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  #101  
Old August 2, 2017, 12:15 PM
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Picked the first batch of eggplants from the garden this morning.

Going to curry them with chicken later this evening.
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  #102  
Old August 22, 2017, 10:53 AM
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Was in Jackson Heights last week, and had a great plate of 'Haaji biryani'

Was a Bengali restaurant. .
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  #103  
Old August 22, 2017, 02:19 PM
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Yeah, that was the best biryani I had in a long time... I used my hands to devoured it,...nothing beats that.

I plan in going again sometime this week. Anyone interested in a meet-up?
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  #104  
Old August 24, 2017, 11:44 AM
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^^ Chick + Eggplants != Deshi, must be West Indian style

I inherited 2 fruit trees (peach & pear) in my backyard from the previous owner. I don't take care of them. But the pear tree blossoms with hundreds each summer. And I don't like pears.

So, my mom is making all sort of things she can from these. Jam, Juice, Achar - you name it.
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  #105  
Old August 24, 2017, 11:47 AM
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Quote:
Originally Posted by R0ssei
^^ Chick + Eggplants != Deshi, must be West Indian style

I inherited 2 fruit trees (peach & pear) in my backyard from the previous owner. I don't take care of them. But the pear tree blossoms with hundreds each summer. And I don't like pears.

So, my mom is making all sort of things she can from these. Jam, Juice, Achar - you name it.
Absolutley, I don't think it's widespread West Indian... more of Trini+Guyanese

It's awesome man, especially with roti
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  #106  
Old September 25, 2017, 12:50 PM
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My uncle visited is over the weekend and brought with him apricots.

So we're thinking of preserving them.

First time that we have seen this fruit, anyone with prior experience in preserving fruits can help.
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  #107  
Old September 26, 2017, 11:46 AM
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Researched on dried apricots with chocolates. A good source of energy.
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  #108  
Old October 3, 2017, 11:12 AM
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Sumptuous Fish choka:

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  #109  
Old October 3, 2017, 01:52 PM
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Inshallah, after work I will go home and cook Beef Fried rice. Very hungry right now. (Broccoli, green onions, and Shataki Mushroom added)
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  #110  
Old October 3, 2017, 01:54 PM
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Quote:
Originally Posted by Tigers_eye
Inshallah, after work I will go home and cook Beef Fried rice. Very hungry right now. (Broccoli, green onions, and Shataki Mushroom added)
I don't eat beef, but this looks good :

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  #111  
Old October 5, 2017, 02:24 AM
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Quote:
Originally Posted by aklemalp
I don't eat beef, but this looks good :

I think you didn't eat beef cooked in bengali style... That pic is not bengali style too much dry, we cook with extra oil and onions..
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  #112  
Old October 5, 2017, 07:02 AM
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Quote:
Originally Posted by aklemalp
I don't eat beef, but this looks good :

I am sure this can be prepared with Lamb/mutton as well right? I too don't eat beef .
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  #113  
Old October 5, 2017, 08:30 AM
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Quote:
Originally Posted by Tigers_eye
Inshallah, after work I will go home and cook Beef Fried rice. Very hungry right now. (Broccoli, green onions, and Shataki Mushroom added)
So how was it?

I had Lau with chinri and Pui shaak with lemon and kacha morich yesterday.
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  #114  
Old October 5, 2017, 10:00 AM
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Quote:
Originally Posted by Fazal
So how was it?....
Too me and my wife it tasted really good. My Children said it was too spicy.

O well!!!!
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  #115  
Old October 5, 2017, 01:28 PM
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Quote:
Originally Posted by Tigers_eye
Too me and my wife it tasted really good. My Children said it was too spicy.

O well!!!!
Are you a spice-friendly cook?

How much heat is considered too spicy?
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  #116  
Old January 17, 2018, 11:23 PM
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Is Hilsa fish better than Rohu fish for use in curry?
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  #117  
Old January 18, 2018, 09:23 AM
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Quote:
Originally Posted by aklemalp
Is Hilsa fish better than Rohu fish for use in curry?
No, Hilsha has 3 different delicacies - first is fry fresh with very little turneric and red paper on a mild amount of oil, can munch on all day although having so much fishbones

Secondly the Dopeaji, a deeply fried pieces with a mix of fried onion in a densed thick gravy, goes well with large pieces of fried potato in the mix. Generally the back part of the fish is used we call the Gada side.

