Tuesday, 29 March 2016

Chicken Fried Rice (using Gobindo Bhog Rice)

         There are lots of ways you can prepare a rice recipe and everyone experiment with rice to make amazing dishes. The main concept of fried rice recipe came from Chinese cuisine and throughout the world it has variety of versions using different types of rice. We Bengalis generally make “Misti pulao” using Gobindo-bhog rice which is a sweet version of fried rice . Gobindo-Bhog rice is special rice used to prepare different sweet dishes also like Payesh, Pithe etc. It has a very good aroma and this is why it is widely used in sweet recipes too.     
       In Awadhi cuisine they prefer to make rice in Dum along with meat.(a procedure to maintain heat and pressure by covering the container using a lid and locking it using tight floor dough)
      This time I experiment a bit and just made this comparatively quick dish especially for my kid. Previously I have doubt, if the aroma of Gobindo-bhog rice and Biryani Masala may conflict but I found the moderate use of biryani masala leads to a fine combined aroma. Another reason I used biryani masala as both my lil and hubby like it. I must mention a fact that I boiled the chicken pieces for less time to maintain softness and used chicken stock to boil rice for incorporating the extra flavour into the rice. So what are you waiting for, if you like the recipe then please - please try once this amazing quick and easy version of Chicken fried rice in my way.






Ingredients:

·       Gobindo bhog rice -3 cups
·       Chicken with bone -300-350 grams.
·       Milk -1/2 cup.+2 tsp.
·       Potatoes -3 no. (Cut into half)
·       Ginger-garlic paste -2 tsp.
·       Fried onion -2 nos.(medium)
·       Salt -1/2 tsp.
·       Black pepper crash -1/2 tsp.
·       Vinegar -1/2 tsp.
·       Biryani masala – 2 tsp.(total)
·       Kesar stands -5-6 nos.
·       Sugar -1 ½ tsp.
·       Rose water -1/2 tsp.
·       Keora water – 1 tsp
·       White oil - 3 tsp +1 tsp of ghee


Method:
·       Wash rice, soak water for ½ an hour and then drain water.

·       Marinate chicken pieces with salt and vinegar and keep it for 15 to 20 minutes.
·       Marinate potatoes with 1 tsp of vinegar and ¼ tsp. of biryani masala for 5 minutes. Then boil in pressure cooker with single whistle (do not open until the lid remains tight).Then drain the excess water and keep it aside.

·       After it opens up add chicken pieces, black pepper, milk, ½ tsp. of salt, 1/4 tsp. of biryani masala(follow the link from my previous post to get the method of homemade Dry Biryani Masala) and ½ tsp. of ginger –garlic paste. Add also ½ cup of water and boil chicken pieces with 2-3 whistle and wait for until the coming out the vapour.

·       Separate boiled chicken pieces and chicken stock. (I used stock to boil rice. It brings a good taste)

·       Now heat oil in a big mouth kadai. Add boiled potatoes and fry for another 1-2 minutes. Remove from heat.

·       Next take boiled chicken pieces in high heat and fry . So it will take around 1-2 minutes. Remove from heat.

·       Next add remaining ginger –garlic paste and cook for a minute, when it becomes little fried add boiled chicken pieces and potatoes.



·        Mix well and add about 5 small cups of water. When it starts to boil, let it cook at low flame covering lid.

·        It will take a time approx.15 minutes to cook.You can add a star anise pod too. 
·       Now in a small container mix little milk and saffron .after some time the colour becomes yellow. 

·       Spread it over the prepare rice and keep it intact.

·       Serve hot with Raita.  

Sunday, 20 March 2016

Potol Posto (Parwal Curry with Poppy Seeds)

    At any point of time if you ask any Bengali about their favourite Bengali dish after a long day, they will definitely going to answer Beulir dal (Urad lentil) and Aloo Posto (dry potato curry with poppy seed) along with hot steamed rice and just a few hot fried pieces of Katla Fish. Personally I love to have this simple lunch especially after a hectic schedule or after a series of heavy meals (though I never hesitate and like to have taste of variety of cuisines). Also in the hot scorching summer I definitely prefer Tok dal (Mung or Mosur lentil with raw mango) and any dry preparation with poppy seed along with rice. This preparation gives some relief from heat and also a gives a sound sleep J.
            There are so many variety and traditional preparations with Poppy Seeds and most of them we inherit from Maa or Dida. Today I'm going to share one of such popular recipes made up of Poppy Seed called “Patol Posto”(in Bong) or “Parwal Curry with Poppy Seeds” –an authentic Bengali recipe.




Ingredients:
·       Parwal / Patal (peeled and cut into half vertically)-250 grams
·       Potato(peeled and divided into four vertically)-3 small
·       Sliced onion -1 medium
·       Poppy seed paste -3 tbsp.
·       Green chili -4 no.
·       Turmeric powder -1/4 tsp.
·       Kashmiri red chili powder -1//4 tsp.
·       Salt to taste
·       Sugar -2 tsp.
·       Mustard oil -3 tbsp.
·       Coconut cream -2 tsp.(optional)


Method:
·       In a blender blend poppy seed and 2 green chilies together.
·       Heat oil in to a kadai.
·       When oil is hot add Parwal and potatoes. Stir and add salt, turmeric powder and mix again.


·       Let it cooks at medium flame for 10 minutes and meanwhile stir frequently.
·       It will be fried and colour turns light brown colour.
·       Then add onion slices, red chili powder, mix and cook for another 2-3 minutes to fry the onion slightly.

·       Add poppy seed paste and mix with constant stir together with parwal –potato mixture in high flame for a minute.

·       Poppy seed paste will be mixed and will stick a bit with the edge of kadai.

·       Then add small ½ cup of water and rest green chili slices in it.You can add optionally 2 tsps. of coconut milk too.

·       When it starts to boil reduces the flame and let it be cooked for another 10 minutes with covering lid.
·       When done gravy will be thicken.
·        Finally spread ½ tsp. of mustard oil over it and is ready to serve with hot stream rice.

Friday, 4 March 2016

Chocolate Chip Peanut Cookies

My little helping me to mix the batter
                For the last few days I was very busy and can't post anything to my blog. Yesterday afternoon I along my little daughter Pari were playing ball on bedJ. Suddenly Pari gave me an idea of making Chocolate cookies and I also happily agreed with her and quickly I found out the recipe from one of my favourite bookmarked sites and just moved towards my kitchen. Papai (I call my lil as Papai at home often) came with me and started pampering me of helping me to make cookies and obviously my answer was 'no' and she became sad and sat with head down on table. I felt her sentiment and allow her to mix the batter with hand beater after measuring all dry ingredients .She became so happy and gave me a sweet kiss.

         Whatever lets come back to the point. These cookies are bit crunchy because of little more sugar addition than flour, and it takes less time to bake. Personally I always prefer it as one of the best tea time cookies.

     
Ingredients:
·        Flour -1 cup (130 grams.)
·        Oatmeal -1/2 cup (50 grams)
·        Unsalted Butter at room temperature - ½ cup (110 grams)
·        Brown sugar – 1 cup (200 grams) [if not possible  can use white sugar powder)
·        Egg - 1 no.
·        Vanilla essence -1 tsp.
·        Baking soda -1/2 tsp.
·        Salt -1/4 tsp. (remove it if use salted butter )
·        Chocolate chips- ½ cup (1 ½ handful)
·        Roasted cashewnuts – 1 handful
·        Glass cherries (cut into half) - for topping

Method:
·        In a dry mixing bowl sift together flour, baking soda and salt. Add oatmeal in it and mix well.

·        In another big mixing bowl beat (at low speed) butter till creamy. Then add sugar and beat till soft and fluffy.


·        Next add egg and vanilla essence in it and beat until it became homogeneous.


·        Finally add flour mixture to it and beat at low speed.

·        Add roasted peanuts and chocolate chips to this mixture and mix with wooden spoon or spatula.

·        Cover the dough with a cling film and put in into refrigerator for an hour.
·        Pre heat the oven at 180 degree C and grease the baking tray with a butter paper.
·        Now taking 1 tbsp. of dough at a time and make a shape of small ball and flatten them little bit with palm .Stick cherry in it. Lay them on the tray 2 inches apart.

·        Bake it for 8-10 minutes It will be done when bottom colour of cookies changes and chocolate chips melted. Remove from oven and cool it for 3-4 minutes  on the tray.

·        Then gently move them to wire rack and let cool completely and put it into airtight container.