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Not A Curry

A blog about Indian food history, culture, politics, and traditional Indian recipes.

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Most recent post

Lau chingri

Lau chingri recipe Bengali

Kolkata-style fried rice

Fried-rice

Some of you know that I have been dabbling in a little bit of creative writing. What none of you know, however, is that most of my stories come from my dreams and are overwhelmingly unresolved, like my stories. But last night I had the most perfect and finished dream/nightmare, with an intense plot, climax,…

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Restaurant-style chili Chicken Gravy

It’s been nearly a year since I have been to Kolkata, and will likely be another until I can go back. And I have realized, unsurprisingly, that it’s the food I miss most about Kolkata. And of all of the foods, I miss chili chicken the most. Anyone who knows me knows that I am…

Read More

Egg Curry with Potato and Asparagus

Ehh curry with vegetables

Chocolate Coconut Patishapta

Chocolate patishapta

Some of my best recipes are the ones that came out of kitchen accidents/mishaps. I used frozen grated coconut to make the patishapta stuffing, but it just wouldn’t come together even after trying for an hour. So I added chocolate to bind the stuffing and also because chocolate makes everything better. The result was FANTASTIC!…

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Akhrot Murgh or Walnut Chicken

Akhroth murgh recipe

Vodka Cider

2020 (Every year) has taught me that 1. At the end of the year no one remembers who won which argument. All people remember is the dignity with which you walk away from a petty situation. 2. No matter what you achieve in life, there will always be some people who will say mean and…

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French Silk Pie

French silk pie recipe

Chicken 65

It’s funny how many different stories there exist about how this iconic dish got its name. According to one story, the number 65 marks the year the recipe for chicken 65 was invented in. Another story claims that this was the 65th item on the menu in an army canteen in Chennai. According to another…

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Shukto with anything

Shukto with any leftover vegetables

Traditionally, Shukto (Bengali) requires a long list of ingredients. An authentic shukto has potatoes, sweet potatoes, bitter gourd, drumsticks, eggplant, papaya, plantains, snow peas, white radish, and bori (recipe on the blog). This means that it is impossible to make shukto just for 2 people. Shukto seems like an unreasonable choice for everyday cooking. Which…

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Banana Walnut Bread

Banana Walnut bread

Banana is one of the few ingredients that I prefer to eat when it goes bad (in banana bread). Every week I buy a dozen bananas, at least half of which inevitably go bad. And every week I make banana bread. Sometimes with nuts, sometimes with berries, sometimes with chocolate chips. Sometimes I add sugar,…

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Tomato chutney

I have so much respect for those of you who have been consistently cooking, plating, and photographing like everything is normal. On most days I feel special if I can make a cup of tea or tomato chutney.  This chutney is special because I can eat it with dosa, idly, French fries, chops, cutlets, fritters,…

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Grapes Chutney with Coconut Milk

Gapes chutney with coconut milk

Grapes chutney with coconut milk  Writing a food blog is a complicated and difficult business because it’s hard to find new inspirations and invent new recipes every day. But on some days magic makes itself and genius happen. Also, on these very days, words are elusive and hard, apparently. Anyway, long story short, I was…

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Fish curry

Bengali style fish curry with cauliflower and eggplant

Conserving food is the norm where I come from. It doesn’t matter how abundant food may be, using up every ounce of ingredients––even vegetable peels and fish bones––is the practice back home. This fish curry with cauliflower and eggplant is a recipe that I grew up eating. My mom would make a different fish recipe…

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Kolkata Style Fish fry

Best fish fry recipe kolkata

What is Kolkata style fish fry? For those of you who are not from Kolkata, fish fry is not the typical Bengali maach bhaja (fried fish steak) that has become a marker of authentic Bengali cuisine. This is rather the anglicized version of maach bhaja— thick fillets of fish marinated with flavorful herbs, breaded with bread crumbs…

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Goat Curry

Best goat curry recipe

What is goat curry? Goat curry is basically small cuts of goat slow-cooked or pressure-cooked in a gravy made with onions, tomatoes, garlic, and aromatic spices. There are as many varieties of goat curries in India as there are dialects and more.  That is to say that there is no one way of making it….

