Natorer Sandesh -Fresh cheese Dessert

Preparation Time 45 min

Ingredients:

# 6 whole cardamom pods, seeds only, finely ground.
# 10 pistachios, finely crushed.
# 1 tablespoon ghee.
# 1/2 cup sugar.
# 6 tablespoons lemon juice.
# 1 gallon whole milk.



Processes:

In a large, heavy saucepan, bring milk to the boiling over point. Add lemon juice and stir, until milk curdles. Remove from heat and let set for a few minutes.Pour curds into a cheesecloth. Tie cloth and press out excess moisture, until cheese is firm, like the curds in dry curd cottage cheese.Place cheese on a board, knead in sugar until the cheese is smooth.
In a large heavy frying pan, heat ghee. Add sugared cheese and cook on low to medium heat for 7 minutes, stirring constantly. Otherwise it will stick or burn. Add crushed pistachios and ground cardamom.
Remove from heat. Pour Sandesh into a serving dish and smooth out by pressing down firmly with a spoon. Cut into equally sized portions. Serve either warm or chilled.Then serve it your style, as you like.

Sweet yogurt-Misti doi

Preparation Time 25 min

Ingredients:

# Yellow food color A few drops.
# Sugar 1/2 cup.
# Sour cream 250 gm.
# Plain Yogurt 250 gm.
# Evaporated milk 350 ml


processes:

I have made mishti doi a couple of times by simply using condensed milk (Milk Maid Brand) and plain white yoghurt in the same proportion.
Note that condensed milk is already sweet, so you do not need to add any more sugar.
To get the characteristic red colour (at least the way it is made in Calcutta), I used "caramelised sugar", which is basically sugar burnt to a red colour. I blended everything together, using a mixer, and set the whole thing in the oven. I am not sure what the sour cream is for, and surely they don't use it back home?

Hasan's Egg Halua( Halva)

Preparation Time 30min


Ingredients

# 4 large eggs.
# 1/2 cup of blanched, finely chopped almond (optional).
# Dash of powdered cinnamon.
# 1 medium bay leaf.
# 2 ozs butter.
# 10 tablespoon full of sugar.
# 1 quart of full cream milk

Instruction:

Pour the milk in a saucepan and add half of the sugar and the bay leaf.
Boil to nearly half its volume with occasional stirring to prevent a skin being formed.
Allow to cool.Beat the eggs in a large bowl, adding the remaining sugar in three steps.
Add this and the dash of cinnamon to the milk and mix thoroughly.Cook, uncovered in a thick bottomed pan over medium heat until the halua turns golden yellow.Keep stirring regularly to prevent sticking and forming large chunks. This is very important to prevent clumping. The more you stir the less clumpier is the resultant halua.Add the butter and continue stirring until almost dry, but be carefull not to overdry.Serve when cool with a sprinkling of the almonds.

Fried Zuchhini - Bangladeshi chichinga Bhaji

Preparation Time: 30min

Ingredients:

# 1/2 cup yogurt.
# 1 medium bay leaf.
# 1/4 teaspoon red chili powder.
# 1 teaspoon cumin powder.
# 1 teaspoon coriander powder.
# 3 medium Zucchini, peeled and cubed.
# 1 or 2 cloves of garlic, chopped.
# 1 large onion, chopped.
# 1 or 2 dried red chili.
# 1 teaspoon cumin seeds.
# 1/2 teaspoon kalojira (nigella).
# 1 tablespoon oil.

Processes:

Heat the oil ina pan over medium high heat.Add the nigella and cumin seeds and fry for 2 minute.Add the onion and garlic and fry until translucent.Increase heat to high and add in the Zucchini and the remaining ingredients except for the yogurt.Stir fry for 6 minutes and then reduce heat to medium.Cover and cook, stirring occasionally until Zucchini is cooked 20 minutes.
Add in the yogurt and stir fry for 5 minutes.

Deshi palong Shaak Bhagi

Preparation Time 20 min

Ingredients:

# 2 tablespoon cooking oil.
# 1 pound chopped spinach.
# 1 teaspoon salt.
# 1 teaspoon paanch phoron.
# 1/4 teaspoon black pepper.
# 1-2 dried red chilis.
# 1/2 cup, very thinly sliced onions.
# 1-2 cloves garlic, finely chopped.

