Monday, 17 April 2017

Kesar Pista Rasmalai Cake...

This was in my bucket list for a long time. This cake is infused with rasmalai milk and dressed with whipped cream and cream cheese, flavoured with Kesar essence. It is decorated with rasgulla, saffron strands, dried rose petals and ground pistachio. You can make rasmalai at home or you can get it store bought. 
Try this fusion cake and I am sure you will like it... 
With love from my kitchen...
You need 8 rasmalai rasgullas for the cake..

For the Cake..
1 3/4 cups of All Purpose Flour 
1 1/4 cups of rasmalai milk or more if required 
1/4 cup Curd 
1/4 cup Sugar syrup 
3/4 cup Oil
1 tsp Kesar essence 
1/4 tsp Salt 
1 tsp Baking powder
1 tsp Soda bicarbonate 
5 Rasgullas milk squeezed out from it 

Take a mixing bowl. Add oil and 1 cup of milk. Gradually add the flour and salt. Beat it.  Add the remaining 1/4 cup milk and the essence. Beat it again. Add the baking powder, soda bicarbonate, curd and the sugar syrup. Beat it. The batter should be thick dropping consistency. Add more milk if you require to get the right consistency. Grease a baking tin. Grease it with oil. Pour the batter to 3/4 of the tin. Place the rasgulla into the cake batter. Bake at 180 degrees celcius for 25 to 30 minutes or until done. Insert a toothpick to check. Once done, remove it out from the oven and cool it completely before decorating the cake. 

For Icing 
1 cup Whipped  cream 
1 cup Cream Cheese 
1/2 cup Rasmalai milk 
1 tsp Kesar essence 
Few strands of Saffron 
2 tbsp of ground Pistachio 
Few dried Rose petals 
3 Rasgulla cut into half

Take a mixing bowl. Add the whipped cream and beat it. As it forms a soft peak, add the cream cheese and the essence. Beat it for 2 minutes. Add few saffron strands and 2 tbsp of the milk. Beat it for a minute. Take the cake, slice it horizontally from the centre. Drizzle the milk on the cake slices. Add the cream on one of the cake slices.  Cover the cream with another slice of cake on top. Cover the cake with the first layer of icing. Refrigerate it for 15 minutes. Apply the remaining icing and decorate it with rasgullas, ground pistachio, few more strands of Saffron and dried rose petals. Refrigerate it for 30 minutes and enjoy it.

Friday, 14 April 2017

Cool Berry Mint Ice Tea...

As it's extensively hot, I am just practically living on water, for a change drinking juices with sugar is not healthy too... Here is a drink without sugar and it's a perfect, energetic and healthy summer drink for you from my kitchen. 
For a glass..
2 Strawberries 
2 tbsp dried Cranberries 
1 tbsp dried Blue Berries 
Few Mint leaves
2 tbsp or more Honey as per your requirement..
1 cup Water
Pinch of Salt 
2 tbsp Lime juice
1 cup Leaker Tea ( Take a cup of hot water, add 1/4 tsp of tea leaves. Cover and keep for 2 minutes. Strain it.)

Take a pot. Add water, strawberries, cranberries, blue berries, few mint leaves and pinch of salt. Simmer it on medium heat till it reduces to 1/2 it's quantity. Cool it. Take a blender. Add the berry and mint decoction, leaker tea, honey, lime juice and ice. Blend it well. Pour it into a glass and enjoy the perfect, healthy and energetic drink.

P. S. You can also use fresh berries, if it is available.

Wednesday, 12 April 2017

Hariyali Jhinga Kabab...

This recipe is for those days when you just want to be out of the kitchen.. And want to have something chatpata and tasty....
This is a very quick recipe and can be made in a short time. This can be served as snacks or a starter. If you want to have it for dinner, then you can make this into a roll by placing the kababs on the chapati, add some sliced onions, sliced tomatoes and cucumbers. Sprinkle some chaat masala and drizzle some green chutney and enjoy the roll. 
200 grams of Prawns big size
1/4 bunch of Spinach including the stem
4 or more Green Chillies 
1 small piece of Ginger
8 Garlic cloves
Handful of Fresh Coriander
Handful of Fresh Mint
2 tbsp Lime juice
Salt to taste 
1/2 tsp Garam Masala powder 
1/2 tsp Cumin powder
1/2 tsp Chaat Masala
4 or more Bread pieces cut into smaller pieces
Oil for shallow frying 
Take all the above ingredients except oil and put them in a chopper or food processor. Blend the ingredients well together until it forms into a sticky batter. Take oil in a pan. Let it heat. Take some water in a bowl. Dip your palm into the water. Take some batter, shape it and put it into the oil. Fry on low heat till both the sides are golden brown in colour. Serve it hot with salad. Sprinkle chaat masala on top before serving.