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Restaurant style Butter Chicken

Best butter chicken recipe

What is butter chicken?  Butter chicken is one of the most internationally famous Indian dishes. It is basically morsels of chicken, usually kebabs, that are then simmered in a tomato and cream based gravy. Butter chicken is obviously made with a lot of butter. The high dairy content in this dish makes it a very…

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Coconut chutney

Best Indian coconut chutney recipe

What is coconut chutney?  Coconut chutney is a famous yet simple South Indian condiment made with grated coconut and a mix of fresh spices and herbs. Coconut, fried gram, ginger/garlic, and chilies are ground together, and then some oil tempered with red chili, mustard seeds, and curry leaves is drizzled on top to get this…

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Chicken curry Recipe

Best chicken curry recipe

What is chicken curry? A polite reminder that Chicken curry is nothing but chicken in a simple tomato and onion based gravy. The word ‘curry’ by no means is a singular representation of Indian cuisine. Every Indian recipe is NOT a curry. Even this chicken curry recipe is not universal. Everyone has a different version…

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Mango lassi

How to make mango lassi at home?

What is summer without mangoes? Actually, the right question is: what is summer without Indian mangoes? We get mangoes here in the USA, but they pale in comparison to their Indian counterparts. They don’t have the smell, sweetness, or juiciness of the mangoes that I have grown up eating. So, I try to make as…

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Narkel bori die lau er ghonto

lau er ghonto narkel r bori die

Narkel bori die lau er ghonto Beginners always find cooking Indian food daunting because most popular Indian dishes require a long list of spices; spices that non-Indian kitchens have no use for. And this explains the “curry-powder” phenomenon. The problem is, what passes or is recognized as Indian food is usually the rich, greasy, spicey,…

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Rainbow pancakes

The best rainbow pancake recipe

Rainbow pancakes are so fun to make and they look so pretty that we have been making these every alternate day. Most of the rainbow pancake recipes that I have read online are too elaborate, and, frankly, too much work for breakfast. So I have used a boxed pancake mix for these. I tried a…

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Bengali Fish batter Fry

Kolkata style fish butter fry recipe

How to make Bengali fish butter fry? The Bengali fish butter fry is probably a malapropism of fish batter fry but remains totally acceptable because it does taste melt-in-your-mouth buttery. Fish butter fry or fish batter fry is not commonly made in Bengali home kitchens. This is one of those Bengali recipes that is implicated…

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Mango Pickle

Aam ka achaar

When I think of childhood summers, I can still smell and taste the distinct flavors of my grandma’s mango pickle: pickle oil slathered on a roti rolled into an afternoon snack, pickle oil mashed with potatoes and onions to go with rice and dal, pickle straight up.  My grandma, who wasn’t fond of cooking and…

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Microwave Pulao in 20 minutes (with video)

How to cook vegetable pulao in microwave in 15 minutes?

I frequently get asked how to cook pulao, specifically, how to cook the Bengali style basanti pulao. I will be honest with you. I don’t cook pulao very often. Pulao, I think, is haughty and temperamental. It looks at the cook with disdain and judges them. If it doesn’t like what it sees, it sweats and…

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Baingan ka Bharta Recipe

Baingan ka bharta recipe super easy restaurant style

Did you know that organic eggplants are highly sustainable with low water and carbon footprints? And as long as no pesticides are used, they cause no significant damage to air, water, land, soil, forests, etc. If you are trying to go vegan or eat and cook more consciously, this is a great vegetable to incorporate…

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Sausage and jalapeño mac and cheese

Best and easiest mac and cheese recipe with an Indian twist

Sausage and jalapeño mac and cheese This is by far the most requested recipe on my blog. This is also the recipe that I make almost every alternate day because my son LOVES mac and cheese. And what’s there not to love? It’s just pasta, lots of cheese and a good white sauce. The best…

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Moong Dal with cauliflower and peas

Moong dal with cauliflower and peas recipe

When you are trying to keep overwhelming emotions at bay and trying not to crumble under the pressure of a burdened heart, the only thing that really seems to help is lots and lots of comfort food. That is if the bottles of wine and tub of chocolate ice cream are not doing their usual…

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Best Aloo Posto Recipe

Alu posto a Bengali vegetarian dish

Aloo Posto, the most popular Bengali dish. When people talk about Bengali food, they mostly talk about fish, or rosogolla, or misti doi. It’s astounding to me how little people know about the everyday Bengali vegetarian fare, which constitutes such a massive part of the Bengali cuisine. Take for example Aloo Posto. I have met…

