Saturday, May 9, 2015

Watermelon Smoothie Breakfast

(Adapted from a recipe by my Hubby man)

Kolkata is burning hot! Hot blazing days are followed sweltering nights. During such a heat wave, the digestive system goes for a toss and the appetite is low. 

My hubby man makes this wonderful smoothie using watermelon. A glass of this chilled smoothie, acts like a breakfast if you are not in a mood to have any cooked breakfast per se. This smoothie can be savoured at any part of the day.

Just look at this lovely light pink color.


Here is how he makes it:

Ingredients:


Chopped watermelon: 1 medium bowl full
Yoghurt/curd: 1 cup
Glucon D or Tang (Orange Flavor) powder: 2 tablespoons
A pinch of salt
Sugar: 2 teaspoon
Crushed ice (optional)
Cumin (Jeera) powder: 1/2 teaspoon

For garnish: Mint leaves (optional)

Process:

1. Take a medium bowl full of watermelon and de-seed the pieces.



2. Take the Glucon D powder and watermelon in a big bowl.

 3. Add chilled curd and mix well with a spatula. Also add salt, sugar, and cumin powder.
 4. Blend the mixture using a hand blender. You can also add crushed ice and mix in a mixer.
Voila! Your chilled smoothie is ready. You can also keep it in the fridge for a few minutes before consuming.

I am sending this recipe to the Kolkata Food Bloggers event "Summer Splash: Coolers" for this week.


Tuesday, May 5, 2015

Eggless Croissant-shaped Rolls

(Adapted from a recipe seen on the Home Baker's Guild: Facebook)


For a long time I wanted to make croissants. But the recipe takes complete three days to make. This fact has always put me off.

I saw these crescent-shape rolls on a group called Home Baker's Guild on Facebook. From then on I planned to make these.


Here is how I made them:

Ingredients:

Whole-wheat flour: 1 cup
All purpose flour: 2 cups
Sugar: 2 tablespoons
Salt: 1 teaspoon
Instant yeast: 1 and a half teaspoon
White oil: 1 and half tablespoon (any refined oil)

For stuffing:
Tutti-fruiti: 1 handful
Jam: 3 tsp

Process:

1. Take the lukewarm water in a pan. The water should be such that you can comfortably dip your finger into it. 
2. Add the sugar and yeast into the water. Mix and keep aside undisturbed for about 10 minutes.
3. Next, take the flours and salt in a pan. Mix the yeast mixture with the flours and knead into a dough. You can use your stand mixer with a dough hook to do so. I always knead by hand.
4. Knead the dough for 10 minutes till it is smooth and pliable. The dough should spring back on touching.
5. Grease a deep-bottom bowl and dunk the dough in it. Keep covered with a kitchen towel in a warm place for one and a half hours.
6. The dough will double-up to twice its size. 
7. Next take the dough out of the pan. Sprinkle some dry flour on your working surface and place the dough on it.
8. Divide the dough into two sections. Roll each dough ball into a roti of 1/2 inch thickness. Cut the top and bottom edges as shown in the picture.


9. Cut into a rectangular shape and further cut into triangular pieces as shown. Decorate with a sprinkling of tutti-fruiti. Also add 1/4th tsp of jam.

10. Now roll the triangular piece as shown.
11. Now grease a baking tray. Place the rolls on the tray and keep undisturbed in a warm place for 20 minutes. Pre-heat the oven to 200 degrees C.
12. Place the tray in the oven and bake for 10 minutes. Grill for 2-3 minutes on Grill mode.

13. Take out of the oven. Brush with butter. Serve hot!

Sunday, May 3, 2015

The Perfect Sandwich Loaf: Pullman Loaf

(Adapted from the Pullman's Loaf: Donna Currie)

What is a Pullman loaf? It is the perfect, rectangular shape loaf that is suited for the toaster....makes lovely sandwiches.



According to Wikipedia, these loafs were first made in the Pullman railway cars. In these railways, the bread was baked in lidded pans to give this perfect shape.

The Pullman loaf pan looks something like this:
The Pullman's Loaf Pan (Courtesy: www.williams-sonoma.com)
Bread baked in this pan will give the perfect shape. 
The hubby man had got this bread pan long time back but I had no clue how to use this type of pan.
One day, while randomly surfing the net, I came across the recipe for Pullman loaf. Then, there was no looking back!


You can have a look at the original recipe here.

Here is how I made it:


Ingredients:

Whole wheat flour: 1 and a half cups
All purpose flour:1 and a half cups
Sugar: 2 tablespoon
White oil: 2 tablespoon
Salt: 1 teaspoon
Instant yeast: 1 and half teaspoon
Water (lukewarm): 3/4th cup + 1/2 cup

Process:

1. Take the lukewarm water in a pan. The water should be such that you can comfortably dip your finger into it. If the water is too hot, it will kill the yeast.
2. Add the sugar and yeast into the water. Mix and keep aside undisturbed for about 10 minutes.
3. Next, take the flours and salt in a pan. Mix the yeast mixture with the flours and knead into a dough. You can use your stand mixer with a dough hook to do so. I always knead by hand.
4. Knead the dough for 10 minutes till it is smooth and pliable. The dough should spring back on touching.
5. Grease a deep-bottom bowl and dunk the dough in it. Keep covered with a kitchen towel in a warm place for one and a half hours.
6. The dough will double-up to twice its size. 
7. Next take the dough out of the pan. Sprinkle some dry flour on your working surface and place the dough on it.
8. Knead the dough and create a log shape. To learn how to create the log shape, refer to this recipe
9. Now grease the loaf pan and the inner side of the lid of the Pullman pan. Place the log inside the pan.
 
10. Keep the tin in a warm dry place and allow it to rise. Make sure that the loaf should rise such that 1 inch of the pan should remain empty. Make sure that the loaf does not spill out of the pan.

11. Pre-heat the oven for ten minutes at 177 degrees C. Cover the pan with the lid.

12. Keep the loaf tin in the pre-heated oven. Bake at the same temperature for 35-40 minutes. (Also keep a small bowl of water in the oven while the b read is baking.)
13. Remove from oven and de-mold carefully. Brush the top of the loaf with milk/butter.

Allow the loaf to cool down completely before slicing it. Your wonderful sandwich loaf is ready
.


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!