Processes:

Heat the oil in a pan over medium-high heat.Drop in the dried red chilis and fry for a minute.
Add the onions and fry until translucent.Add in the garlic and paanh phoron, stir frying until the spices start to splutter.Add in the spinach, salt, pepper and stir thoroughly so that the spices coat all the leaves.As soon as all the spinach has wilted, cover and simmer over medium heat for 15-20 minutes or until done.

Hasan's Okra Bhaji - Dharosh Bhaji

Preparation Time 30 min:


Ingredients:

# 1/2 teaspoon red chili powder.
# 1/2 teaspoon coriander.
# 1/2 teaspoon red turmeric.
# 1/3 teaspoon cumin (optional).
# 1/3 teaspoon of pepper.
# 1 1/3 teaspoon of salt.
# 2 tablespoon of cooking oil.
# 2 cloves of garlic – finely chopped or sliced.
# 1/2 a medium onion very thinly sliced.
# 2 pounds of fresh okra cut into quarter inch slices.

Processes:

In a preferably non-stick frying pan, heat oil over medium-high heat.When hot drop in the onion and garlic. Stir fry until garlic starts getting caramelized.Drop in all the spices and stir fry for a minute.Drop in the okra and stir until properly coated by the spices.Reduce heat to medium and cook uncovered, stirring occasionally. Your doneness will depend on your taste. My preference is to cook until the okra too gets caramelized.

Hasan's Acorn Squash Bhaji with Panch Phoron

Preparation Time: 30 min


Ingredients:

# 1/2 teaspoon turmeric powder.
# 1 teaspoon garlic.
# 1 teaspoon cumin powder.
# 1 small bay leaf.
# 1 dried red chili.
# 1 teaspoon panch phoron.
# 1 tablespoon ghee.
# I medium sized acorn squash

How To:

Peel the squash, and chop into 1 to 1/2 inch cubes.Heat the ghee in a pan over medium heat.
When hot, add in the panch phoron, dried red chili and the bay leaf.Stir fry until the seeds start to pop.Add in the squash and stir fry until every piece is coated with the ghee and spices.
Turn of the heat to high.Add in the remainder of the spices and stir fry an additional 7 minutes
Turn the heat to medium.Add a 2 cup water and cook covered for another 15-20 minutes until the squash is tender.

Bottlegourd Bhaji - Lau Bhaji

Preparation Time: 30 min

Ingredients:

# salt to taste.
# 1/4 cilantro finely choppes.
# 1 tablespoon oil.
# 1/2 teaspoon coriander powder.
# 1/2 teaspoon turmeric powder.
# 1 clove of finely chopped garlic.
# 2 inch finely chopped fresh ginger.
# 2 green chillies, slit into halves lengthwise.
# 2 teaspoon whole cumin seeds.
# 1 medium lau or bottle gourd.


How To:

Peel and then slice the gourd into very thin slices.Heat the oil in a frying pan.
When hot, add the cumin seeds and the green chillies, until the seeds start to splutter.
Add the in the ginger and stir fry for a minute or two.
Add the gourd, give it a stir and then cook covered over medium head for about 5 minutes.
Add turmeric powder, coriander powder, salt and 1/4 cup of water and mix everything up.
Cook another 5 minutes or until the gourd is tender.
Add he chopped cilantro and serve.

Steamed shrimp with mustard and green chili

Preparation Time: 40 min

Ingredients:

# 1/2 cup salt.
# 1 lb medium/large shrimp, cleaned and deveined.
# 2 teaspoon brown mustard seeds.
# 2 tablespoon Water.
# 1/3 cup tablspoon finely chopped onion.
# 2 green chili (thai), finely chopped.
# 1/4 teaspoon ground turmeric.
# 1/2 teaspoon red chili powder.
# 3 tbsp mustard coil.


How To:

Rub the shrimp with the 1/4 cup of salt and set aside for 10 minutes.
Gently wash away the salt over cold water and pat dry.
Coarsely ground the mustard seeds and transfer to a stainless steel bowl.
Add a tablespoon of water and mix thoroughly with the onion, green chili, turmeric, salt, chili powder and oil.Cover the bowl and set the seasoned shrimp aside for 10 minutes.
In a large pan (which can hold the stainless bowl) put enough water so that it will come 1/3 up the way of the bowl and bring to boil.Put the bowl in the pan and steam covered for about 10 minutes or until the shrimp is translucent.Stir the shrimp once half way through.