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boro pishir dhone patar chutney (cilantro chutney)

Best dhone patar chatni recipe

Every Bengali family has its own recipe for a dhone patar chutney. While I love dhone pata (cilantro) in any form, my boro pishi‘s (oldest aunt) dhone patar chatni has to be the best dhone patar chutney or cilantro chutney anyone has ever tried. If you don’t believe me, try this recipe. It’s pretty simple and…

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Dolly’s tea shop’s orange mint julep

Iced tea recipe

Dolly’s Tea Shop is a tiny tea room tucked away in one corner of Dakshinapan, Kolkata. Although, neither the prettiest nor the most impressive eatery in town, it still has a distinct charm of its own that got me hooked nearly two decades ago. Decorated with wooden tea chests, paper lanterns, and cane chairs, this place…

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Restaurant style Dry Chili Chicken

Kolkata style chilli chicken recipe

What is “chilli chicken”? The Indian Chili chicken or Chilli chicken is an Indo-Chinese dish––crispy batter fried nuggets of chicken cooked in soy sauce flavored with garlic and ginger and a whole lot of fresh Thai green chilies. It can be either dry chilli chicken to be had as an appetizer or hors d’oeuvres, or…

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Oatmeal Spinach pancakes

Oatmeal pancake with spinach diabetes and weight loss recipe

I made this spinach and oatmeal pancake quite by accident several years ago, and to this day it remains my most favorite oatmeal pancake recipe. I do not like to eat sugary breakfasts because they make me feel bloated all day. Plus, spiking blood sugar early in the day makes me crave more sugar throughout…

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Chicken Tandoori

Best Indian tandoori chicken recipe

Chicken Tandoori is undoubtedly the most popular Indian delicacy across the world.  Yet, the history of  Chicken Tandoori recipe dates back only to 1920. It is first known to have been prepared in a Peshwari restaurant named Moti Mahal (now in Pakistan) by an experimental chef Mr. Gurjal. The popularity of chicken tandoori is largely…

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Restaurant-style chili Chicken Gravy

It’s been nearly a year since I have been to Kolkata, and will likely be another until I can go back. And I have realized, unsurprisingly, that it’s the food I miss most about Kolkata. And of all of the foods, I miss chili chicken the most. Anyone who knows me knows that I am…

Read More

Ehh curry with vegetables

Egg Curry with Potato and Asparagus

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About me

Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.

notacurry

Film scholar/Recipe creator/baker
🏡 NYC.
Sustainable & conscious Cooking.🌎
Contributor to Huffington Post India.
💖DM for collab. #notacurry

