squids in a line. Brush in the remaining stuffing on top of the squids.Pre heat the oven for 10 minutes at 200 degrees Celsius. Bake for 30 to 40 minutes, turning it periodically. Take it out of the oven once brown in colour. Garnish with lime and coriander leaves.

Masala Bhindi or Mirchi (Okra and thick Green Chilli pepper cooked in spicy gravy)

Masala Bhindi or Mirchi (Okra and thick Green Chilli pepper  cooked in spicy gravy)
Ingredients
500 grams Okra washed, dried and cut into half horizontally and vertically
200 grams thick Green Chilli pepper cut into half. Lengthwise
1 Tomato cut into cubes
1 Onion cut into cubes
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Garam masala
1/4 tsp Mustard seeds
1 tbsp Oil

For the paste
2 tbsp Roasted desiccated  Coconut
1 Onion chopped
1 Tomato chopped
5 Garlic cloves
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Coriander leaves
2 Dry Chillies
1 green chilli
1/2 tsp Oil

Method
Take oil industry a pan, add all the Ingredients for the paste and fry it for 2 minutes. Cool it and grind it into paste. Take a pan, add oil. Heat it. Add mustard seeds, let it crackle. Add the okras, chillies, cubed tomato and onion. Cover, stir periodically and cook for 3 minutes. Add the salt, garam masala and turmeric powder. Stir again for 2 minutes. Add the paste, stir and cook for 2 minutes. Add little water at a time, cover and cook till the okras are cooked. Serve hot.

Methi or Mix Dal Shorba ( Fenugreek Leaves and Mix Pulses Shorba)

Methi or Mix Dal  Shorba ( Fenugreek Leaves and Mix Pulses  Shorba)
Ingredients
1/2 cup Mix Pulses soaked in water for 2 hours
( Equal portions of  Whole Moong dal, Tur dal, Masoor Dal, whole Urid dal, Chana)
1 cup Fenugreek Leaves
1 Tomato chopped
1 small Onion chopped
2 green Chilli crushed
6 Garlic cloves crushed
1 small Piece Ginger Grated
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Garam Masala powder
Salt to taste
1 tsp Ghee
2 tbsp Milk or Cream

Method
Pressure cook the pulses, 1 1/2 cup water, fenugreek leaves, adding salt, turmeric powder, cumin powder, coriander powder and garam masala powder to the pulses. Cook till the pulses are tender. After the pressure releases , open the cooker. Add 4 cups of water to the pulses. Blend it with a blender. Take a pan, add 1/2 tsp ghee. Heat it. Add onion, tomato, crushed garlic and chillies. Sauté it till onions are brown in colour. Add the onion and tomato to the Shorba. Simmer it, for 10 minutes. Add remaining ghee, grated ginger and milk or cream. Serve it hot.

Bengali Thali

Vijayadashami, also known as Dussehra, is one of the most important  Hindu  festivals. The name Dussehra is derived from Sanskrit. Dasha-hara literally means Dashanan ravan (the name of Ravan and in short  Dasha  and  Hara  (defeat) referring to Lord Rama's victory over the ten-headed demon king Ravana. The day also marks the victory of Goddess Durga over the demon Mahishasur. The name Dussehra is also derived from  Sanskrit Ahaha, which means day. For example, Aharnisha is derived from Ahaha+nisha. The Goddess fought with evils for nine nights and ten days. The name Vijayadashami is also derived from the Sanskrit words "Vijaya-dashami", literally meaning the victory on the dashami (Dashmi being the tenth lunar day of the Hindu calendar month). Diwali, the Festival of Lights, is celebrated twenty days after Dussehra.
Information Net source....

People celebrate Dasara with good food and sweets. In Bengal Mutton is cooked on this day. 

Dasara lunch
From below Left to Right
Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Kocho Chingri Bhaja (Small shrimps Fried with Onions)
Shokto (Mix Vegetable gravy)
Mangshor Jhol (Mutton Gravy)
Misthi Doi (Sweet Curd )
Malai Chamcham
Sandesh
Kher Kadam
Aam Chutney
Pan
Sweets are from Sweet Bengal..

Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Ingredients
2 Bitter Gourd cut into small pieces
2 Brinjals cut into cubes
1 Green Chillies slit
1 Red Dry Chilli
1/4 tsp Turmeric powder
Salt to taste
1 tbsp Mustard oil

Method
Take a wok. Add oil and heat it. Add red chilli. Sauté for 30 seconds. Add the bitter gourd and stir and cook on medium heat for 5 minutes. Add the brinjals, chillies, turmeric powder and salt. Stir occasionally and cook till the bitter gourd and brinjals have cooked.

