Seafood Risotto

Risotto is a popular Italian rice dish. Usually made with starchy short grain Arborio or Risotto rice. Like Payella the rice is cooked in a stock made with meat, fish or vegetables. It will taste as good as the stock, so taste the stock and bring it up to your liking.

There are many versions of risotto, here is my version with seafood:

2 servings

Ingredients:

• Risotto rice 1 cup
• King prawn 1 cup
• Boneless fish cut into small pieces 1 cup
• Stock 6 cups (I used 6 Knorr veg stock pots in 6 cups of hot water)
• Olive oil 1 tbsp
• Parmesan cheese 2 tbsp
• Saffron 1 pinch
• Butter 2 tsp
• Onion > cut 1 cup
• Garlic 2 cloves > sliced

Making:

• Fry the fish in oil for 2 minutes and set aside.
• Fry onion and garlic in oil for 2 mins
• Add rice and coat with oil
• Add stock
• Bring to boil while stirring
• Turn the heat way down low
• Cover and simmer for 10 minutes
• After 10 minutes, add the Parmesan cheese and give it a stir and simmer for another 10 minutes.
• Add the prawn and fried fish 
• Gently mix them with the rice and cook for about 2 minutes
• Turn off the heat

Serving:

On the serving plate drizzle with some melted butter (1 tsp), sprinkle some grated Parmesan and garnish with some dill, basil, chives or coriander leaves. 

Coffee Cake

It's a cake for coffee lovers. It is also called 'Coffee and walnut cake' as it is always made with crushed walnuts. Most cakes are very easy to make. Usually basic cakes contain equal amount of flour, sugar and butter by weight with some eggs and baking powder. This one is no exception, just coffee and walnut added.

You will need a cake tin. They come in various sizes and shapes. You can use anyone you like, just remember the baking time varies depending on the size of the tin and amount of cake mix. Here I have used a 9 inch tin.

Take a large mixing bowl and add the following ingredients:

• 250 gm. Flour > sift through a sieve.
• 250 gm. Butter > softened by leaving out of fridge for sometime.
• 250 gm. Sugar
• 5 Eggs (make sure there are no chips of shell)
• 4 tsp Baking Powder
• 4 tsp instant Coffee diluted in 1/2 cup water (or 4 tbsp Camp, it's a coffee essence available in UK supermarkets).
• 100 gm Walnuts > crushed or chopped. Use a food processor or knife. Or put them in a plastic bag and hammer lightly with a rolling pin or something like that.

Making:

• Mix it all up to a paste. Don't use food processor, you will loose the texture of the walnuts. You can use electric hand mixer (not blender) or just a whisk.
• Butter the inside of the tin
• Cut and place a baking paper to cover the bottom of the tin.
• Pour the cake mix in the tin > shake to distribute evenly.
• Place it in the middle of a preheated oven (180 c) for 50 min. 

Timing is very important, use a timer. After 50 minutes bring it out and push a small knife through the middle of the cake, if it comes out clean, it's done. If not put it back in the oven for another 5-10 minutes. After first time you made it you will know the exact correct time for your tin and oven. Once done leave it to cool.

Icing ( also called Frosting):

• 250 gm Mascarpone cheese*
• 1/4 cup Icing sugar
• 2 tbsp coffee diluted in 2 tbsp water (or 2 tbsp Camp)
• Mix it all up 
• spread over and around.
• decorate with sprinkling with chocolate chips and walnuts.

*If Mascarpone cheese is not available you can use Cream cheese or use Buttercream Frosting >(mix 125 gm butter + 250 gm of icing sugar + 1 tbsp milk + add the coffee and whip it up)

Health warning: Please keep in mind that this is a creamy icing therefore in a hot day it wont stand too long outside the fridge, it will start melting and after a while may not be safe to eat, so bring it out just before the 'time for a cake'! If the cake will have to be on display for hours, or made 1 or 2 days in advance, it's better to use Buttercream icing. Because of the large amount of sugar, the U.S. Food Safety and Inspection Services say that Buttercream Frosting made with small amounts of milk are safe to leave out at room temperature for two to three days. Buttercream made with cream cheese, however, is not safe to leave out and should be refrigerated.

