উপকরণ
সাদা বাঁধাকপিকুচি ১ কাপ
বেগুনি বাঁধাকপিকুচি সিকি কাপ
গাজরকুচি সিকি কাপ
পেঁয়াজকুচি ২ টেবিল চামচ
ড্রেসিংয়ের উপকরণ
তরল দুধ ৩ চা-চামচ
ঘন ক্রিম ১ চা-চামচ
মেয়নেজ সিকি কাপ
গোলমরিচের গুঁড়া সামান্য
ভিনেগার ১ টেবিল চামচ
চিনি ১ টেবিল চামচ
লবণ স্বাদমতো।
প্রণালি
একটি বড় পাত্রে সাদা ও বেগুনি বাঁধাকপি, গাজর ও পেঁয়াজকুচি একসঙ্গে নিন। অন্য একটি বাটিতে ড্রেসিংয়ের সব উপকরণ মিশিয়ে নিন। এবার ড্রেসিংটি সবজির ওপর ঢেলে ভালোভাবে মিশিয়ে নিন। পরিবেশনের আগে কিছুক্ষণ ফ্রিজে রেখে ঠান্ডা করে নিন।
[Ingredients for 2 servings]
* Bitter melon: 1/2
* Canned yakitori (grilled chicken skewers): 1 can (60g per can)
<Seasoning>
* Mayonnaise: 1 tablespoon
* Shichimi chili pepper: to taste
[Preparation]
* Remove the seeds and pith from the bitter melon with a spoon, slice thinly, and boil in hot water for 2-3 minutes. Drain in a colander and squeeze out the excess water once cooled.
* Mix the ingredients for the <Seasoning> in a bowl.
[Instructions]
1. Add the bitter melon and yakitori to the bowl with the <Seasoning> and mix well. Serve in a dish.
Shopping List (Serves 3-4)
Ground chicken...300g
Deep-fried tofu...1/4 pack
Egg...1
Enoki mushrooms...1/4 pack
Green onion...1
Seasonings used in this recipe
Ginger paste
Sugar
Salt, pepper
Potato starch
Vegetable oil
Sake
Mirin
Soy sauce
Preparation
Separate the egg white and yolk.
Instructions
1. In a frying pan, combine ground chicken, ginger paste, 1 teaspoon sugar, a pinch of salt and pepper, and knead well until sticky. Add the deep-fried tofu and egg white and mix well again.
2. Cut the enoki mushrooms into 1cm lengths with kitchen scissors and add them to the pan. Add 1 tablespoon of potato starch and mix everything together.
3. Gather the mixture into a ball, shape into bite-sized oval patties, and arrange them with some space between them. 4. Cut the green onions into 4cm lengths with kitchen scissors and add them to the empty space in the frying pan. Drizzle with 1 tablespoon of salad oil and cook over medium-low heat. Once browned, flip and cook until both sides are golden brown.
5. Add 3 tablespoons each of sake and mirin, and 1 and 1/2 tablespoons each of sugar and soy sauce. Simmer for 3-4 minutes, stirring constantly to coat everything. Serve on a plate, sprinkle with white sesame seeds if desired, and garnish with an egg yolk.
Ingredients (for 2 servings)
Broccoli...10 small florets (approx. 150g)
Chicken thigh...1 small piece (approx. 200g) <cut into bite-sized pieces>
Crab sticks...4 <shredded>
Milk...3/4 cup
Pizza cheese...30g
Onion...1/4 <thinly sliced lengthwise>
Western-style soup stock...1/2 teaspoon
Salt, pepper, butter, flour
Instructions
1. Place the broccoli in a heatproof dish, cover with plastic wrap, and microwave for 2 minutes (600W). Remove from the microwave.
2. Season the chicken with a pinch of salt and pepper. Melt 10g of butter in a frying pan and place the chicken skin-side down. Cook both sides until the meat changes color, then add the onion and sauté until softened.
3. Sprinkle with 1 tablespoon of flour and sauté until the floury taste disappears. Gradually add the milk, stirring each time to thicken. Add a pinch each of salt and pepper, the Western-style soup stock, and the imitation crab meat, stir briefly, and pour into the bowl from step 1.
4. Drain the broccoli and place it on top, then sprinkle with cheese and breadcrumbs if desired. Bake in a toaster oven for 7-8 minutes, or until golden brown.
