Friday, 22 September 2017

Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)


It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.
I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.
The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.
Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer
Ingredients
50 grams grated Coconut
3 drops of Vanilla Essence
A Pinch of Salt
1 Pandan Leaf

Methods
Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake
Ingredients
120 grams of Black Glutinous Rice Flour
60 grams Caster Sugar as per the sweetness required
A Pinch of Salt
1 Large Egg
100 ml Coconut milk
1 Pandan Leaf
Oil for greasing

Method
Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.
Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.
Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Monday, 18 September 2017

Ratafia Biscuits



This are small light textured, round, almond flavored biscuits similar to Italian Amaretti biscuits.
Traditionally Ratafias were made from the kernels of apricot, almond or peach instead of a flour. 
They are light and crispy but chewy. They are served after dinner with coffee or as snacks. They are also used making cakes, puddings and trifles. They can be stored for a month in an air tight container. 
I have adapted this recipe from epicurus.com. 

Ingredients
2 Egg Whites
1/2 tsp Almond Essence
30 grams Butter 
1 tsp Butter for Greasing 
120 grams Almond meal
1 tbsp Rice Flour
175 grams Caster Sugar


Method
Place a baking paper on the baking sheet, grease the sheet with butter and keep it aside.
Beat the egg whites until it begins to form peaks. In a different bowl add in sugar and butter, beat it till the sugar forms soft crumbs. Add the essence, beat it until its softens further. Gradually add the rice flour and almond meal,continue to beat till the all the ingredients incorporates well. Add the egg whites and beat it again till it forms a sticky dough. Take a normal round nozzle. Use a piping bag for piping out the biscuits into small balls. Another alternative is that you can wet your palms and take small portions of the dough and form round balls. Keep a distance between the 2 balls. Bake for 15 to 20 minutes at 180 degrees celsius in an pre heated oven till it becomes light brown in colour. Cool it completely before removing the biscuits from the sheet.

Wednesday, 13 September 2017

Coorgi Koli Saaru / Coorgi Chicken Curry


 Koli Saaru is a delectable Chicken dish from the region of Coorg. The curry is made with freshly ground spices which enhances the flavor of the curry. It's simple to make. It's served as a side dish, it's eaten with Akki Roti or Rice. I have used pressure cooker to speed up the time, but you can also slow cook it in a pot. 

To Marinate the Chicken
Ingredients
750 grams Chicken pieces washed and cleaned
1 tsp Turmeric powder
1 tsp Chilli powder
Salt to taste


Method
Marinate the chicken with turmeric powder, chilli powder and salt for 1 hour.

For the Masala powder
Ingredients
1 tsp Mustard seeds
1 tsp Black Pepper corns
1 tbsp Coriander Seeds
1 tsp Cumin seeds
5 Cloves
1 medium stick Cinnamon

Method
Dry roast the mustard seeds, black pepper,coriander seeds and cumin seeds till a strong aroma releases. Cool it and grind them into a powder.

For the Wet Paste
1 Medium size  Onion chopped
1 Medium size Tomato chopped
6 Garlic Pods
1 Inch Ginger
2 Green Chillies
1/2 tsp Roasted Poppy seeds - I have not added
1/2 cup fresh or frozen grated Coconut

Method
In a grinder, grind the Onion, Tomato, Garlic, Ginger, Green Chillies and Coconut into a paste.

To make the Curry
Ingredients
Marinated Chicken
1 medium size Onion finely chopped
Few Curry Leaves
Wet Paste
1/2 tsp Kachampuli (Black Vinegar)
OR
1 tsp Tamarind paste
1 1/2 tbsp Dry Masala powder
Salt to taste 
3 Tbsp Oil

Method
Take a pressure cooker. Add oil, let the oil heat up, add the onion and curry leaves. Sauté on the onion medium heat for 2 minutes. Add the wet paste, stir it and cook for 3 minutes on a medium low heat. Add 1/4 cup water and continue to cook for 2 minutes more. Add the chicken pieces, stir and cook for a minute. Add the powder masala. Stir and cook for another 2 minutes. Add 1 1/2 cups of water. Stir for a minute. Cover the pressure cooker and allow 4 whistles. Switch off the flame and let the pressure release. Open the lid. Add salt and tamarind paste and stir the curry. Let it the curry simmer for another 2 minutes. Serve the Koli Saaru with Akki roti or Rice.

