Piaju

This is a common appetizer you will find on the streets of Bangladesh or any other South East Asian countries. These bean patties are very tasty with a certain zing of flavors.

Ingredients
2 cups yellow dry split peas
2 cups thinly sliced onions
1 tsp chopped green chili
4 tsp fresh chopped cilantro
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chili powder (add more for spicier taste)
1/2 cup gram flour
salt to taste

Direction

0. Soak dry yellow split peas in water for 4 hours
0. Then drain the water and make a paste in the blender or chopper. Add a little water if needed.
0. Mix the onions, and the rest of the ingredients except the gram flower and salt.
0. Now add the paste and add the gram flour slowly until you have the consistency to make small patties.
0. Add salt to taste.
0. Let the mixture sit for half an hour.
0. Now deep-fry the patties in vegetable oil until golden brown.
0. Serve warm by itself or with yogurt sauce.

Yogurt Sauce

This is a dipping sauce which is a good accompaniment for any spicy food. It helps to sooth your taste palette. It's also good for your digestive system.

Ingredients
1 cup of natural yogurt
1 tsp freshly squeezed lime juice
1 tbs fresh chopped cilantro
1 tbs fresh chopped mint leaves
1/2 tsp granulated sugar
Salt to taste
Red Chili powder to garnish

Direction

0. Mix all the ingredients except the red chili powder.
0. Chill in the refrigerator for half an hour for all the flavors to mix.
0. Sprinkle the red chili powder before serving.

Aloo Chop (Potato Cake)

This is very popular dish in Bangladesh. You can make it fancier by stuffing the potato with cooked ground beef, chicken, turkey or hard boiled egg.

Ingredients
2 lb Russet (baking) potatoes
1/2 cup thinly chopped onions
1 tsp thinly chopped green chili
4 tsp fresh chopped cilantro
1 tsp fresh chopped mint
1/2 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chili powder (add more for spicier taste)
1 tsp Soy sauce
1 tsp lime juice
1/2 tsp white vinegar
salt to taste

For Frying:
2 eggs or 1/2 cup gram flour for coating
Fine bread crumbs
1 cup Canola/vegetable oil

0. Wash and boil the potatoes with 1-teaspoon salt until fork tender.
0. Peel and smash the potatoes in a wide container.
0. Mix in all the ingredients, taste the consistency of salt and add if needed.
0. Let it sit for 10 minutes.Then make small balls and shape them into a leaf form with your hand.
0. Mix the eggs in a shallow bowl with 2 tablespoons water and a dash of salt. (If using the gram flour then mix it with water and a dash of salt and make a thin liquid mixture).
0. Now dip the potato patties in the egg/gram flour mixture. Then coat it with the bread crump.
0. Heat up the oil in frying pan on medium-hi heat.
0. Shallow fry each site of the potato patties until golden brown.
0. Serve warm by itself or with ketchup.

Light Cheesy Spinach Dip

2 tbs butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tbs all-purpose flour
13/4 cups half-and-half
18 ounces frozen chopped spinach, thawed, well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Colby jack cheese
1 package (1 ounce) dry onion soup mix
1/4 cup shredded Parmesan Cheese

Direction

0. Preheat oven 425 F. Melt the butter in a large saucepan over medium heat. Add onion and garlic. Cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.
0. Stir in flour. Cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.
0. Remove saucepan from heat, Stir in chopped spinach, water, chestnuts, Colby jack cheese and soup mix. Spoon dip into a 1-quart ovenproof dish.
0. Bake dip for 10 minutes. Sprinkle the Parmesan cheese and bake for another 15 minutes.
0. Serve warm with French or Sourdough bread.