Ingredients:
1 zucchini
A pinch of salt
1 teaspoon sesame oil
A small amount of chili oil
Instructions:
① Wrap the zucchini in plastic wrap and place it on a heatproof dish. Heat in a 600W microwave for 1 minute and 30 seconds, then flip it over and heat again for another 1 minute and 30 seconds.
② Once it has cooled slightly, remove the plastic wrap and remove the stem.
③ Cut the zucchini lengthwise into 6 equal pieces.
④ Drizzle with salt, sesame oil, and chili oil in that order. Enjoy!
Ingredients (for 1 serving)
* 1 bell pepper
* 1/4 paprika
* 1/3 teaspoon curry powder
* 50cc water
Instructions
1) Cut the bell pepper and paprika into 5mm wide strips. Place them in a frying pan with the water, cover, and heat over medium heat.
*Use any leftover sauce from when you made the main dish.
2) Once boiling, stir with a rubber spatula to reduce the liquid, then coat with the curry powder.
[Ingredients for 3-4 servings]
* Taro root: 8
* Chicken thigh: 1
* Green beans: 4
<Braising liquid>
* Dashi stock: 250-300ml
* Sake: 3 tablespoons
* Mirin: 2 tablespoons
* Sugar: 3 tablespoons
* Soy sauce: 3 tablespoons
[Preparation]
* Peel the taro roots and cut them into bite-sized pieces. Place them in a pot, add enough water to cover, and boil until a bamboo skewer can easily pierce them. Drain the water.
* Cut the chicken thigh into bite-sized pieces.
* Quickly blanch the green beans in boiling water with a pinch of salt (not included in the ingredients list), then transfer to cold water. Once cooled, cut off the stems and cut into three equal lengths.
[Instructions]
1. Add the taro roots and the ingredients for the <Braising liquid> to a pot and bring to a boil over high heat. Once boiling, add the chicken thighs, cover with a lid, and simmer over low to medium heat for 40-50 minutes until the broth is reduced (adjust the amount of broth so that the taro is submerged).
2. Serve (1) in a bowl and sprinkle with green beans.
[Ingredients - Serves 2]
Okra…8 large pieces (approx. 80g)
A
Grated garlic, salt…1/4 teaspoon each
Wheat flour, sake…1 tablespoon each
Soy sauce…1 teaspoon
Salt, potato starch, frying oil
[Instructions]
1. Sprinkle a little salt on the okra, rub and wash, peel around the calyx with a knife, and cut into 2cm pieces.
2. Mix A in a bowl, add 1 and coat thoroughly, then coat each piece well with potato starch.
3. Pour frying oil to a depth of 1cm into a frying pan and heat to about 180°C. Add 2 and fry for about 2 minutes and 30 seconds, turning occasionally. Sprinkle with a little salt.
Ingredients (for an easy-to-make portion)
Cabbage: 400g
Perilla leaves: 4-5
A: Salt: 1 teaspoon
Vinegar: 1/2 tablespoon
Salad oil: 1/2 tablespoon
Directions
Cut the cabbage leaves into 5mm wide strips, and the perilla leaves into 5mm wide strips as well.
Put the cabbage and perilla leaves in a plastic bag, sprinkle in A, add air, and shake to mix. Remove the air, tie the bag shut, and refrigerate for at least 1 hour.
Massage the contents of the bag with your hands to soften them.
Meat rolls with Japanese-style coleslaw
Ingredients
Japanese-style coleslaw 100g
Thinly sliced beef loin 3 slices
Salad oil 1 teaspoon
Directions
Spread out each slice of beef, divide the Japanese-style coleslaw into three equal portions, squeeze them together to form a ball, and place one portion at the front of each slice. Roll each slice up from one end.
Place the rolls seam-side down in a pan heated with salad oil and cook over medium-low heat for 4-5 minutes, turning occasionally.
Ingredients (for 2 servings)
4 slices of bread (8-slice loaf / 1.5cm thick / mountain-shaped)
2 bunches of watercress
20g roasted walnuts
[Garlic Butter]
1 clove of thinly sliced garlic
50g butter
★1 1/2 tablespoons olive oil
★Salt and freshly ground black pepper to taste
★1 1/2 teaspoons red wine vinegar
●Instructions
1. Roast the walnuts in a preheated oven (or a low-temperature toaster oven) for about 10 minutes, turning them over halfway through, until crisp. Let them cool slightly, lightly peel, and roughly chop. Soak the watercress in cold water for about 10 minutes to make it crisp.