Hilsa in mustard sauce

Preparation Time 30min


Ingredients:

# Salt to taste.
# 2 tablespoons oil, mustard oil preferred.
# 1 large onion, diced.
# 1 teaspoon turmeric powder.
# 1 teaspoon red chili powder.
# 6 green chilis.
# 1 tablespoon mustard (or ground mustard paste).
# 1 Ilish (Hilsha) fish, cut into steaks



How to:

Rub some salt and turmeric on the fish steaks and set aside.
If you use whole mustard seeds, ground them into a paste along with the green chili and a tablespoon of water.Heat the oil in a flat bottomed pan.Saute the onions until light brown.
Add the mustard/chili paste and rest of the spices and striy fry 5 minutes.Add 1 cup of water, making sure you scrape any spices that are stuck to the bottom of the pan.Add the fish steak and cook covered over medium heat for about 10-minutes.Flip over the fish and cook covered another 5 minutes until excess water has evaporated.Check for salt and sprinkle additional salt if necessary.

The favorite Bangladeshi Ilish polau

Preparation Time 1hr 15 min



Ingredients:

# 3 green chillies.
# 6-8 ilish (hilsa) pieces.
# 1/2 tsp turmeric.
# 2 tsp ginger paste.
# 3 tsp sea salt.
# 1 tbsp lemon juice.
# 2 cups Basmati rice.
# 1 large bay leaf.
# 4 cloves.
# 4 cardamoms.
# 1 tsp kalojieera (nigella).
# 3 tbsp ghee.
# ¼ cup cooking oil.
# 3 dried red chillies.



Processes:

Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes.Meanwhile cook the rice and let cool for 30 minutes.In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside.In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes.Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.Turn off the heat and remove the rice from the pan.Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
Layer ½ the cooked rice over the fish, and drizzle ½ of the remaining ghee and ½ of the remaining salt on top of the rice.Repeat with the process with the remaining fish, rice and spices.
Pour ½ cup of water over the rice.Cover tightly and simmer over low heat for 15 – 20 minutes.

The favorite Bangladeshi Beef Tehari

Preparation time: 1hr 30min

Ingredients:

# Basmati or kalojira Rice – 2 1/2 cup.
# Oil – 1/2 cup.
# Green chili – 6-8
# Bay leaf – 1 medium
# Cardamom – 4 pods
# Cloves – 8
# Cinnamon – 2 1/2 inch sticks
# Onions – 2 medium, thinly sliced
# Salt – 3 teaspoon
# Coriander powder – 1 tablespoon
# Cumin powder – 1 tablespoon
# Ginger paste – 2 teaspoon
# Turmeric paste – 1 tablespoon
# Red chili powder – 1 tablespoon
# Garlic paste – 2 tsp
# Onion paste – 1/2 cup
# Beef 1 kg (2 lbs)


Processes:

Cut beef into small pieces.Simmer beef with the next 7 ingredients (pastes and powders) and
2 teaspoon of salt along with a cup of water until tender. This will be about 50 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
Add in the previously cooked beef and fry over mediumheat until the oil floats to the top.
Stir continuously.Add in the rice and fry an additional 7 minutes. Stir continuously.Add in 6 cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom. Cover and cook for 25 minutes.Enjoy with a Bangladeshi salad.

Hasan's Meat kalia

Preparation Time 1hr 40min


Ingredients:

# Meat 2 lbs
# Oil 1/2 cup
# Onion paste 1/4 cup
# Ginger paste 1 tbsp
# Garlic paste 2 tsp
# Turmeric paste 2 tsp
# Chili paste 1 tsp
# Cumin paste 2 tsp
# Coriander paste 2 tbsp
# Ground pepper 1 tsp
# Cinnamon 3 1" sticks
# Cardamom 3
# Bay leaf 1
# Potatoes 1 lb


Instruction:

Cut the meat into 1 inch cubes. Mix all the ingredients except poatoes with the meat and half of the oil.Cover the meat with an equal amount of water and cook uner medium heat.
When the water has evaporated, stir fry the meat for about 20 minutes.Meanwhile, peel the potatoes, and make cute them into large pieces.Fry the potatoes in the rest if the oil until they start turning brown.Add the potatoes to the meat and stir fry them a bit longer,making sure that the potatoes and meat does not start breaking apart.After about 20 minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook covered in medium heat for another 10-15 minutes.When the potatoes are cooked keep covered in low heat for another few minutes.

Suggesion:

Great with polao & salad

Hasan's Meat Rezala

Preparation Time 1hr 40min

Ingredients:
# 1 teaspoon sugar
# Salt to taste.
# 2 teaspoon chilli powder.
# 2 teaspoon garlic paste.
# 4 cloves.
# 4 green cardamom pods.
# 2 inch cinnamon stick.
# 4 bay leaves.
# 250 g sliced onions.
# 150 g ghee.
# 550 g yoghurt.
# 800 g lamb/mutton/beef.


Instruction:

Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and sauté.
Add sliced onion and fry for 2 minutes, add garlic paste and chilli powder and sauté.
Add mutton and fry for a few minutes.Add salt and sugar to taste.
Gradually stir the yoghurt.Put the lid on and leave to cook.If water dries up add a little water.
Cook till water dries up and ghee comes on topServe hot with rice or parota.

Bangladeshi Chicken with cawliflower

Preparation Time 30min

Ingredients:

# 1 teaspoon curry powder.
# 1 1/4 cups tomato puree.
# 1 grated carrot.
# 1/2 cup sultanas.
# 1/4 head cauliflower, cut into small pieces.
# 1/2 small onion, diced.
# 1 cup hot chicken stock.
# 1/2 green capsicum, diced.
# 1/4 cup red lentils


Instruction:

Microwave lentils and stock in covered bowl for 7 minutes,
stirring after 4 minutes (or cook classically).
Add the vegetables and sultanas. Stir throught he tomato puree and curry powder.
Cook on 100% power for 10 minutes, or on stove top for 30 minutes.
Allow to stand for 4 minutes before serving with herbed rice.

Bangladeshi Chicken Makhani with lime Juice

Preparation Time 30min

Ingredients:

# coriander (cilantro): optional topping.
# salt to taste.
# 1(pound) butter. You can get away with 0.6 lb if 1 lb is too much.
# 1 ounce cream.
# 1 tablespoon white pepper powder (essential)
# 1 teaspoon dried fenugreek.
# 2.25 pounds tomatoes
# 2 tablespoon oil
# 10 black peppercorns
# 8 cardamoms
# 8 cloves
# 4" stick of cinnamon
# 2 tablespoon lime juice
# 8 cloves garlic
# 1" piece of ginger
# 1 1/2 cup yogurt.
# 2 pounds of (bony) chicken

Instruction:

Clean chicken and remove the skin.make a smooth paste of yogurt, garlic, ginger, lime juice,
cinnamon, cloves, cardamoms, peppercorns and the oil Marinate the chicken in this for 7 hours.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no water) and boil.
When the quantity has dropped by half, strain through a fine sieve.
What comes out of the sieve is the tomato sauce.Take a pan, start heating the sauce, add the butter.When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping.Serve hot. This works best with good rice (i.e. basmati).

Hasan's Chicken Stir-Fry with Green Beans

Preparetion time 15min
Inactive Prep 12min
Cook 8min
Total 35min


Ingredients:

# for garnish,Chopped green onions.
# 1/2 teaspoon red pepper flakes
# 1 1/2 teaspoons roasted garlic-red pepper sauce.
# 1 tablespoon lightly toasted white sesame seeds
# 2 teaspoon sesame oil.
# 2 tablespoons hoisin sauce
# 1/4 cup roughly chopped cashews
# 1 tablespoon minced garlic
# 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
# 1/2 cup vegetable oil
# 3/4 teaspoon Asian spice blend
# 4 tablespoons soy sauce
# 6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick


Processes:

In a mideum bowl, combine the chicken, 4 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.In a large wok or saute pan, heat the oil over high heat.
Add the chicken and stirring constantly, cook until brown,3 minutes. Add the beans and stir-fry until wrinkled, stirring, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 2 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.

Delicious food Luchi

Preparetion Time 45 min

Ingredients:

# 1 cup shortening--enough to fill 1 inch deep in frying pan.
# 1-1/2 cup warm water.
# 1 teaspoon salt.
# 2 tablespoon powdered milk.
# 1 tablespoon baking powder.
# 4 cups flour.



Processes:

In a mideum bowl, mix flour with baking powder, salt, and powdered milk.
Pour in warm water and mix to form dough. Knead dough by hand until it is soft but not sticky.
Cover with a cloth and allow to stand for about 15 minutes. shape into balls about 2 inches across, then flatten by patting and stretching the dough with hands and fingers until the dough is flat and round. If preferred, a rolling pin may be used instead.Melt shortening in a heavy frying pan, and heat for frying. Add dough, fry one side, then turn. Fry bread until it is golden brown on both sides.

Bangladeshi Naan Porata

Preparation Time 55 minutes:


Ingredients:

# 2 tablespoon poppy or sesame seeds.
# 5 tablespoon melted ghee.
# 1 lightly beaten egg.
# 1/3 cup yogurt.
# 1 1/2 teaspoon salt.
# 4 1/4 cups all purpose flour.
# 1 teaspoon sugar.
# 1 1/2 pkg active dry yeast.



Process:

Put yeast, sugar and 6 tablespoom water in small bowl. Stir. Let stand about 5 minutes until foamy.Sift flour and salt into large bowl. Make a well in center.Add egg and yogurt to yeast mixture. Add 5 tablespoon warm water. Stir and pour into the well in the flour. Stir from center until mixed to a smooth batter.Stir in ghee.Knead on board 25 minutes or about 2 minutes in food processor. Dough should be elastic.Put in covered bowl and allow to rise until double (about one hour).Divide ball into eight pieces. Knead each lightly, flatten ball, pull into an oval forming a sort of pear shape.put on baking sheet(s), cover with damp cloth, allow to rise about 20 minutes.Brush with ghee and sprinkle with seeds.
Bake in pre-heated 450 degree oven for 8-10 minutes until golden brown.

Bangladeshi tikya kabab

Preparetion Time 1hr 15min.

Ingredients:

# fine breadcrumbs
# 1/4 cup chopped fresh coriander.
# 1/4 cup chopped fresh coriander.
# 1/2 teaspoon garam masala.
# ghee or oil 1cup
# 1/2 teaspoon paprika
# salt to taste
# 1 large clove garlic, chopped
# 1/4 teaspoon black pepper,
# 1 inch fresh ginger, chopped
# 1 bay leaf
# 1/2 large onion, chopped
# 1 brown cardamom, ground
# 8 oz (225 g) fatless stewing steak
# 1 oz (25 g) channa dhal, split

Process:

Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much.
Leave aside for about 3 hours or overnight to thicken and dry.The next day, or when ready, add the egg yolk, and,
if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes.
Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.



Suggesion:

Yields: About 8. These are great at barbecues,starter or main course, and are familiar friends at the Bangladeshi restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.

The favourite Basmati Rice

Prepration Time 35 min

Ingredients:

^ 1 Tablespoon kosher salt.
^ 2 Tablespoon butter.
^ 1 Tablespoon light vegetable oil.
^ 1/4 tsp cumin seeds.
^ 4 black peppercorns.
^ 2 cloves.
^ 1 cinnamon stick, crumbled.
^ 1 bay leaf.
^ 3 medium carrots.
^ 1 small onion.
^ 1 cup Basmati rice.


Procedure:

Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear.
Put the rice in 2 cups of cool water to soak for 20 minutes.Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350 deg. F.While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices.When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices.When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes.Add rice and cook, stirring very gently for 5 minutes.Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off.Cover tightly and cook for 20 minutes at 350 deg. F.
Remove from oven, let rest for 10 minutes, then serve.


Special Notification:

It is important to handle the rice gently so that the grains are not broken.
It's also important to use whole spices; ground spices would overpower the rice.
This dish can be re-heated in the oven.

