Monday, April 13, 2015

Quick Rabri in Ten Minutes (Noboborsho Special)

(Adapted from Instant Rabdi: Tarla Dalal)

Noboborsho is just round the corner. On this day, the "bhojonroshik" Bengali likes to indulge in gastronomical delights. A lavish lunch is usually on the cards. 

A great meal needs to be completed with a delicious dessert. So, at the start of the Bengali New Year (Poila Boishak), I present the queen of all desserts...Rabri. This is a quick recipe that needs just ten minutes of cooking time.

Yes...you heard me right! Only ten minutes. I got this easy-peasy recipe from Tarla Dalal's website. You can find her recipe here.

Just check out this sumptuous beauty!



Here is how I made it:

Ingredients:

Milk: 2 cups (I used toned milk but full cream is fine too!)
Condensed milk: 1/4th cup
Sugar: 2 tablespoons
Bread: 2 slices
Elaichi powder (green cardamom): 1/4th teaspoon
Saffron: few strands (optional)

Process:

1. First, discard the brown side crusts of the bread slices. Tear into pieces and dry grind the bread pieces in a mixer to get fine bread crumbs.

2. Gather all the ingredients.
3. Now boil the milk. Once the milk has boiled, reduce the flame.


4. Add the sugar, condensed milk, and bread crumbs.
5. Now keep stirring the milk for ten minutes in a medium flame. Do not stop stirring or else the milk may burn.
6. You will see the milk turning thicker. The breadcrumbs will lend a creamy consistency to milk.


7. After ten minutes, turn off the flame and add elaichi powder and saffron.(I did not use saffron)

8. Cool to room temperature and set in the fridge for 2 hours. I decorated the Rabri with some tutti fruiti.

Your delicious creamy Rabri is ready!


Friday, April 3, 2015

The No-Fail Raisin Cake Recipe

This week I am posting a no-fail raisin cake recipe that I have made several times over. This recipe is extremely forgiving...you just cant go wrong with it. Just follow the measures as given in the recipe and you will get a yummy, moist cake that your family will love.


Here is the recipe:

Ingredients:

Whole wheat flour: 1/2 cup
All purpose flour: 1 cup
Sugar: 1 cup
Eggs: 2
Vanilla essence: 1 teaspoon
Baking powder: 1 teaspoon
Baking soda: 1/2 teaspoon
Cocoa powder: 3 tablespoon
White oil: 1/2 cup
Milk: 1/4th cup
Raisins (chopped): 1/4th cup

Process:

  1. Beat the eggs well. Add sugar and mix well. Now add oil, milk, and vanilla essence.
  2. In a deep-bottom bowl, add the whole wheat flour, APF, cocoa powder, baking powder, and baking soda.
  3. Now add the dry mixture to the wet mixture in two batches. Mix well till you get a thick, lump-free batter.
  4. Fold in the chopped raisins.
  5. Pre-heat the oven to 180 degrees C for 10 minutes. Pour the batter in a greased cake pan. Make sure that batter fills up only half the baking pan.
  6. Tie a wet towel strip around the pan to prevent cracking of the top surface of the cake.
  7. Sprinkle a few chopped raisins on the top surface of the cake.
  8. Bake the cake for 40-45 minutes.
  9. Remove the cake from the oven. Set aside to cool.
  10. After ten minutes, de-mold the cake. Slice the cake and serve with love.


Sunday, March 22, 2015

A Royal Repast: Mutton Rezala and Khameeri Roti

(Adapted from: Mutton Rezala recipe by Zeeshan Sidque (iFood.tv) and Khameeri Roti: Passionate About Baking)


Mutton rezala...aaaaahhhhhhh! That is the general exclamation in our family. We all love this dish unanimously..including my little one. This Sunday, we planned to eat out at Aminia. The palate was craving this delicate white gravy and soft tandoori rotis.

Suddenly, the hubby man said..."Why don't you make Mutton Rezala at home? I will get you all the ingredients."

At first, I panicked. Will I be able to do full justice to this authentic recipe? I searched high and low for a fairly simple recipe. I got a wonderful recipe from here.

The Rezala is a Mughlai dish. It a delicate dish with fragrant white gravy. The best Mutton Rezala I have tasted in Kolkata is at Sabir's in Chadni Chowk Market.

I planned to serve the Rezala with Khameeri rotis. I was introduced to Khameeri roti by reading a wonderful blog post from Pakistan forwarded to me by one my friends. I am ever grateful to him for sharing these wonderful food posts with me.

Check out the wonderful Rezala and Khameeri rotis:


Here are the recipes, I made.

Ingredients:

For the Rezala:

Lamb/Goat meat: 450 gm (Ribs Favorable)
Onion: 1 Medium, made into paste
Black cardamom: 3, crushed
Yogurt: 3 Tablespoons
Garlic paste: 2 Tablespoons
Ginger paste: 1 and a 1⁄2 Tablespoons
Cashew nut: 2 Tablespoons, grounded to paste
Saffron:1⁄4 Teaspoon 
Cardamom: ,crushed
Cream: 2 Tablespoon (Not Sweet)
Mace: 1 Teaspoon
Red chili: 4 (Kept Whole)
Green chili: 3, slit (optional)
Salt:To Taste
Sugar:1 Teaspoon
Milk: 2 Tablespoons
Kewra water: 1 Teaspoon
Ghee: 5 Tablespoons


Process:

Don't get frightened by the long process of this recipe.