Note on the picture above: The recipe is for 1 cake. The picture is of a double layer cake, two cakes on top of each other with a layer of icing in between. So if your cake looks shorter, don't worry, you didn't do anything wrong. You can make a double layer cake from a single cake, just slice the cake into two halves and spread a layer of icing on top of the first layer and place the other layer on top. 

Chhana Polao

Chana-Polao layered with sweetened whipped
 cream and dusted with Grana Padano cheese (khoya)

Chhana-Polao with Misti Doi once was one of the most sophisticated desserts in Dhaka, now almost extinct, hard to find, if not impossible. Probably it costs more to make or the shelf-life is not long enough or the old 'karigors' (craftsman) are all gone. Originally almost all karigors were Hindus and over the years the migration of Hindu karikors to India is a major factor in the decline of the art of mishti making.

When I asked for Chhana-Polao in some mishti shops in Dhaka recently, they didn't know what it was. Younger people also never had it, never heard of it. When I made it recently for a party, my young friends, all from Dhaka said they never had it before. They loved it. Now a days traditional Bangali sweets are replaced by Indian dry sweets such as Laddos, Barfis and Halvas. Their shelf-life is eternal, easy to carry, so commercially profitable, but their quality is not as good as those we get in Indian sweet shops in the UK but in Dhaka they are in fashion! Visitors from Dhaka bring them to UK to impress their hosts - alas!

The good news is, the quality of traditional Bangali sweets in Dhaka (and main cities, good quality sweets are still available in remote areas, like Rajbari, Manikganj, Tangail etc.) has gone down but has gone up in London and some other cities in the UK and I know, in USA as well. It's mainly because of the availability of better quality ingredients. Particularly the main ingredients milk and sugar is so cheap here, they don't need to add anything to keep the cost down. The additives (vejal) will cost more than milk!

That was in the 70s when 'Moronchand' opposite Dhaka College was the undisputed king in the Mishti business, All mishsti shops at that time were eat-in restaurants with wooden chairs and tables, nothing fancy, very basic. Then came along 'Alauddin'. They opened a very trendy big shop in Green Supermarket on Green Road near Farmgate. they had comfortable sofas instead of chairs. (long before Starbucks came along with sofas in their coffee shops). That was a game changer. They had a distinctive blue and purple box and ran a unique marketing campaign, cartoon adverts by cartoonist Rofiqunnabi (signed as Ronobi) in Magazines (Bichitra) and newspapers, those adverts were very witty. Alauddin's shop quickly became a very popular spot for mishti lovers. 

They did wonderful chhana-polao. Having it with mishti doi was the best combination. One day I was having Chhana-polao and Mishti doi at Alauddin's, a western couple walked in and sat by me. They asked me what was that I was having, I explained and they asked me to order that for them. They had and loved it!

Since now a days you can not buy it, only option you have is to make it! This is what you do: (you will need a Potato Ricer, see the picture)

Make the Chhana (cottage cheese): 

• 1 litre (2 pints) full-cream Milk > bring to boil (easier in Microwave, about 20 mins, use a large MW-proof bowl)
• Once boiling > let it rest for 3-4 mins 
• Add 1/4 c of vinegar (or lemon juice) > Stir slowly.
• As soon as the curd separates, drain using a cheese cloth on strainer > run under cold water to wash off the vinegar smell and stop cooking.
• Squeeze out as much water as you can.

Make the dough: 

• Mix 1 cup of Chhana with 1 tbsp Corn Flour + 1 tbsp Plain Flour + 1 tbsp Besan (gram/chickpea flour) + 1/2 tsp orange food colour 
• Knead until all lumps are gone. I run the chhana through the 'Potato Ricer' twice; this saves time and makes it easier to get a smooth dough.