Delicious Vhuna khichuri 1

Preparation time: 35 minutes

Ingredients:

= Moogdal 1 cup
= Polau Rice 2 cups
= Finely diced ginger 2 teaspoon
= Salt 1 tablespoon
= Cinnamon Sticks 2/3
= Bayleaf 2 [small ones]
= Ghee 1/2 cup
= Cloves 4/5

Procedure:

Wash the rice.Fry the dal separtely for a while. Lightly fry in ghee the ginger and bay leaves.Then add the rice, dal, and salt, fry for about 10 minutes. Medium to medium high heat. Add five cups of boiling water and the salt. As soon as the water comes up to boil, put a lid on it. Simmer in low heat for 20/25 minutes.You could add beresta to it or you could make it spicier by adding turmeric and chilli powder. I use 1/2 tsp of the former and 1 tsp of the latter.

Bangladeshi Fish Do-Peaja

Ingredients:

Tomato (tomatoe for republicans) 3 medium
Oil 1/3 cupSalt 1 teaspoon
Onion leaves 3 tablespoon
Shredded dhania leaves (cilantro) personal taste
Pepper paste 1/4 teaspoon
Ginger paste 1/8 teaspoon
Onion paste 2 tablespoon
Turmeric powder/paste 1 teaspoon
Chilli powder/paste (red) 1 teaspoon
Sliced onions: 1/2 cup
Fish (preferably small, cut into small pieces) 1 cup

Procedure:

# Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces.

# After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you
don't burn the spices.

# Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat.

# When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float.

# You are done, now it ready for serve.


suggesion:

Among the fishes available in a typical grocery store, catfish is best suited for Do-peAjA. Shrimp is great too.

Hot hearty Chicken soup

Component part:

= cup barley
= 1(15 ounce) can sweet corn
= 1 red bell pepper,diced
= 2 cubes chicken bouillon
= 3 stalks celery,with leaves,minced
= 2 onions,chopped
= 5 carrots,chopped
= 1 (2 to 3 pound) whole chicken


Directions:

=clean chicken thoroughly in fresh,cold running water aand remove giblets.
remove as much excess skin from bird as possible and descard.With the
force of your hands,add pressure to the back bone of the chicken to crush the bones.If
you crack the legs at the joints it will release the cartilage which will add more flavour to the
soup.Place crushed chicken and giblets into a large stock pot.

=Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.

= Add barley and continue to cook for another hour.

=Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.

Nutritional Information:

Amount Per Serving: Calories: 420 | Total Fat: 15g | Cholesterol: 82mg

Beer can Grilled Chicken Recipe

Time Requirements:

Prep 10min
Inactive Prep 10min
Cook 1hr 30min
Total 1hr 50min

Component part:

Beer can chicken Rub:

# 2 tablespoons garlic powder
# 2 tablespoons black pepper
# 2 tablespoons dried oregano
# 2 tablespoons dried thyme
# 1 tablespoons ground cumin
# 2 tablespoons smoked paprika
# 2 tablespoons salt
# 2 tablespoons onion powder
# 1 tablespoons cayenne pepper
For the Chicken
# 3 pounds chicken,washed and dried
# Beer can Chicken Rub
# Vegetables oil
# 1(11-ounce) can beer

Directions:

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in a airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetables oil.Season the chicken with rub mixture,
remembering to season the cavity.
Pour out 1/4 of the beer and sit the chicken on top of the beer can.
Place the chicken in the center of the hot grill and cover.Cook the chicken for 1 to 1/2 hours,or until an instant-read thermometer registers 160 degress F. Once cooked,cover loosely with foil and let rest for 10 minutes before carving.

Chicken Salad with potato chips

Time Requirements:

Prep 10min
Cook 20min
Total 30min


Component part:

* 2/3 cup crushed potato chips
* 1 cup grated sharp Cheddar
* 1 cup mayonnaise
* 2 tablespoons fresh lemon juice
* 1/2 teaspoons pepper
* 1/2 teaspoons salt
* 1/2 cup slivered almonds
* 1 cup diced celery
* 2 cups cooked chicken breast meat,cubed


Directions:

Preheat oven to 350 degrees f. Spray a 13 by 8-inch bakin dish with vegetable oil cooking spray.
In a large mixing bowl combine the chicken celery,almonds,salt,pepper,lemonjuice,mayonnaise,andcheese.
Place the mixture in the prepared baking dish.Spread the crushed potato chips on top.
Bake for 20 minutes,or until bubbly.

