Friday, 13 April 2018

Moong Dal Ladoo




Yields - 10 Nos.
Preparation time- 1/2 hour
Cooking time- 1/2 hour


Ingredients:
·         Moong Dal(lentils)- 1/3 cup
·         Deshi ghee (Clarified Butter) - 1/2 cup
·         Dense sugar syrup powder -1/2 cup or as per your taste (Procedure will be explained in method section)
·         Green cardamom powder 1/2 tsp.
·         Cashewnuts powder ( I used 8-10 cashewnuts and grinded these)
·         Milk powder -1/4 cup
·         Luke warm water (to mix milk powder) - 5-6 tbsp.
·         Dry desiccated coconut and pistachios- for garnishing

Method of making dense sugar syrup powder:

·         For this we need 2 cups of sugar and 1 cup of water.
·         In a deep mouthed Kadai put sugar and water both. Then put it on gas flame. Mix it with a spatula for 2 -3 minutes on high heat, then reduce the heat and stir constantly. Sugar will be melted in water and will notice it is becoming dense and sticky. Never stop stirring. After 10-12 minutes it is becoming solid, then switch off the flame and stir even continuous to avoid the lump. Otherwise after holding the solid form it may lump.
·         If small lumps come in it, there is only way to grind it.
·         It is not necessary to make this at that time you will make Ladoo, rather you can make it before and store in an air tight container.

Method of ladoo:

·         Wash moong dal first and strain the water.
·         Then dry roast till it become light brown in colour. Let it cool in room temperature and grind it like fine powder.

·         In a small container add milk powder and Luke warm water and mix it well.

·         Heat a Kadai (I used iron Kadai, nonstick metal can be used for more comfort)Take Deshi ghee.

·         When little hot, pour the powder of moong dal. Fry it in low flame (otherwise may chance to burn or can stick bottom portion in Kadai) till became red brown in colour with constant stirring.
·         When done, add milk powder mixture in it and stir for 5-7 minutes. It will be well cooked and ghee will float .Add cardamom powder and mix.

·         Remove from heat and put the day mixture in a flat, big plate.

·         Add sugar syrup powder in it till it is hot and mix it well with your palm or can use masher. Then let them cool for a while and make ladoo by rounding by your hands.

·         When it is ready, just roll it one time in desiccated dry coconut and garnish with small pieces of pistachios.







Saturday, 28 October 2017

Chingrir Teljhol or Bengali Prawn Curry

         Prawn is a one of the well-known and very common sea foods found worldwide and cooked differently .But for Bengalis; especially for (Edeshiyo Bangali) western side of the undivided Bengal it has a different emotion all together, isn’t it :). It goes really well and can be cooked as delicious and mouthwatering recipes. Be it a Bengali dish or a Western -European dish, one can found everywhere and the fun is that it can be cooked with very less ingredients.
       One thing for this fish(fish for Bongs :) ,better to say insect, according to scientific opinion) is to clean it very well before cook and definitely to remove a black vain starts from head to body, that is found to be allergectic and harmful for most.
       Today I am presenting a very simple recipe using regular ingredients and I found it really awesome in tasty and quick to prepare. So what are waiting for just follow my steps and enjoy...



Ingredients:

For Marinating:
         Medium size prawn  - 8 pieces
         Yogurt -2 tbsp.
         Onion -1 medium size
         Garlic -7-8 pods
         Ginger -1 inch
For gravy:
         Turmeric powder -1/4 tsp.
         Kashmiri Red chili powder -1/2 tsp.
         Salt to taste
         Sugar 1 tbsp. ( can use little bit more)
         Slices green chilies -2-3 nos.
         Chopped onion of one medium size onion
         Milk -1/2 cup
         Grated coconut/ dry coconut /coconut powder – 1 ½ tbsp.(If wants can reduce the quantity)
         2 tbsp. of water = ¼ tsp. of vinegar 
         Garam  masala powder -  ¼ tsp.
         White oil -2 tsp.
         Coriander leaves for garnishing

Procedure:
         Make a fine paste of onion, garlic and ginger, keep aside.
         Wash and clean prawns well. Marinate it with above mentioned paste, yogurt, and salt and                  red  chili powder and leave it for 15 minutes.
         Heat oil in a Kadai. When oil is hot add onion slices and fry for 3-4 minutes until it became                golden brown.
         Then add turmeric powder, chili powder, salt and sugar in it. Mix and cook for 3-4 minutes.
         Next add marinated prawn and cook 5 minutes, will notice oil is floating over.
         Then add milk, vinegar-water and grated coconut in it. Add green chilies and let it boil for 
            9 -10 minutes (don’t do over cook, otherwise prawn will become hard).It is ready to serve.
         If you want can sprinkle desi ghee over it for extra nice aroma and garnish with coriander                    leaves.

Monday, 9 October 2017

Dry Malpua (Sukha Malpua)


    Sukha Malpua (Dry Malpua)
    Prep. Time : 1 hr. 15 min.
    Making Time: 1 hr.
    Yields: 15 Average size.


Ingredients:

·         Boiled Milk - 2 cups
·         Semolina - 1/4 cup
·         Plain flour - 1 cup
·         Sugar -1 cup
·         Pinch of baking Soda
·         Crashed blackpepper - 8-10 nos
·         Oil for deep fry -as require
·         Whole fennel -1/2 tsp.

Method:
·         In a heat proof bowl  pour the milk and add sugar in it.
·         Heat it for 5 minutes or until sugar is melted in it.
·         Then switch off the flame and let it be cool.
·         Add semolina  and mix well.
·         Now  add flour  in milk mixture by three steps only to avoiding lumps and finally mix baking soda in it.
·        Cover the mixture with a lid and keep it as it is for an hour.You will notice ,it will became thick and little more as semolina consumes liquid .Stir it again very well.
·         Heat oil in a big mouthed kadai .
·         When oil is hot ,pour one scoop of batter  in the center of the kadai  and after 5-6 seconds it will become puff then  turn over  the another side .Fry until it became golden brown and remove from heat.
·         Sprinkle little sugar over it till it is hot for extra crunchiness.
·         Serve hot or cool as you like.


 Tips:
1.Without cow-milk it can be made too.In the case without cow milk , mix 3 tbsp. of milk powder in 2 cups of luke warm water(If you add milk powder in very hot water ,then it may leads to lumps) and mix well.then add sugar into it and boil  for 4-5 minutes.

2.I use measuring cup.But if  you don,t have can use any cup ,but use the same cup to measure the all ingredients.

3.I used one cup of flour,if you need little more you can use according to  thickness.

4.Pour batter into center of the kadai because heat is maximum there. so it takes less times to fry.And every time only pour one scoop of batter ,otherwise it may stick to another.



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.
Shufda


    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




                                                       
              Ingredients:
   (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.

Method:
·         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.