Make the sugar syrup:

• Sugar 2 cups + Water 2 cups > Bring to simmer and stir until all sugar melts.
• add some elachi (cardamon powder or liquid)
• turn off the heat, syrup should be just warm.

Make the chhana rice: 

• Heat up 4 cups of oil (you can add some ghee) > lower the heat
• Put the dough in the ricer and press. As the chhana comes out through the holes of the ricer, use a knife to scrape them off over the hot oil to fry for 2 minutes.
• Lift them up from the oil with a strainer spoon and dunk them in the warm syrup. 
• Leave it for an hour to soak in the syrup and then lift them up and let the access syrup drain. 

Serve: Serve with sweet yogurt or sweetened whipped cream. I layer them with whipped cream in a large dish. Sprinkle some Khoya if you have, otherwise 'Grana Padano' cheese is the best alternative if not better! 

Poit' (পইত)

Recipe by Jahanara Chowdhury (my mom)

It's a tangy, sweet, nutty and creamy traditional dessert from Sylhet region of Bangladesh. There are two versions, one made with Sesame seed and other with Peanuts. It's origin may be traced back to Assam. It might be unknown to the younger generations and some of the older generations of Bangladeshi's even to those from Sylhet.

My mom used to make 'Poit' in olden days, I never had it anywhere else and I don't know where she learned it from. She probably wont remember the recipe now, luckily I got it off her many years ago when she visited UK and tried with peanut butter few times, because I didn't have a spice grinder, it didn't work! So do not try with Peanut butter or Tahini, it wont work. To make the the paste you will need a spice/coffee grinder or the real thing, the good old grinding stones (sheel-pata)! This time I followed my instincts and my memory to recreate it here in the UK, here it is:

• 1 cup dry roasted salted* peanuts > grind to a smooth paste with some milk added gradually in a spice grinder (make sure your grinder is the type that can take liquid)
• 3 cups milk (or 2 cups milk + 1 cup Cream)
• 1 cup sugar (or Palm sugar)
• 1 cup Tamarind sauce (if you are using concentrated tamarind paste, 2 tbsp probably will be enough).
• 1/4 tsp garlic powder.

Mix it all up and bring to simmer while stirring on low heat > turn off the heat.

You can add some cream (2 cup milk and 1 cup cream) to make it extra rich and bring it up to a different level.

Serve with sticky rice (Binni bhat). Garnish with some mint leaves. Give it a go, you will know what you missed, if you never had it!

*If you are using unsalted peanuts, you will need to add some salt to taste. 

Sea bass with mango & sweet chilli sauce

Recipe by Monira

It's sweet, sour, spicy and hot all in one.

Ingredients:

1. 2 whole sea bass cleaned & scored (you can use Tilapia, Shorputi, Pomfret ie.'roopchanda', Bream, Trout etc)
2. Onions (large chunky cuts)
3. 1-2 clove Chopped garlic (to taste)
4. 1/2 Red pepper cut into strips 
5. 2-3 Cut Spring/green onions 
6. Fresh mango cubes (1 medium size sweet mango)
7. 50 g Cashew nuts 
8. 1 heaped tsp Corn flour mixed with 2 tbs water (or fish sauce to taste) 
9. 2 tbs Veg or stir fry wok oil 

Sweet Chilli Marinade:

• 8 tbs Sweet chilli sauce 
• 6 tbs fish sauce
• 2 tbs light soy sauce 
• 2 tbs chilli sauce
• 2 tbs sesame oil 
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tsp palm sugar (or brown sugar) 

