May. 19th, 2017

miss_s_b: (Mood: Smug)
[personal profile] miss_s_b
I'm not going to lie to you guys, caramelising onions takes ages. I'm one of those people who can't eat immediately upon getting up, though, and the hour and a half or so that this takes is enough for me to work up an appetite.

recipe and lots of photos under the cut )
Here's a pic of my breakfast:

moetushie: Beaton cartoon - a sexy revolution. (Default)
[personal profile] moetushie
Wah, this challenge couldn't come at a worst time -- my dietitian's forbidden me onions for this month! But I wanted to share this recipe with y'all because onions are so important and I love them a lot. Like the holy trinity in Creole food, onions are also essential to Bengali cooking (along with ginger and garlic.) Growing up, I would watch my grandmother make chingri dopiaza on special occasions -- though onions are the definition of everyday food, shrimp can get expensive.

I think in Bangladesh, they used prawns in this recipe, but in the US, I use shrimp because that's what's easily available. (Please don't put me on the spot about the differences between shrimp and prawns -- I know there are physical differences, but there's also the divided by a common language thing.)

Recipe under the cut. )

Profile

weekly_food_challenge: (Default)
Weekly Food Challenge

May 2017

S M T W T F S
 12 3 456
7 8 9 101112 13
1415 16 1718 1920
2122232425 2627
28293031   

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Powered by Dreamwidth Studios