Tuesday, 25 March 2014

Fried vegetable with Punti fish(punti maacher chochori)

If you think of bong traditional food, you can always try ‘Punti maacher chochori’,is very easy to prepare with minimum ingredients. I got the idea from one of my good friends.
                              Generally  in any ‘chochori or dry mix vegetable fry ‘ any type of vegetables may be used as you wish. But from my point of view  the combination of vegetables  for this kind of recipe is very important, because the suit match of vegetables  can more rise up the taste of cooking items.
                               In this recipe I used a few vegetables  with little bit panch photon. But please believe me , it’s taste is just wonderful. You all enjoy it only with plane steamed rice and also assuring that no other items will be required with it.

I used’ sor punti’(small punti fish) in it. But any kind of small fish  can be used for this recipe.



Ingredients:
·         Small or medium Eggplants (chopped in to big pieces)- 3 nos.
·         Big onion (cut into slices )-1  no.
·         Spring onion- (cut into medium pieces )-1 cup
·         Small [puti in Bengali ] fish, washed and cleaned-100 grams.
·         Turmeric powder-1/2 tsp.
·         Salt –to taste
·         Sugar- 1 tsp.
·         Panch photon- ¼ tsp.
·         Green chilies—2-3 nos.
·         Bay leaf-1 no.
·         Dry red chili-1 no.
·         Mustard oil-3 tbsp.
Method:
·         Take a kadai. Put oil in it. Now turn on the heat. When oil is hot put punti fish and fry until it take brown color .keep aside.
·         Into the remaining oil put ‘panch photon’, bay leaf and red chili. It is crackling, put all vegetables and onion.
·         Put at the same time salt and turmeric powder. Mix well and covering with a lid cooks it with low flame for 5 minutes.
·         When vegetables will be cooked into half and release water, put fried fish, sugar and green chilies in it and also Cook it for another 8-9 minutes.

                ·         Fish will be very soft and a nice aroma will comes up. Remove from heat and give standing time. Serve hot with steamed rice.



This recipe belongs to the traditional food of bengal which is best fitted for the on going event 'east to west'




Tuesday, 18 March 2014

Tropical Fruit Meringue

             Meringue is one of the traditional French deserts and used to make with whipped egg whites and icing sugar and just a few additional ingredients. It takes an airy and crunchy texture after baking. This is called meringue nest. It can be used sometimes as meringue cookies.
With a richer filling with whipped cream, egg yolk or any seasonal fruits or chocolate, It takes finally a wonderful yummy desert.
The vital points are to make simple meringue nest are
·         Have to bake this with low power for much time.
·         Moist weather is enemy of meringue.
        After making meringue nest keep it in an airtight container, otherwise it will lose crunchiness. Before serving spread filling over it, garnish it with any types of fruits as you wish and serve.
       I want to share my own experience with all friends. Since it was made in big size, it was much heavier so I kept the rest in refrigerator in an airtight container. The next day I was surprised as the chilled taste of meringue was just wonderful and yummy. You guys can also taste the cooled version and I believe you will not be disappointed. 


Ingredients:
·         Egg whites-4 nos.
·         Icing sugar-150 grams.
·         Cornflour-2 tbsp.
[you can use vanilla essence if wish.]

For the filling:
·         Egg yolks-2 nos.
·         Dark chocolate-50 grams
·         Water-2 tbsp.
·         Whipped cream-50 ml.
·         Any seasonal fruits to decorate-as required [I used strawberries

   Method: 
·         Draw two circles 5 inches each on butter paper and place paper on baking tray.
·         Whisk egg whites in a clean dry bowl till it stands in soft peaks.
·         Gradually whisk in half of the sieved sugar and continue whisking till mixture is stiff and glossy.
·         Carefully fold remaining sugar and corn flour with a spatula.
·         Spoon meringue or mixture  into a piping bag fitted with a star nozzle and pipe swirl into circle.
·         Preheat oven to 140 degree in CONVECTION.

·         Beak for 1 hour  it and switch off oven but let the trays remain inside to cool.
·         Once cool take out from oven and peel off paper.

To make filling;
·         Whip cream till it stands in peaks.
·         In a micro safe bowl add broken chocolate and water and melt in medium power for 1-2 minutes stir chocolate gently.
·         Add the yolks till chocolate is till warm and stir till mixed.
·         Fold in ¾ of the cream to the yolk mixture and fill rest into a piping bag.

·         Layer the chocolate cream in between the meringue layer.
·         Pipe whipped cream over the meringue and garnish with strawberries.