Marinade fish in sauce for 20-30 minutes 

• Fry onions & garlic in veg oil until very lightly golden
• Add red peppers 
• Add whole fish (layered on top) with all marinade
• Cover and Cook on low heat for 10 mins,
• Add green onions, mango and cashew nuts & cook further 5 minutes;
• Take out cooked fish 
• Add corn flour mix and cook further 2-3 minutes until shiny and slightly thickened
• Pour over fish and serve with Jasmine rice 

Variation: swap King Prawns for sea bass, fry onions & garlic then add prawns & marinade with all other ingredients only cook prawns for no more than 4-5 minutes until changed colour, (no need to remove prawns) add corn flour mix, and cook final 2-3 minutes 

Pasta with white sauce and Garlic & Basil prawns

Recipe by Monira

Ingredients:

1. 250 g pasta or spaghetti 
2. 15 g butter 
3. 1 tbs olive oil 
4. 1/4 cup flour (sieved) 
5. 2 oxo cubes (stock cubes) 
6. 1/4 tsp each Salt & pepper (seasoning to taste) 
7. 2 cups milk 
8. I cup cooked pasta water (retain) 
9. Grated Parmesan cheese (to taste)
10. Freshly ground pepper (additional to taste) 
11. Extra virgin olive oil or chilli oil (optional) 

Cook pasta per instructions (approx 12 minutes) & retain cooked water to use in sauce 

Sauce:

• Mix sieved flour, oxo cube & seasoning;
• Start Melting butter in wok or large non-stick frying pan, add oil to stop butter burning; 
• stir in flour mix & fry slightly approx 2-3 mins 
• Add milk - stir to ensure no lumps;
• Add pasta water & continue stirring (ensure no lumps);
• Add further seasoning to taste

Garlic & Basil Prawns 

1. Prawns 250 g 
2. 10 g butter
3. 0.5 tbs olive oil 
4. Crushed garlic
5. Chopped fresh basil or basil paste  

Cooking:

• On low heat Melt butter & add olive oil, add crushed garlic and basil - ensure garlic doesn't burn
• Add & Fry Prawns in butter, until prawns change colour (approx 3 - 5 mins);

Serve: pasta or spaghettini on a plate,  pour sauce on top, add prawns and garnish with granted Parmesan cheese, freshly ground pepper,drizle some extra virgin olive oit and/or chilli oil 

Variations: add baked scampi and/or calamari with prawns, or with salmon fillet (fried in butter/olive oil with oxo seasoning), or serve with baked chicken; for vegetarian option just add grated mozzarella cheese; 

Creamy tomato sauce:

1. 15 g butter 
2. 1 tbs olive oil 
3. 1/4 cup flour (sieved) 
4. 2 oxo cubes 
5. 1/4 tsp each Salt & pepper (seasoning to taste) 
6. Sundried tomato pesto sauce 
7. 2 cups milk 
8. I cup cooked pasta water (retain) 
9. Grated Parmesan cheese (to taste)
10. Freshly ground pepper (additional to taste) 
11. Extra virgin olive oil or chilli oil (optional) 

Cooking: 

• Mix sieved flour, oxo cube & seasoning;
• Start Melting butter in wok or large non-stick frying pan, add oil to stop butter burning; 
• stir in flour mix & fry slightly (1-2 mins), 
• Add tomato pesto and continue frying (approx another 3-4 mins) 
• Add milk - stir to ensure no lumps;
• Add pasta water & continue stirring (ensure no lumps);
• Add further seasoning to taste if required 

Serve as per with white sauce with pasta or spaghetti with prawns or salmon or chicken or scampi or calamari or grated mozzarella 

Mango Dream

Simple yet tasty summery party dessert, it's always a winner!

Servings 12-16

Ingredients:

1. Mango jelly 2 packs*
2. Double cream 600 ml 
3. Icing Sugar 6 tbsp

*You can make your own Mango jelly using Mango puree and Gelatin following the instructions on the packet of the gelatin. Here I used 2 cups of mango puree (pulp) with 2 tbsp soaked gelatin powder. 

