rita-bose-cooking

09/01/2012 - 10/01/2012 - rita-bose-cooking

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23 September, 2012

Loads of Love In The Disguise Of - Pan Fried Egg Pizza

23 September, 2012

Loads of Love In The Disguise Of - Pan Fried Egg Pizza

Day before yesterday, on Friday was my daughter's Swimming Gala (Competition). She won two golds (medals). I am so proud of her. Everyone was cheering for her and I literally screamed my lungs out. She said," Mom, I deserve a grand prize!". I thought the same. But it was pretty late to go out.... So why not whip up something quick and delicious. After a bit of brainstorming , I thought of making pizza- but sadly did not have suitable toppings. Neither did I have any chicken nor did I have too much of vegetables. Suddenly I thought of making something "HATKE" (Different/ Unique)- Eggs, Cheese & Mushrooms- What a Combination!!             First I'd like to tell you that eggs are very rich in proteins and are as healthy as tasty. For breakfast- Eggs with toast and a banana, Snacks- Eggs Benedict & tea- all are such good food options but are incomplete without eggs.               Generally, we eat chicken/cheese/pepperoni/veg. pizza. But have you ever tasted egg pizza. No, right?! I have made it and want to share it with you.......             So, here it goes........           




INGREDIENTS:
  • 2 eggs
  • Onion- 20 gm.( chopped )
  • Capsicum- 20 gm.( chopped )
  • Mushroom-20 gm.( chopped into small pieces )
  • Pizza sauce- 2 tsp.
  • Cheese-30 gm.( grated )
  • Black pepper - According to taste
  • Vegetable oil - 3 tbsp.
  • A pinch of chilli flakes
  • A pinch of oregano (optional)
  • Salt - To taste


HOW TO MAKE:
  • Heat oil in a pan. Crack the eggs and fry to make omelettes.
  • Now place the fried omelettes over the pizza base which is readily available in the market.
  • Now spread pizza sauce over the omelettes. Now sprinkle salt, black pepper, chilli flakes and oregano.
  • After this add the onion, capsicum and mushroom pieces.
  • Lastly, add the grated cheese. Cover the mouth of the pan and cook on low heat for 7-8 minutes. Ta-da!!- Egg pizza ready!

16 September, 2012

Chicken Mayonnaise Salad

16 September, 2012

Chicken Mayonnaise Salad

Vegetables used for salads with chicken should be fresh and crunchy. To make the salad look attractive, remember to cut the vegetables, fruits and chicken-- all in the same shape and size. When you boil chicken for salads, preferably take chicken with skin as this keeps the chicken moist. After boiling, the skin is discarded and the chicken is flaked to get shreds. The dressing can be prepared well in advance but the vegetables and chicken should generally be tossed together in the dressing just a little time before serving. This keeps the salad crunchier and fresher.

                         Chicken Mayonnaise Salad  
             (Chicken and pineapple tit-bits go well together)
                             serves 4-6
    Ingredients:

  • 2 chicken breasts- boiled and shredded
  • 11/2 cups mayonnaise
  • 4 tbsp thick cream
  • 4-5 slices of pineapple- tinned
  • 2 hard boiled eggs and lettuce leaves to garnish.


      Method:
  • Mix mayonnaise and cream
  • Squeeze the pineapple slices well to remove the excess syrup. Chop into small pieces.
  • Add shredded chicken and chopped pineapple to the mayonnaise. Mix.
  • Taste and adjust the seasoning if needed. Add more pepper and mustard if required.
  • Arrange lettuce all around a shallow dish. Pour the salad. Garnish with hard boiled eggs cut into circles into four.
  • Serve chilled.

15 September, 2012

Tikka & Kebab Corner

15 September, 2012

Tikka & Kebab Corner

Kick start your party with sizzling kebabs and tikkas that everyone will enjoy.Tikkas & kebabs are easy to prepare at home if certain tips are followed.

