Blogsite of www.senskitchen.com
Tuesday, January 09, 2007
Fresh green papayas taste delicious in this traditional Bengali recipe from senskitchen. A ghonto is usually prepared with bananna blossoms or fresh carp heads, that is quite dry. In the non-vegetarian version cooked with fresh carp heads (muri ghonto), rice is added during the gravy as a seasoning. For bananna blossoms (mocha ghonto), finely chopped mocha is cooked with potatoes. Before serving, ghee is added along with powdered garam masala, as a seasoning. This ghonto is a treat for vegetarians and health gurus.
Sunday, January 07, 2007
Tatkal Murgh -Quick Indian chicken curry
The Tatkal route can get you a train ticket, a phone connection, and now a great chicken curry much quicker than usual! This recipe is a mouthwatering result of a much optimized procedure designed to work for bachelors and those with time constraints.
Piyaj Koli Sabji
Saturday, January 06, 2007
Kacha Kola-r Kofta
Koftas are dumplings made of minced meat or vegetables. Unlike the meatballs in Arabic and south-Asian dishes, Bengali koftas are also made from Prawn, fish, Paneer, or vegetables like cabbage, raw bannanas, etc. The koftas are creamy and rich in texture and can be prepared with the addition of cream or milk, in which case they are Shahi (regal) or Malai (creamy) koftas.
A daalna is a Bengali speciality. A thick and spicy gravy for varied foods such as prawns, eggs, raw jackfruit, cauliflower, etc. The dalna is characterized by frying onions, ginger, garlic together with spices to create a thick base. The main ingredient is often sauted well in this mix, and the dish is seasoned with garam masala powder, a little sugar, and some ghee before serving. Dalnas are ususally reddish in color, and of a rich thick texture and suited for meals with white rice. This recipe is a treat for egg lovers!
Pahari Dum Aloo
Poached egg curry
Wednesday, January 03, 2007
Bhuna Keema Mirch
Bhuna Keema Mirch is a delicious dish whose flavors come from minced mutton, dry red chillies, green peppers, freshly chopped cilantro, and lemon juice. This dry keema preparation is excellent with hot rotis or naan and a green salad.
Bhuna Keema Mirch
Friday, December 29, 2006
Pahari Murgh is from a recipe popular among hills folk in the Darjeeling area and in Nepal called Khukura Pyaj Tareko. The dish is characterized by being dry, hot, and is an excellent appetizer for a menu. The chicken should be tender and cut small, and the onions fresh and juicy. Being very quick to prepare, this dish is great for bachelors and for those times you need to cook a quick snack.
See the recipe:
Thursday, December 28, 2006
Couple of quick updates
1. The first SensKitchen newsletter has been mailed to all subscribers. In case you want a copy you can subscribe by sending us an e-mail at firstname.lastname@example.org. The newsletters contain updates on new recipes added and information to help you utilize features on the website efficiently.
2. We have fixed a few issues with posting comments on this blog. This should work fine now!
Cheers and Happy New Year
Sunday, December 10, 2006
Krishna's Tip of the Day: Place a raw potato in Salty soup, it will absorb the extra salt.
Wednesday, December 06, 2006
Krishna's Tip of the Day: Cream sauce that can be served with Fried or Grilled fish: To a little fish stock, add a little butter, seasoning, and some Parmesan cheese. Mix in one tablespoon of light cream (half and half in the US) and a handful of herbs, simmer on low heat until the a dripping consistency is reached.
Monday, December 04, 2006
Krishna's Tip of the Day: Minimize bacon from shrinking by placing it briefly under running water before frying....
Saturday, December 02, 2006
The Noblest dog is the hotdog, it feeds the hand that bites it!
Krishna's Tip of the Day: To get juicier lemons, dip them in hot water for a few minutes before squeezing them...
Thursday, November 30, 2006
Food is our common goal, an Universal experience...
Krishna's Tip of the Day: Fish will be perfectly fried if you put in a little milk before flouring, the oil should be hot but not smoking.
Tuesday, November 28, 2006
We are indeed Much more than what we eat, but what we eat can help us to be Much more than what we are.......
Krishna's Tip of the Day: The Presentation of a dish as as important as its Preparation.
Be Aware of Food and its Presence will be Astounding.....
Krishna's Tip of the Day: With a tablespoon of vinegar, mix 2 tbsp of Mayonnaise, and add a cupful of finely chopped herbs; Makes for an excellent Sandwich base or Salad dressing.
Monday, November 27, 2006
Krishna's Tip of the day: In a small bottle full of cooking oil place 6-8 peeled garlic cloves and
let it sit in the fridge for about a week. Use it as a great salad dressing or for seasoning
Friday, November 24, 2006
You should not have intimate dinner for Four unless there are Three other people.....
Krishna's Tip of the Day: Broken or a few last cookies can be powdered and sprinkled on icecreams and puddings.
Saturday, October 28, 2006
Quail curry (Shikari Bater) SensKitchen has a couple of interesting newly added recipes. The first is a traditional recipe for cooking Quails. Hmmm...Quails used to be a popular meat in times past in Calcutta and its environs. Quails are also called Bater in India, and hunting these game birds was once the only way to procure one for the table. Nowadays, quails are reared in farms and available in parts of India and the only effort required is to cook them.
Quails or Baters are best cooked in spicy and really hot gravies, and taste yummy with white rice. The recipe from Senskitchen is Nandini Sens recipe and is called Shikari Bater. This is the way these birds used to be cooked by hunters on an open fire. The quail may also be substituted by cornish game hen or a small desi murga/murgi to yield a comparable taste.
The second recipe is Baked Bhetki cooked in the Bengali style which is a very distinct dish different from most baked fish recipes for the Western palate. This is Krishna Sens recipe and an all time favorite with the family. The recipe is incredibly simple, and provided the fish is fresh, should be a treat for all ages and palates.
Try out the recipes, pass it on to friends and keep our proud cooking traditions alive. And of course, keep visiting Senskitchen as we will be adding many rare and easy recipes frequently...