Dhrubaa Mukherjee
My fellow bloggers and I are taking you on a desse My fellow bloggers and I are taking you on a dessert trip around the world. This month, we focus on Western and Central Asia. I have to admit that my culinary knowledge of this region is limited to a chance layover in Dubai several years ago, where I ate this spectacular dessert called Asabe Zainab, which translates to "Zainab's fingers". It is a traditional Middle Eastern dessert that is crunchy on the outside and soft on the inside. It is typically served during the holy month of Ramadan. These Zainab's fingers look stunted and non-pretty because I shaped them after my own fingers. However, they taste like the original thing and are delicious! They have to be because fried dough is the universal comfort food.I discovered through a little research that these desserts date back to more than a thousand years, and the recipes have remained consistent, influencing the culinary scape of Europe, Africa, as well as south and South East Asia. Isn't that fascinating?Recipe:1 cup flour
1/4 cup semolina
1 tsp active dry yeast
2 tbsp vegetable oil
2 tbsp melted butter
1/8 tsp salt
1/3 cup warm water
2 cups sugar syrup
Chopped pistachios, optionalMix all the ingredients in a bowl, knead, and let rest for 15 minutes.
After the dough has risen, cut them into two big lumps, roll them into two long logs, and cut the dough in form of small, and short fingers then pass them through a strainer to take the desired shape.
Fry the fingers in hot oil and stir them continuously until they are browned.
Take them out of oil and dip them in the syrup immediately, then drain them to remove the excess syrup.Check out #aroundtheworldwithdesserts for more amazing entries.@mycravesandraves
@nivtalks
@the_last_freefall
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@cleanfoodcrushbyshri
@reena.insta.reena
@moms_apron
@experiments.of.bengalikitchen
@rasoitales
@theeatingsuitcase
What is a Bengali celebration without muri (puffed What is a Bengali celebration without muri (puffed rice) and tele bhaja (fritters)?
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#bhasadibosh #peyaji #love #bengalifood #bengali #kolkata #kolkatadiaries #kolkatadelites #indianrecipes #indianfood #foodtalkindia #calcuttacacophony #calcutta_igers R#Kolkata foodie #kolkatafoodbloggers
When I was asked to collaborate on #banglabhashaba When I was asked to collaborate on #banglabhashabanglakhana for Bhasa Dibas,  where eight of us fellow bloggers showcase Bengali food represented in Bengali literature/films, I knew I had to talk about Agantuk. Because the plot of Agantuk centers around the identity of Manomohan Mitra (Utpal Dutta), that is whether or not the stranger is who he says he is. And the reason for the suspicion surrounding his identity seems to be the fact that his command over his mother language, Bengali, is "better than yours or mine". The other characters are suspicious because his Bengali is "a little too decent. That's the trouble. How can a man who has been away from home so long write such elegant Bengali". Manomohan Mitra says that he hadn't eaten Bengali food since leaving Bengal thirty-five years ago, and Anila interjects, "but you haven't forgotten the language. You speak it well, you write it well". To which Manomohan Mitra replies, while eating goyna bori or "alankar botika”, "You know what dear? Unless you wish to forget your mother tongue, you don't forget it. But if you do, you can do so in three months. And for that, you don't have to leave the country".Here's hoping that we will keep the Bengali language and food alive in our hearts and mind for centuries, no matter where we live. <3Recipe link in bio.visit @abongkitchendiary
@experiments.of.bengalikitchen
@tamatarchutney
@antarabasu9
@plate_to_palette
@the_last_freefall ⁣
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#bengalirecipesnonveg #bengalicookingrecipes #kolkatafood #bengalifood #bengalirecipesspecial #bengalirecipesa #igkolkata #kolkatasutra #bengalirecipesbypratyasha #kolkataigers #kolkatasutrafood #kolkata #durgapuja #kolkatadiaries #bengalifishrecipes #kalsenavratristart #bengalirecipesinuae #ig #traditionalbengalirecipes #kolkatabuzz #kolkatalittlethings #buzzfeedfood #bengalifoodrecipes #bengalirecipesindubai #bengalirecipes💚 #chickenkasha #calcuttacanvasfood #calcuttacacophony #bengalirecipes😋
I had resolved this year that I would be the first I had resolved this year that I would be the first to post on Valentine's day. That I would post pictures of all the pink, white, and red flowers, and cakes, and macarons with pictures of the Eiffel Tower, etc. But when February came, all I could think about was "lau' (bottle gourd). Lau is how we Indians pronounce "love" when we are not being careful. Or "lau" is what we disparagingly call fake love--the corny, cheesy, over the top romantic love, which my best friend Eralda lovingly categorizes as "temporary lovebirds". I don't know why i can't get "lau" out of my head, so I embraced my love for lau and made this "fishy lau" (recipe below). Perhaps it's time to make "lau" the official valentines day food.LAU CHINGRI (bottle gourd with shrimp) Recipe:
