Thursday, 10 August 2017

Wazwan- Kashmiri Food Festival @Guchhi ,Hyatt Regancy Kolkata

       Kashmir cuisine or cooking Tradition  basically influenced  by the cuisine of the group of Central Asia is today a melodic culture of many place. Kashmiri cuisine is not difficult to cook, but very unique and flavourful in term of spices. They use mostly fennel, asafoetida, cardamom, cinnamon, clove, ginger powder, Kashmiri red chilli, saffron stand etc. that are also popular as Bengali gram masala .But the technique of use of spices enhance a magical flavour in their cooking. There are two types in their cuisine; Pandit cuisine and Muslim cuisine .Traditional Pandit cuisine are dominated by powdered and whole spices. In recent years, onions, garlic also have been included in their cooking ingredients. Most of the Kashmiri cooking is done in mustard oil or ghee.

Plenty of spices on display....
            As a representative of Kolkata Food Blogger, I joined the Kashmiri food celebration at Guchhi Hyatt, one of the best five star hotels in Kolkata. This time Hyatt has organised a Kashmiri food festival, specially Wazwan food flavours from 2nd August to 15th August at their Indian restaurant “Guchhi “under the supervision of Executive Chef of  “Guchhi” chef Uttam Dey. It’s one of the coolest ambiance as well as delicious dishes served from starter to desert satisfied all very much. Before serving Chef gave a well demonstration about the famous and special Kashmiri Rogan Josh and explained the secret behind its taste and colour .

       Their team also explained about speciality of their tea and even well said about its soothing colour and flavour.

            All delicious dishes  from starter to desert ,they arranged for both vegetarians and non-vegetarians. Yes there is misconception that Kashmiri cuisine does not have vegetarian options at all. Waza Seekh Kabab was served with famous green chatney and tomato-Onion Salad. It was made with minced meat and mix of their spices. At the same time  the veg Seekh Kebab that was made with lotus stem and mix spices was really- really good.

Veg-Sikh Kabab
Tomato Onion Salad
       At the main course they presented a non-veg thali consist of Nun, Rajma masala, Dum aloo, Plain white rice, tomato paneer ,fish curry, Yogurt based white kofta curry and many more. Veg thali was equally very tasteful.We really loved traditional Kashmiri pulao also.

Non-Veg Thali

Veg Thali

Kashmiri Pulao
     That special Kashmiri lamb Biryani just after that, that was pretty fragrant and mutton pieces were soft, juicy and tender. They served their special biryani Guchhi cooked with a special mushroom .

Mutton Kashmiri Pulao

Tabak Maaz

At last they served the traditional deserts Shufta  (made with fruits and lots of dry fruits. It was quite sweet and tasty.

    The pitch ice-cream served with falooda and sweet red yogurt .The combination was quite interesting .

Executive Chef of  “Guchhi” chef Uttam Dey
          You can try the ongoing food festival at Hyatt- Kolkata and sure you will like and enjoy it.The food festival not to miss out us the Wazwan food festival @ dinner and price of each dish ranges from Rs.250-900 in average. Can count for a couple is around Rs 5000 approx....

Wednesday, 2 August 2017

Egg less sponge cake

   (Measurements were taken with measuring cup)
·         All purpose flour -  1 ½ cup
·         Baking powder -1 tsp.
·         Baking Soda -1/4 tsp.
·         Sugar - 1 cup
·         Milk  - 1/2 cup
·         Fresh cream   -1/2  cup
·         Oil -1/2 cup(If use butter, then take ¾ cup)
·         Apple cider vinegar -1/4 tsp.
(Can use plain Vinegar)
·         Vanilla essence -1 /2 tsp.

·         In a small bowl mix milk and fresh cream, then add apple cider vinegar in it. Cover it and keep aside without moving for 1-2 minutes. Then it became curdle.
·         In a big mixing bowl mix flour, baking powder and baking soda and keep aside.
·         Next preheat your oven at 150 degree C and let’s start to ready the batter.
·         First beat sugar and oil. Then mix milk mixture and vanilla essence in it and beat for few second.
·         Finally fold the flour mixture in it.
·         Batter is ready. Pour the batter in to a greased mould and bake for 35-40 minutes or until a inserting toothpick comes out clean.


Friday, 2 June 2017

Hezelnut coffee pie

         The journey of coffee at all stages from harvesting, processing, storing, grading through to roasting is very wonderful and unique.
           Coffee is clumps of green fruit form on the branches of the coffee tree to which is said that one of nature's most beautiful plants. Transforming the unripe green bean into the aromatic roasted coffee bean and then coffee powder appreciated the world over
           A coffee lover likes to drink it without no sugar and no milk i.e. black coffee to indulge the actual taste. But according to favouring, taste and drinking the best natural partners with coffee is milk or cream. Sugar is an ingredient in many coffee drinks, not only to stabilize the milk, but also to offset the bitterness, which is almost always present to some degree in recipes using cold coffee. Unrefined sugar has more flavors because of the molasses content, which varies from low in demerara (row) to higher amounts in dark muscovado (molasses) and darker soft brown sugar. The truth is that like many aspects of coffee drinking, the choice of sugar is purely a matter of taste. Caster sugar is excellent in recipes because it is quick dissolving.
             Here in this recipe I made the coffee syrup using Maple Syrup , light brown sugar that brought a nice aroma into this coffee liqueur and finally made coffee batter using beaten eggs and butter in to it. Lastly used this thin batter into Pie Dough and baked it.
Before doing this experiment I was getting confused about the time to bake due to thin batter and had doubt of the Pastry Might be burnt out. But after baking around half an hour it became so nice and soft in taste  and appearance too.