Thirdly, the curry, the gravy is not much dense, goes with all kinds of spices and herbs but strong corrriander, good to have some vegetables like potato or potol and use the middle part of the fish, we call Peti side.
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  #118  
Old January 18, 2018, 09:39 AM
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Quote:
Originally Posted by aklemalp
Is Hilsa fish better than Rohu fish for use in curry?
Have u ever eaten Hilsa? If not I suggest you to try a takeout first from some bengali restaurant, if you like it then only go on to prepare it yourself. I am yet to find a single nonbengali who likes Hilsa, radically different from anything you have ever eaten so far, this fish is custom made by nature specifically to please bengalis lol.
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  #119  
Old January 18, 2018, 09:54 AM
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Quote:
Originally Posted by aklemalp
Is Hilsa fish better than Rohu fish for use in curry?
Rohu is comparatively better for the standard curry.

For Hilsa I prefer it deep fried or with a korma esque mustard based sauce.

Unique recipes for hilsha are a special pilau or smoked
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  #120  
Old January 18, 2018, 10:08 AM
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Quote:
Originally Posted by adamnsu
Rohu is comparatively better for the standard curry.

For Hilsa I prefer it deep fried or with a korma esque mustard based sauce.

Unique recipes for hilsha are a special pilau or smoked
Akle, these are very popular special delicacies like,

Hilsha Pilau

Shorisha Eelish (Hilsha in Mustard)
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  #121  
Old January 18, 2018, 10:39 AM
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My Mum cooked loads of things but this was the only meal I could capture during my recent trip.


Beef Curry


Begun Bhajee/Eggplant Fry


Chicken Roast


Bhuna Khichuri
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  #122  
Old January 18, 2018, 10:41 AM
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If the bottom photos left you wanting for more, there are a few snaps from my restaurant dining experience on this thread

http://www.banglacricket.com/alochon...ad.php?t=38986
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  #123  
Old January 18, 2018, 10:55 AM
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Quote:
Originally Posted by aklemalp
Is Hilsa fish better than Rohu fish for use in curry?
Like One World said, search for "shorshe Ilish (hilsa)" recipes. That's the best way/traditional way to eat Hilsa.

But if you haven't had Hilsa before, I should warn you there's lots and lots of little bones.
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  #124  
Old January 18, 2018, 11:32 AM
adamnsu adamnsu is offline
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The most easiest dish to cook with Rohu....

Get steaks of Rohu and marinate for 30 minutes with the 4 spices (chilli, caradom, corraiander, turmeric) with some lemon juice.

Start frying some sliced onions (2) on medium heat for 5 minutes and add salt. Then just put the fish in. and fry it for 3/4 minutes on each side (this could depend on the size of the fish cut). For an extra kick when you add the fish add in some long green chillies halved long way. Make sure the onions dont burn and if necessary take them out.

garnish with fresh coriander leaves and the fried onions.

Best to have with rice and thick daal and fried egg plants

Last edited by adamnsu; January 18, 2018 at 05:36 PM..
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  #125  
Old January 19, 2018, 02:27 PM
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Quote:
Originally Posted by One World
No, Hilsha has 3 different delicacies - first is fry fresh with very little turneric and red paper on a mild amount of oil, can munch on all day although having so much fishbones

Secondly the Dopeaji, a deeply fried pieces with a mix of fried onion in a densed thick gravy, goes well with large pieces of fried potato in the mix. Generally the back part of the fish is used we call the Gada side.

Thirdly, the curry, the gravy is not much dense, goes with all kinds of spices and herbs but strong corrriander, good to have some vegetables like potato or potol and use the middle part of the fish, we call Peti side.
I am guessing that this fish has a mild flavor to it hence the accompanying potatoes in the second type of cookingyou mentioned.

Thanks. So the best way to go is frying chunks of the fish, the adding them to a curry later on.
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