Cauliflowered Fish Curry

Its a Rui Mach and PhulKopi torkari actually. Did the basics, fry onions, add turmeric, chili, garlic and fried the fish in it. Covered it and towards the end added the cauliflower. Just before it was done added some cilantro.

Chicen Alfredo Pasta

S&S's visit to NYC got us cooking some new food types. We cheated a bit with Ragu's Alfredo Cheesy sauce, but added our own ingredients, like garlic, spices etc.
We had the sauce with mushrooms and chicken. And some salad with blue cheese dressing :-)
Yummm

Friday Lunch at Arirang House

Since Ma was away LLTT and I did some driving around this time in Dhaka. One Friday lunch we were parking at Samdado only to find it closed. It was one of my sushi craving days, so we went to the next best thing: Korean food.

And yes, there was sushi, but it was 4000 years old and tasted it:
Of course we ordered some Korean food: our favourite Korean beef stir fry, with Kailan and white rice. The beef is cooked on the table, with curry paste and whole garlic cloves.. Yumm! We didn't even finish and so got to eat some later that night too.








And our Favourite Drink in Dhaka: Fresh Lime Soda- Lime Juice, with Sugar syprup and soda water..ummmmm, Dhaka restaurants rock!

A Venezian Lunch

Well since lightlovetiptoes is busy with her own astanginess, I shall do the honours of posting the lovely food we enjoyed in Venice.

The night we arrived, it was well late, and most places were closed, so we got a quick bite at a local Venezian place. Here was our first encounter with a Bangali, first of many many, the waiter at the restaurant we ate at. He seemed apologetic about the food, specifying all those items we "can't" eat, as well as calling the fillet of fish a "mach'er ek tukra", if you get what he meant. He did of course suggest we have wine, justifying with his habit of drinking. We politely denied.

This is what we had that night:

The traditional Venezian dish of mussels in black sauce with spaghetti.

And LLTT had spaghetti in clam sauce :
THE GRANDE LUNCHEON:
The next day we had a grand lunch at an exquisite place, seemingly famous for it's fish. Turns out the chef there was Bangali!
What I didn't know before I went to Italy (very ignorant of me at that), was that Italians have a 3 course meal which they take separately.

The first course is some form pasta for example gnochi with blue cheese or pasta aribiata.










we had also ordered sardines in onions and oil and nuts.( I don't really know where that falls in to) (YUMMM, best dish of the trip)


The 2nd course is usually fish or meat with vegetables (boiled, saute'ed etc). We ordered the assorted fish one.

And of course finally they have desert, which we were too stuffed to have at that point although we did have gelato later. The Bangali chef (him too apologetic) explained how simple it is to make Italian food. Just grill and fry really. Lol. But it was good.

Random observation: there are millions of Bangali's mainly in the food and service sector, most of them sell flowers. We looked at them and thought "blood."

Baked Chicken and Salad

I baked a chicken leg with this chicken seasoning thing I had, and some salad with balsamic vinaigrette dressing and avocado. A light dinner pour moi!

My first meal for the blog

Well I was going to make red devils keema and mishti kumra, but felt like doing something for the blog. So I made, Rainbow Trout Curry with Beans and white rice. Something Bangali but with fresh fish. I despise the smell of the frozen for a million years fish, thus i usually eat salmon or trout, the local fish.

Rainbow Trout Curry:

I first fried 1 and half onions in olive oil, with salt and little bit of tomato puree. then for a change, i added some Radhuni Masala Fish Curry powder. Then some chili powder and saute'ed that for awhile. Then I cut the whole trout up into small pieces, (you can leave out the head, but us Bangalis eat it all), and added them into the mix adding a little water, so that they dont stick to the bottom. Then on low heat, cooked it, adding water as I went along. Towards the end I added some beans.

Voila! some Bangi curry with some Brit fish :D.

Now I will eat it with some shada bhaat (white rice) and lebu (lemon).

Keema Yum...

I made Aloo Keema (Beef mince with potato) and Mishit Kumra Bhaji (Stir-Fried Pumkin) for dinner today and it was absolutely delicious. :D (if I do say so myself) :p

First up for the keema (beef mince). I chopped up sum onions into fine pieces and potatoes into small cubes. Then I heated up the oil and fried the onions. After a while I added turmeric, red chilli, garlic, ginger, garam masala, black pepper and a bit of water and then kept heating it. Right after it gave out this awesome smell :D I added the keema and fried that for a bit and then added the potatoes and fried it all and then let it simmer for a while.


I started chopping up the pumpkins and then took a smoke break.

Then I heated up a pan, fried the onions and added pach phoron (a blend of spices) kalo jira (black caraway) black pepper, garlic, ginger, turmeric and red chilli. Then I added the pumpkin and salt and stir fried it. Both the dishes finished.
Served it with rice. Yum :D

They both tasted so good. The keema and mishti kumra both had a slight bit of gravy to it and it tasted awesome with the rice :D

Had Coke and Mars bar for desert :D