Ingredients:
1 Bottle gourd (lauki) , small
250 grams Shrimps
1/2 teaspoon Cumin seeds
1 Bay leaf
1/4 teaspoon Turmeric powder
Salt , to taste
Sugar , to taste
2 green chilies, slitMethod:
Marinate the shrimps with salt and turmeric powder for 10 minutes then lightly fry them in mustard oil for 2 minutes.
To the same pan add cumin seeds and bay leaf.
Saute them for few minutes and add bottle gourd.
Add salt, sugar, turmeric powder, green chilies.
Cover and simmer till the bottle gourd loses all its moisture and is cooked thoroughly.
Add the shrimps and simmer for five more minutes. Serve Lau Chingri along with Steamed Rice. ⁣
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#kolkatafoodbloggers #thekolkatafoods #kolkatafoodies #kolkatasutrafood #fishrecipes #fish #healthyfood #bengalirecipe #desifood #foodtalkindia #foodiesofinstagram #fishbharta #foodstagram #indianfoodrecipes #quickindianrecipes #indianfood #indianfoodbloggers #easyindianrecipes #yummy #indianrecipe
⁣ I have lived in the US for 12 years. During th ⁣ I have lived in the US for 12 years. During this time, I have commented on US politics endlessly. I have criticized American friends' opinions, questioned people's beliefs, and broken up with friends over irreconcilable ideological differences. But never has a single American person called me an outsider or questioned my right to speak against human rights atrocities. Alternately, whenever I have commented on my own country's politics or questioned the current government, I have been told that I should shut up because I am an NRI. So the thing is that an individual's spatial relationship to a country is not important at all. Those who want to silence me, or others, are against open dialogue, open criticism of the government, which are the bedrock of any democracy. The insider/outsider dichotomy is just another deflection. Sitting here in the US, I can say anything against the government (for example, Trump, Lindsay Graham, Ted Cruz are scums, and the Republican party sucks!), and I will face zero repercussions for expressing my opinion. No one will call me an outsider, no one will cut my internet, arrest me, or threaten my family. THIS is how democracies should work. The fundamental principles of our constitution should stand irrespective of party banners. And I hope that more of my fellow country folks will speak up, resit, and put country before a single party or person.If my opinion offends you, then I hope you will appreciate and eat this cake. <3.⁣
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#foodtalkindia #indianfoodbloggers #huffpostgram #huffposttaste #thefeedfeed #eeeeeats #buzzfeast #thekitchn #thebakefeed #thefeedfeedbaking #farmersprotestinpunjab #farmersprotestdelhi #farmersprotest #supportfarmersprotest #farmersprotestchallenge #cakeart #buttercreamflowercake #buttercreamflower #buttercreamflowerclass #buttercreamflowercourse #koreanbuttercreamflowers #buttercreamflowercupcake #cakesofinstagram #buttercreamfrosting #buttercreamflowertutorial #wiltoncakes
There are many types of leaf petals that you can u There are many types of leaf petals that you can use to pipe buttercream flowers directly on the cake, but using a petal tip to pipe the flower separately and then placing it on the cake adds extra dimension and drama. Freezing the leaves ahead allows you to insert them in different angles so they don't look flat.You can use any kind of petal tip to pipe these leaves. I like to use different sized tips to get different shapes and sizes (Wilton 103, 104, 60, Korean 123, 124, 125). For these particular leaves, I used Wilton 59 tip and used Wilton kelly green gel color.To pipe the leaves, apply light and consistent pressure on the piping bag, turn the nail anti-clockwise until you reach the tip, hold the nail steady, and finish the other side by simply pressing and pulling down. You may or may not want to turn the nail while finishing the second side of the leaf. The key is to try different techniques and practice a ton until you find what you are conformable with.Follow @notacurry for more buttercream flower tutorials and save this post to come back to it later. Also, check out the buttercream rose tutorial in my feed.Feel free to ask me anything. 🙂.⁣
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#kolkatafoodie #lbbkolkata #kolkatablogger #calcuttacacophony #kolkatadiaries #notacurry #foodtalkindia #indianfoodbloggersblogger #indianfoodblogger #thekitchn #foodandwine #bakersofinstagram #thebakefeed #buzzfeast #food52 #huffposttaste #f52grams #cupcakedecorating #koreanbuttercreamflowers #cakedecorating #cakeoftheday #buttercreamfrosting #buttercreamflowercourse #buttercreamflowercake #buttercreamflowertutorial
