Saturday, 1 August 2020

Soya Chunks Biriyani


Soya Chunks if made properly can easily  replace meat .. There are many recipes that we can make with Soya Chunks. Here I have made Biriyani using Soya Chunks.  It’s ideally made on a veg day in my house.. its served with raita. 

To Marinate the Soya Chunks 
Ingredients 
200 grams Soya Chunks boiled, washed and water drained out 
1 tsp Ginger paste 
1 tsp Garlic paste 
1/2 tsp Fresh Chilli paste 
1 tbsp sliced fried Onion 
1/2 cup Curd 
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Cumin seeds powder 
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder 

Method 
Take a bowl, add in all the above ingredients, mix all the ingredients together and keep it aside for 1 hour. 

To Make the Rice
Ingredients 
250 grams / 1 cup Basmati Rice washed and soaked for 30 minutes and water drained out
1/2 tsp Caraway seeds / Shahi Jeera
Few Pepper Corns
1 Star Anise
1 Green Cardamom 
2 Cloves
1 small piece Cinnamon 
2 Bay Leaves 
Salt to taste 

Method 
Take a pot, add 2 cups water, let the water boil, add the spices, bay leaves and the salt. Now add the rice. Let the rice cook until it’s 80 percent done. Once done switch off the flames. Add a cup of water and drain the water out from the rice. 

To make the Soya Chunks Biriyani 
Ingredients 
Marinated Soya Chunks 
6 to 8 small size Potatoes peeled
Few Coriander leaves chopped 
1 tbsp sliced fried Onion
Salt to salt 
1/4 tsp Turmeric powder 
Pinch of Saffron 
1/4 tsp Rose Water
1/4 tsp Kewra Water
1 drop of Biriyani flavoured Essence - optional 
1 cup Milk 
6 tbsp Ghee

Method 
Take a heavy cast iron pot, add 4 tbsp Ghee, let it heat, on a low flame, add the potatoes, little  salt and turmeric powder. SautĂ© and fry the potatoes. 
Meanwhile take a hot cup of milk, add saffron, rose water, Kewra water and Biriyani essence. Once the potatoes are fried, add the marinated soya chunks. Stir and cook for a minute. Add 1/3 cup of milk, now add the cooked rice and spread the rice well, pour the milk, remaining ghee, sprinkle the fried onion and coriander leaves. Cover and let it cook on low flame for 15 to 20 minutes. The liquid in the Biriyani should dry up. Switch off the flame, don’t open the pot, wait for 15 to 20 minutes and then serve with raita of your choice. 


Tuesday, 21 July 2020

Kerala Meal - Prawn Fry, Okra and Egg Curry, Cabbage and Carrot Thoran and Moru


I have been blessed with few good friends who are family to me more than friends.. These recipes have been shared by one such friend... who belongs from Kerala, and I thank my Almighty, who has always provided me the opportunity to make good food even though we are homebound đŸ™đŸŒ
One of the recipe - Okra and Egg curry is from her Aunty’s Kitchen. Here are the recipes that I made for one of our meal. Here I have adjusted the spices as per our taste.. 

Fried Prawns 


Ingredients 
1 bowl of cleaned and shelled Prawns 
1 small piece of Ginger crushed 
3 Garlic Cloves crushed
Few Curry Leaves 
1/2 tsp Pepper Powder 
Few Fenugreek seeds
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Red Chilli Powder 
1 tsp Vinegar 
Coconut Oil for shallow frying 

Method 
Take a bowl, add prawns, salt, turmeric, chilli powder, pepper powder, ginger - garlic and vinegar. Mix all the ingredients and marinated for an hour. Take a pan, add oil, add few fenugreek seeds, now add the prawns and fry until golden crispy fried. Add the curry leaves and switch off the flame. 


Vendakka Mutta Curry / Bhindi and Egg


Ingredients 
6 Eggs boiled with little salt and cut into halves 
200 gram Okra chopped into big pieces 
1 medium size Onion sliced 
3 Green Chillies slit
4 to 5 Garlic cut into big pieces 
Juice of 1/2 lime. 
Few Curry leaves 
1/2 tsp Mustard seeds
1/2 tsp Fennel seeds 
1/2 tsp Cumin seeds
2 Green Cardamom 
1 piece of Cinnamon 
Salt to taste 
1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Pepper Powder 
1/4 tsp Chilli Powder
2 cups of Diluted Coconut Milk 
1 cup of Undiluted Coconut Milk 
1 tsp Vinegar 
3 tbsp Coconut Oil 

Method 
Take 1 tbsp oil in a pan, heat it up, add the Okra and little salt. Cook the okra until it is light brown in colour. Add lime juice to the okra, stir and keep the okra aside. Take a pot, add 1 tbsp oil and once the oil is hot, add mustard seeds. SautĂ© the mustard seeds until it crackles, then add the onions and let cook for 2 minutes, add the green chillies and garlic. SautĂ© for another minute. Add the curry leaves. Continue to cook until it turns brown in colour. Remove all the masala and keep it aside. In the same pot, add the remaining 1 tbsp oil, reduce the heat, add the crushed fennel, cinnamon, jeera and cardamom, coriander powder, turmeric powder, pepper powder and chilli powder. SautĂ© for few seconds. Add diluted coconut milk, add little salt and boil the curry, as the curry begins to boil add the fried Okra.
Now place the egg pieces in the curry. Continue to cook, stir the curry gently, now add the thick coconut milk and add the fried masala and vinegar into the curry. Switch off the flame. 