Preparation:

• make mango jelly following instructions on the pack, add some sugar to bring it up to your taste. You can add some lemon juice to make it a little sharper. Alternatively make your own, which will be better. Add 2 tbsp gelatin powder in 2 cups of mango puree, bring to boil, keep stiring. 
• pour the jelly mix in the dish and let cool down and put it in the fridge to set. 
• Mix  600 ml double cream (or whipping cream) + 3-6 tbsp icing sugar (to taste) and whip to soft peak
• pour over the jelly
• let it set in the fridge for an hour
• make some pattern using a fork
• sprinkle some decorating coloured sugar or grated orange or lemon zest > Done

Serve chilled.

Paella

Seafood and Chicken Paella

Paella is Spain's national dish. Spanish pronunciation would be 'Payea'. Like Indians have Biriyani, Italians have Risotto, Spanish have their Paella. Basically it is Rice cooked in some kind of stock with chicken, seafood, chorizo (special spanish sausage). Other vital ingredients are Saffron and Smoked Paprika. Usually a starchy short grain rice is used, called Paella rice, you can use Arborio rice as well. If they are not available in your part of the world, use any rice you like except parboiled rice.

There are many varieties, this is a classic version which has been tried, tested and simplified without compromising the taste. It will come out perfect everytime!

Ingredients:

1. Olive oil 1/4 cup
2. Chicken thighs (skin on, bone in) 6-8
3. Onion 2 > chopped
4. Garlic. 1 whole > peeled and chopped
5. Red chilli. 1 > remove seeds > chopped 
6. Chorizo sausage (optional) 4 > cut in pieces 
7. King prawns 10-15 (depending on size) 
8. Paella Rice 2 cups (Arborio or any rice)
9. Stock 1 litre (4 cups) > hot (I use 4 Knorr Vegetable Stock Pots)
10. Smoked Paprika 2 tsp
11. Saffron 1 tsp
12. Tomato paste 1 tbsp
13. Salt to taste (you may not need)
14. Peas 1 cup
15. Tomato 1 > deseeded and chopped 
16. Parsley or Chives to garnish

Cooking:

• Make Stock: 1 litre (4 cups) hot water + 4 Knorr Vegetable Stock Pot* + Saffron + Tomato paste + Paprika
• Heat 3 tbs Olive Oil on medium heat in a wide Paella pan 
• Fry the Chicken in olive oil until both side is golden brown > set aside
• Fry Sausage and Prawn for 2 minutes > set aside
• add remaining Oil
• Fry Onion, Red Chilli and Garlic > about 2 min
• Add Rice and fry for 2 minutes 
• Add hot Stock
• Add Chicken pieces and Sausages
• Check if you need to add Salt
• Bring to boil
• Reduce heat way down low
• Cover and simmer for 30 mins
• Add Prawns on the rice
• Cover, turn the heat off and let it rest for 10 minutes > ENJOY!

* Stock is the most vital ingredient, you can use any stock cubes or pots to make the stock. There are readymade stocks available in supermarkets. You will have to try them to find one you like. 

To Serve: Sprinkle chopped tomatoes and chives  over.

Variations: You can use all kinds of seafood (white fish, squid/calamari, mussels, prawns with shell on or off) in any combination to make purely seafood paella. Now a days there are vegetarian Paella, but it's really a compromise to accommodate the vegetarians! If you like it hot, you can add more chilli with the seeds and chilli flakes. 

Couscous salad

Courtesy: Monira

Couscous is  staple food throughout North Africa. It is widely available and becoming popular in the UK and it is so easy to make.