Saturday, 9 September 2017

Murg Moti Pulao


The name Moti which is in Hindi means Pearl, is basically tiny meat or paneer balls cooked with rice and is covered in silver varq - edible silver leaves. 
This recipe is very easy to make and flavorful. I have not fried the meat ball, instead boiled them and then cooked it with rice.I personally don't like silver varq, since it is not good for health. Hence I have just applied little varq for show. 



For Murg Moti
Ingredients
250 grams of ground Chicken mince
1 Onion paste
1 tsp Ginger - Garlic - Chilli paste
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
Salt to taste


Method
To make the moti balls, in a mixing bowl add the ground chicken,onion, ginger - garlic - chilli paste, cumin powder, coriander powder, chilli power, turmeric powder and salt. Mix all the ingredients very well till the fat releases from the meat. Make small size balls, keep it in the fridge for 30 minutes. Boil 3 cups of water, add the chicken balls and let it cook for 10 minutes. Remove the balls and keep it aside. Retain the chicken stock for cooking.

For Pulao
Ingredients
250 grams Basmati Rice washed and soaked in water
Chicken meat balls
1 medium size Onion sliced
1 medium size Tomato sliced
1 tsp Ginger - Garlic - Chilli paste
2 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves chopped
1 cup Curd
2 Bay leaves
2 Cloves
2 Cardamom
1 small piece Cinnamon
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam Masala powder
2 1/2 cup Chicken stock
Salt to taste
1/4 cup Ghee
Silver Varq 


Method
Take a pot, add ghee. Let it melt. Add the cloves, cardamom, cinnamon and bay leaves. Let it crackle. Add the ginger - garlic and chilli paste, sauté it for a minute. Add the onion and sauté it till the onion is changes its colour. Add the curd and stir it for some time. Add turmeric powder, cumin powder, coriander powder, garam masala and salt. Stir occasionally and cook for 5 minutes. Add 1/4 cup Water and cook till the oil releases. Add the tomato coriander leaves and mint leaves. Stir and continue to cook for 2 minutes. Drain the water from the rice. Add the rice, stir for a minute and then add chicken stock. Cover and cook till the rice is almost 80 percent done. Add the  moti balls and keep 6 to 8 moti balls aside for garnishing. Stir, cover and cook further till done. Garnish with the remaining moti balls and mint leaves. Apply little silver varq on the balls. Serve it hot.

Monday, 4 September 2017

Chingri / Prawns Maacher Malai Curry


This dish is an authentic Bengali delicacy and is made for occasions. It's a gravy dish. You can enjoy this dish with hot steaming rice. Big size prawns / Galda Chingri are cooked in coconut gravy. 




Ingredients 
8 pieces Chingri Maach / Big size Prawns
( Cleaned,  deveined and marinated with Salt and 1/2 tsp Turmeric powder for 10 minutes )
1 1/2 cup Coconut Milk 
( Take 1 1/2 cup grated Coconut and add 1 cup water, grind it. Strain and squeeze the milk out from the coconut paste
1 small Onion paste
1 Tomato paste
1 tbsp Garlic - Ginger paste  ( 2 Garlic and a small piece of Ginger )
2 Green Chillies slit
1/4 tsp Garam Masala powder
1/4 tsp Turmeric powder 
1/2 tsp Chilli powder 
3/4 tsp Cumin powder 
1 tsp Sugar 
Salt to taste
2 Cloves 
2 Green Cardamom 
1 small piece of Cinnamon 
2 Bay leaves
2 tbsp Curd
1/4 cup Water
1/2 cup Mustard Oil 
1 1/2 tbsp Ghee


Method 
Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the prawns and sauté them for a minute. Remove them and keep it aside. In the same oil, add a tbsp of ghee. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the sugar. Sauté the onion till it changes it's colour. Add the tomato paste, stir and add the cumin powder, turmeric powder, chilli powder and green chillies.  Continue to sauté. Add the curd. Stir it. Add salt and sauté it till the oil releases from the paste. Add water, stir it. Add the prawns, stir and cover the wok. Cook it for a minute. Add the coconut milk, cover the wok and let it simmer for 5 minutes. Add the remaining ghee and sprinkle the garam masala powder. Switch of the flame. Serve it hot with hot steaming rice. 





