Tuesday, 10 April 2018

Raus (Rawas) Macher Tok Jhol


Summers are in and last few days was quite happening for me. Today since back to normal life, wanted to make a simple Bengali style fish dish with raw mango for lunch. This dish goes well with hot steaming rice. 
I have used baby rawas. It’s a tangy medium curry dish. 

Ingredients 
4 pieces of Baby Rawas whole cleaned and marinate with 1/2 tsp of Turmeric and Salt
1 medium size Onion sliced 
2 medium size Potatoes cut into wedges 
6 to 8 wedges of peeled Raw Mango 
2 Green Chillies slit
1 tsp chopped Coriander 
1/2 tsp chopped Garlic 
1/2 tsp Nigella seeds
1/2 tsp Turmeric powder
1/2 tsp Chilli powder 
1 1/2 tsp Sugar 
Salt to taste
6 tbsp + 1/2 tsp Mustard Oil



Method 
Take a pan, add 6 tbsp oil. Once the oil heats up then add the fish. Fry the fish until golden brown from both the sides. Remove the fish. In the same pan add nigella seeds, chopped garlic, green chillies and sliced onion. Stir and sauté it till the onions becomes light brown in colour. Add the potatoes, stir and cook for 5 minutes. Add the mango wedges and stir once more. Add 2 cups of water,  turmeric powder, chilli power, sugar and salt. Stir and cover the pan. Open the lid and check if the potatoes are tender.  Add the fish, add 1/4 cup of water. Cover and let it cook for another 2 minutes. Open the lid and drizzle 1/2 tsp Mustard oil  and garnish with chopped Coriander leaves. Enjoy it with hot steaming rice. 

Sunday, 25 March 2018

Red Chilli Pepper - Garlic Jam


It’s sweet, spicy and tangy. You can enjoy this as spread, marinate or dip. It can be kept in the air tight container for 5 to 6 months.


Ingredients
250 grams Red Chilli Pepper
30 Garlic cloves peeled 
250 grams  Sugar
1/4 tsp Salt
300 ml Vinegar



Method
Cut the red chilli peppers and deseed the chillies but keep some of the seeds. Add the chillies in the chopper or food processor and pulse a few times. Remove the chillies in a bowl. Now add the garlic and mince it. 
Take a pot, add the vinegar and sugar into the pot. Cook until the sugar dissolves and starts to bubble. Add the salt, chillies and garlic. Let it simmer on low medium heat for another 30 minutes or until it thickens up. To check, take a small chilled steel plate kept in the fridge.  Pour a tsp of jam on the cold plate. If it crinkles and holds it is done. If not continue cooking and repeat the test. Once done cool it. Store the Chilli - Garlic Jam into a dry bottle and keep it in the fridge. 

Wednesday, 21 March 2018

Porabari Chom Chom


I am totally in love with this chom chom from Bangladesh. I had it when my husband had been to Bangladesh and had got this sweet dish for me from there. Greedy me, wanted to have more so tried making it at home. Some net search and the result was yum. 
This chom chom is very famous and were made at Porabari Tangail Bangladesh in earlier days. Now it’s know world wide. The taste is divine. It’s different from the normal chom chom we get in India. The actual process takes a very long time up to 3 to 4 hours and it naturally gets a golden colour. But to reduce the time, I have tried it differently and have caramelised the sugar first and then added it to the sugar syrup later to speed up the cooking process to almost an hour. It takes a long time to cook but it is worth the effort.

For the Caramel Syrup
Ingredients
1/4 cup Sugar
1 cup of Water

Method
Take a pot, add sugar and continuously stir on a low flame to make the caramel syrup. Keep a eye on the syrup as it can get burn very fast. As the colour of the sugar syrup changes and becomes caramel, add a cup of water and let it continue to simmer on low flame for a minute.  Remove it and keep it aside.

For the Sugar Syrup
Ingredients
2 cups Sugar
5 cups of Water
Method
In a wok, add the water and sugar, let the sugar dissolve and let the sugar syrup continue to cook till we make the chenna balls.

For the Chom chom 
Ingredients
250 grams Homemade Chenna / Cottage Cheese mashed
1 tbsp Fine Semolina
2 tbsp Flour
1/2 tsp Baking powder
3 tbsp Milk powder + 2 tbsp dry Mawa mix together for garnishing
Sugar syrup
Caramel syrup



Method
Till the sugar syrup is being made. Take the mashed chenna, add the semolina, flour and baking powder. Mix and knead it very well till all the ingredients combines and binds well. With the help of the palm rub the mixture against the flat surface. Knead it well for 5 minutes. Take lime size portion and give it a longish oval shape. Repeat the process till all the chenna dough is used up. Add the chenna balls into the sugar syrup. Cover and let it cook for 10 minutes. Heat up the caramel syrup. Open the lid of the wok, now gradually add the caramel syrup into the sugar syrup and stir it. Let it continue to cook for at least an hour or till the sugar syrup becomes clear and the chom chom gets its colour. In between the cooking time once in a while stir the sugar syrup and remove the impurities that has formed on the sides of the wok. Once done, switch  off the flame and add 1/2 cup cold water. Let the chom chom  sit in  the sugar syrup till the sugar syrup completely cools down. Remove the chom chom from the sugar syrup and roll it in the milk powder and mawa crumb. Enjoy the  chom chom. 


Thursday, 15 March 2018

Fresh Homemade Sausages without Casing


I love the Kolkata fresh sausages that my friend’s parents get for me, but unfortunately it’s not available in Mumbai. I had some boneless mutton in the fridge, so thought of experimenting  with mutton and  it turned out to be delicious. These fresh homemade sausages are quick and easy to make and satisfies your urge of  having sausages.  You can use boneless chicken or pork or mutton. Here I have used mutton.

Ingredients 
250 grams Boneless cold Mutton cut into small pieces 
30 grams Mutton Fat 
1 big Onion coarsely ground and water squeezed out
1 small Garlic pod finely minced 
1 small Ginger piece finely minced
1 Green Chilli finely minced 
1/2 cup Coriander leaves chopped 
1/2 cup Mint leaves chopped 
Salt to taste 
1 tsp Cumin powder
1/2 to 1 tsp Red Chilli powder 
1/2 tsp Garam Masala powder
3 tbsp Oil





Method 
Take a electric chopper or a food processor. Add the Mutton pieces, finely mince it. Add the fat and mince it once more. Remove it into a bowl. Add the onion, mint, coriander, garlic, ginger, green chilli, garam masala, cumin powder, red chilli powder and salt. Mix it very well for 5 minutes until the fat and the meat binds very well. Grease the steamer plate. Take a steamer and heat up the water. Take a plastic sheet and spread it on the platform. Now apply oil on your palm and on the sheet. Take a big lemon size portion. Roll the mince meat on the sheet and give it a longish sausage shape. Place the sausages into the steamer plate. Steam the sausages in batches for 2 to 3 minutes. Remove the sausages from the steamer. Keep the sausages in the fridge for 30 minutes. If you are in a hurry then you can keep it in the freezer for 10 minutes. Remove it and now the sausages are ready to be fried. Take a pan add 1 tsp of oil, heat it. Add the sausages and toss the sausages till brown in colour. Serve them for breakfast, lunch or dinner. I prefer having it with hot dal and rice. 

P. S. The meat pieces has to be cold so that it is easy to mince. 
The meat has to be finely minced and not paste. 
You can add 30 grams more fat if you want as I have used less fat. 
It is very important that the meat and the fat binds very well. 



Monday, 12 March 2018

Kathal Ke Kabab


Kathal or Raw Jackfruit is known as vegetarian meat because of its texture and look. It has lots of health benefits. This dish what I made today can be served as starter or appetiser or can be eaten as snacks. This can be served with onions and green chutney. It’s a simple recipe with very less ghee or oil. 



Ingredients
250 grams Raw Jackfruit (Kathal)  cut into medium size cubes and boiled
1/4 cup Chana Dal boiled without any excess water
1 small Onion finely chopped
1 - 2 Green Chillies as per required cut into pieces 
2 small pieces Ginger 
3 Garlic Cloves 
1 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves  chopped
1/2 tsp Garam Masala Powder
1/2 tsp Chilli Powder
Salt to taste
1 tsp Cumin powder
1 tsp Fennel powder
1 tsp Coriander powder
1 tsp Lime juice 
Ghee or Oil for shallow frying


         

Method 
Take a food processor or a grinder. Add the boiled jack fruit, boiled chana dal,lime juice, green chillies, ginger, garlic, garam masala powder, fennel powder, chilli powder, salt, cumin powder and coriander powder.  Grind it into a coarse paste. Transfer the paste into a bowl. Add the onion, coriander leaves and mint leaves. Mix it well. Take a lime size portions of the paste and flatten it. Take a pan, add ghee or oil. Let it heat on a medium heat. Add the kababs into the ghee or oil. Shallow fry it on both the side until golden brown in colour. Serve the kababs with onion and green chutney

P.S. Don’t over cook the jackfruit and the chana dal. 
It’s better to use a food processor than a grinder as it takes a bit longer to grind in a grinder. Don’t add any water while grinding. 
I prefer ghee to fry the kababs as it enhances the flavour of the kababs. 

Saturday, 10 March 2018

Almond and Whole Wheat Orange Cookies


These orange flavoured cookies are home made and healthy too. Make them for your friends and family in a day advance and enjoy them with a hot cup of tea. You can add orange colour to the cookies but I don’t prefer adding any artificial colour. As you bite into the cookie and chew it, suddenly you get a strong flavour of the orange and that is due to the orange peel that has been added in the cookie dough while kneading. Please note that the white side of the orange peel should be scraped and removed before chopping or else it may give the cookies a bitter taste. 

Ingredients 
2 1/4 cups Whole Wheat Flour
1 cup Almond Flour
1 tsp Baking Powder 
1/4 cup Orange Juice
1/2 tsp Orange Essence 
1 tsp Orange Peel chopped 
1 cup Butter 
1 cup Powder Sugar 

Method 
Take a mixing bowl. Sieve the whole wheat flour, almond flour and baking powder together. Take butter and sugar together in another bowl. Beat it well, till fluffy. Add the essence and orange juice. Beat it once more. Add the flour and mix it well. Now knead the ingredients all together to form a dough. Add the orange peel and knead it once more. Take half of the dough and roll the dough into 1/4 inch thick sheet. Cut the desire shapes with the help of a cookie cutter and place the cookies on a baking tray at little distance. With a help of a fork press the top of the cookies to get some impression. Bake it at 170 to 180 degree celsius for 15 minutes or until light golden brown. Remove it from the oven and let it cool in the same baking tray. After it cools down, remove it from the baking tray and further coo it down. Keep it in a air tight container and enjoy the cookies. 

Saturday, 24 February 2018

Eggless Strawberry and Vanilla Cupcakes Center filled withStrawberryJam...

 

We all enjoy cupcakes and cakes at some point of time. I prefer making them at home. This cupcakes are delicious in taste... I have used strawberry as this is the fruit of the season. These can be severed at any point of the day. These makes a perfect lunch box serving for children to carry it to school. 


Ingredients 
3 cups All Purpose Flour + 1 cup of Wheat Flour mixed together 
1/2 tsp Salt
2 tsp Baking Powder
2 tsp Soda bicarbonate 
1 cup Caster Sugar 
2 tsp Vanilla Essence 
1 Mashed Banana 
1/4 cup Curd
1/2 cup Condensed Milk
150 Ml Oil
500 ml + 1/4 cup Milk 
1 cup Strawberry Pulp
1/2 cup Strawberry Jam 
2 tbsp Almond Flakes 

                    
              

Method 
Take a mixing bowl. Add sugar, condensed milk, banana, curd and oil. Beat it well till all the ingredients are well  incorporated. Add the vanilla essence, 1 cup flour, 125 ml milk and salt. Beat it well. Add another 1 cup flour and 125 ml milk, beat it well. Keep repeating the process twice more till all the flour and 500 Ml milk is used up. Add the baking powder and soda bicarbonate. Beat it once more. Divide the batter into 2 parts. Now add the strawberry pulp into one part of the batter and 1/4 cup milk into another part of the batter. Beat both the batters. Take a 12 mould cupcake cavity tray. Place a cupcake liner in each cavity. Pour 2 tbsp of the strawberry batter in each liner. Now add 1/2 tsp strawberry jam in the center of the batter. Now top it up with 2 tbsp Vanilla batter. Add few almond flakes on top. Bake it in a pre heated oven for 25 to 30 minutes at 180 degree celsius. Insert a tooth pick to check. If done, then remove the cupcakes from the oven. Remove the cupcakes  from the cavities. Let it cool completely on the cooling rack before enjoying it. 

Thursday, 22 February 2018

Tawa Maachli


This a simple fish recipe which can be served as a side dish. Any fish of your choice can be used. I have used about 1 kg Rupchand / Indian Piranha Fish here. I prefer to use coconut oil as it gives a flavour and enhances the aroma while cooking. 

For Marnation 
1 whole medium size Fish cleaned
1 tbsp Garlic paste
1 tsp Kashmiri Chilli powder
1 tsp Spicy Chilli powder
1 tsp Turmeric powder 
2  tbsp of Kitchen king masala or any Fish Masala
Salt to taste 
2 tsp Tamarind paste
2 to 3 tbsp Water 
1 tbsp Oil 



Method 
Take a small bowl. Add the garlic paste, Kashmiri chilli, spicy chilli, turmeric powder, Kitchen king masala, tamarind paste, water and oil. Mix all the ingredients together. Apply the masala paste on the fish. Keep it aside for 1 to 2 hours. 

For the Tawa Maachli
Ingredients 
Marinated Fish
3 to 4 tbsp Oil
Some Curry leaves 


Method
Take a rectangular skillet. Add oil. Let it heat. Add the curry leaves and let it sauté for few seconds. Add the marinated fish. On a medium low flame cook the fish on both the sides till done. Serve it hot with sliced tomato, cucumber and onions. 




Wednesday, 14 February 2018

Rasabali




It is a sweet dish from the state of Odisha. This sweet dish is originated from Baladevjew temple of kendrapara. It is offered to lord Baladevjew. It is one of the chapan bhog offered to Lord Jaganath. 
The mashed Cheena is mixed with all purpose flour and semolina, then it is shaped into small flattened pattie  and then fried until golden brown. It is then dipped into flavoured thickened sweet milk and served. 

For the Chenna Bara / Pattie
Ingredients
250 grams Mashed Chenna / Cottage Cheese
3 tsp Fine Semolina
2 1/2 tsp All Purpose Flour
1 tbsp Sugar
1/4 tsp Baking soda
Oil / Ghee for frying 






Method
Take a bowl. Add cheena, semolina, APF, sugar and baking soda. Mix all the ingredients well together. Take small lime size portions and make small balls and flatten it. Take oil / ghee in a pan, let it heat. Add the flattened balls into the hot oil. Fry on medium low heat until golden brown from both the sides. Remove them on a paper towel and keep it aside.

For the Rasabali
Ingredients
1 liter Milk
5 tbsp or more Sugar as per the requirement
1/2 tsp Cardamom powder
Few strands of Saffron
Pinch of Salt 
Few Almond / Pistachio flakes and Rose petals for garnishing
Cheena Bara / Patties

Method
Boil the milk in a heavy bottom pot on medium low flame. Let it simmer for 10 minutes. Now add salt, saffron and cardamom powder. Stir for a minute. Now add sugar, stir the milk and let it simmer till the milk has reduced into half its quantity.  Add the cheena patties into the milk. Let it continue to simmer for another 5 minutes. Switch off the flame. Garnish with almond flakes, pistachio flakes and rose petals. Let it cool. You can either serve it in room temperature or chilled. 
                          


Thursday, 8 February 2018

Roasted Garlicky Lime Chicken



This dish can be served as a starter. The longer it is kept for marination the chicken will be soft and juicy.So keep it as long as 5 to 6 hours for marination. It’s a easy recipe and delicious in taste too. This dish is good to be served in parties. 



Ingredients
5  Chicken Drumsticks
1 tbsp Garlic paste
Juice of 1 Lime 
1 tsp chopped Coriander Leaves 
Salt to taste
1/2 tsp Pepper powder 
1/2 tsp Chilli powder
3 tbsp Fresh Cream
2 tbsp Grape seed Oil or any Oil


Method 
Take a mixing bowl. Add the lime juice, garlic, fresh cream, red chilli powder and pepper powder.  Whisk it well. Add the oil and whisk it once again. Apply the marination on the chicken drumsticks. Keep it aside to marinate for at least for 2 hours. Arrange the marinated chicken drumsticks on a foil baking sheet and apply the remaining marination on the chicken drumsticks. Roast it in a preheated oven for 20 to 30 minutes at 250 degree celsius, flip the chicken pieces in between and spray oil on the chicken pieces. After it is done then sprinkle with coriander leaves. Serve it hot. 

Monday, 5 February 2018

Chicken Mini Pancake




These mini pancakes can be enjoyed as snacks. It is easy to make and can be enjoyed by children and adults. The batter is made with chicken pieces and other ingredients, it is then shallow fried. It can be served hot with cheese dip or sauce of your choice.

Ingredients
200 grams boneless Chicken cut into small pieces
1 tsp Pickled Chillies or 1 Green Chilli chopped
1 cup chopped Spinach Leaves
1 tsp minced Garlic
4 tsp Mayonnaise
2 Eggs
150 ml Thin Butter milk
3/4 cup Wheat Flour
4 tbsp Rice Flour
2 cubes Cheddar Cheese grated
Salt to taste
1/2 to 1 tsp Pepper powder
1 tsp Dijon Mustard
Oil for shallow frying


Method
Take a mixing bowl. Add the wheat flour, rice flour, pepper powder and salt. Mix the flour. Now add the dijon mustard, mayonnaise,cheese and eggs. Mix it all together. Now gradually little at a time add the buttermilk and stir the batter, till it is a thick dropping consistency. Now add the garlic, pickled chilli, spinach and the chicken and mix it. Add the remaining buttermilk and mix it well. Cover the bowl and let it rest for at least an hour. Open the lid and stir the batter well. Heat a non-stick pan over medium low heat and add 2tbsp oil. Let the oil heat up. Add 2 tbsp of the batter. Slightly flatten the batter, cover and cook on medium low heat it,one side until it becomes golden brown, then flip and cook on the other side until golden brown in colour. Serve it hot with cheese dip or sauce of your choice. 
P. S. You can add 2 tbsp Oats to the flour to make it more healthier. You can all add vegetables like grated carrots, capsicum, grated zucchini
or bottle gourd.

Saturday, 3 February 2018

Clams and Egg Sandwich


This sandwich can be eaten for breakfast or snacks. I added clams to my sandwich and here is how I made it... I have used home made mayonnaise, but you can use the store bought ones too. 
Ingredients 
1/4 cup  cleaned Clams
2 small Onions sliced 
1 tsp Garlic minced 
1/4 cup Cabbage sliced 
1 tomato cubes
1/2 tsp Pepper
Salt to taste 
1 tbsp Butter
1/2 cup Mayonnaise 
2 Egg whites
Sliced Breads 

Method 
Take a pan, add butter and let it melt. Add the onions and garlic. Sauté it till light brown in colour. Add the clams, salt and pepper. Continue and stir fry it for 2 minutes. Now add the beaten egg whites and stir it on low heat for 2 minutes. Switch of the flames. Add cabbage and tomato. Mix it. Take 2 slices of bread. You can toast the bread or use it as it is. Apply the mayonnaise. Add the stuffing and add some more mayonnaise on top. Cover it up with another slice of bread. Enjoy it...

Homemade Mayonnaise 
Ingredients 
2 remaining Egg yolks
1/4 cup Olive oil
2 tbsp Vinegar
Salt to taste 
1/4 tsp Pepper powder

Method 
Blend all the ingredients together till it thickens up.