Cabbage and Carrot Thoran 


Ingredients 
1 cup of Finely chopped Cabbage 
1 small Carrot finely chopped 
1 Onion chopped
2 Green Chillies slit
Few Curry Leaves
1/4 cup Grated Coconut 
Salt to taste
1 tsp Turmeric powder 
1 tsp Vinegar 
2 tbsp Coconut Oil 

Method 
Add coconut oil in a vessel, let the oil heat up, add mustard seeds and onion, stir fry until the onion pieces are translucent. Add grated coconut, green chillies, curry, salt and turmeric. Cook the masala until the oil release. Add the cabbage and carrot, cover the vessel and cook on a low flame, stirring it occasionally until the vegetables are cooked. Add the vinegar and switch off the flame. 

Moru Curry  / Curd Curry



This is the curd base curry from Kerala. There are many variations to this recipe.. in this recipe the curd is not cooked... there are many types of vegetables like ash gourd, bitter gourd, ridged gourd etc that can be boiled and added.. here I have used tomatoes. 

Ingredients 
2 medium size Tomatoes cut into cubes 
2 Green Chillies slit
1 small Onion chopped 
1 small pieces of Ginger finely chopped 
2 Garlic Cloves finely chopped 
Few Curry leaves 
1/4 tsp Cumin
1/4 tsp Mustard 
1/4 tsp Fenugreek 
1/4 tsp Carom seeds
1/4 tsp Fennel seeds
One Pinch Asafoetida 
1/2 tsp crushed Pepper Powder 
Salt to taste 
1 tsp Turmeric Powder 
1 cup Curd beaten
1 tsp Coconut oil 

Method 
Take a vessel, add coconut oil, heat the oil, add the whole spices, asafoetida, onion, ginger, garlic, green chillies, curry leaves, salt and turmeric. SautĂ© until the masala release the oil. Reduce the flame and add the tomatoes, cook for 2 minutes. Switch off the flame, add the masala to the curd and mix all the ingredients together. Add freshly ground pepper powder from top. 



 

Monday, 20 July 2020


Classic Bread Pudding
It’s my childhood favourite dessert, It’s very nostalgic for me as my MA use to make this for me.  It’s made with bread, milk, egg, sugar, butter, raisins or dry fruits and flavoured with vanilla or nutmeg or cinnamon etc.  All the above ingredients are easily available in our kitchen pantry.  The bread is soaked in the liquids, it’s baked and served warm. It’s delicious. 

Ingredients 
2 cups of Bread cubes
1 1/2 cups of Milk 
 2 tbsp + 1/2 tsp Butter
2 Eggs Beaten
4 to 5 tbsp Sugar
1/2 tsp Vanilla Essence  
1 tbsp Raisins 

Method 
Take a sauce pan, add milk and sugar. Heat the milk until the sugar dissolves. Switch off the flame. Add 2 tbsp butter. Cool the milk down. Add the eggs and whisk the milk. Add vanilla essence and raisins. Grease a baking pan with 1/2 tsp butter, add the bread cubes. Pour the milk over the bread. Press the bread with the fork, so that the bread soaks up the milk. Bake at 180 degrees celsius for 30 minutes in a preheated oven. Insert a tooth pick and check, if the tooth pick comes out clean.. then remove the baking tray from the oven. Serve the bread Pudding warm. 



Saturday, 11 July 2020

Chaman Olu / Cottage Cheese and Potato


It’s a Kashmiri dish that is made with cottage cheese and potato. It’s served with rice. It’s a very simple dish, yet very delicious.
I have adapted the recipe from Ms. Purnima Kachru’s cook book.
We enjoyed the dish with hot steamed rice.

Ingredients
250 grams Cottage cheese cut into medium size cubes
1 big  size Potato cut into thick roundels
4 Green chillies slit
1/2 tsp Turmeric  Powder
1/2 tsp Ginger Powder
1 tsp Fennel seed Powder
1 pinch Asafoetida
Salt to taste
1 Black cardamom crushed
2 Cloves crushed
2 Green Cardamom crushed
1 1/2 tbsp Curd
1 1/2 tbsp Milk
1/2 cup Mustard Oil
1 tbsp Ghee
1 1/2 cup Water

Method
Take a wok, add mustard oil, heat the oil. Reduce the flame. Fry the cottage cheese until the edges are golden brown in colour. Take a pot, add water, add salt and turmeric powder. Add the fried cottage cheese into the water. Now fry the potato roundels and add the potato roundels into the water. Add ginger powder, fennel powder, asafoetida and black cardamom. Place the pot on the gas stove and cook the ingredients on medium heat until the water reduces into half. Beat the curd along with the milk. Pour the milk - curd into the pot, stir the gravy constantly and cook for 5 minutes. Remove the gravy from the flame. Take ghee in a pan, let it heat, add the green cardamom and cloves. Sauté and pour the ghee into the gravy. Add green chillies to garnish. Serve the dish with steamed rice.

Wednesday, 8 July 2020

Misti Aloor Pata R Chingri Macher Mathar Chorchori


This is a very traditional Bengali recipe that’s cooked only at home and not commonly found in restaurants... we had grown sweet potato in our balcony pot... after 4 months we got some sweet potatoes and sweet potato leaves... I was extremely happy... 
Prawn head Chorchori is made normally with Malabar spinach, potatoes, sweet potato. brinjal and pumpkin with fish head or prawns or small fish but since I got sweet potato leaves, I made the dish with this leaves and sweet potato... some brinjal too can be added to this dish. Fish can be avoided and can be made only vegetarian. Only turmeric, salt and Mustard oil is used to cook this dish along with some garlic, onion and green chillies. 
A plate of steamed rice and this dish is enough to satisfy our souls... this dish will taste more delicious if eaten on the next day... 



Ingredients 
1 big bowl of Sweet Potato leaves washed and cut into pieces 
1 big Sweet Potato washed and peeled 
1 big size Onion sliced 
5 to 6 Garlic cloves crushed 
4 to 6 Green Chillies slit 
1 bowl of Prawn head / after cleaning one kg of prawns or any small fish cleaned and marinated with 1/2 tsp turmeric and Salt. 
Salt to taste 
1/2 tsp Turmeric powder 
4 tbsp  + 1 tsp Fortune Mustard Oil



Method 
Cut the sweet potato into medium thin strips.. in Bengali we say Shoru kore kata... it was fun to use the boti after a long time. 
Take a wok, preferably a iron wok... I used steel wok as I was cooking on induction-stove. Add 3 tbsp Mustard oil. Let the mustard oil heat up. Fry the marinated prawn heads until crispy. Remove and keep it aside. Add 1 tbsp of Mustard oil into the same wok. Add sliced onion, garlic and green chillies together. Stir fry the onion until soft and translucent. Add the sweet potato. Stir and cook for a minute. Add the salt and turmeric. Stir and add 1/2 cup of water. Stir and let it simmer for a minute. Add the sweet potato leaves. Cover and continue to cook until the water has reduced and the vegetables are  almost cooked. Open the lid and gently stir the vegetables. Add the prawn heads and stir it gently. Cover and cook for another 1 minutes. Open the lid and the stir it gently. Switch off the induction. Before serving drizzle mustard oil. Serve the dish with steamed rice. 




Tuesday, 7 July 2020

Baked Stuffed Eggplant with Chicken, Cheese and Veggies..


This dish is super delicious... 
Any vegetables like mushroom, zucchini, capsicum, tomato etc can be added... instead of chicken... prawns, sausage, bacon etc can be added... or make it only with vegetables... this dish can be eaten with bread or to make it a complete meal, cooked pasta can be added with the vegetables.. 



Ingredients 
1 big size Eggplant cut into half and scooped out the flesh from the center
4 Garlic cloves  finely chopped 
1/2 cup chopped Mix coloured Capsicum 
1 small Tomato chopped 
Scooped  Brinjal flesh
Some Olive slices  
1/2 cup small Chicken pieces 
Salt to taste 
1/2 tsp  Pepper powder
1/2 cup  Arrabbiata sauce or BĂ©chamel Sauce
1/4 cup Amul Cheddar Cheese cut into small cubes 
Some Amul Mozzarella Cheese pieces 
1 tsp Olive Oil

Method 
Once the flesh of the brinjal is scooped out, immediately apply olive oil and salt on the brinjal. Take the scooped  brinjal  and place them on a baking tray. Take a bowl, add garlic, capsicum, tomato,  olives, scooped brinjal flesh, chicken, cheese, salt, pepper and sauce of your choice. Mix all the ingredients together. Add this into the brinjal cavities. Add mozzarella cheese from top and bake the brinjals at 180 degrees celsius for 20 minutes in a preheated oven. Serve this with bread.

Saturday, 27 June 2020

Macher Chop / Fish Chop


This is a popular dish of Bengal. It’s served during occasions / celebrations as starter or with evening tea / cha, when the family and friends comes together for an informal meeting / adda which is a quintessential part of Bengal
Macher chop is made with any big size fish like Rahu, Katla, Bhetki, Aar mach etc. the fish is boiled with salt and turmeric, deboned and mashed. Boiled potato is used for binding the mixture. Fish and the potato are cooked with spices and a lemon size portion of the mixture is taken, it’s given an oval shape, dipped in egg and coated with bread crumbs. It’s then fried until golden brown in colour. It’s served with mustard dip / Kasundi and tomato ketchup along with some sliced cucumber and onion. 




Ingredients 
250 grams Rahu or Katla or Bhetki or any big fish with less bones.. boiled with salt and 1/2 tsp turmeric. Debone the fish and mashed 
1 big size Potato boiled and mashed 
1 medium size Onion chopped 
2 Green Chillies chopped 
1 tsp chopped Coriander leaves - optional 
1/2 tsp Ginger paste 
3/4 tsp Garlic paste 
1/2 tsp Cumin Seeds 
Salt to taste 
1/2 tsp Sugar
1 tsp Chilli powder 
3/4 tsp Cumin powder 
3/4 tsp Garam Masala powder 
1/4 tsp Chaat Masala 
1 Egg beaten with little salt
3/4 to a cup of Bread crumbs 
1 tbsp Mustard Oil 
Oil for frying



Method 
Take a pan, add mustard oil, add the cumin seeds, let it crackle. Add the onion, chopped greeen chillies, ginger paste, garlic paste, salt and sugar. Stir and sautĂ© the ingredients for 2 minutes or until the onions become soft and translucent. 
Add the mashed fish, mashed potato, chilli powder, cumin powder and garam masala powder. Stir and cook the ingredients on low medium flame until all the ingredients bind together. We can add 1 tsp chopped coriander leaves - (optional). 
Take a small portion of the mixture, roll and check if it’s forming a ball. Remove the mixture from the flame and allow it to cool. 
Take 1/2 of the bread crumbs on a plate. 
Take lemon size portion from the fish mixture. Give it a oval shape, repeat the process. Now take a oval shape chop and dip it into the beaten egg, remove and coat the chop with the bread crumbs. Once when one round of coating is done, repeat the process of coating the chops with egg and bread crumbs again for the second time. Take oil in a kadai / wok. Let the oil heat up, on a low flame fry the chops until golden brown. Once the chops are fried, remove the chops on the paper towel. Sprinkle the Chaat masala on the chops. Serve the chops with cucumber, onion, mustard dip / Kasundi and tomato ketchup.



Saturday, 20 June 2020

Aslam’s Butter Cream Chicken


Few days back one of the foodie friend Rakesh Sharma ji had posted this fabulous recipe in a group. I was very tempted to make this recipe... and believe me this recipe is worth making.. 
Sharma ji had mentioned in his post that Aslam’s Butter Chicken is a very famous dish sold at Aslam Chicken near Jama Masjid, Old Delhi. 
This dish is very different in look and taste from the Punjabi butter chicken recipe. 
In the actual dish Aslam Chicken grills the marinated chicken pieces on a charcoal grill and then the main key ingredients other than the chicken is loads of Butter, fresh cream and curd. The spices that are used in the dish are a top secret. If you scroll the net, there are loads of videos that teaches us to make the Aslam Butter Cream Chicken, Since this recipe was tried and tasted, I preferred to adapt this recipe. 
It’s a very easy recipe... we can grill the chicken in an oven at home, or on a skillet. 
To get the smoky charcoal flavour, heat up the charcoal and place the hot charcoal on a small plate in between the marinated chicken, pour a tsp of ghee and cover the bowl for a minute - I have used this technique and this was not mentioned in the original recipe and it’s optional. 
 Then the chicken can be grilled and further method can be followed as per the recipe. I personally have not visited the restaurant and tasted the original dish, but this recipe indeed very delicious and my family loved the dish... I have added the Garam Masala powder which was not mentioned in Sharma ji’s recipe. Also I have reduced the quantity of the chicken, hence changed the quantity of the other ingredients and have added the butter as per my requirement. The original recipe calls for around 100 grams plus butter. The method follows the same.. 

For Marinating the Chicken 
Ingredients 
500 grams Chicken cut pieces 
1/2 cup of Hung Curd
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 to 1 tsp Chilli paste
Juice of 1 small size lime 
Salt to taste 
1/2 tsp Pepper Powder 
1/2 tsp Garam Masala powder 
1/2 tsp Kasuri Methi
1 tsp Cumin seed powder 
1 tbsp Amul Butter

Method 
Marinate the chicken pieces with all the above ingredients and keep the marinated chicken for 5 to 6 hours. We can use a hot burn charcoal to give a smoky flavour to the dish as mentioned in the description. 

To make the Butter Cream Chicken 
Ingredients 
Marinated Chicken
1/2 cup of Hung Curd 
1/4 cup of Fresh Cream
1/2 tsp Chaat Masala
1 tbsp Butter for Grilling 
4 tbsp and more Melted Butter

Method 
Preheat the oven at 180 degrees celsius. Take a baking tray. Take the marinated chicken and place the chicken pieces on the baking tray. Rub 1/2 tbsp of butter on the chicken pieces and turn the chicken pieces. Grill the chicken pieces at 180 celsius for 15 minutes. Remove the baking tray, apply the remaining 1/2 tbsp butter on the chicken pieces and turn the chicken pieces and continue to grill the chicken pieces at 200 degrees celsius for 15 minutes. Once done, the chicken pieces are golden brown, remove the chicken pieces from the baking tray. For the gravy, take a pan, add the remaining marinated juices into the pan. Let the water of the marinated juices reduce a bit, add the chicken pieces and coat the chicken pieces with the marinated juices. Switch off the flame. Transfer the chicken pieces into a serving bowl, now take a bowl, add the hung curd and the cream into the bowl and mix the ingredients together. Sprinkle the Chaat masala. Pour the curd and the cream over the chicken. Mix the ingredients together. Now pour the melted butter over the chicken. The chicken is supposed to be drenched in butter... but I used less butter for health reasons... Serve this unique butter chicken with rumali roti, sliced onion and lime.

