Doi Maach – Fish in Yogurt Sauce |

Curd Fish is an awesome traditional food preparation that is mostly made in the eastern part of India including the regions of West Bengal, Orissa, Assam and Tripura. The most vital content of the dish is the rohu fish which one the most popular fishes around the eastern parts.

Doi Maach (Fish in Yogurt Sauce) is a typical Bengali dish which is light and easy to prepare. This is an ideal recipe to treat your guests on special occasions.

Doi Maach can served as a side dish along with rice.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-5


  • 500 gms of  Rohu fish (Carp or Buffalo fish)
  • 100gm of curd
  • 2 pieces of medium sized finely chopped Onion
  • 2 teaspoon of ginger paste
  • 1 teaspoon of sugar
  • 1 teaspoon of turmeric
  • 5 tablespoon of Mustard oil
  • Coriander leaves
  • 2 pieces of green chiles
  • 10.  Garam masala (Mixture of 2 cinnamon,  2 cardamom and 2 cloves)


  1. In a frying add 3 tablespoon of Mustard Oil.
  2. Once the oil gets heated, fry the pieces of fish with a layer of turmeric and salt. Once the fishes get fired, keep it aside in a separate dish.
  3. Again add 2 tablespoon of mustard oil into the frying pan along with the garam masala.
  4. Now add the onion. When the onion gets golden brown, add ginger paste and turmeric, salt and sugar to taste; along with 2-4 tablespoon of water.
  5. Fry them for few minutes
  6. Add the curd along with 1 small cup of water and mix it well
  7. One it starts to boil, add the pieces of the fish along with chilies and put it in a simmer.
  8. Add coriander leaves for garnishing
  9. Serve hot with Basmati Rice

Pine nut and balsamic vinegar ravioli sauce

The other day I got home late and hungry from climbing at the gym and instead of finding something prepared my wonderful BF, I found my BF soundly asleep after a hard day of work. I was pretty hungry, so I opened the fridge and I threw together a super quick dish. I started with goat cheese ravioli from Trader’s Joe and tried to make a quick sauce to complement them. I chose a pretty bold mix of balsamic vinegar, capers and pine nuts that works best with strongly flavored ravioli. The taste of spinach ravioli would get lost under this mix, but the one of goat cheese is enhanced without getting lost.

Pine nut and balsamic vinegar ravioli sauce


  • ravioli
  • 1 tbs pine nuts
  • 1 tbs capers
  • 1 tsp oregano
  • 1/2 tbs balsamic vinegar
  • EVOO


  1. First I prepared the water for the ravioli and let it warm up. Then I took a spoon of capers and a spoon of pin nuts and I roughly chopped them both. I warmed up a bit of oil in a small pan and added in the pine nuts and the capers as well as some oregano. I let the pine nuts and capers toast for a couple of minutes and then added a bit of balsamic vinegar. Be careful with the balsamic vinegar, you only want so much that it gives the a hint of flavor, not so much that it will turn the sauce vinegary and picklish. I let the vinegar evaporate and caramelized a bit and then turn off the heat. Finally I cooked the ravioli according to the instructions and dressed them with the sauce.
  2. Next time I think I’ll add some caramelized onion to the mix. I think it should play well with the other ingredients.

Eva’s Classic Greek Tzatziki Sauce

Tzatziki is a popular Greek sauce that is often used as a dip with pita bread or enjoyed with various types of meat dishes such as souvlaki and gyros. It is best made with yogurt, but if you prefer not to use yogurt you may substitute it for sour cream. Keep in mind that the yogurt needs to strain for about 8 to 10 hours, so it’s best to begin the preparation the day before you plan to serve it. Some tzatziki recipes call for a bit of chopped dill or mint, but in this video Eva shows us how to prepare her version of this delicious sauce.

1 tub of plain yogurt
2 cloves of garlic crushed
Half a cucumber
1 tablespoon of olive oil
a pinch of salt (or to your taste)
1 tablespoon of fresh lemon juice

To begin you need to strain the yogurt. Place a cheese cloth or a few sturdy paper towels on a strainer and place the strainer in a bowl. Scope out the yogurt into the strainer and allow the water to strain for at least 8 to 10 hours in the fridge. Once the yogurt has been strained, discard the excess water and place the yogurt in a medium-sized bowl. Add the crushed garlic to the yogurt. Peel the cucumber, slice it in half, remove the seeds, and shred the cucumber using a cheese grater. Squeeze out any excess water from the cucumber and add it the yogurt mixture. Add the olive oil, salt, and fresh lemon juice. Stir the mixture well. Garnish with an olive or a slice of lemon.


Saucy Greek Burgers : Greek Recipes

Saucy Greek Burgers – This distinctive, delicious, Greek burger recipe is made with ground lamb, and served with a one of a kind, exquisite, mint yogurt sauce recipe included. Also served in Pitas, for more Greek tradition, these phenomenal, BBQ burgers are a “Must Try”.

Prep Time: 30 mins
Cook Time: 15 mins
Servings: 6
Main Ingredient: Ground Lamb
Difficulty Level: 2

Ingredients to make Saucy Greek Burgers

For yogurt sauce:
12 Ounces plain yogurt
2 Small garlic cloves
1/4 Teaspoon salt
3 Tablespoons shredded fresh mint leaves, or to taste

For burgers:
2 Pounds ground lamb
1/2 Cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives, 12 to 15
6 small pita loaves
2 small vine-ripened tomatoes, sliced
2 small green bell peppers, cut in rings
1 red onion, sliced thin

Directions to make Saucy Greek Burgers

Step 1:Make yogurt sauce: Mince and mash the garlic with the salt. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer to a small bowl and combine with the garlic and mint.

Step 2:Prepare grill and oil rack. Set grill 5-6 inches from coals. In a bowl gently combine the lamb,feta and olives. Form into 6 patties about 1” thick. Season to taste with salt and pepper. Grill for about 7 minutes per side for medium-rare.

Step 3:Split pitas form a pocket.Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

Greek Chicken and Pasta : Greek Recipes

Greek Chicken and Pasta – This simple, quick recipe for Greek chicken and pasta is a perfect wholesome week night dinner. The chicken breast is sauted stove top, and simmered in the tomato herb pan sauce, feel free to experiment with the herbs listed, and try your favorites, or even better fresh herbs. A quick and easy Greek chicken pasta recipe that is also a 30 minute meal.

Prep Time: 10 mins
Cook Time: 25-30 mins
Servings: 6
Main Ingredient: Chicken Breast

Ingredients to make Greek Chicken and Pasta

1 pound uncooked angel hair pasta
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breasts, halved
2 cups chopped red onion
1 cup chopped yellow bell pepper
6 tablespoons fresh lemon juice
1 teaspoon dried basil
1/2 teaspoon dried oregano
1-2 garlic cloves, crushed
1 teaspoon italian seasoning
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
3/4 cup (3 ounces) feta cheese, crumbled

Directions to make Greek Chicken and Pasta

Step 1:

Cook pasta according to package directions, omitting salt and fat.

Step 2:

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side. Add onion and next 5 ingredients (through tomatoes) to pan; stir well.

Step 3:

Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta.