Thursday, 16 May 2013




Lemon – Potato Tava Kulcha

Ingredients:

Flour – 3 cups.
Fresh curd – 2 tbsp.
Luke warm milk – 1 cup.
Sugar – 1 tsp.
Baking soda – ½ tsp.
Butter – 2 tbsp.
Salt – for taste.
Kaffir LimeGandharaj Lebu)-  2 nos

For Filling:


Potato(big) – 2 nos(boiled & smashed).
Coriander  - chopped – 1 tbsp.
Ginger grated – 1 tsp.
Asafoetida – 1 pinch.
Greeen chilli(chopped) – ½ tsp.
Salt – to taste.
Garam masala powder – ¼ tsp.
Roasted cumin seed powder – ¼ tsp.
Lemon juice – 1 tbsp.
Oil (for frying).

Method:

1.       Mix the yeast in Luke warm milk.
2.       Cover up and keep aside for an hour.
3.       Then add sugar and mix well.
4.       Mix together Maida baking powder, salt, oil, curd, mix thoroughly.
5.       Then put the milk in the Maida slowly and need to make a soft dough.(put oil on it so the dough won’t stick on the hand later).
6.       Cover it up and keep aside at least for 5-6 hours.

        For Filling:

7.       Smash boiled potatoes with the filling ingredients mentioned above and mix well.

       For the stuffed kulcha:


8.       Take each portion of the dough and press it on the palm and flatten it.
9.       Stuff potato mix within it.
10.   With a rolling pin flatten the balls into1/4 inch thick paratha.
11.   Then rub over lemon juice on one side of the paratha and sprinkle Kashmiri red chili powder (in small amount) over it.
12.   Heat a tava, place the side on the tava where lemon juice has been rubbed.
13.   After a minute hold the handle of the tava and keep the paratha on the direct flame of the gas. On medium heat.
14.    When it became golden brown and popped remove it from heat .
15.   Serve hot topped with butter with Raita / Pickles .

Chicken korma




       Chicken korma

Serves : 2 persons

Ingredients:

Chicken (Boneless) – 300 gm. (cut into 1.5 inch cubes)
Cashew nuts (paste)– ¼ cup.
Yogurt – ½ cup.
Ginger – garlic paste – 1 tbsp.
Green chili paste – 2 nos.
Coriander powder – 1 tsp.
Salt – to taste.
White oil – 1 tbsp.
Bay leaf – 1 nos.
Cloves – 3 – 4 nos.
Green Cardamoms – 3-4 nos.
Garam  masala powder – ½ tsp(green & black cardamoms cloves ,cinnamon sticks dry roasted and  grind to powder powder ).
White pepper powder – ¼ tsp.
Fresh cream – 11/2 tbsp.
Fresh coriander – chopped (for garnishing)

Method:
 


1.       Soak the cashew nuts in 3/4th cup of water for half an hour. Grind to a smooth paste.
2.       In a mixing bowl beat yogurt well with ginger – garlic paste, green chili  , chili powder,  coriander powder and salt. Marinate chicken in this mixture for half an hour.
3.       Heat a pan with oil, put bay leaf, cloves and cardamoms in it.
4.       When it begin to crackle, add marinated chicken and cook in low flame with cover.
5.   After 5 -7 minutes open the lid and add cashew nut paste and white pepper powder .
6.       Cover & cook on medium heat till  the chicken is tender.
7.       When done and oil is floated on it mix fresh cream well & off the gas.
8.       Serve hot , garnished with fresh chopped coriander .





Saturday, 4 May 2013

Cold coffee


   
Cold coffee

Serves: For 3 glasses

Ingredients:

Coffee – 2 pouch.
Cow Milk- ½ liter.
Cashew nuts  powder – 1 tbsp.
Fresh cream – 2 tbsp.
Sugar powder – 3 tbsp.
Plain vanilla ice cream – 2 cups(1 cup for garnishing)


Method:

1.       Blend all ingredients with hand blender or manually.
2.       Pour the mixture into a glass and garnish with vanilla ice cream.
3.       Put the glasses into refrigerator before serving.
4.       Serve cool to your loved ones.

Mixed Fruit Desert



  Mixed Fruit Desert


Ingredients

Futi(in Bengali)(cut into small cube)-1 no
Apple(cut into small cube)-1 no
Date(chopped)- 4-5 nos.
Black salt-pinch
Sugar Powder-2 tsp.
Fresh cream-1/2 cup
Vanilla Ice-cream-1 cup
Date(chopped vertically)-3 no’s(For garnishing)

Method

Take a mixing bowl. Keep all fruits and other ingredients and mix well.
Put it in serving bowl, Garnish with vertically chopped dates.
Before serving put it in refrigerator.
Serve cool in this summer.....