Friday, 19 June 2020

Creamy Cheesy Potato Bruschetta



Bruschetta is an Italian dish. There are many variations of toppings used for bruschetta, the common one is tomato, garlic, basil and olive oil... added on the grilled / toasted bread.. other vegetables, beans, cured meat and cheese are also used. Bruschetta is usually served as a snack or appetiser. 
Here I had few pieces of sourdough slices and 2 boiled potatoes left... to create this delicious dish for my starter. 
Ingredients 
8 Slices of Sourdough bread slices 
2 medium size Boiled Potatoes 
1/2 tsp Garlic finely chopped 
3 tbsp Cream Cheese 
2 tbsp grated Mozzarella cheese
3 tbsp Cream
Salt to taste 
1/2 tsp Pepper Powder 
1/2 tsp Fresh Parsley chopped or dried Parsley
2 tbsp Olive Oil 
Few pickled vegetables like cherry tomatoes and few olives sliced 
Some chilli flakes and dried parsley for sprinkle 
Method 
Take a bowl, mash the boiled potatoes, add the garlic, cream cheese, cream, mozzarella cheese, salt, pepper and parsley. Mix all the ingredients together. Take a baking tray, keep the bread slices and drizzle olive oil on both the sides of the bread. Toast the bread at 180 degrees celsius in a preheated for 5 minutes on one side, turn the bread and toast the bread for another 5 minutes. Take out the tray, cool the bread slices, spread the cheesy creamy potato spread on the bread. Add the sliced olives and cherry tomatoes and grill the bruschetta for another 5 minutes at 180 degrees celsius. Remove, sprinkle chilli flakes and dried parsley, serve hot. 

Monday, 15 June 2020

Home Style Kacchi Biriyani



Home Style Kacchi Biriyani....
Walking down my memory lane, my few visits to Singapore last few years, has always taken me to one place -  Fakruddin situated in the by lanes of  Little India - Singapore. It’s a famous Bangladeshi Restaurant. There are lots of amazing dishes that one can try like a drink called borhani, jali Kabab, mutton bhuna khichudi, lau chigri, chicken roast.. etc and the best is the kacchi Biriyani... that no one should miss... but unfortunately with the given situation now, there is on question of travelling... we can only cherish our memories and enjoy the meal at home.
Kacchi Biriyani is a famous dish of Bangladesh, the meat is marinated and then directly cooked on Dum with the partially cooked rice for hours on charcoal.
Here is how we can make this Kacchi Biriyani at home..
I have marinated the mutton for nearly 12 hours. The mutton is infused with smoky flavour by burning a charcoal piece and placing it over the mutton and covering the lid. The lid is sealed with a dough, but since I was using the cast iron pot which is extremely heavy, I didn’t feel the need seal the pot. Once the biriyani is made, cover the pot and let it stand for an hour before serving. Serve the biriyani with a cucumber - tomato - onion salad. 





For Marinating the Mutton
Ingredients
500 grams Mutton pieces, washed and wiped well, so no water remains
3 tbsp Ginger - Garlic - Chilli paste 
3 tbsp Fried Onion crushed 
Salt to taste 
1/2 tsp Cinnamon powder 
1/ 2 tsp Cloves powder 
1/2 tsp Cardomom powder
1/4 tsp Nutmeg powder 
1/2 tsp Cumin powder 
1/2 tsp Coriander powder
3/4 tsp Chilli powder 
1/2 tsp Pepper powder 
3/4 cup Curd
1/4 cup Saffron Water mixed with pinch of Saffron colour 

Method 
Add all the above ingredients in a mixing bowl and mix all the ingredients together. Keep it aside atleast for 3 to 4 hours, I kept it for nearly 12 hours. 

To make the Rice
Ingredients
250 grams Basmati Rice washed and soaked for 30 minutes 
2 to 3 Bay Leaves 
1 small piece Cinnamon 
2 Cloves 
2 Cardomom 
1/2 tsp Shahi Jeera
Salt to taste 

Method 
Take a deep bottom pot. Add half liter of water let it simmer. Add salt, cloves, cinnamon, cardamom, shahi jeera and bay leaves. Let it simmer for a minute. Add the rice and let it cook till it is 25 % done. Drain out the excess water. 

To make the Biriyani 
Ingredients 
Marinated Mutton pieces 
Rice
4 to 6 medium size Potatoes, peeled and fried 
2 tbsps Onion fried 
6 Apricots
1/2 to 3/4 cup Ghee 
1 cup Milk 
1/2 cup Hot water 
1/4 cup Saffron water 
Few drops of Kewda essence (Optional) 
1 Charcoal piece and 1 tsp Ghee 

Method 
Take a cast iron pot. Add the marinated mutton. Add 1/4 cup ghee to the marinated mutton and mix the ingredients together. Add the fried potatoes and apricot over the marinated mutton. Add the fried onions. Take a bowl. Add milk, hot water, the remaining ghee, saffron water and kewda essence. Keep it aside. Smoke the charcoal piece. Put it on a small plate. Place the plate over the marinated mutton and add a tsp of ghee. Quickly cover the pot for 2 minutes. Remove the cover. Remove the charcoal plate. Spread the rice over the mutton. Drizzle the milk over the rice. Cover the pot. Place the pot on a low flame. Cook it for 45 minutes. To check, insert   a knife, there shouldn’t be any liquid on the knife. Incase there is liquid, cook for some more minutes. Once done, let the pot remain covered for an hour before serving. Serve it hot with salad.

P. S. If you don't have cast iron pot then use normal pots. The cooking is done evenly and the bottom does not burn in the cast iron pot.