Friday, 7 April 2017

Garlicky Chilli Mango Chicken Roast...

Since mangoes are in season, here is a simple recipe of chicken roast with mango pulp. The chicken is marinated with salt, garlic, pickled red chilli paste, lime juice, mango pulp, salt and oil. It is then roasted in an oven. It is then served with tomato and cucumber slices. This can be eaten with pav, bun, naan or as a starter. Very simple recipe but taste great...

1 small size cleaned whole Chicken 
Salt to taste 
2 Garlic pods cleaned and finely minced 
1 tbsp Preserved Red Chilli coarsely ground 
2 tbsp Lime juice 
1/2 cup Mango pulp 
3 tbsp Oil

Take the chicken and pat it dry. Sprinkle salt and rub it on the chicken. Leave it for 5 minutes. Drizzle the lime juice and rub it on the chicken. Now add garlic and chilli paste. Rub it well on the chicken. Add the mango pulp and 1 tbsp of oil. Rub it well, put some of the paste inside the chicken and let it marinate for an hour. Drizzle some oil on the chicken. Roast it in a preheated oven for 15 minutes at 200 degrees celcius. Remove the tray. Turn the chicken, drizzle with some more oil. Continue roasting the chicken for another 15 minutes. Remove the tray, turn the chicken again, drizzle with remaining oil and roast it again for 15 minutes more. Serve it hot with cucumber and tomato.

Thursday, 30 March 2017

Summer Cool Fresh Fruit Ice Candies.....

As the heat is terrible, I wanted to have something chilled... My memory took me back to my childhood days, where we use to buy these ice candies (pepsi as they were called) after a long afternoon play with friends in the summer break. They costed 50 paisa those days and was made with artificial colours and flavors. But who cared... After that a good scolding at home.....
Here is a easy recipe of ice candy with fresh fruit pulp, lime juice and chaat masala... very simple to make, taste great and it's healthy for children too..... you can customise it with your choice of fruits and can add condensed milk or evaporated milk and sugar to make flavoured milk ice candies too. 

1/4 cup of each Fresh fruit pulp
(Mango, Strawberry, Black Grapes and Kiwi or any fruit of your choice)
1/4 tsp Lime juice for each pulp
1/4 tsp Chaat masala for each pulp
1/2 tsp Sugar for each pulp
1/4 cup Water for each pulp

You get ice candy bags, I made them at home with the help of a sealing machine.. 
Take any fruit pulp, add sugar, lime juice and chaat masala. Mix it well. Repeat the same process with the other fruit pulps. Take a candy bag and a big syringe. Fill up the juice into the syringe and transfer it into the candy bag or you can use a funnel to fill the juice into the bags. Fill 3/4 of the bag and tie a knot to the open end of the bag. Freeze it till it forms ice. Cut an edge and enjoy the hot summer afternoons...

Tuesday, 28 March 2017

Egg and Chicken Kothu Roti...

Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...
6 leftover Rotis or Parotta  shredded
1 Onion sliced
1 Carrot sliced
1/2 cup Cabbage shredded ( I have used red cabbage) 
1 Green Capsicum sliced 
3 Green Chillies chopped
Few Curry leaves 
1 tbsp Coriander leaves chopped 
1/2 tsp Mustard seeds
1/2 cup left over Chicken curry with small boneless chicken pieces in it. 
1/4 cup of Tamarind Chutney 
Salt to taste
1/2 tsp Turmeric powder
1 tbsp Srilankan Curry Powder or Madras Curry powder 
2 Eggs
3 tbsp Oil 

Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Tuesday, 21 March 2017

Baked Dosa Sandwich...

This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

1 kg Dosa Batter
1 medium bowl of Green Chutney
1 big Tomato sliced 
1 big boiled Potato sliced 
1 big boiled Beetroot sliced
1 big Cucumber sized
1 big size Onion sliced
1 tsp Sandwich masala or Chaat Masala 
1 tsp Pepper powder
1/2 cup Cheese grated or 3 slices of Cheese 
2 tbsp Butter

Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Wednesday, 15 March 2017

Cholar Dal Diye Begun er Dolma.....

Picture Courtesy : Kamal Shah

It is my family heirloom recipe. The small brinjals are suffed with chana dal and then added into the gravy. It can be served with rice or paratha. 

To make the suffing
1 cup Split Bengal Grams / Chana Dal soaked in water for 30 minutes 
1 Onion sliced 
1 tbsp Garlic - Ginger  paste 
1 green Chilli slit
1 Green Cardomon 
1 Small Cinnamon stick 
2 Cloves 
1/2 tsp Turmeric powder 
1/2 tsp Cumin powder 
1/4 tsp Garam Masala powder 
Salt to taste 
1 tbsp Ghee 

Take a pressure cooker. Add the ghee. Add the cinnamon, cloves, cardamom and green chilli. Let the spices crackle. Add the onion. Stir and cook till translucent. Add the garlic - ginger - chilli paste. Sauté it for a minute. Add the chana dal, salt and all the spice powder. Add 3/4 cup of water. Pressure cook it for 2 whistles. Let the pressure release. Open the lid. If an water remaining, switch on the gas and dry up the water in the dal. Let it cool. Take a grinder. Discard the whole spices from the dal. Add the dal and pulse it for 2 to 3 times. It should be coarsely ground and some whole dal should be seen. 

For the Dolma 
12 small size Brinjals 
1/4 cup Onion paste 
1 tbsp Garlic - Ginger paste 
1 to 2 Green Chilli slit 
1 Bay leaf
1/2 tsp Turmeric powder 
1/2 tsp Cumin powder 
1/2 tsp Chilli powder 
1/2 tsp Coriander powder 
1/4 tsp Garam Masala powder 
1/2 tsp Sugar
Salt to taste 
1 Green Cardomon 
1 Small Cinnamon stick 
2 Cloves 
1/2 cup Curd beaten 
2 tbsp Ghee 
1 tsp Coriander leaves chopped 
Oil to fry 

Cut the brinjals from both the ends. Keep the top and discard the back end of the brinjals. Scoop out the centre part of the brinjals. Take a pan, add oil. Let it heat. Half fry the brinjals and the top edge of the brinjals. Remove it on a kitchen tissue paper. As the brinjals cools down, stuff the brinjals will chana dal stuffing. Take the top edges of the brinjals and cover the top of the brinjals. Insert a toothpick to secure the stuffing. Take a flat pot. Add ghee. Let it become hot. Add the bay leaf, cardamon, cinnamon stick, cloves and green chilli. Sauté it for a minute. Add the onion paste. Stir and cook for 2 minutes. Add the ginger garlic paste. Cook for 2 minutes more. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder, coriander powder and garam masala powder. Stir and cook till the oil starts to separate from the masala. Place the brinjal one at a time into the pan. Add 11/2 cups of water.  Cover and cook on low flame till the brinjals are tender. Once the brinjals are cooked, remove the tooth pick before serving. Garnish it with coriander leaves. Serve it hot with rice or paratha.

Wednesday, 8 March 2017

Gadbad Thandai Kulfi....

As Holi is round the corner and the sun is scorching bright. Here is something traditional, but unique cool.... cool.... recipe for you. This Kulfi is a medley of flavours and colours.... with love from my kitchen...

Thandai Milk (Base for the Kulfi)
1 liter Full cream Milk 
1/2 cup Banana pulp 
3 tbsp Sugar
1 Green Cardomon 
4 Pepper corn 
8 Almonds soaked and peeled 
6 Pistachios 
1/2 tsp Water Melon seeds
1/4 tsp Fennel seed 
1/4 tsp Poppy seeds 
A pinch of Saffron 

Take a deep bottom pot. Add milk and simmer on a low flame till it reduces to half the quality. Meanwhile take a grinder, add cardomon, pepper corn, almonds soaked, pistachios, water melon seeds, fennel seed, poppy seeds, saffron and 4 tbsp water. Grind the ingredients in to a paste. As the milk is simmering, add the wet paste and the banana pulp. I have added banana to give a rich and creamy texture to the kulfi. Stir and cook till the milk thickens. Switch off the flame and let it cool. Take a blender and blend it until smooth. 

For the Gadbad Thandai Kulfi 
Thandai Milk 
6 Betel leaves 
1 tbsp Gulkand 
1 drop of Green colour 
4 tbsp Rose Syrup 
1 drop of Red colour 
2 tbsp Sweetened Coloured Fennel seeds 

Divide the Thandai Milk into 3 parts. Take a blender, add one part of the milk, betel leaves, gulkand and green colour. Blend it till all the ingredients have incorporated well. Pour it in a bowl and keep it in the refrigerator. Wash the blender. Now add the second portion of the milk, rose syrup and red colour. Blend it well till all the ingredients have incorporated well. Pour it in the bowl and keep it in the refrigerator. Now take the mould in which the Kulfi will set. Pour 2 to 3  tbsp of the remaining milk into each moulds and keep it in the freezer to set. After an hour, remove the moulds from the freezer. Take out the rose thandai milk from the refrigerator. Add 2 to 3 tbsp of rose thandai milk in to each moulds. Keep the moulds back in to the freezer. Again after an hour remove the moulds from the freezer. Remove the betel leave thandai milk from the refrigerator. Add 2 to 3 tbsp of milk into each moulds. Sprinkle the sweetened coloured fennel seeds on top. Keep it back in the refrigerator for 2 hours. Insert a ice cream stick.  Refrigerate it back till it sets.

Sunday, 5 March 2017

Garlicky Creamy Spicy Tuna Pasta....

A quick meal for a lazy day. Any type of Pasta can be used in this recipe. Instead of Tuna, boiled shredded chicken can be added. Absolutely love the flavour and it is very easy to make. 
250 grams Spiral Pasta boiled and drained 
1 canned Tuna flakes or fresh Tuna boiled and shredded 
1/2 cup Fresh Cream 
1/4 cup Marinara Sauce 
1 tbsp Garlic chopped 
1 Jalapeno Green Chilli chopped
1 Pickled Red Jalapeno Chilli Chopped 
1 tbsp Green and Black Olives chopped 
1 tbsp each Cheddar and Mozzarella Cheese grated 
1 tbsp Butter 
1/2 cup Starch Water from the Pasta which was boiled 

Take a wok, add butter, let it melt. Add the garlic and the green  jalapeño. Sauté it for few minutes.  Add the cream and let it simmer for a minute. Add the marinara sauce and mix it with the cream. Add the pasta and the tuna flakes. Toss it. Let it cook for a minute. Add the starch water. Let it cook for 2 to 3 minutes or until the liquid reduces. Before serving garnish with red jalapeño, olives and grated cheese. 

Thursday, 2 March 2017

Spicy and Salty Strawberry Cookies

 This cookies are spicy and salty in taste. Instead of water, I have used strawberry pulp. It is perfect to have them with your evening tea or just to munch on. 
225 grams All Purpose Flour 
75 ml Strawberry pulp
1 Green chilli minced 
1 tbsp Pickled Red Jalapeno Chilli Chopped 
1 tbsp Mint leaves minced 
1 tsp Roasted Cumin seeds crushed 
1 tbsp Sugar powder 
Rock Salt as per taste 
110 grams Butter 
40 ml Oil

Beat the butter well. Add the flour and mix it, till it forms crumbs. Add the strawberry pulp and oil. Beat it well. Add the salt, sugar, cumin, mint leaves and green chilli. Beat it again. Add the red chillies and mix it. Take a big star nozzle and a piping bag. Fill the cookie mixture in the piping bag and pipe out small cookies on a baking tray. Bake at 170 degrees celcius for 15 to 20 minutes. Let it cool completely before eating. Store it in an air tight container.

Friday, 24 February 2017

Instant Crispy Dosa with Mix Lentils and Semolina... Served with Turnip and Coconut Chutney....

wanted to make something instant as I was super hungry and did not feel like having bread for breakfast and as I am alone for lunch, did not feel like making a meal. So this dish was great for brunch and it is healthy too. 
So here is the recipe of how I made this Instant Dosa with mix lentils and semolina..... which is served with spicy Turnip and Coconut Chutney. 

For the Dosa
2 cups of Semolina or Idli Rawa
1/2 cup Sago flour 
1/4 cup Black split lentil
1/4 cup Green split lentil
2 tbsp split Bengal Gram 
1 tsp Eno 
Salt to taste 
Wash all the lentils together and soak it for 15 minutes. Take a grinder and grind the lentils and salt together  into a smooth paste. Add the sago flour, semolina and some water. Make it into a medium thick batter. Remove it into a mixing bowl. Add Eno and mix it. The batter is ready for making dosas. Take a dosa skillet. Let it heat on low flame. Add 2 ladles of the batter. Spread it and drizzle some ghee. Let it cook on low flame until crispy and brown. Serve it hot with the turnip and coconut chutney.