• 2 cup (500g) couscous
• 2 oxo cubes (stock cubes)
• 1 tsp salt
• 2 cup boiling water
• 1/2 cup olive or retained oil (retained oil from sun Dried tomato)

Mix oxo cubes & salt with dry couscous, add boiling water and oil, cover and leave for 10 mins, break up cooked couscous with fork & fluff, let cool;

• 1 cup Cherry or baby plum tomatoes (chopped in half or quarters),
• Half cucumber (sliced & chopped),
• 1 red onion (sliced in rings & chopped),
• 2 spring/green onions  (chopped fairly finely),
• 1/2 cup each Red & yellow peppers (chopped)
• 1/2 cup dried apricots (finely chopped)
• 1/2 cup pine nuts
• 1 cup Sun dried tomatoes (finely chopped, retain oil)
• 1/2 - 1 cup Grilled or sun dried peppers (chopped, retain oil)
• 1/2 cup retained oil (from sundries tomatoes or peppers)
• 1/2 cup olives (cut in half or quarters)
• 1/2 cup sliced gherkins (chopped)
• 1/2 cup retained oil

Mix all chopped items and extra oil with couscous

Serve with lamb Tagine  or other Moroccan dishes;

If serving just as salad add smoked salmon and/or seafood stick or chopped eggs

Mediterranean style Meatloaf

Courtesy: Monira

• 500g chicken mince
• 350-400 g  medium - large aubergine grilled (or microwaved) & mashed 
• 1 -1.5 tsp salt (to taste)
• 1 -2 tsp black pepper  (to taste) 
• 1.5 tsp paprika  (retain 0.5 tsp) 
• 2 oxo cube 
• 1 tsp ginger paste
• 1 tsp garlic paste 
• 1 red onion cut & minced 
• Sun dried tomato minced (retain oil)
• Grilled or sun dried peppers  minced 
• 100 g (Sun dried) tomato pesto 
• 2-3 spring/green onions finely chopped
• 1 egg (beaten) 
• 2 slices bread lighted toasted and  blended into breadcrumbs (retain half) 

Mix all the ingredients together (except half of the breadcrumbs mixed with 0.5 tsp paprika);

Grease rectangle or square baking pan with retained oil  retained from dried tomatoes, fill with mince mix & bake in pre-heated 240 c oven for 20-25 mins; turn into another dish and coat with retained breadcrumb mix and grill approximately 8 mins until golden brown, serve sliced with garlic bread and salads.

instead of chicken you can use lamb or beef mince.

Moroccan Lamb Tagine

Tagine is a Moroccan traditional dish. It is traditionally cooked in a special clay pot with conical lid called Tagine. The idea was that the steam will rise up and get condensed and the water would drip down, so it will not never get dry, because Tagine is a slow cooked dish. But you don't need a Tagine pot to cook Tagine, you can use any oven-proof dish. Main character of Tagine is that it will always contain some fruits, like raisins, apricots, olive and some exotic spices and honey.

Although Tagine traditionally was cooked with lamb but it can be with any kind of meat, chicken, seafood and veg. Some tagine has Potatoes and Tomatoes added too. There are hundreds of recipes available some of them are quite complicated and some ingredients won't be available everywhere. I have simplified it. In the ingredient list I have put commonly available ones on top and specialised ones at the bottom after salt. If you don't have any of them from the bottom, don't despair, as long as you have the top ones, cook with what you have from the bottom list. You may not have the authentic Moroccan flavour but you still will have a great Tagine to enjoy with your family. Here is my version:

Meat 1 kg, (here I have used 2 lamb shanks but you can use any meat you like) 

Merinade: (list is long but don't worry cooking is very simple, all in one pot)

Olive Oil 3 tbsp

Onion paste 2 tbsp

Garlic paste 1 tbsp

Ginger paste 1 tbsp

My curry powder 1 tsp ( click on TIPS)

Garam Masala 1 tsp

Lemon juice 1 tbsp

Tomato paste 1 tbsp

Honey 2 tbsp

Olives 1/2 cup

Sultana (raisins) 1/4 cup

Salt 1.5 tsp

---------------------

Seasoning (any kind) 1 tsp

Smoked Paprika 1 tsp

Ras-el-hanout 1 tsp

Cinnamon  powder 1tsp

Sun-dried tomatoes 1/4 cup

Dried Apricot chopped 1/4 cup

Saffron 1 pinch

Capers 1 tbsp

Mix all the ingredients together to make a marinade. Rub the marinade on the meat very well cover and leave in the fridge for few hours, longer the better. The beauty of it is that you can do it well in advance even day before your party and put it in the oven 3 hours earlier of the dinner time!