Saturday, 13 June 2020

Butter - Garlic Chicken Roast with Desi style Mashed Potato...


 

This chicken roast is very easy to make and goes well with the Desi flavoured mashed potato and any type of bread. This can be made with few ingredients available at home. I have added Bhaja masala into the mashed potatoes to give it a twist. Bhaja Masala is used in  Bengali kitchen. Cumin seeds, coriander seeds and dry red chillies are roasted and then ground into powder. 



Desi Style Mashed Potato 
Ingredients 
2 Big size Boiled Mashed Potatoes 
3 tbsp Mayonnaise 
3 tbsp Cream
1  tsp Bhaja Masala 
Salt to taste
1 small Onion finely chopped 
2 fresh chillies finely chopped 
1 tsp chopped Coriander leaves 

Method 
Take a bowl, add the potatoes, half of the chopped chillies, coriander leaves, cream, mayonnaise, salt to taste and bhaja masala. Mix all the ingredients very well. Garnish with chopped onion and remaining chopped chillies. 

Butter - Garlic Chicken Roast
Ingredients 
3 pieces of Chicken full leg pieces 
1 tbsp Lime Juice 
Salt to taste
1 tsp Garlic Powder or Fresh Garlic crushed
1/2 tsp Pepper powder 
2 tbsp Butter

Method 
Take a bowl, add the lime juice, garlic, salt, pepper and 1 tbsp butter. Mix all the ingredients together. Take the chicken pieces, give some slits on the chicken pieces. Rub the marination on the chicken pieces and keep it aside for an hour. 
Take a baking tray, place the chicken pieces on the tray, apply some butter on the chicken. Roast the chicken in a preheated oven at 250 degrees celsius for for 15 minutes. Take the tray out, turn the chicken pieces and apply the remaining butter and continue to roast for another 15 minutes. Remove the tray from the oven. Take a plate, place a chicken roast and add some mashed potato, serve the roast with some bread of your choice. 






Thursday, 11 June 2020

Chicken - Aloo Tikki


This is a bit different Chicken - Aloo Tikki recipe, that I made in my Kitchen. Chicken boneless pieces are required, along with potatoes and with just few spices like cloves, cinnamon and cardamom that goes into a Bengali garam masala. 
This dish goes well as a starter and as snacks. This can be served with green coriander chutney and ketchup. 




Ingredients 
10 to 12 medium pieces of Boneless Chicken  preferred 
2 medium size Potatoes (peel and chop 1 potato into very small pieces and peel and cut the other potato into big pieces as it will grind with the chicken) 
2 Green Chillies (1 Chilli to grind and another chilli to slice) or added chillies as per requirement. 
5 to 6 Garlic Cloves 
1 small Ginger piece
1 tbsp chopped Coriander 
2 tbsp Sour Curd 
Salt to taste 
1/4 tsp Garam Masala powder 
1/2 cup Rice Flour
1/4 cup Fine Semolina 
1/4 cup Vermicelli 
Oil to fry 
Method 

Take a grinder jar, add the chicken pieces, big potato pieces, 1 chilli, garlic, ginger and salt. Grind the ingredients into a paste, add 2 tbsp curd and grind the paste once more. Remove the paste into a bowl. Add the chopped potato pieces, sliced chilli and chopped coriander leaves. Mix the ingredients together. Add the rice flour, mix it and keep it aside for an hour. Add the vermicelli and mix the ingredients together, now add the semolina and garam masala powder. Mix the ingredients once more. Heat up the oil in a wok, Take small lime size portions and flatten the ball. Once the oil heats up, add the tikkis into the oil, fry the tikkis on medium low flame until golden brown in colour. Remove the tikkis on a paper towel. Serve the tikkis with green chutney and ketchup. 

Tuesday, 9 June 2020

Discarded Sourdough Starter Whole Wheat Bread


We can create great dishes out of the discarded sourdough starter. So keep them and use them, instead of throwing them. 
Tried this Discarded Starter whole wheat bread.. it’s tasty.... do try them..

Those who want to start the sourdough starter, here is a link below-
Sourdough Yeast Starter



Ingredients 
2 1/2 cup Whole Wheat Flour
2 cups of Sourdough Discarded Starter 
1 tsp Pink Salt
2 tsp Honey 
1/2 cup Lukewarm Water
1 tbsp Oil



Method 
Take a mixing bowl, add the whole wheat flour and the discarded starter. Knead the ingredients together for 2 minutes. Add the honey, salt and lukewarm water. Continue to knead until all the ingredients comes together and forms a dough. Apply oil and cover the bowl and leave the dough to rise. It will take 2 to 4 hours.  Sprinkle some dry whole wheat flour and knead the dough by stretching and pushing for a minute. Roll and shape up the dough.  Sprinkle some flour into the basket the dough will be proofing. Put the dough and cover the basket with a cloth. Cover and let it rest for 30 minutes to an hour. Meanwhile start the oven at 250 celsius and preheat for 15 minutes. Take a baking tray, put a parchment paper on the baking tray. Gently turn the dough on the paper from the basket. Take a new blade and score the bread as per the desire. Take a small bowl of water and keep it on the lower rack of the oven. Keep the baking tray in the middle rack, bake at 225 degrees celsius for 5 minutes. Then reduce the temperature to 200 degrees celsius and bake for 15 minutes, reduce the temperature to further 175 degrees celsius and bake for 20 minutes. Switch off the oven, the bread stay for 5 minutes in the oven, keep the oven door slightly open. After 5 minutes open the oven and remove the baking tray. Keep the bread on a cooling rack until it cools down. After it cools down than you can slice it. 

