Sunday, 31 August 2014

Baked Rasgulla/Rosogolla


                   I feel very happy to have 100 posts behind me on my blog. I always tried to make my posts better all the time. When I started two years back my daughter was too young to continue blogging along with her all time demand towards me. I tried though to make my blog more and more attractive and informative. After completing 100 recipe posts I promised myself to be a better writer, photographer, editor and all around a Good Food blogger. Thanks to my followers rather I would say appreciators and anyone who reads my posts, comments and generally supports in any way possible. I really do appreciate every single thing.
                  This 100th recipe “Baked Rasgulla” prepared on the eve of ‘Ganesh Chaturthi’ and I tried it with Homemade Rasgulla/Rosogolla, which makes the dish very tasty, healthy and fresh. Thanks again to each one of you. 




Ingredients:
·        Rasgulla-10 pieces[I used homemade rasgulla, you can use brought from  store]
·        Cream milk- 1 cup
·        Milkmaid-1/4 cup
·        Cashew nut chopped- 1 ½ tsp.
·        Paneer-150 grams.
·        Kesar stands-7-8 nos.
·        [As a baking tray I use aluminum foil, you can use convection prove tray also.]

Method:
·        Heat a pan. Pour milk and milkmaid. Boil for 4-5 minutes with medium flame. Stir constantly to avoid solids sticking to the bottom and burning. After 2-3 minutes you will realize that some portion of milk solid stricken to the inner wall of pan. Don’t waste them and use them by scratching out with spoon. I mentioning this as the milk solids sometimes taste as good as mewa.










·        Remove from heat and cool it.
·        Paste together Cashew nuts and Panner/cottage cheese.


·        Mix it in milk-milkmaid mixture and mix well without lump. Keep aside.

·        Squeeze the rasgulla to avoid extra sugar syrup. But be careful it’s not broke.


·        Put and arrange it in foil. Pour milk mixture in it. Spread Kesar stands over it.

·        Preheat oven at 190 Degree C and bake for 15 mints or till it become little brown.
                  ·    Serve cool or hot as you wish [I prefers cool.]



Wednesday, 27 August 2014

Chocolate Brownies



Preparation Time – 15 mins.
Baking Time – 40 - 45 mins.
Serves – 16 brownies.

Ingredients:
·        Dark Cooking Chocolate – 100 grams.
·        Refined Flour (Maida) – 1 cup.
·        Baking Powder – 1 tsp.
·        Butter – 90 grams.
·        Caster Sugar – ¾th cup.
·        Eggs - 2 nos.
·        Vanilla essence –   1 tsp.
·        Walnut (chopped) – ½ cup.
·        White Oil- for greasing.

Method:
·        Grease an 8 inch square baking tin.
·        Sift the flour and baking powder together.
·        Now melt the chocolate and butter in a double – boiler.


·        Beat well sugar, eggs and essence altogether and blend well.


·        Add the sifted flour with baking powder and mix well.
·        Finally add walnuts and again mix the batter.


·        Pre-heat oven to 180 degree C.
·        Now pour the mixture into the greased tin and bake for around 40 to 45 minutes.
·        Place on a wire rack to cool.
·        Cut into square shapes and remove from the tin using spatula and its ready to serve.


Tuesday, 19 August 2014

Microwave Coconut Barfi

Previously I had posted “Coconut Barfi” on the occasion of Diwali http://umekitchen.blogspot.in/2012/11/diwali-special-coconut-barfi.html  , which is very much traditional and Bengali styled sweet. But this typical Microwave version is quite simple and modified and uses fewer ingredients. The taste microwaved coconut comes out perfect with sugar, milk and gheet. Be sure you aware of over cooking as it will make the barfi much harder.


Ingredients
·        Fresh grated coconut -1 cup
·        Milk - 1/4 cup.
·        Sugar - 3 tbsp.
·        Cardamom (elach/elaichi) powder - 1 tsp.
·        Saffron stands- few.
·        Lemon Yellow food colour
·        Ghee - 2 tsp.
·        Almond and saffron stands for garnish

Method:
·        In microwave safe bowl, mix ghee and fresh coconut and microwave on high for 2 - 3 minutes

·        Stir once after 1 minute. Add milk, sugar, cardamom powder and yellow colour, saffron stands and microwave on high for 8 - 10 minutes, stir well once again after 4-5 minute.

·        Remove and spread the mixture onto a greased plain container or simply over thali with a thickness of 1 inch and allow it to set for 1 hour.