Place the meat in a oven proof dish, not too big, just big enough to hold the meat tightly (not to spread thinly in a dish too large)

Oven: Put the dish in the pre-heated oven 150c, for 2h 30m. After that bring it out and let it rest for about 20 minutes, Meat should be falling off the bone. Place on the serving dish and garnish with some Parsley (coriander leaves). Serve with some yogurt.

Variations: you can add Potatoes, Sweet potatoes, peas, butternut squash (mishti kumra)

Aloo Vorta (spiced mashed potato)

Courtesy: Monira

It's a simple classic Bengali comfort food. Goes well with rice or just have it on it's own.

Ingredients: 

• 500 g potatoes
• 1 small onion finely chopped
• 2-3 spring (green) onions finely chopped
• 1-2 cloves of garlic peeled & finely chopped
• 2 tablespoon chopped green coriander
• 1 tsp red chilli flakes or cut green chillies to taste
• 1/2 tsp Salt (to taste)
• 1 Tbsp Mustard oil or ghee (to taste)

Preparation:

• Microwave potatoes approx 8-10 minutes then peel & mash;
• Fry cut onions, green onions & garlic in mustard oil or ghee;
• Add fried onions mix, salt, green coriander & chillies to potatoes and mix, add more oil or ghee as needed so fluffy in texture;

Variations: 

• use fresh cut onions instead of fried onion (then exclude garlic)
• You can add cooked fish fingers or hard boiled eggs.

Tok (Khatta)

This is a Fish dish in tangy-sweet tomato sauce. It is cooked usually with fish head. Head of Salmon, Rui (Ruhu), Carp, Catfish or any large fish goes well. But it does not have to be with head only, you can use any fish pieces. Tok is a delicacy in some part of Bengal and Assam. It is usually served as a side dish after the main course.

Ingredients:

• 1 large fish head cut into pieces (have it cut by your fish monger) or equivalent amount of fish pieces. > washed and drained. (You can rub the fish with some lemon juice and salt before washing, it will take away any fish smell there is.
• 3 tbsp Oil
• 1 large whole Garlic > peeled and chopped
• 1 can of chopped Tomato. You can use fresh tomato but I cut corners where possible!
• 1 -2 fresh tomatoes (green or red) > Chopped
• 1 tsp Turmeric
• 2 tsp salt (to taste)
• 2 tbsp Sugar
• 1 tsp Fish seasoning
• 1 tbsp Lemon juice or of 1/2 of a lemon
• 3 cups of water (or use the empty can of tomato > 2 cans) 

Cooking:

• Fry the Garlic in hot oil until brown
• Add everything, stir and bring to boil
• Cover and turn the heat way down low
• Simmer for 20 minutes > DONE! 

Variations:

• You can use Fish eggs. canned Sardines
• You can use cooking Apple (tangy ones) or Rhubarb instead of Tomato.

Chicken Korma (Rezala)

There is a confusion about Rezala and Korma. If you a search in the internet, you will see what you know as Korma, some people call it Rezala and vice versa. Some call it white chicken curry, which is a bit insult to this rich Muglai dish! Probably came to India with the Mughals from Persia.

This is a festive dish, it is meant to be cooked purely in ghee, yes it is rich and it is supposed to be rich. But gone are those days when people enjoyed rich food without guilt.

Basically it is a curry cooked with whole spices, (British Royal family would not like it, we have been told while visiting Royal Yacht Britannia's dining room that they despise biting into whole spice and any newly hired chefs were told never to use whole spices!)

