Author: Simon Bhuiyan

Onion/Shallot Thoran ( Kerala)

Very unique as far as I am concerned and very tasty. I do not know why I got to know about it so late. However better late than never. Ingredients 2-big red onions, chopped finely 100-grated coconut 1-teaspoon chana dal (Bengal gram) 1/2-teaspoon mustard seeds 

Kalo jeera diye makha makha Aar Mach -Giant river-catfish cooked with nigella seed in spicy thick gravy-

Ingredients: 8-pieces Aar Mach. Washed and clean ¼-teaspoon kaloo jeera 1-teaspoon red chili powder 1-teaspoon turmeric 1-teaspoon cumin powder 1-teaspoon ginger paste 2-green chili, slit length wise 1-bay leaf Salt to taste 3-tablespoon oil to fry the fish 2-tablespoon to cook Little coriander leaf, sliced 

Narkel Kumro – Pumpkin cooked with Coconut

My mallu friend A’s amma says that this dish is from Kerala. I believe her, as I am no expert on the Kerala cuisine. However, my mother says same dish minus the curry leaves is cooked in many parts of coastal Bangladesh as well as her home. It seems didon cooked it as well but used fenugreek seed instead of mustard seek. I never eat it before though.  Today, I cooked it for the first time. Trust me, it was sooooo good.  In addition, the combination is so unique to my palate that I just loved the newness of the recipe. The use of roasted coconut is the distinguishing feature of this dish. This is one of the two new dishes that I cooked during the weekend. I would recommend you to at least give it shot. Who knows you might just fall in love with it like me. Here is the recipe.
Ingredients
400-pumkpkin cut in to small dices
100-fresh/packed grated coconut ( you can use more if you like)
1/2- teaspoon chili powder
1/2 –teaspoon turmeric powder
1-teaspoon cumin seeds
10-curry leaves
½-teaspoon mustard seed
3/4 -dried red chili powder
1-tablesppon oil
Salt to taste
Method:
1)   Heat 400ml water in a pan
2)  Add the pumpkin and the half of the grated coconut
3)  Also add salt, chili and turmeric powder and boil until pumpkin is almost cooked
4)  Meanwhile in a blender combine the rest of the coconut and cumin seeds and make a paste
5)  Heat oil in a pan
6)  Add Mustard seed  and fry them
7)  Add dried red chili and curry leaves and fry a little. Do not make the chili go totally black
8)  Add the coconut-cumin paste and fry until coconut is roasted well
9)  Add the fried coconut-cumin mixture with the  boiling pumpkin and cook for another 5/10 mins
10)               Serve with boiled rice as side dish or one of the many main dish
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Narkel Kumro ( Narikel Kumra)- Pumpkin cooked with Coconut
Print Recipe
Narkel Kumro ( Narikel Kumra)- Pumpkin cooked with Coconut
Print Recipe

Narkel Diye Anarosh r Chutney -Pineapple Chutney Cooked with Coconut Milk

Ingredients 300g-Pineapples cut into small pieces ½- teaspoon Panch Phoron ½-teaspoon turmeric 1/4-chili powder 1-dry red chili ½-ginger paste ½-cup sugar 500ml-coconut milk Salt to taste 1-teaspoon oil  Method: 1.    Heat oil in pan 2.    Add panch phoron and dry red chili on the hot 

Fruit and Walnut Cups: Dessert made Easy and Healthy

This is a very simple dessert and it would never fail you. Many times, it rescued me from my last minutes dessert disasters.  I usually make this dessert when I invite many people over for lunch and have gone overboard with main courses or too