·        Finally cut into rectangles and garnish with almond pieces and saffron stands.
Always store in an air-tight container.


Sunday, 17 August 2014

BBQ Chicken Egg Roll

                Kolkata wraps/Rolls are essential part of our busy and busting metro’s street food culture. In Kolkata one gets it each and every corner of the city and each one flooded with customers waiting to have a very cheap, hot and spicy bite. Though there are plenty of Roll shops you can’t get the authentic and custom wraps or roll. Recently some chains open for rolls where you can get your custom rolls like “wraps and rolls” , “gr8 wraps n rolls” ,so to get an authentic Kolkata Rolls you have to make it your own. So presenting “BBQ Chicken Egg Rolls” to get an Authentic taste....


Ingredients:
For making dough:
·        Flour-2 cups
·        White oil-1 tbsp.
·        Salt-1/4 tsp.
·        Water-as required to make a soft dough

For egg mixture/ filling:
·        Eggs-3 nos.
·        Finally chopped onion-1 small
·        Salt-1/4 tsp.
·        White pepper powder-1/4 tsp.

For chicken filling:
·        Chicken breast-150 grams.(cut in to cube)
·        Barbecue sauce(optional)-2tbsp.
·        Onion powder-1 tsp.
·        Garlic powder-1/2 tsp.
·        Ginger powder-1/2 tsp.
·        Grated onion-1/2  piece
·        Salt-1 pinch
·        Chili flakes-1/2 tsp.

Other essential ingredients:
·        Sweet & sour sauce-as require
·        Chili sauce-as require
·        Chaat masala-for sprinkling
·        Lemon juice-1 tbsp.
·        Onion slice-1 no.
·        Green chili chopped-2 nos.
·        White oil for frying-as require

Method:
For making dough:
·        In a mixing bowl mix all ingredients and add water to make soft dough. Cover it and keep aside.

For making egg mixture:
·        In a container beat eggs and mix all other ingredients mentioned with it.


For BBQ chicken:
·        Marinate chicken pieces with all ingredients mention above. Marinate for 15 minutes.


·        Preheat the oven at 180 degree C.
·        Arrange chicken pieces over a greased nonstick tawa / tava. Put the tava into the oven and bake for 15 minutes and next grill for one and half minutes.


·       Chicken are ready for filling.

For making BBQ chicken egg roll:

·        Divide the dough into equal six parts and make balls.


·        Flatten each ball with palm and with a rolling pin stretch it as thin as possible.
·        Now heat a frying pan. Place one by one over tawa/tava. When it is being light brown, spread egg mixture on it and use ½ tsp. of oil to fry it until it become golden brown.

·        First sprinkle lemon juice over it and arrange chicken pieces on this prepared egg coated bread.
·        Next put onion, green chili and finally spread  sweet & sour sauces and chaat Masala.









·      Roll over it and can lock roll using tissue paper or kitchen paper towel or simply any paper. You can use tooth pick also.

·        It is ready for a big bite.


Saturday, 16 August 2014

Egg-Less Pizza Bread(Base)



Ingredients:
·        Refined all-purpose Flour (Maida) – 1 cup.
·        Dried Yeast – 1 ½ tbsp.
·        Sugar – 1 tsp.
·        Salt – 1 tsp.
·        Oil – 1 ½ tbsp.


Method:
·        Take 1/4th cup of plain water and heat on Microwave HIGH for half a minute.
·        Mix dried yeast with this warm water and sugar and leave aside until frothy.


·        Add frothy yeast to refined flour. Add salt and one tbsp. of oil and mix well.


·        Add half a cup of water more and knead into soft dough.
·        Leave the dough covered with a damp cloth in a warm place for about 1 hour.
·        You also have an alternative you can use the dough when it is about double in volume.
·        Knead the dough again and keep for ten to fifteen minutes covered with a moist muslin cloth.
·        Preheat the Convection oven to 190 degree centigrade.

·        Divide the pizza dough into two; roll out each portion into medium thick (about ½ inch thick).


·        Prick them with fork all over so that it should not pop out.

·        Grease a baking tray with little oil and place the pizza bases over it.


·        Bake them in the preheated oven for about 15 to 20 minutes depends on thickness.

·        So your freshly baked pizza bases are ready.

            ·        You can use the prepared fresh bases after cool down by placing them on rack.                     Follow my pizza making procedure using  http://umekitchen.blogspot.in/2014/07/chicken-pizza.html


                ·        Thank you.