Turnip and Coconut Chutney 
1 medium size Turnip cut into pieces 
1 small piece Ginger 
2 Green Chillies cut into pieces 
1 small piece raw Mango or preserved Mango piece 
1/4 cup Fresh or Desiccated Coconut 
Salt to taste 
Few Curry leaves 
1/4 tsp Mustard seeds 
1 tsp Oil

In a grinder, grind all the above ingredients except curry leaves, mustard seeds and oil into a thick paste. Take a small pan. Add oil, let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the seasoning into the chutney.

Thursday, 23 February 2017

Kachki Maach er Tak Jhal Achaar... (Ganges River Spratt Sour and Spicy Pickle)...

This is a sour and spicy pickle made with very tiny fish found in the stream, river or pond. I absolutely love this pickle and goes well with dal, aloo bhate or borta and hot rice. This is an experiment in my kitchen. 

For the Wet paste
1 small to medium sized Raw Mango peeled and cut into pieces 
20 Garlic cloves
6 to 8 Green Chillies 
1 medium size Ginger cut into pieces 
3 tbsp Black Mustard seeds 
2 tbsp Coriander seeds
1/2 tsp Turmeric powder 
Salt to taste 

Add all the above ingredients in to a grinder and add little water to make it into a smooth paste. 

For the  Pickle 
500 grams Ganges River Spratt washed well and dipped into hot water for few seconds and drained the water out. 
Wet paste 
1 Medium size Ginger cut into strips 
8 Garlic cloves 
4 to 5 Green Chillies slit into 2 
1/2 tsp Panch Phoran 
2 tbsp Vinegar 
1/2 cup Mustard Oil
1 tbsp Mustard Oil 

Take a wok, add oil and heat it up. Once hot fry the fish till crispy. In the same oil add panch phoran, ginger, garlic and chillies. Sauté it for 2 minutes. Add the wet paste and 2 tbsp water. Stir and cook the paste for 2 minutes. Add the fish, let it cook till the oil starts to separate from the paste. Add the vinegar and 2 tbsp raw mustard oil. Stir and let it cool. Store it in a dry clean bottle and store it in the refrigerator for 6 months.

Wednesday, 22 February 2017

Donuts with a twist filled with Rose Pistacho Cream...

Some Donuts for the evening... I hope you all enjoy the twist.. 
These donuts  are made with whole wheat flour, oat flour, brown flatten rice flour and pomegranate juice. The filling is made with hung curd, Amul cream, rose syrup and crushed pistachios. This is a good snack for children. This is an experiment in my kitchen.
For the Rose Pistacho Cream..
1/2 cup Amul Fresh Cream
1/2 cup Hung Curd 
3 tbsp Pistachio coarsely ground
2 tbsp Rose Syrup 
In a mixing bowl, beat the cream. As it thickens up, add the hung curd and beat it well. Add the ground pistachio, fold the cream with a spoon. Add the rose syrup and gently just mix it once. 

For the Dough 
250 grams Whole Wheat Flour 
75 grams All Purpose Flour 
125 grams Brown Flatten Rice flour
50 grams Oat Flour
20 grams Milk Powder 
14 grams  Dry Yeast 
50 grams + 1 tbsp Sugar  powder 
40 grams Butter 
260 ml Pomegranate Juice 
30 ml Water
Oil for frying 
Sieve whole wheat flour, all purpose flour, oat flour and flatten rice flour together. All all the flour, 50 grams  powder Sugar and milk powder together. Take the pomegranate juice and make it lukewarm. Add 1 tbsp powder sugar and yeast. Let it rise. Add the yeast water into the flour. Start to make a dough. Add the butter and water and knead it for 10 minutes. Cover it and let the dough rise. Knead the dough again and keep it on a flat surface. Roll the dough into a thick sheet with a rolling pin. Take a donut cutter or a round cutter and cut out the donuts. Cover and keep till it rises. Heat oil. Fry the donuts till golden brown. 
Once it has come to room temperature, cut the donut into half horizontally and add the cream in the centre with the help of a piping bag and a big nozzle. Sprinkle powder sugar from top.