2. Make the garlic butter. Put the butter and garlic in a frying pan and heat over medium-low heat. Heat the garlic until it is golden brown and fragrant. Remove from the heat and remove the garlic. Brush the garlic butter onto one side of the bread slices. Toast in a toaster oven until the surface is crispy.
3. Wipe the watercress from step 1 dry, separate the stems and leaves, and finely chop the stems. Place in a bowl, add the ingredients marked with ★ in order (see photo below), and mix lightly. Finally, add the walnuts from step 1 and mix quickly.
4. Place half of the mixture from step 3 onto one slice of bread from step 2, and sandwich with the other slice (see photo below). Lightly press down from the top and cut into bite-sized pieces.
Ingredients (for 2 servings)
1 pack of clams (sand removed)
Combined broth
2 tablespoons sake
400ml dashi stock
1 teaspoon light soy sauce
Salt to taste
2 tablespoons chopped green onions
[Preparation]
Wash the clams in plenty of water, rubbing the shells together, then drain in a colander.
[Instructions]
1. Place the clams and the ingredients for the combined broth in a pot and heat over medium heat. Once boiling, reduce heat to low and remove the scum.
2. Season with salt, transfer to a serving dish, and sprinkle with green onions.
Ingredients (for 2 servings)
1 large chicken thigh
1/3 teaspoon salt
1 bag snow peas
2 tablespoons vegetable oil
<Egg mixture>
2 beaten eggs
A pinch of salt
Salt to taste
[Preparation]
Remove excess fat and sinews from the chicken thigh, cut into strips, and rub with 1/3 teaspoon of salt. Remove the strings from the snow peas. Mix together the ingredients for the egg mixture.
[Instructions]
1. Heat 1 tablespoon of vegetable oil in a frying pan over high heat, pour in the egg mixture, stir well, and remove once the eggs are semi-cooked.
2. Heat the remaining 1 tablespoon of vegetable oil in the same frying pan over medium heat and sauté the chicken thigh until cooked through. 3. Add the snow peas and stir-fry, season with salt to taste, return the eggs from (1) to the pan and mix, then serve in a bowl.
Ingredients (for 2 servings):
4 potatoes (400g)
10g butter
1 1/2 tablespoons yakiniku sauce
Instructions:
① Peel the potatoes and cut them into bite-sized pieces. Place them in a heatproof container, cover loosely with plastic wrap, and heat in a 600W microwave for 5-6 minutes.
② Heat the butter in a frying pan over medium heat. Lightly drain the water from the potatoes from step ① and add them to the pan. Sauté until the surface is golden brown.
③ Reduce the heat to low, add the yakiniku sauce, and stir until the liquid evaporates and the sauce coats the potatoes. Done!
উপকরণ
১টি ছোট কাঁচা চালতা
১ টেবিল চামচ নুন
১ চা চামচ ভাজা জিরেগুঁড়ো
দে়ড় চা চামচ চিলি ফ্লেক্স (শুকনোলঙ্কা পুড়িয়ে গুঁড়োও করে নিতে পারেন)
২ চা চামচ চিনি (গুড়ও দিতে পারেন)
স্বাদমতো তেঁতুল
প্রণালী
চালতাটি বটি বা ছুরির সাহায্যে দু’ভাগ করে ভিতরের নরম অংশটি আগে ফেলে দিন। বাকিটা ভাল করে ধুয়ে নিয়ে লম্বা লম্বা ফালি করে কেটে নিন। এ বার শিলে বেটে নিতে হবে চালতাগুলি। যথাসম্ভব থেঁতো করে নিলেই হবে। শিলনোড়ার বদলে হামানদিস্তা দিয়েও থেঁতো করা যায়। আবার মিক্সার গ্রাইন্ডার দিয়েও কম পরিশ্রমে বেটে নিতে পারেন চালতার টুকরোগুলি।
এ বার একটি বড় পাত্রে নুন, জিরেগুঁড়ো, চিলি ফ্লেক্স, চিনি মিশিয়ে নিন। যেমন ঝাল ও মিষ্টি খেতে চান, সেই অনুযায়ী উপকরণের পরিমাণ বাড়িয়ে বা কমিয়ে নিতে পারেন। এক এক বাড়িতে এক এক রকম স্বাদে অভ্যস্ত সবাই। এর মধ্যে চাইলে কাসুন্দি ও ধনেপাতা দিতে পারেন। তার বদলে তেঁতুলও দিতে পারেন। সব উপকরণ মিশিয়ে চালতার সঙ্গে মাখিয়ে নিন।
হাতেমাখার এই ধাপের উপরই নির্ভর করবে স্বাদের মূলমন্ত্র।
লেবু জাতীয় ফল। অস্ট্রেলিয়ায় পাওয়া যায়। এই লেবুগুলি লম্বাটে আঙুলের মতো দেখতে হয় এবং কাটলে ভিতর থেকে ছোট ছোট মুক্তোর দানার মতো রসালো অংশ বেরিয়ে আসে। খাবার পরিবেশনের সময়ে এই লেবু সাজিয়ে দেওয়া হয়। প্রতি কেজির দাম প্রায় ৯,৪০০ টাকা।
Ingredients (for 2 servings)
1/2 to 2/3 zucchini
1 sprig rosemary
1/2 clove garlic (minced)
1.5 tablespoons vegetable oil
Salt to taste
[Preparation]
Peel the zucchini in stripes using a vegetable peeler, then slice into 1cm thick rounds. If the slices are large, cut them into half-moon shapes.