 

Kocho Chingri Bhaja (Small Shrimps Fried with Onions)
Ingredients
1 cup small Shrimps cleaned
2 Onions sliced
1 Tomato cut into to strips
2 Green Chillies slit
6 Garlic cloves whole
Salt to taste
1/2 tsp Turmeric powder
1 tbsp Mustard oil
Few Coriander leaves chopped

Method
Take a pan. Add oil. Heat it. Add the onions, garlic and chillies.  Fry the onions till brown in colour. Add the shrimps, tomato, salt and turmeric powder. Sauté on medium flame till the shrimps are stirred fried. Garnish with coriander leaves.

 

Shokto (Mix Vegetable gravy)
Ingredients
Mix Vegetables
02 medium sized  Potato cut into 4 pieces length wise
2 medium sized  Brinjals cut into 4 pieces lengthwise
1 Drumstick cut into pieces
1/2 Radish cut into pieces length wise
4 to 5 Flat green Beans cut into 2 pieces
1 small Bitter Gourd  cut into pieces fried
1 tsp Ginger Paste
Few piece of Boris fried
1/4 tsp Panch Paran roasted and ground
1/4 tsp Panch Paran
1 Bay leaf
1 Red Dry Chilli
1/2 tsp Mustard seeds
1/4 tsp Poppy seeds
1/2 tsp Celery seeds
4 tbsp Milk
Salt to taste
1/2 tsp Oil
1/2 tsp Ghee

Method 

Take 1/2 tsp oil, add bayleaf, Panch Phoran and red chilli. Sauté it for 1 minute. Add ginger and saute it for few seconds. Add the vegetables. Sauté it for 4 to 5 minutes. Add water, stir and let it simmer till the vegetables have cooked. Add salt. In a blender add milk, mustard seeds, poppy seeds and celery seeds. Make a paste out of it. Add the paste to the gravy, add fried bitter gourd and the boris. Let it simmer for 2 minutes. Add ghee and sprinkle roasted Panch Phoran roasted powder. 

Mangshor Jhol (Mutton Gravy)

Ingredients 

1 kg Mutton pieces

2 Potaoes cut into big cubes 

2 Bay leaves 

2 tbsp Mustard Oil 

1/2 tsp Ghee 

1/4 tsp Garam Masala 

For the paste grind all the below ingredients 

2 Tomato chopped

2 Onion chopped

3 to 4 Green chillies

1 small piece of Ginger

4 to 5 Garlic cloves

1/2 tsp Turmeric powder 

Salt to taste 

1 tsp Cumin seeds

1 tsp Coriander seeds

2 Red Dry Chilli 

2 Cloves

1 small stick Cinnamon 

2 Green Cardomom 

Method

Marinate the mutton with the paste for 2 hours. 

Take a pressure cooker. Add Mustard oil. Heat it, add the potatoes and fry it. Remove and keep the potatoes aside. Add the marinated mutton. Stir and cook for 10 minutes on medium flame. Once the marinated juices reduces add  4 cups of water or more as required and add the potatoes. Cover and give 3 whistles or cook till the mutton has cooked. Add ghee and sprinkle garam masala powder. Serve hot. 

Caribbean Cake...

Caribbean Cake...
Ingredients
1 1/2 cup Oats
1/2 cup Wheat Flour
1/2 cup Cottage cheese
1/2 cup crushed Pineapple
1/4 cup desiccated Coconut
2 pinch Nutmeg powder
1 tsp Soda bicarbonate
1 tsp Baking powder
1 small pack Coconut milk
1/4 tsp Butter

Method 
In a bowl, mix Oats, wheat flour, baking powder, soda bicarbonate, desiccated  coconut and Nutmeg.  In another bowl mix cottage cheese crumbs, crushed Pineapple and coconut milk. Mix it well. Add the dry ingredients little at a time. Mix it well.It should be a thick dropping consistency. Take a baking tin. Grease it with butter. Pour the batter. Bake for 45 minutes at 180 degrees celcius. Take a toothpick and insert inside the cake and check, if it comes out smooth then it is done. Cool it completely.

For the the frosting
Ingredients
1/2 cup Coconut cream
1 tbsp Butter
1 cup Icing Sugar
Few Pieces of chopped Pineapple
2 tbsp of Roasted Desiccated Coconut
1 tbsp of Fresh Fruit Spread

Method
Chill the coconut  cream. Beat the coconut cream. Add butter and icing sugar little at a time. Add beat it. Spread the cream on the cake. Sprinkle the pieces of pineapple. Sprinkle the roasted coconut.  Decorate the cake with  fruit spread.