Thursday, 16 February 2017

Loitta Maccher Bora / Bombay Duck Fritters

This is an easy recipe for fish lovers. There are many Bengali dishes made from Bombay duck like Jhuri Bhaja, Bhorta, Loitta Maccher Tarkari  etc. Here is a bit different preparation which is an experiment in my kitchen. This 
dish can be a good accompaniment with hot dal and rice during lunch or with evening tea. Serve it crispy and hot.  I am sure you will enjoy this simple Bombay Duck Fritters.. 

6 to 8 medium size Bombay Ducks / Bombil / Loitta Mach cleaned 
2 Medium size Onions sliced 
1 tsp Ginger and Garlic paste ( more of Garlic and little of Ginger)
1 to 2 Green Chillies Chopped 
2 tbsp Coriander leaves chopped 
1/4 cup Rice flour
1/2 to 3/4 cup Gram flour
Salt to taste
1 tsp Poppy seeds (Optional)
Oil to fry 
Take a grinder and grind the Bombay ducks into a paste. Pour the paste into a mixing bowl. Add the other remaining ingredients except for the oil and gram flour into the mixing bowl. Add the gram flour little at a time while mixing. Mix all the ingredients very well. The batter will be thick and should not be of dropping consistency. Pour oil in a wok. Let the oil heat up. Add the fritters into the oil and fry it till golden brown in colour from all the sides and crispy on a medium low heat. Serve it hot. 

Wednesday, 8 February 2017

Shabji Diye Rui Maccher Patla Jhol

This is an old traditional dish prepared particularly when any member of the house is sick or if you want to cool your stomach down or prepared if anyone is in a hurry or travelling. This dish is loaded with vegetables and fish. It has a thin gravy / Patla Jhol. If you are unwell make this dish with less spices, more liquidy and avoid deep frying the fish. In Bengali cuisine as each dish has a different style of cutting the vegetables, in this dish the vegetables has to be cut big in size, in wedges or in big pieces and all the vegetables cut has to be in the same proportionate size. Any seasonal vegetables can be added like pointed gourd, raw banana, cauliflower, carrot, French beans, flat beans, potato,tomato, drum stick, raw papaya etc. Urid dal bori is fried and is also added to the Jhol.
Normally the spices are freshly ground into paste, but here I have used freshly ground powder. This is a very quick one pot meal served with hot steaming rice and lime wedges. Absolutely a comfort food... 
This recipe is a must try....

8 pieces of Ruhi Maach 
1 big size Potato cut into wedges lethwise or big cubes
1 medium size long Brinjal cut into half and made into big pieces 
6 pieces of medium size Cauliflower florets 
1 Carrot cut into half lengthwise and then made into pieces 
1 Raw Banana cut into half lengthwise and then made into pieces
6 Flat beans cut into half horizontally 
1 tomato cut into wedges lengthwise 
1/4 cup Green Peas 
2 Green Chillies silted lengthwise 
1 tsp Ginger paste 
1 tsp Turmeric powder 
1 tsp Coriander powder 
1/2 tsp Cumin powder 
1/2 tsp Pepper powder 
Salt to taste 
1 tsp Panch phoran 
2 Bay leaves 
1/2 cup Mustard oil for frying the fish and cooking

Apply 1/2 tsp turmeric powder and salt to the fish and keep it to marinate for 10 minutes. Take a wok, add oil. Let it heat well. Add the fish into the oil and fry it on both sides till brown in colour. Remove and keep it aside. Remove the excess oil and leave 3 tbsp oil in the wok. Add Panch phoran, bay leaves and green chillies. Wait till the Panch phoran crackles. Add the ginger paste and sauté it for a minute. Add all the vegetables, stir and sauté it for 2 to 3 minutes. Add the salt and all the powder spices. Stir and cook for another minute. Add about 1 and 1/2 litres of water. Stir, cover and cook till the vegetable are almost tender. Now add the fried fish. If you are adding fried boris add it with the fish. Cover and cook for another 2 minutes. Serve it hot with hot steaming rice and lime wedges.

Sunday, 5 February 2017

Whole Wheat Banana and Coconut Cake Loaf...