Delicious American Macaroni Salad

Time Requirements:

Prep 20min
Cook 10min
Total 30min


Component part:

* freshly ground black pepper
* 1/3 teaspoon kosher salt,plus moreto taste
* 3 tablespoons cider vinegar
* 1 1/2 tablespoons sugar
* 3/4 teaspoon dry mustard
* 1/3 cup prepared mayonnaise
* 1/2 cup diced vine-ripened tomato(optional)
* 1 tablespoons minced flat-leaf parsley
* 1/4 cup minced red onion,soaked in cold water for 6 minutes,drained
* 1/4 cup diced celery
* 2 cups dry elbow mcaroni,cooked,rinsed,and drained


Directions:

In a large bowl combine the macaroni, celery,onion,parsley and tomato,if using.In a small bowl,
whisk together the mayonnaise,mustard,sugar,vinegar,sour cream and salt.Pour the dressing over the
salad and stir to combine.Season with salt and pepper to taste.Serve,Store covered in the refrigerator,for up to 2 days.
After then it will be ready for serve.

Honey Dressing with Fruit Sallad

Time Requirements:

Prep 15min
Total 15min


Component part:

# 1/4 cup chopped walnuts or pecans
# 1/4 cup raisins
# 1(12-ounce) can mandarin oranges,drained
# 1 avocado,peeled and sliced
# 1 apple,cored and diced
# 1 banana,sliced
# 1/3 teaspoon prepared mustard
# 1/3 teaspoon salt
# 1 1/3 teaspoons poppy seeds
# 1/2 teaspoon fresh lemon juice,plus the juice 1 lemon
# 1/4 cup canola oil
# 1/4 cup orange juice
# 1/3 cup honey


Directions:

For the dressing,combine the honey,orange juice,oil,1/2 teaspoon lemon juice,poppy seeds,salt,
and mustard in a jar with a tight lid,cover and shake well.Toss the apple,banana,and avocado with
juice from 1 lemon to prevent the fruit from turning brown.Combine the fruit,raisins,and nuts in a glass bowl.
Add the dressing and stir gently.Serve on red leaf lettuce.next it will ready for serve.

Breakfast with Fried Apples

Time Requirements:

Prep 2min
Cook 10min
Tootal 12min

Component part:

# 4apples,preferably green
# 1/3 cup brown suger
# 2 tablespoons butter
# 2 tablespoos water



Directions:

First Core the unpeeled apples,then cut into circles or slices.Cook in the butter,turning often,until soft.
If you have a sweet tooth or if the apples are bland in flavor,stir in 1/3 cup brown sugar and 2 tablespoons water.
Continue cooking until apples are coated with syrup.After then it will be ready for serve.

Nutritions:
It is a good quality with full of vitamins & minerels

Delicious recipie,pasta Salad

Times requirements:

prep 15min.
inactive prep 30min.
cook 10min.
Total 55min.

Component part:

* 1 cup red bell pepper,seeded,ribbed,and chopped
* 1 orange bell pepper,seeded,ribbed,and chopped
* 1 cupfrozen peas
* 1/2 cup crumbled feta cheese or queso balanco
* 1 cup fresh cilantro leaves
* 1lime,juiced
* Salt and freshly ground black pepper
* 1 cup finely diced ham
* 1pound rotini pasta(3/4 of a 16-ounce box)
* 1 cup evaported milk
* 1/4 cup extra-virgin olive oil
* 1/2 small red onion,thinly sliced
* 1/2 cup peeled and chopped jicama
* 1/2 cup pimento stuffed olives



Directions:

To boiling Bring a large of salted water.Add the pasta, stir with a steel sppoon,and cook until not mushy,
about 10 minutes.Drain,place in a large bowl and set aside.

While the pasta cooks,combine the evaportated milk,oil,feta,cilantro,lime juice and some salt
and pepper in a blender.Puree until the dressing is smooth.

In a large bowl Place the drained past.Add the ham,bell peppers,peas,onions,jicama and olives.Pour the dressing over the pasta
and gently mix it into the salad.cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.