[Instructions]
1. Heat the vegetable oil and rosemary in a frying pan over medium heat. Once fragrant, remove the rosemary and reduce the heat to low. Arrange the zucchini slices in the pan.
2. Once browned, flip and cook through. Add the minced garlic and stir-fry until fragrant. Season with salt, transfer to a serving dish, and garnish with rosemary.
Ingredients (for 2 servings)
Spaghetti 180g
Water 1800-2000ml
Salt 18-20g
Clams (sand removed) 1 pack
Arugula 1/2 bag
Garlic (minced) 1 clove
Olive oil 1 tbsp
White wine 3 tbsp
Salt to taste
Extra virgin olive oil 2 tbsp
Coarsely ground black pepper to taste
[Preparation]
Rinse the clams thoroughly under running water, rubbing the shells together, and drain in a colander. Trim the roots off the arugula and cut into four equal lengths.
[Instructions]
1. Cook the spaghetti in boiling salted water for 1 minute less than the package instructions, then drain in a colander. Reserve one ladleful of the cooking water.
2. While the spaghetti is cooking, sauté the garlic in olive oil in a frying pan over medium heat. Once fragrant, add the clams and white wine, then cover the pan.
3. Once the clams open, remove them from the heat. Return the pan to medium heat and add the spaghetti, one ladleful of the cooking water, and arugula. Cook over high heat.
4. Once the sauce has thickened, return the clams to the pan, season with salt, transfer to a serving dish, drizzle with extra virgin olive oil, and sprinkle with freshly ground black pepper.
Ingredients
* Pancake mix…150g
* Water…60ml
* Cooking oil (olive oil, vegetable oil, etc.)…1/2 teaspoon
* Chocolate…20g
Instructions
1. Add cooking oil and water to the pancake mix and mix well.
2. Divide the dough into 4 equal parts. Place a piece of chocolate in the center of each and roll it into a ball, wrapping the chocolate inside. Pinch the edges together tightly with your fingers to seal, and flatten the dough.
* We used a small amount of all-purpose flour (not included in the ingredients list) as a dusting to prevent sticking.
3. Place the buns on a baking sheet lined with parchment paper, cover, and heat over low heat for 8-10 minutes.
* Cooking time will vary depending on the heat and pan, so keep an eye on them to prevent burning.
4. Flip them over, cover, and cook for another 8-10 minutes.
* They are done when there is no sticky part when you break them open.
আমি যাদের পছন্দ করি না তাদের সঙ্গেই আমার ঘুরেফিরে দেখা হয়। হয়তো খুব জমিয়ে গল্প করছি–কাজের ছেলেটি এসে বলল, কে জানি আইছে, আপনারে বুলায়। বাইরে উঁকি দিলে এমন একজনকে দেখা যাবে যার সঙ্গে একসময় খাতির ছিল। এখন নেই। তবু হাসির একটা ভাব করে উল্লাসের সঙ্গে বলতে হবে, আরে-আরে কী খবর? তারপর কেমন চলছে? একসময় হয়তো এই লোকটির সঙ্গে তুই-তোকারি করতাম। এখন দূরত্ব রাখার জন্যে ভাববাচ্যে কথা বলতে হয়। বাংলাভাষার ভাববাচ্য খুব উন্নত নয়। দীর্ঘসময় কথা চালানো যায় না।