This is a very easy vegetarian rustic tea time cake loaf. I had few bananas which had completely ripped and that went into the batter along with the other ingredients. Love the flavour of coconut and banana in the cake. 
Whole Wheat Banana and Coconut Cake Loaf...
This is a very easy vegetarian rustic tea time cake loaf. I had few bananas which had completely ripped and that went into the batter along with the other ingredients. Love the flavour of coconut and banana in the cake. 
2 cups Whole Wheat Flour 
1/2 cup Fine Semolina 
1/2 cup Desiccated Coconut 
1 1/2 cup Powder Sugar 
1/2 tsp Cardomom powder 
1 1/2 tsp Baking powder 
1 tsp Soda bicarbonate 
1/4 tsp Salt 
1/4 cup Almond flakes 
1 tbsp Coconut essence 
1 cup Butter Milk  (1/4 cup Curd + 3/4 cup Milk)
1 1/4 cup Milk
3 Ripe Bananas 
3/4 cup Oil
Add the bananas, oil, butter milk, powder sugar and coconut essence into the blender. Blend the ingredients until smooth. Pour the batter into a mixing bowl. Add the cardomom powder and desiccated coconut. Beat it well. Add the semolina and beat it again. Add half of the whole wheat flour and 1/2 of the milk. Beat it again. Now add the rest of the flour, milk, baking powder, soda bicarbonate and salt. Beat it well. The batter should be thick dropping consistency. Add more milk if required to get the right consistency. 
Take 2 and a half loaf tins. Grease the baking tins. Fill in the batter into each tin till the tin is half filled. Sprinkle some almond flakes on the top. Bake it at 180 degrees celcius for 45 to 50 minutes or until done. Remove the cake loafs  from the oven and cool it completely before slicing.

Friday, 3 February 2017

Garlic Coriander Baked Fish with Coconut Milk...

This dish is adapted from Thai cuisine... It's a baked dish and without oil. So definitely a healthy dish. Serve this dish with green cucumber, tomato and rice and enjoy the flavour of garlic, coriander and coconut.

500 grams  Fish Fillets
2 Garlic cloves minced 
1 small bunch Coriander leaves cleaned
1 inch Lemon grass stalk
4 to 6 Bird Eye chillies 
2 tsp Red Chilli flakes
Salt to taste 
3/4 cup Coconut Milk
1 tbsp Honey
2 tsp Fish Sauce 
2 tbsp Lemon Juice 
Take a chopper, add the coriander, garlic, lemongrass, chilli flakes, fish sauce, lemon juice, honey, salt and coconut milk. Pulse it  3 to 4 times. Take a oven proof baking dish. Place the fish into the baking dish. Pour the mixture on the fish and mix well. Add the chillies. Bake it in a preheated oven for 10-15 minutes at 200 degrees celcius or until fish is cooked well. Garnish with coriander leaves, cucumber slices, tomato slices and lemon slice.

Thursday, 2 February 2017

Gota Sheddho....

Gota Sheddho is made on the day of Saraswati Puja in Bengal and eaten the next day that is Sheetal Shasti. Gota means whole and Sheddo means boiled.  It is made with 5 types of vegetables, spinach with stem and roots (shish palak) and whole mung dal or whole black lentils. Each of the vegetables are taken in odd number like 5, 7, 9 or 11.
Different household has different version of making Gota Sheddho. In some houses, they have it only boiled and some houses makes mashala gota sheddho. 
I tried keeping my mother's traditional way of making mashala gota sheddho.  It is normally eaten with panta bhaat. 

300 grams Whole Mung Dal 
1 bunch of Shish Palak
11 Flat beans whole
11 Green Peas whole 
11 small size Potato whole
11 small size Brinjal whole 
5 Green Chillies 
2 tbsp Ginger paste 
2 tbsp Fennel seed paste 
Salt to taste 
1/2 cup Mustard Oil 

Take the shish palak. Cut the stems into 1 inch pieces, the roots are also cleaned and add to the stem, the leaves are cut into pieces and kept separately. Give a slit on the potatoes and brinjals. Take a deep bottom pot. Add 2 liters of water. Add the dal. Arrange the stem and the roots of the palak, sprinkle some salt, then arrange potatoes followed by brinjals. Then add the flat beans, green peas and chillies. Cover the pot and let it simmer on low flame till the ingredients are 50 percent cooked. Add half of the mustard oil. Now add the Palak leaves and sprinkle some more salt. Cover and let it simmer till the dal is cooked. Take the ginger and fennel seed paste in a bowl. Add 1/4 cup water to it. Pour the paste on the gota and add some more mustard oil. Cover and cook for another 10 minutes. Lastly drizzle the remaining mustard oil and keep it over night. Enjoy the gota for lunch.