The recipe can be divided into three basic parts:
1. Marinating the mutton 
2. Stir-frying the mutton
3. Pressure-cooking the mutton to tenderize the meat



Marinating the mutton:

  1. First gather all the ingredients for the marinade. Take the mutton in a deep-bottom bowl. Also take onion paste, curd, cashew nut paste, ginger garlic paste, a paste of mace, black cardamom , and green cardamom.
  2. Now add the ingredients of the marinade, salt, and sugar. Mix well and keep aside for 2 hours.
Stir-frying the mutton:
  1. Heat ghee in a wok. Squeeze each mutton piece to remove the excess marinade. Add to the wok.
  2. Stir-fry the mutton pieces for a few minutes on a high flame. Now add all the marinade to the wok. Add chilli powder and whole red chillies. Mix and bring it to boil.
  3. Now reduce heat and keep covered.
  4. The mutton will cook on low heat for a long time. At regular intervals, remove the lid and stir the mutton to prevent the meat from sticking to the bottom of the pan.
  5. If the mutton sticks to the bottom of the pan, add 1/4 cup water and stir well.
  6. Repeat this process till the meat changes color.
Pressure-cooking the meat:
  1. Now pour the contents of the wok into a pressure cooker. Close the lid of the cooker and place on medium flame.
  2. Now let the meat get cooked for 3-4 whistles. I had to give 5-6 whistles to cook the mutton well.
  3. Turn off the gas. Do not open the lid till the steam has released on it's own. Now turn on the gas.
  4. Mix the saffron in milk and add to the meat. Let the meat boil.
  5. Add fresh cream and bring to a boil. 
  6. After 1-2 minutes, turn off the gas and add ghee and kewra water (optional). Garnish with slit green chillies.


For the Khameeri Roti


Khameeri roti is an Indian flatbread that is made using yeast (khameer). It is similar to Naan. But not exactly the same.

Ingredients

Whole wheat flour: 2 cups
Instant yeast: 1 teaspoon (level)
Salt: 1 teaspoon
Oil: 2 tablespoons

You can refer to the recipe here. I followed this recipe to the tee.

Check the pictures:






You basically need to knead the dough, allow the dough to double in size. Next, release the trapped air in the dough and divide into round ball. Roll out the rotis. Pre-heat the oven to 180 degrees C for 10 minutes. Bake the rotis on a greased tray for 5 mniutes. Grill the rotis on Grill mode for 5 minutes at the same temperature. Remove from the oven and slather with butter/ghee.


Enjoy the succulent meat with hot rotis right out of the oven. Heavenly delight!

Sunday, March 15, 2015

Chicken Pizza from the Scratch

(Star shaped pizza adapted from: Pizza Recipe from the Scratch: Sumod Tomz blog)


Kids love pizza. Small kids and....... big kids like me and my hubby.

I have made chicken pizza from the scratch several times but got down to posting it today.
Also, when I saw the star shape pizza on Sumod Tom's blog, I was dying to make it. I also made a regular pizza.



Please pardon my photography. It was not the best today.

You can check his recipe from this link.

Here is how I made it.

Ingredients:


Pizza dough: 1 ball

For pizza sauce:

Tomatoes: 2 roughly chopped
Onion: 1 chopped
Tomato sauce: 3 tablespoons
Tomato puree: 2 tablespoons
Mixed herbs: 1 teaspoon
Salt and sugar to taste
Garlic: 5-6 pods, finely chopped
Butter: 1 teaspoon
White oil: 2 teaspoon

For assemble the pizza/toppings:
Chicken sausages: chopped, 1 cup
Red capsicum: 1 chopped
Yellow capsicum: 1 chopped
Black olives: 2 tablespoons
Mozarella cheese: grated
Oregano

Procedure:

1. First you need a ball of pizza dough. Pizza dough is same as bread dough. To know how to make bread dough, click here.


To make pizza sauce:
2. Heat some butter and white oil. Add the chopped garlic and onion.
3. Fry for a minute. Add the chopped tomatoes.
4. Fry for a minute and add the tomato sauce along with tomato puree.
5. Add salt and sugar to taste. Mix well. Add the mixed herbs and take off the flame. Keep aside to cool.

To assemble the pizza:
6. Roll the dough into a big roti/crepe about 8 inches in diameter.


9. Place a layer of pizza sauce along the edges. Place the chopped veggies and add some oregano. I added chopped chicken sausages. Finally add shredded mozarella cheese on top.


10. Now pull and join the edges from both ends as shown.
11. Once finished, this is what you will get:
11. Pre-heat the oven at 200 degrees C for 10 minutes.
12. Bake for 20 minutes. Remove from the oven and enjoy the steaming hot pizza.
Yummy!