Friday, 1 September 2017

Pişi / Hamur Kizartmas


It's a fried Turkish bread or dough and it's normally eaten for breakfast or snacks. The bread dough is stuffed with a stuffing and is then fried in oil. Normally the dough is stuffed with chopped parsley and feta cheese. I have substituted it with spinach and cottage cheese. There are no spices add to the stuffing, but if you wish you can add some chillies or pepper powder to make it spicy.

For the Stuffing
Ingredients
2 cups Spinach chopped
1 cup Cottage Cheese crumbled
3 Garlic Cloves minced
Salt to taste
1 tbsp Oil


Method
Heat the oil in a pan. Add the garlic and sauté it for a minute. Add the spinach and salt, stir well till the water dries up. Add the cottage cheese and stir again for another 2 minutes, remove it from the flame and keep it aside.

For the Pişi
Ingredients
2 cups of All Pourpose Flour
7 grams of Instant Yeast
1 tsp Sugar
Salt to taste
2 tbsp Curd
Stuffing
1 1/2 cup of Lukewarm Water
1 1/2 tbsp Oil for the Dough
Oil for frying



Method
Add the flour and salt into a mixing bowl and mix it. Make a well in the center of the flour and add the yeast, sugar and half cup of lukewarm water, mix well and keep it aside till it rises. Add the beaten curd and a tbsp of oil. Begin to mix the flour, keep adding little water at a time to form a soft dough. Apply oil on the dough. Cover it and keep it aside to rise. Knead the dough for 2 minutes. Divide the dough into medium lime size portions. Roll out each portion into a disc, place a tbsp of the stuffing on one half of the disc and fold the other half over the stuffing. Seal the edges. Heat the oil in a wok. Fry the Pişis until golden brown from all the sides on a low flame. Serve it hot with a cup of tea.

Friday, 25 August 2017

Kache Papaye Che Modak


Ganapati Bappa Morya.
Wish you all a happy Ganesh Chaturthi. 
Modaks have a special significance during Ganesh festival,  as it is believed to be the favourite food of Lord Ganesha, due to which he is called Moniker Modakapriya (the one who likes modak) in Sanskrit.  Originally in some parts of Indian Modaks are made with rice flour and jaggary coconut stuffing  which are steamed. There are fried Modaks too. Now a days there are different varieties of Modaks available like Mava, Chocolate, Cake, Dry fruit Modak etc.
Today I have made raw papaya Modak for Ganesha... 
A recipe with love from my Kitchen. 

Ingredients 
1 cup Raw Papaya cut into cubes 
100 grams Khoya
1/2 cup Cashew / Almond powder
3 tbsp Hot Milk
2 pinches of Saffron 
1/4 tsp Cardamom powder 
Pinch of Salt
1/2 cup Sugar 
2 tbsp Ghee
Method 
Take a pot. 
Add 2 cups of water and papaya cubes into the pot. 
Simmer it for 2 minutes. 
Drain the water out. 
Add saffron into the hot milk and keep it aside. 
Blend the papayas in a blender into a paste. 
Add a tbsp of ghee into a pan or a pot. 
Add the papaya paste, stir it on a low heat for 2 to 3 minutes. 
Add the cashew or almond powder. Continue to stir occasionally. 
Add salt, cardamom powder and khoya. Keep stirring on low flame till the khoya incorporates well with the other ingredients. 
Add the saffron milk and sugar. 
Stir and cook the mixture on a low flame until it starts to form a dough. 
To check, take a small portion and roll it. It should form into a ball. 
Switch off the flame.
Let it cool a bit.
Take a modak mould.
Apply ghee into the mould. 
Take a big lime size portion.
Place it into the mould to give it a shape.
Repeat the same process to make the other modaks.
Take few strand of saffron to garnish the modaks.



Thursday, 24 August 2017

Pepper Plastic Chutney....


As chutney is a part of a Bengali meal, here is an unique type of Bengali chutney which is served in functions and ceremonies with papad bhaja. 
  It's a very easy and simple recipe with the two main ingredients - green raw papaya and sugar. It's called plastic chutney because of it's looks. The papaya after cooking in sugar syrup turns translucent and looks like plastic. 

Ingredients
2 cups Kacha Peppe / Raw Papaya sliced into small thin pieces like chips
1 tbsp Raisins
3/4 cup Sugar
1/4 tsp Salt
2 tsp Lime juice
1 1/2 cup Water



Method
Take a pot or a pan.
Add water and the papaya chips.
Let it simmer on low - medium flame for 10 minutes.
Add salt and sugar.
Let it continue to simmer for 5 minutes.
Add the raisins.
Let till continue to simmer till the papaya chips become translucent and the syrup thickens.
Add the lime juice and simmer it for another minute.
Switch of the flame.
It's ready to be served.



Tuesday, 22 August 2017

Chanar Pantua


It is a traditional Bengali sweet made from cottage cheese and khoya, which is kneaded into a soft dough, divided into small equal portions and deep-fried. It is then dipped into sugar syrup.
Pantua is a Bengali version of Gulab Jamun.

For Sugar Syrup
Ingredients
2 cups Sugar
1 1/2 cup Water
2 Green Cardamom

Method
Add all the above ingredients in a pot and let the sugar dissolve and simmer till it becomes into a one string consistency. Remove it from the flame and keep it aside.

For the Pantua
Ingredients
Cottage Cheese made from one liter Cow Milk
approximately 150 grams 
100 grams Khoya
3 1/2 tbsp All Purpose Flour
A pinch of Salt
2 pinches of Baking Powder
1 tsp Milk if required 
1/4 tsp Ghee
Sugar Syrup
Oil for frying




Method
Drain the whey from the cottage cheese. The cottage cheese has to be dry, but moist. Add the cottage cheese, khoya, all purpose flour, salt and baking powder into a plate. Mix and knead all the ingredients together. If you fill the dough is hard, then add the milk otherwise not need. It has to be a soft smooth dough. Add ghee and knead it well. Divide the dough into equal size round balls or you can give it an oblong shape if you desire. Heat the oil. On a low flame fry the pantuas till golden brown in colour. Keep stirring the pantuas while frying to obtain an uniform colour. Directly dip the pantuas in sugar syrup. Let it soak for 15 minutes before serving.

Friday, 18 August 2017

Eggless Beetroot Brownie...


This is my daughter's one of the favorite dish. Very often there is a request to make it.
 It's an ideal lunchbox recipe for children or a tea - time snack recipe.
 I have used Whole Wheat Flour, Almond Flour along with All Purpose Flour. I have added fresh Beetroot juice to the batter. That makes it a bit healthy.

Ingredients
3/4 cup Whole Wheat Flour
1/4 cup Almond Flour
1/4 cup All Purpose Flour
1/2 cup Chocolate Chips
2 tbsp Walnut chopped
1 tsp Baking powder
1/3 cup Caster Sugar
1/4 cup Brown Sugar
1 cup Beetroot Juice
1/4 cup Curd
1/4 cup Oil or Melted Butter





Method
Line an 8 inch square pan with parchment paper and keep it aside. Mix the whole wheat flour, almond flour, all pupose flour, baking powder and salt together. Melt the chocolate chips in a microwave and stir it till the chocolate chips melts properly. Take a mixing bowl, add the melted chocolate and oil. Whisk it. Add the brown and caster sugar. Whisk it till the sugar dissolves properly. Add the curd and whisk it once again. Add half of the flour and half of the beetroot juice. Whisk it well, now add the remaining flour and juice. Whisk it once again. Pour the batter into the pan, sprinkle chopped walnuts on top.
Bake it for 30 to 35 minutes in a preheated oven at 180 degrees celsius. When done,insert a tooth pick to check. It should come out clean. Cool it for 15 minutes, before removing the brownies from the pan. Cut into pieces and serve.

Tuesday, 15 August 2017

Aloo Cha Phadphada or Aloo Che Patal Bhaji...


This is a traditional Maharashtrian dish, which is made on special occasion. It's a very old and simple dish. This dish is made with Colocasia leaves which is also known as Taro leaves. These leaves are easily found during monsoon. This dish can be prepare in various ways.

Ingredients
12 medium sized Colocasia Leaves and stems chopped
2 Green Chillies cut into halves
4 to 6 Curry Leaves
1 tbsp Coriander Chopped
1/2 cup Raw peanuts soaked in water for 30 minutes
1/2 cup Split Bengal Gram soaked in water for 30 minutes
Salt to taste
1/2 tsp Turmeric powder
1 tsp Goda Masala 
1 tbsp Tamarind paste
1/4 cup Ground Coconut paste
1 tbsp Jaggery
1/2 tsp Mustard seeds
2 tbsp Oil


Method
Take a pressure cooker. Heat oil. Add the mustard seeds and allow it to crackle. Add the curry leaves and green chillies and sauté it for few seconds. Add the colocasia leaves, peanuts, split bengal grams, salt, turmeric powder, goda masala and Jaggery. Stir the vegetable. Add 1 1/2 cups of water. Cover the lid and let it give 3 to 4 whistles. Let the pressure release. Add the tamarind paste and coconut paste. Let it boil for 5 to 7 minutes more. Add coriander leaves and serve it hot.

