Salmon with white bean mash

Ingredients:-

1 tablespoon olive oil

2 garlic cloves, crushed

1 teaspoon ground cumin

1 teaspoon finely grated lemon rind

2 x 400g cans cannellini beans, rinsed, drained

1 tablespoon fresh lemon juice

1 cup fresh continental parsley leaves

1 small red onion, halved, thinly sliced

1 tablespoon salted baby capers, rinsed, drained

Olive oil spray

4 (about 125g each) skinless salmon fillets

Steamed green round beans, to serve

Products:-

Heat the oil in a medium saucepan over medium heat. Add the garlic, cumin and lemon rind and cook, stirring, for 30 seconds or until aromatic. Add the cannelloni beans and lemon juice, and cook for 2 minutes. Use a fork to coarsely crush. Set aside and cover to keep warm.

Step 2

Combine the parsley, onion and capers in a small bowl.

Step 3

Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.

Step 4

Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.

Rasgulla recipe

Ingredients
Milk 1/2 litre
Flour(maida) 2 tbsp
Lemon juice 1/4 tbsp
Sugar 1 cup
Water 1 cup
Rose water essence 4-5 drops
products:-
Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna".
Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
Chenna dumplings will puff up. On cooling, add rose water essence.

Payes

Ingredients:-

Milk 1/4 litre
Sugar 3 tbsp
Green cardamom 3 pcs
Rice 100 gr
Water 4 tbsp
products:-
Boil milk with sugar and cardamom until it turns thick.
Add boiled rice (not full boiled) to it. Heat it gently for a few minutes.
Add raisins if you like Serve it cold.

Patishapta bangali recipe

Ingredients:-

Grated coconut 1 cup

Sugar 1 1/4 cup

Maida(flour) 1 cup

Milk 1 1/2 cup

Cardamom powder 1 tbsp

Oil

products :-

Make a dosa like batter using maida and milk.

In a wok, pour in the grated coconut and cardamom powder and cook.

When there is no moisture left add in the sugar and keep mixing constantly till all the sugar dissolves and the coconut feels slightly sticky.

Remove from fire and keep aside to cool. Now make tiny little pancakes (dosa) using the maida batter.

Cook lightly, then spread some coconut filling on the open dosa and make a roll.

products