There are many different versions, I had quite a few, some of them are very thick with lots of onion and cream, usually served in Indian/Bangladeshi restaurants in the UK. Call me biased but I like the Bengali version. After visiting Tajmahal in Agra, at dinner time. I thought what could be a better place to have a classic Mughal dish so I ordered Korma and what I got was a muddy looking curry - great disappointment. I like a little bit of colour which comes from the fried onion. Here is my version:

Ingredients: (list of ingredients is endless and can put many people off, but relax, cooking is quite simple)

• Chicken 1 kg
• Oil 1/4 cup
• Ghee 1/4 cup
• Onion paste 1 cup
• Fried onion (beresta) 1 cup
• Freshly grated Ginger 3 tbsp
• Freshly grated Garlic 2 tbsp
• Cardamon (elachi) 6-8
• Clove (long) 6-8
• Cinnamon 2 inch 
• Sugar 2 tsp
• Salt 2 tsp (to taste)
• Green chilli 4-6
• Red chilli 4-6
• Nutmeg (jayfol) 1/2 tsp
• Mace (joytri) 1/2 tsp
• Yogurt 2 tbsp
• Sesame seed paste or Tahini 1 tbsp
• Saffron - pinch
• Golden Sultanas (kismis or raisins) 1/4 cup
• Cashew nuts 1/4 cup
• Rose water 2 tbsp (at the end)

Cooking: 

• Fry the onion Ginger and Garlic paste in oil and ghee on medium heat.
• Add half of the fried onion and everything else except Rosewater (because it will evaporate)
• Cook stirring for 5 minutes 
• Add chicken and fry in the masala for few minutes until chicken is well coated and turn slightly opaque white.
• Add 1/4 cup of hot water
• Cover the pot with a lid.
• Turn the heat down to minimum and simmer for 30-40 minutes (depending on the size on the chicken pieces)
• after every 10 to 15 minutes give it a gentle stir and cover again.
• Sprinkle Rosewater all over once cooking is finished. 

To serve, garnish with the remaining fried onion sprinkled over.

Ideas: 

1. Variations: You can use the same recipe for Meat, Seafood, Boiled Egg even Vegetable (cauliflower, peas and carrot will go well) You will only need to adjust the simmering time, 10 min for fish and veg, 90 mins for meat. 
2. Malai Curry: If you have made Korma you can make Malai Curry. Take out the bottom 8 items (from nutmeg to rosewater) from the ingredient list. Add 1 full can (400ml) of coconut milk, and you will have a fantastic Malai Curry. You can add 1 tbsp desiccated coconut + 1 tbsp Fish sauce + 1 tbsp Soy Sauce + some lemon grass to lift it up to pro level. You can add a little colour by using 1 tsp Turmeric and/or Paprika if you like. 

Sausage & Potato with Basil & Lemon

Courtesy: Monira
It's a simple and quick lunch dish. 

Serves: 2 large or 3 small portions 

Ingredients:

• 4-6 lamb or chicken sausages
• 2 large potatoes cut into chunky pieces (or 12 small new potatoes), 
• Small onion cut into chunky pieces,
• 2-3 Spring/green onions cut  0.5 cm (1/4 inch) lengths,
• 2-3 small garlic cloves peeled and chopped (not fine),
• 1 Stock cube (oxo or any seasoning to taste)
• 1 tbsp Lemon juice (1/4 small lemon)
• 1 tbsp Basil paste
• 1/2 tsp each salt & pepper

Preparation:

• Fry sausages, then cut into 1 inch chucks & set aside; 
• Microwave potatoes until tender (approx 5 minutes);
• In same frying pan add cut onions, spring onions and garlic, add seasoning & Stock (oxo) cube, fry until tender, then add potatoes & sausages, add basil paste and lemon juice, fry again for no-more than 5 minutes > done!