Sunday, March 8, 2015

A Healthy Indulgence: Wholewheat Chocolate Cupcakes

This week, it was Holi. I got an extended weekend and loads of time to rest. Hooray!

Made this wonderfully healthy choco cupcakes with wholewheat.



Here is the recipe:

Ingredients:

Whole wheat/ Atta: 1 and a half cups
All purpose flour: 2 tablespoons
Cocoa powder: 3 tablespoons
White oil: 1/2 cup
Eggs: 2
Baking powder: 1 teaspoon (level)
Baking soda: 1/2 teaspoon
Milk: 1 cup
Sugar: 1 cup

For decoration:

Chopped raisins: a handful

Process:

1.Crack the eggs in a bowl. Discard the shells. Add sugar and mix well. You can use a hand/stand mixer to do this.
2. Add oil, milk and vanilla essence. Mix well.
3. In a separate bowl take the wholewheat, baking powder, baking soda, and cocoa powder.
Mix well.
4. Now add the dry mixture to the wet mixture in two batches.
5. Mix well till you get a batter of dropping consistency.
7. Pre-heat the oven to 180 degrees C for 10 minutes. Pour the batter in cupcake moulds. Sprinkle chopped raisins on top and bake for 20-25 minutes.
8. After the cupcakes are well baked, take them out of the oven and keep aside to cool.
9. After 5 minutes, de-mold the cupcakes.
Enjoy the warm cupcakes with your hot cuppa.


I am sending this recipe to the Holi Special Recipe event on KFB.

Friday, February 27, 2015

The Magnum Masterclass: In a Class of its Own

Last week I got a wonderful invitation to attend the Magnum Masterclass at the Taj Bengal. A big vote of thanks to Kolkata Food Bloggers to give me this opportunity. Generally, I have to give up all the invites during the week, thanks to the hectic office life..but this time the event was on Saturday..so I just took the plunge!

I reached the Taj Bengal with a pounding heart because I was going to meet the celebrity chef Kunal Kapur (of Masterchef India) fame. Wow! I have been an ardent follower of Masterchef India so it was like a dream come true for me. And to meet the "beauty-with-brains" Soha Ali Khan was an added bonus.

Well the event started off with the chef giving us some info about Belgian chocolates. Belgian chocolates are premium quality chocolates that contain nearly 35% pure cocoa. This chocolate also does not have any bad fats. When you bite into a Belgian chocolate, you will not find any chocolate sticking to the back of your teeth or palate.

The Magnum icecream is made of this premium Belgian Chocolate and believe me one bite of this icecream is pure magic!

Do enjoy some pictures of the event.

The charismatic chef Kunal Kapur and the svelte Soha Ali Khan
The chocolate tasting session with milk chocolate, dark chocolate, and white chocolate
The star attraction of the evening: The Chocolate Truffle Magnum
The chef preparing a fusion dessert: Patishapta with Magnum
The dessert that we KFBians made using Magnum
The Magnum is going to hit the stores of Kolkata on the 1st of March. The price would be INR 90. But believe you me...this ice cream is mind-blowing! Do indulge.

Monday, February 16, 2015

Healthy Carrot and Pumpkin Soup

(Adapted from Creamy Carrot and Pumpkin Soup: Antypasti)

This spring in the air has led to lot of cough, cold, and fever in most households. Are you suffering from cold too? I am. And so is my little one.

Coughing, sneezing, and sore throat made sure that I spent Valentines Day in bed with a muffler around my throat and Vicks vaporub as my date. Highly unromantic to say the least!

The little one has also become jittery and whiny and refuses to eat most things. "Give me something soft and warm Maa", she said.

And I started hunting for some easy soup recipes. I found a very simple, nutritious soup on Antara's blog.


This soup combines the goodness of carrots and pumpkin, two vegetables rich in Vitamin A.
Since Antara was the Star Blogger of the Week for this week so I hit the proverbial "two birds with one stone" by making this recipe. Antara's blog has an interesting collection of food and travel related posts. Her writing style is easy and each blog post has a relaxed pace. It is truly refreshing to read her posts.

This soup recipe can be called soul food. I was able to rustle it up after getting home from work.



You can check Antara's original recipe from here.


Here is how I made it:

Ingredients:

Pumpkin: 150 grams, diced
Carrot: one, chopped roughly
Butter: 1 tablespoon
Dried mixed herbs: 1 and a 1/4 teaspoon
Garlic: 2 to 3 pods, crushed 
Fresh cream: a teaspoon for garnishing

Process:

1. Steam the vegetables in a pressure cooker for 2-3 whistles.
2. Remove the steamed veggies from the pressure cooker and do not throw away the vegetable stock. Puree the vegetables in a mixer and keep aside.
3. In a pan, heat butter along with a teaspoon of white oil.
4. Add garlic and dried herbs.
5. Fry for a few seconds. Next, add the pureed vegetables.
6. Mix well. Add some of the vegetable stock if the soup is too thick.
7. Add salt to taste. Finally, add fresh cream and take off the gas.
8. Serve the steaming soup with toasted bread.


I am sending this recipe to the ongoing event in KFB called "Know Your Blogger".