Monday, 8 June 2020

The story of a Sourdough Starter - Lockdown Kumari


Sourdough Starter - Lockdown Kumari 
It’s truly phenomenal... from 2 simple ingredients, how a wild or natural yeast can be cultivated. It can be easily made at home... patience and time are the 2 key factors. 
It’s the best thing to engage your kids too. Do experiment... It’s an amazing experience to take care of the starter like your baby... Do name your sourdough starter baby... 
What should I name? đŸ€” Lockdown Kumari....
I had taken a class on how to make sourdough bread in Singapore, I had got the starter from the sourdough bread class, when I travelled backed to India, I had the starter, but due to some problems I was not able to feed the starter and it eventually died.. it’s been 2 years .. Since I didn’t have the starter, I was unable to make the sourdough bread.. but now thanks to the lockdown, I thought of making my own starter. 
Any flour can be used whole wheat or all purpose flour or rye flour or bread flour etc... and liquid like water or fruit juice like pineapple juice or apple juice etc. 
Here we will use All Purpose Flour and Water. One of the feed I used Whole Wheat flour. 
Here I will share my journey of making the sourdough starter from the first day to the last day.. It’s all about my experience.. that I am going to share with we you. 
There are many way the starter can be prepared. All starter will differ from one another and the time that it has taken for the starter to mature.. there can be various reasons like the texture of the flour, the water, the temperature of the place and off course the care that you are taking.. it’s like a baby.... it will take 7 to 10 days.. so don’t give up... feeding the starter is very important... 
We need a clean glass jar like a jam or honey bottle... and the 2 ingredients flour and water. 
Thus the simple way..as we being we will see the changes in the starter... a good starter at the end should float in a glass of water and you will feel the lightness in the starter. 

The Start - 
 Time  - 11.30 pm - Started to cultivate the yeast.
 Preferably start it in the morning or night.. so it’s easy to maintain. Note down the time. Even though I began with 1/4 cup of All Purpose Flour and 1/4 cup of water and a tsp of sugar... we need 1/2 cup of water and 1/4 water.. that’s it.. so the proportion is 2:1.. no need of the sugar.. 
Add the flour and water in the glass jar, stir the ingredients. Incase if whole wheat flour is used, than a little more water might be required as whole flour absorbs more water. The batter should be like a thick cake batter. Place the lid on the glass jar, but don’t lock it. Keep it aside.

Day 1 - 
Time - 11.30 am - Bubbles started to form 
             11.30 pm - Fed the starter 
It many take 12 to 24 hours for the bubbles to show up. I fed the start in the night after 24 hours of the start. First whisk or stir the starter, then we need to discard 50 percent of the starter and then add 1/2 cup flour and 1/4 cup water, stir, put the lid and then keep it until the next feed... 




                                           
       

Day 2 - 
Time - 11.30 am - Fed the starter 
            11.30 pm - Fed the starter 
The starter may need food after 8 hours... I missed the feed, so there was this dark liquid natural alcohol formed called Hooch.. Don’t worry... this indicates that my baby was hungry or incase if the water contained was more in the yeast or if the temperature has increased then there can be a hooch formation.  This doesn’t harm, but discard the Hooch before whisking and feeding the yeast baby.  Incase the hooch formation is more, then increase the feeding frequency or move the starter to a cooler place. 
So the same process of feeding twice a day was followed. Whisked / Stirred the yeast. Discarded 50 percent of the yeast, and added 1/2 cup All purpose flour and 1/4 cup water, stir again. Close the lid and keep it aside .



                                         


Day 3 
Time  - 11.30 am - Fed the starter 
             12.30 am - Fed the starter 
Morning After whisking / Stirring and discarding 50 percent of the starter, I had added 1/2 Whole wheat flour and 1/4 cup + 3 tbsp Water and had stirred the ingredients together. Closed the lid and keep it aside. 
It’s ok to change flour. 
Night the same process repeated.. After stirring and discarding the starter, added 1/2 cup All purpose flour able 1/4 cup water. Stirred and closed the lid and kept it the jar aside.




                                          



Day 4 - 
Time -  12.30 pm - Fed the starter 
             Night - Didn’t Feed the starter 
Ideally we should be feeding every time the yeast feels hungry, may be in between 12 hours or just in time... but this time I missed the feed in the night. As you observe the starter... in between the feeds,  a good well fed starter will have bubbles and it’s active, when hungry the process of the activity will slow down and look dull. Sometimes the starter is still active and bubbly, then a feed can be skipped.. as over feeding can make the starter sluggish. 



Day 5 -
Time - 9.30 am - Fed the starter 
            10.30 pm - Fed the starter 
In the morning I whisked  and discarded 50 percent of the yeast.  Added 1/2 cup of All Purpose Flour and 1/4 cup water into the glass jar. Whisked well, close the lid and keep it aside until next feed. 
In the night I whisked the starter. Took 3/4 cup of yeast starter and added in a clear fresh jar.  Rest of the yeast I discarded it. Added 1/2 cup of All Purpose Flour and 1/4 cup Lukewarm water into the glass jar. Whisked well, close the lid. mark the yeast level with a marker, so that when the yeast rises you will see that it’s crossed the mark. Keep it aside until next feed.  