Wednesday, 9 August 2017

Honey and Apple Bundt Cake....



This is an eggless tea time cake. Honey and apples are the key ingredients. It's healthy and good for children. It can be served as evening snacks or packed in lunch boxes. This recipe is with love from my kitchen. Please do try it out and share your reviews with me. 


Ingredients
2 Apples peeled and grated
1/2 cup Honey
150 ml Milk
2 tbsp Vinegar
1 tsp Vanilla Essence 
3/4 cup Oil
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
1/4 cup Caster Sugar
1 tsp Baking Powder
1 tsp Soda bicarbonate
1/2 tsp Cinnamon powder
1/4 tsp Nutmeg powder
1/4 tsp Salt

Method
Grease the Bundt pan with oil and keep it aside. Sieve cinnamon powder, nutmeg powder, baking powder, soda bicarbonate and flour together. Take another bowl and add honey, oil, vanilla essence, vinegar and milk together and whisk it. Add brown and castor sugar and whisk it again till the sugar dissolves.
Gradually add the dry ingredient little at a time and whisk the batter well. Add the apples and mix it. Pour the batter into the bundt pan, fill the batter only upto ¾ level of the pan. Tap the pan gently. Bake the cake at 180 degrees for 40 to 45 minutes. Insert a toothpick deep into the cake. If it comes out clean, the cake is done. Cool the cake for 15 minutes and gently remove it from the pan. Cool it further before frosting.







For Icing
Ingredients
1 cup Icing Sugar
1 tsp Vanilla Essence
1 tbsp Milk

Method
Sieve the icing sugar into a mixing bowl. Add vanilla essence and milk into the icing sugar. Whisk it till the icing is thick in consistency.
Pour the icing into a disposable piping bag. Cut the tip of the piping bag and pour the icing over the cake. Allow icing to dry completely before slicing and serving.



P.S. If you don't have a bundt pan then you can use any other baking tin.  

Saturday, 5 August 2017

Chicken Kachori....




Kachoris are very popular as snacks and can be enjoyed with hot tea. The stuffing can be anything of your choice and the outer cover is made with All Purpose Flour. It is deep fried and it is served with sauce or green chutney. 
Here I have stuffed the Kachoris with chicken mince.

For the stuffing
Ingredients
150 grams of fine Chicken mince
1 Onion finely chopped
1 Green Chilli chopped
1 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves chopped
1 tbsp Ginger - Garlic - Chilli paste
Salt to taste
1 tsp Garm Masala powder
(1/2 tsp of Cumin seeds, 1/4 tsp Coriander seeds, 1 small Cinnamon stick, 2 Green Cardamom, 2 Cloves and 6 Peppercorns - ground together )
2 tbsp Oil



Method
Take oil in a wok, let it heat. Add the onion. Let it sauté till translucent. Add the ginger - garlic - chilli paste. Stir and sauté for 2 minutes. Add the chicken mince. Mix it and cook for 2 minutes. Add the salt, garam masala powder, chopped chilli, mint leaves and coriander leaves. Stir and cook till the liquid from the chicken mince has dried up. Keep it aside.


For the Dough
Ingredients
2 1/2 cups All Purpose Flour
1/2 tsp Baking powder
Salt to taste
1 Egg
2 tbsp Oil

Method
In a mixing bowl - add the flour, baking powder and salt. Mix it. Add the egg and little water at a time and knead it. Add 1 1/2 tbsp oil and further knead it into a medium hard dough. Apply oil on the dough, cover and keep it for 15 minutes. Knead it once more.


To make the Kachori
Ingredients
Stuffing
Dough
Oil to fry

Method
Heat the oil in a fry pan. Take a big lime size portion of the dough. Apply oil on the rolling board and pin. Roll it into a small 
disc. Add a tbsp of the stuffing. Bring the edges to the middle over the filling and pinch them together and seal the edges together, roll it once more into a small disc. Fry the Kachoris on a low flame till golden brown on both the sides. Serve it hot with tomato sauce or chutney.