Tuesday, 4 March 2014

Grilled Kashmiri Chicken Curry

              Kashmiri chicken curry is a mild spicy, sour, creamy and rich dish. It is one of the best chicken item which I personally like to serve with nun or any type Indian Bread. It can also be served with rice items like pulao or simply with steam rice.
I think it is best fitted for our online event “Kashmir to Kanyakumari” and it for all Kolkata Food Bloggers.
        Here I twisted a little bit to try something different and want to please my family ,friends and followers. Basically dry fruits are cooked with curd and tomato gravy, that produce a nice creamy gravy and the dry masala added to it gives a nice aroma over it.
Here I use onion in two times and in two different ways. Since the gravy is made with many of the sour ingredients (curd, tomato and vinegar),I use sugar but can be skip for those who like sour taste. Try this delicious and waiting for your feedback…  




Ingredients:
·        Chicken with bone-500 grams
For marinate chicken:
·        Lemon juice-2 tbsp.
·        Salt-Little bit
·        Grated ginger-garlic -1/2 tsp.
·        Black pepper powder-1/2 tsp.
·        Dry roasted masala powder-1/2 tsp.
·        [Dry roast together green cardamom, clove, cinnamon, star anise ,  rose-petal, white pepper, kebabchini , mace ,nutmeg and Black cumin seed then make powder. Take all whole masala as per quantity]
Dry masala for gravy:
·        Green cardamom-2 nos.
·        Clove-3 nos.
·        Cinnamon stick-1/2 inch
·        Star anise-only one petal
Other ingredients for gravy:
·        .Onion-4 nos.
·        Ginger-garlic paste-1 tbsp.
·        Tomato paste-2 nos.
·        Beaten curd-1/4 cup.
·        Roasted dry fruits paste—1 tbsp.
·        [Almond-5 nos. , cashewnuts-5 no s.,Raisines-5 nos.,]
·        White vineger-1 tsp.
·        Salt- to taste
·        Sugar-1 tsp.
·        Cumin powder-1 tsp.
·        Coriander powder-1 tsp.
·        Green chili- 2 nos.
·        Coriander leaves- 1 tsp.[For garnishing]
·        Oil -1 tsp.
·        Ghee- 1 tsp.
·        Turmeric powder-1/4 tsp.
·        Red chili powder-1/2 tsp.
·        Discarded water which is dropped into the  bottom container.

Method:
·        Place the chicken on High rack. Roast it to micro –grill combination for 15 minutes. Then grill for 2 minutes.

·        Save the discarded water which is dropped in a bottom plate.

·        Take a  kadai. Put ghee in it and heat. Fry the 3 onions till it brown. Paste it with white vinegar. Keep aside. Mix tomato paste and beaten curd.
·        Put oil in the same kadai .When hot put 2 bay leaves and remaining one onion in it. When the colour became pink ,put ginger-garlic paste and cook till it brown.


·        Put the fried onion paste ,turmeric powder and mix well. Pour tomato- curd mixture ,cumin powder, coriander powder and red chili powder. cook until the oil is floated on the top


·        Then put paste nuts, salt ,sugar in it and also put the discarded water (after roasted). Mix well. Pour3/4 cup hot water. When it is starting to boil put cooked chicken pieces into it and cover .Leave it with flame  to cook for 5-7 minutes.


·        Then put dry masala powder and remove from heat. Give standing time .
·        Serve hot  garnishing  coriander leaves with rice or bread.


Prepared specially for our Kolkata Food Bloggers's  online even "Kashmir to Kanyakumari"


Sunday, 2 March 2014

Lebanese cake

              "Semolina sweet yellow nuts cake"  from Lebanon is one of the very delicious and healthy baked recipes. It is also called "Lebanese sfouf recipe". It is generally made using semolina and turmeric powder for colour without egg and I must say it is a very easy baked recipe.  
             Most of the evening my little baby pampers me for eating happy birthday cake. She used to call any type cake, muffin or pastry as “Happy Birthday”. She only likes different types of cake made by her mom that is me. Whenever she used to sleep after lunch, I use that me time to experiment with foods and recipes, and it is the time when I prepared this recipe which also takes little time to prepare. It also plays an awesome role as a tea time snacks to my all family members.
           I used cashew nuts to spread over the cake, but one can use any type of nuts and raisins.Turmeric is used instead of food colour, which is also healthier than food colour.   




Ingredients:
·         Semolina-1 ½ cups
·         Flour- ½ cup
·         Powder sugar-1 cup
·         Baking powder- 1 ½ tsp.
·         Turmeric powder- 1/4 tsp.
·         Milk-1 cup
·         Refined oil -1/2 cup
·         Chopped nuts like cashew nuts or almonds-1 tbsp.
Methods:
·         Grease an 8 inches baking tin.
·         In a mixing bowl add all the dry ingredients together and mix thoroughly.

·         Next add milk and oil to the dry ingredients and beat with an beater.
·         Pour the mixture in the greased tin and spread little bit flour coated nuts over the cake batter.
·         Preheat oven to 180 degree in convection.
·         Bake for 30 minutes or more until the inserting toothpick comes out clean.