                                         


Day 6 
Time - 10.30 am - Fed the starter 
            10.30 pm - Fed the starter 
As the yeast begins to ripen we will observe the rise and fall of the yeast as we had marked the level of the yeast. It’s still not matured completely and when hungry the level will fall. 
Whisk and discarded 50 percent of the yeast.  Added 1/2 cup of All Purpose Flour and 1/4 cup lukewarm water into the glass jar. Whisked well, clean the jar with moist paper towel, close the lid and keep it aside until next feed.  



                                         
Day 7 
Time - 10.30 am - Fed the starter 
            10.30 pm - Fed the starter 
Now the yeast which has risen is able to hold as it’s a almost a mature yeast. You will see that it’s doubling in size too. 



Evening we did performed a test to check whether the starter is ready to make a bread. If the starter floating in water, it’s time, the yeast has matured. 


In the morning I whisked and discarded 50 percent of the yeast.  Added 1/2 cup of All Purpose Flour and 1/4 cup lukewarm water into the glass jar. Whisked well, clean the jar with moist paper towel, close the lid and keep it aside. 
Evening we did a float test and it was successful. Take a glass full of water, take a spoon of the starter and drop the starter in the water... it should float and able to hold itself in the water. It’s ready to be used for making a bread. Incase the starter is not ready, we have to continue the process until the starter floats... sometime the starter takes time to mature. 



                                         


To store the starter in a refrigerator - Whisk and take 1/3 cup of yeast, add the yeast into a fresh jar and discard the rest of the yeast. Added 1 cup of All Purpose Flour and 1/2cup lukewarm water into the glass jar. Whisk well, clean the jar with moist paper towel, close the lid, and keep it in the fridge, feed the starter twice a week.. in the same manner. Incase there is any hooch or water forming, discard the water. When we take a starter to make a bread, take the required quantity mentioned in the sourdough bread recipe and rest at least reserve 1/2 cup starter, feed and store it in the fridge. 

Points to take care - 
Check on the smell... it should give out a tangy smell and not a bad smell, otherwise we will have to start over again. 
Starter is not active - Take a bit extra care, feed well, may be needs extra feeds in between. 
Over feeding - Many a times a feed can be skipped as the starter is very active, over feeding can make the starter sluggish and make the process slow. 
Time - Some time due to the temperature changes, the process of the starter slows down and it takes time to mature. It may take a or 2 extra. 
Liquid on the starter - Due to various reasons, there are liquids called hooch formed on the starter. Just discard it and then feed the starter. Incase you see a frequent hooch formation than probably change the temperature, place the jar into a cooler environment and increase the feed. 
Discoloured starter - Incase you see any growth or colour change, immediately move out the top part and take the lower part of the starter, transfer it into a different glass jar and continue the process... maybe the starter can be saved. 
You are the best judge of your starter... 

Discarded Starter
It’s indeed such a waste, throwing out the discarded starter.m, but we need to do so, otherwise if we don’t discard the starter, the feeding quantity of the starter will increase, the process will slow down and the starter will weaken. As we keep feeding the quantity will keep increasing and so will the quantity of the ingredients.. so it’s best to discard some before adding. But I don’t really throw the discard starter out. Except for the first 2 days, I use the discard starter to make pizza, pancakes, breads etc. 

                                                                          Pizza -



Whole Wheat Bread  - 



Making the Bread - After keeping the starter in the fridge, the day you want to bake a bread, remove the required quantity of the starter, feed  the starter and keep it out for 6 to 8 hours to get a stronger starter. 
Happy  Sourdough Bread Baking đŸ€—

Monday, 1 June 2020

Pizza base with Discard Sourdough Starter and Whole Wheat Flour Batter


Pizza base made with discarded sourdough starter and whole wheat flour batter... loaded with homemade pizza sauce and mozzarella cheese. I don’t throw discarded sourdough starter...
This time I made easy pizza base without kneading... came out well.
Those who want to start the sourdough starter, here is the link below-
Sourdough Yeast Starter



Ingredients
1 cup of Discarded Sourdough Starter
2 1/2 cup of Whole Wheat Flour
1/2 tsp Instant Yeast
Salt to taste
1 tsp Sugar
Lukewarm Water as required
1 cup of Pizza Sauce
1 medium block of Mozzarella Cheese
Vegetables of your choice like capsicum, onion, tomato, olives and chillies..

Method
Take the discarded starter, add the sugar, instant yeast and 1/2 cup of lukewarm water. Mix and leave it for 15 minutes. Now add the wheat flour, salt and more lukewarm water to make a thick batter. Leave the batter to rise. Take a pizza tray, pour the batter.. depending upon how thick you want the bread to be. Tap it and leave it covered for 15 minutes. Bake in a preheated oven at 180 degrees celsius for 10 to 15 minutes. Remove the pizza tray... prick the base with a fork and then spread the pizza sauce and add the cheese. Bake it for 10 minutes, remove and add the vegetables and bake it again for another 10 minutes.