For The Filling:

·         Ground coffee -1 and 1/2 tsp./ one small pouch
·         Maple syrup - 100 ml  or 1/2 cup
·         Butter -grams or 2 tbsp.
·         Eggs-3  beaten
·         Light brown sugar 70-75 grams or 1/2 cup
·         Vanilla essence -1/2 tsp.
·         For The pie dough or pastry:
·         Flour-150 grams
·         Butter (I used salted butter)-75 grams
·         Icing sugar-25 grams or 3 tbsp.
·         For serving vanilla ice cream

·         To make the pastry or pie dough take flour, sugar and butter in a big mixing bowl.
·         Rub and mix well until the mixture resembles fine breadcrumbs.
·         Add just 2-3 tbsp. chilled water to make soft dough.
·         Cover it with a cling film and chill for 30 minutes.
·         Then use the pastry or pie dough to line a 6 inches tart mould .(press the dough with a rolling pin and spread it ,then put it on the mould  covering the total mould and set  it in to mould with pressing your fingers, finally cut the extra portion).

·         Insert fork in to it to make very little wholes, that prevent to puff the tart when will baked.
·         Keep it into refrigerator for chilling, and in the mean time we can ready the filling.
·         For filling out coffee and Maple syrup in a small pan and heat  until it is boiling.

·         Remove from heat and strain it. let it cool until it becomes at room temperature.
·         Beat butter and sugar. Then beat eggs one by one and beat until it became fluffy.

·         Finally add coffee-maple syrup mixture and vanilla essence and fold gently.

·         Arrange hazelnut and pistachio on tart putting out the pie from refrigerator and then pour the batter into tart.

·         Preheat the oven at 200 degree C and bake for max 35 minutes  or became browned and firm.

·         Serve warm or at normal temperature with vanilla ice cream

Thursday, 30 March 2017

Lassi / Thandai

·         Yogurt-340 ml
·         Lemon juice -1 tsp.
·         Lemon zest of one lemon
·         Sea salt -1/4 tsp.
·         Sugar powder -3 -4 tbsp
·         Cardamom powder ¼ tsp.
·         Pistachio powder -1tbsp.(blend pistachio in a dry clean blender)
·         Water quantity as per you like
·         Ice cube 6-7 nos.

·         Put all ingredients in a blender and blend well.
·         Add 3-4 ice cubes in to it and blend one time more.
·         Pour into glasses and can garnish with remaining ice cubes and chopped pistachio on the top.

Thursday, 23 March 2017

Lau Chachari (Bottle Gourd Dry Curry)

 Though bottle gourd has  lots of benefits and  usefulness, yet from child hood it is not at all my favorite , except this  recipe that I’m sharing with you .We all know , there are lots of way to cook this vegetables ,this is true with bottle gourd too. Bottle gourd kopta curry, Prawn with bottle gourd (Lau chingri in Bengali).This recipe is very easy and can be done very quickly with very less ingredients. I am also sure those who are not too much fond of bottle gourd curry will find it good.I have adopted this recipe from my mother and believe me she does this dish still now just awesome.
In terms of its good side it is very healthy as Bottle gourd water  which is widely used for the weight loss is fully absorbed within  and cooked with minimal amount of oil. You can make it little bit rich with addition of fresh grated coconut.

   In the method I have suggested to boil the bottle gourd separately first. But if you don’t have time, then can add all ingredients when boiling the bottle gourd and then later dry up the water as much as you like So here it is Lau Chachari Recipe

·         Chopped Bottle Gourd(1 inch long square shaped) -1 small sized
·           Panch Phoron(mix of whole five spices like cumin seed, black cumin, fenugreek seed ,fennel seed, black mustard seed) -1 /2   tsp.
·         Chopped coriander leaves -1 handful
·         One or two green chilies
·         Salt to taste
·         Sugar -1 ½ tbsp.
·         Whole dry red chili- 1 no.
·         Grated or paste ginger -1/2 tsp.
·         Bay leaf -1 no.
·         Mustard oil -1 tbsp.

·                     Wash chopped bottle gourd and put it in a pressure cooker. Close its lid and wait for just one whistle. Switch of the flame.(water is not needed, because bottle gourd itself release water.)When vapor comes out, open the lid.
·                     Now heat a big mouth Kadai, add mustard oil.
·                     When hot, add punch futon, whole red chili and bay leaf.
·                     When it starts to spluttering, pour boiled bottle gourd (at the same time add also boiled water that is released from it.) into it.

·                     When it starts to boil, then add others remaining ingredients and let it boil covering lid with low flame.
·                     After 12-15 minutes open the lid.  Will notice the bottle gourd is cooked well and water is also dried up.
·                     If you realise that water should be dry more, then do the flame high and let it be dried.
·                     It is ready, well I think I should not mention that it comes well with Hot stream Rice.