Wednesday, 5 February 2020

Stuffed Chicken Mushroom Bombs


This dish is extremely tasty. It’s crispy from out and juicy from in. This dish is best to serve as starter.

Ingredients 
100grams Chicken minced  
1 packet of Mushroom
1 tbsp minced  Onion
1 tsp minced Garlic
1 tsp minced Green Chilli 
1 cube Cheddar Cheese grated 
Salt to taste
1/2 tsp Garlic powder
1/2 cup  All Purpose Flour 
Water as required 
1/2 cup or as required Bread crumbs 
Oil for frying 

Method 
Take a mixing bowl, add the chicken, garlic, onion, cheese and salt to taste. Mix all the ingredients well and keep it in the fridge for 30 minutes. Take the mushrooms and remove the stems. Take little portion of chicken stuffing and fill the stuffing into the cavity of the mushroom. Repeat the process. In a small bowl take all purpose flour, add salt to taste and little water at a time and make a thick batter. Take bread crumbs in a plate, add garlic powder and little salt. Mix the bread crumbs. Take a wok, add oil. Let the oil heat up. Lower the heat. Dip the stuffed mushrooms into the batter and then coat the mushrooms with bread crumbs. Fry the mushrooms until golden brown. Serve it hot with any dip or ketchup. 





Friday, 10 January 2020

Kheer Kamala / Kamala Lebur Kheer



This is a seasonal sweet dish from Bengal. It’s made with oranges. When the oranges are added to the reduced milk... it takes the dish to a different level. As this being my favourite sweet dish, after marriage when ever I visited my Ma during the orange season, she would make this dish along with alur dom and luchi or korisutir Kochuri. Ma Ke haat ka khana can never be forgotten. 
This dish is easy to make with only 3 ingredients, it taste heavenly.



Ingredients 
1 1/2 litres Milk
3 Oranges 
1/2 cup Sugar or more as per required 

Method:
Heat the milk in a thick-bottomed pan till it comes to a boil. Reduce the flame, and allow the milk to simmer, stir the milk occasionally until the milk reduces to half the quantity. Add the sugar and continue to simmer for 10 to 15 minutes more. Keep the milk aside. 
Meanwhile peel the orange, separate out the orange segments. Remove the skin, seeds and the fibres from the orange segments. Cut them into  small pieces. 
Once the reduced milk cools down, then add the chopped orange segments and pulp to the milk and mix it. Refrigerate the kheer. Server it cold.