get so many emails/messages from readers asking ab get so many emails/messages from readers asking about easy and inexpensive entertaining and dinner party recipes. Now if you are swimming in buckets of cash there is no need to think about ‘inexpensive’, of course, but if you are a struggling grad student, or entertain (willingly or unwillingly) too often then it may be important to think about expenses. Also, super complicated and time-consuming recipes may not be the most appropriate for parties. When I entertain I like to have some time for myself. Because, other than cooking, one also has to do the dishes, clean the kitchen, tidy the apartment, ready drinks, feed the toddler and drink lots of wine.The recipe I am sharing today is not only super cheap, it is also super easy to make and mind-blowingly delicious! It may sound too simple, but trust me, it is delicious! This is one way of elevating the insipid quick fix egg curry (I call this curry because this is indeed a curry, meaning eggs in gravy) to restaurant quality dinner item. Your guests will definitely ask you for the recipe (at which point I urge you to direct them to my blog) and you will be super pleased too. If you don’t have coconut milk you can use two tablespoons of scraped coconut, mixed with four tablespoons of cream instead. Don’t like coconut? No worries! Use cream instead.Do not forget to leave your comments when you try this recipe. Happy cooking!Recipe link in bio. ⁣➡️
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#notacurry #eeeeeats #food52 #beautifulcuisines #buzzfeast #foodblogfeed #thefeedfeed #easyindianrecipes #foodtalkindia #quickindianrecipes #indianstreetfood #healthyfood #indianrecipe #eggcurrymasala #iloveeggcurry #foodiesofinstagram #eggcurry #homemade #egglover #eggcellent
I used a Wilton 104 petal tip for these roses, but I used a Wilton 104 petal tip for these roses, but you can use any petal tip (petal tips look like teardrop tips that are tapered on one end). You will also need a flower nail to pipe the flower on, icing bags, and a coupler. I used Wilton gel colors for this one. After piping the flowers, I usually freeze them for 20 minutes, after which point it becomes easy to peel them off and stick them on the cake. Alternately, you can make these flowers days and weeks ahead. I use meringue buttercreams like Italian or Swiss because they are better suited for flowers with good details.Follow @notacurry for more buttercream flower tutorials. ⁣
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#buttercreamflowerjakarta #buttercreamflowercourse #buttercreamflowercakehawaii #buttercreamflowercakes #buttercreamflowercakejakarta #buttercreamflowers #buttercreamflowersph #buttercreamflowercakeph #buttercreamflowerscake #buttercreamflowersbouquet #buttercreamflowercupcake #buttercreamflowertutorial #buttercreamflowercakeclass #buttercreamflowercupcakebouquet #buttercreamflowercupcakes #buttercreamflowerteaching #buttercreamflowersclass #buttercreamflowercakemalang #buttercreamflowercake #floralcake #buttercreamflowerscupcakes #buttercreamflowerclass #buttercreamflowerssg #buttercreamfrosting #buttercreamflowerpiping #buttercreamflowerwreath #buttercreamflowercakesph #edibleart #buttercreamflowerbouquet #buttercreamflowerscakes
Several of you wanted to know how the last story e Several of you wanted to know how the last story ended, or who the couple ended up meeting. Answer: It was the toxic ex. The ex was the friend's new partner. I suppose they never went to that restaurant back again, out of the sheer trauma of the experience, and had Dan Dan Noodles at a Sichuan restaurant on the opposite side of town. Here's the recipe: 😛Ingredients:
(For the topping)
120 g minced pork
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry sherry
2 tbsp skinless raw peanuts, coarsely crushed
1 tsp minced ginger
1 tbsp minced Ya Cai
1 tsp chili flakes
(for the sauce)
1.5 tbsp Chinese sesame paste
1.5 tbsp water
2 cloves garlic, minced
2 tbsp light soy sauce
1 tbsp rice vinegar (or distilled vinegar)
1/2 tsp ground Sichuan pepper
2 tbsp Chinese chili oil
1 pinch sugar
(for the noodles)
2 servings of cooked noddles
leafy green vegetables like bok choy, spinach etc, steamed.
(for garnishing)
1 tbsp scallions/spring onions, finely choppedMethod:
Put the meat in a bowl, season well. Add soy sauce and rice wine. Mix well to loosen the meat as much as possible.
Pour oil into a cold wok. Add peanuts and fry over low heat until they turn golden brown. Transfer the peanuts to a bowl (leave the oil in) and set aside.
In the remaining oil, add ginger, meat, minced Ya Cai, and chili flakes. Turn off heat when the meat is fully cooked. Set aside.
In a bowl, mix sesame paste and water until it becomes semi runny and smooth.
Add garlic, and soy sauce, vinegar, ground Sichuan pepper, chili oil, and sugar. Mix well and set aside.
Assemble: pour the sauce into two serving bowls. Add noodles and vegetables. Top with cooked meat and peanuts. Garnish with scallions. ⁣
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#notacurry #foodgawker #thefeedfeed #food52 #foodandwine #eeeeeats #foodtalkmumbai #foodtalkindia #kolkatafoodies #calcuttacacophony #foodiesofinstagram #igkolkata #kolkatadelite #kolkata_igers #indianfoodblog #foodporn #indianfoodbloggersnetwork #indianfoodie #homemade #southindianfoodblogger #noodlelover #noodle
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Green egg curry

How to make KOlkata Dhaba style Tadka?

Kolkata Dhaba Style Tadka

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