#8 Prearing my favorite dish

I love meat Samosa because it is a really easy recipy to make and also it does not take long to make it.What I like best about samosas is their crisp and flaky crust. Samosa has many shape and different filling and also different dipping sauce which make the Samosa makes more better no matter which away you make it and also test better every time.I like eating Samosa with Masala cha (tea) because it give a diferent test to it which i really love.When ever I make Samosa it makes me really happy and excited because then I can make it how ever I want it to be. I also love making Samosa because there is many away you can make it with the same recipy. I like making it my own because home made food always tested better. Also there is many store you can find Samosa which are made for a long time so is better to make it your self and how ever you want it.
Masala cha is a different type of indian tea with is made out of spacy, milk and water. I love Masala cha becuase I really love the test of it and also it had a really nice small to it which i really like.

# 11 Legacy

Yes I do imagine that I will continue preparing and serving this food in the future when I have a family of my own because everyone like different types of food and to try them. And also because is a really simple recipe to make which doesn't take long time  to prepare it. This recipe is been in my family for a long time and I will be happy to pass on. There is other recipe that I will love prepare because I love cooking different types of food because every food is different and have different flavor to it. Cooking is challenge and fun to do because you leaned many thing and also developed new flavor.

There is different types of Bangladeshi sweet which I love a lot because there is many to choice from and it tests really good. And all of them had different flavor to it. sweet is really popular  dessert. it is really easy to make sweet from the things you have home.

#10 A comparison

Bangladesh food is different from any other country food because not ever country eat curry. Other country who does they don't cook the same away and use the same thing in there recipe to cook. Bangladesh food different and same from Dominican meal because in Dominican they do not eat curry. Also in Bangladesh they eat rice with dal and mish as there meal but in Dominican they eat rice beans and meat. The similar about Bangladeshi food and Dominican food is that they country eat rice on there everyday lives.

http://robelsytamaresroundtable2014.blogspot.com/2014/05/9-perfect-meal.html

#9 A perfect meal

My nationality meal are rice, Elish as curry (Hilsa fish curry), Masoor dal (red lentil soup) and Bhapa Pitha ( sweet)


Rice



Masoor Dal


Elish Fish





Bhapa Pitha, often sweetened with molasses, is a popular Bangladeshi style rice cake.


 

#7 How to prepare my favorite dish

My favorite dish going to be Vegetable Pulao because is a really easy and simple to make. To make this Pulao it doesn't take much time to make. There is many ways you can make this Pulao and this recipe is my away of making it.

Ingredient For vegetable pulao

• 2 cups - Basmati Rice
• 1 - Onions
• 3 tbsp - Ghee 
• 1 - Carrots, cut into cubes 
• 1 - Potatoes, cut into cubes 
• 1/2 cup - Peas 
• 1 cup - Cauliflower, cut into florets 
• 2 tbsp - Cashewnuts 
• 1 tbsp - Raisins 
• Salt To Taste 
• 1 Pinch - Turmeric powder
• Grind to Paste: 
• 1 Inch - Ginger 
• 5 - Garlic cloves 
• 1 - Onions 
• 3 - Green chillies 
• 2 - Cinnamon sticks
• 3 - Cloves 
• 1/4 cup - Mint leaves 
• 3 - Cardamoms

Preparation:

1. Soak rice for half an hour.
2. Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
4. Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
5. Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
6. Just before serving take the rice in serving bowl, add the nuts and mix well.
7. Serve vegetable (sabzi) pulao hot with raita

restaurant veg pulao:

INGREDIENTS:

• 2 tbsp of ghee 
• 1 bay leaf 
• 4-5 cloves 
• 3-4 whole green cardamom, crushed 
• A piece of cinnamon 
• 1/2 cup of onions, sliced 
• 1 tbsp of minced garlic 
• 2 cups of chopped vegetables (I use carrot, beans, peas, baby corn) 
• 1 cup of basmati or any long-grained rice 
• 1 cup of thin coconut milk (optional, replace with water if not using) 
• 1 cup of water 
• 1 tsp of red chilli powder 
• 3 tbsp of chopped coriander leaves, for garnish 

1. Heat a pressure cooker or pressure pan. Add the ghee and whole pieces. Fry until fragrant - about 20 seconds.

2. Add the onions and garlic and saute until the onions turn pink and soft - about 2 mins.

 3.Add the vegetables and give it a good mix. Saute for 2 mins.

4.Add the washed rice and mix again. You can soak the rice for 30 mins in water if you have the time. This makes the grains cook up softer. I often omit this and don't really care about the difference in texture. If you have time, do it.

5.Add coconut milk (if using) and water.

6.Top off with red chilli powder and salt and mix well.

7.Bring this mixture to a light bowl.

8. Cover the pressure cooker and wait and set the heat to medium low. Wait until steam leaves the vent and then add the "weight". Let the veg pulao cook for 2 whistles (about 12 mins).

9.Let the steam escape completely bt leaving the pressure cooker along and then open. Stir the rice gently to combine and add the chopped coriander leaves. I sometimes add one more tsp of ghee at this stage to make the pulao more fragrant.

#5 Food and Emotions

I member when I went to Bangladesh in the summer of 2010, I was eating Samosa in a restaurant and it made me feel happy because I went to Bangladesh after long time and many thing have been changed in Bangladesh. The restaurant samosa had a different test to it and there was it was bigger. I think food can affect our emotions because every food is different and there is something special about them.The Ingredients in the food and all the different flavor can change your emotions because many times when you eat something it remind of you a place or someone. The smell of the Samosa was really different and it remind me of my childhood. As I was growing up in Bangladesh I member all most everyday I use to go outside with my uncle just to eat Samosa and other snack. There is many ways food can effect emotions because every food is different as well as emotions. Different food can remind you of different of emotions for example eat a cake it can remind of you your birthday that you had with a especial person. It can also Bering so many old memories.   

#4 The History of my food

Samosa you can find it in many places like in South Asia, Central Asia, Middle East, Horn of Africa, North Africa,and South Africa. Samosa it is eating by other cultures too.The current day samosas are small, crispy, flaky pastries that are usually deep-fried. Samosa it is originally are believed to be invented by the ancient Egyptians earlier on, But they are popular in central Asia. It is easily found in New York city in any Indian restaurant or you can find them in any Indian grocery in the frozen section. Which is all ready made for you. You can find different types of samosa like chicken, vegetable and onion samosa. There is many ways you can eat samosa with different types of samosa dipping. Most popular dipping for samosa are date are Date and Tamarind chutney.This chutney is sweet and sour and also little spicy.

Ingredients:

• ½ cup tightly packed seedless tamarind
• ½ cup seedless dates
•  2 cups water
•  ½ tsp roasted cumin powder
•  ½ tsp coriander powder
•  ½ tsp dry ginger powder
•  ¼ or ½ tsp red chili powder or 1 dry red chili 
• black salt or rock salt as required.

Instructions:

1. In a pan, take the tamarind, dates and water.
2. cook the tamarind and date for about 8-9 minutes on a low flame till they soften.
3. cook for a further 8-9 minutes on a low flame.
4. the mixture would thicken slightly
5. add all the spice powders - red chili powder, bring the whole mixture to a boil and dates take all the main 4 ingredients: tamarind, dates, red chili powder, dry ginger powder and roasted cumin powder.
6. stir & simmer for a further 1-2 minutes more.
7. season with salt.
8. let the chutney mixture cool down.
9. in a chutney grinder or small blender, grind the this whole mixture till smooth.
10. add some water if required while grinding.
11. strain the chutney through a strainer.
12. store the tamarind date chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.