 TIKKAS

1. Marination of tikkas is very important, it tenderises the meat. The longer the marination, the shorter the cooking time.
2. Raw papaya acts as a tenderiser. If the marination period is short, grind 1" or 2" piece of papaya to a paste and apply on the pieces for 1/2 hour before 1st marinade and scrape it off 1/2 hour.(too much papaya and for a long time makes the meat mushy).
3. 1st marinade is to infuse flavour. 2nd marinade is the coating.
4. Always pat dry the pieces before the 1st marinade and gently pat dry after the1st marinade.
5. The 2nd marinade should be thick enough to coat the pieces.

 KEBABS

1. Mutton should be washed before mincing.
2. Mutton should be well dried and then minced. Thus it should be absolutely dry before grinding.
3. If ready mince (keema) is used in making kebabs, place it in a sieve and gently press to squeeze out excess water. Do not wash it under running water.
4. Kebabs should be shallow fried on a tawa.
5. If kebabs  break while frying, add 2-3 tbsp of beaten egg to the mixture.

Here are a few recipes of tikkas and kebabs which you all would definitely like.
        

HARYALI MURG TIKKA (serves 4)


INGREDIENTS:

  • 400gms boneless chicken breast - cut into 2" pieces (about 12 pieces)

         1st Marinade

  • 2tbsp malt vinegar or lemon juice
  •   1/4tbsp salt

        2nd Marinade

  • 200gm spinach, 2tbsp mint- chopped
  • 2tbsp green coriander -- chopped
  • 2 green chillies - chopped
  • 1/3cup hung curd (thick), 1/4 cup thick cream
  • 1tbsp cornflour or besan
  • 1/4 tbsp garam masala or tandoori masala, salt to taste.

         Garnishing  

  • Lemon wedges, onion rings, chat masala   

       METHOD:

1. Wash and pat dry chicken pieces on a kitchen towel.
2. Marinate the pieces in vinegar and salt for 1/2 hour
3. Discard the hard stems of spinach and chop. Wash under running water.
4. Place the spinach in heavy bottomed pan. Cook on medium heat in its own water, stir still the spinach is little mushy. Cool. Squeeze out excess water.
5. Blend spinach, mint, coriander and green chillies to a smooth paste.
6. In a bowl mix spinach paste, curd, cream, cornflour, garam masala and salt.
7. Remove chicken pieces from the 1st marinade. Pat dry gently. Add to the spinach marinade.Marinade for 6-8 hours in the refrigerator.
8. Heat gas tandoor or oven to 200 degree C.
9. Skewer the tikkas or place them on grill rack. Roast for 8-10 mins. Baste with oil or butter once in between. Cook till the pieces are tender.
10. Garnish with lemon wedges and onion rings and serve hot.


LAMB SHEEKH KEBAB(serves 6-8)


  • 500gms lamb mince (keema)
  • 2 onions - sliced
  • 8-10 garlic flakes
  • 1" piece ginger
  • 1 tbsp poppy seeds(khus khus)- soaked for 15 mins in water
  • 1tbsp broken cashewnuts
  • 1 tbsp garam masala
  • 1/2 tbsp red chilli powder
  • salt to taste

    For Garnishing

  • Lemon juice, chat masala, onion rings


METHOD:

1. Place the mince in a strainer. Press out the excess water.
2. Heat oil in a kadhai and deep fry the onions till golden brown. Drain with a slotted spoon and cool.
3. Blend the browned onions, ginger, garlic, cashewnuts and drained khus khus to a smooth thick paste.
4. Put the mince, onion paste, garam masala, chilli powder and salt in a mixer blender. Blend thoroughly to get a sticky consistency. Remove the mixture in a bowl and keep aside. Refrigerate for atleast 2-3 hours.
5. Preheat the oven to 200 degree C or heat the gas tandoor on gas.
6. Shape the mince mixture around the skewers.
7.Roast in the tandoor or oven for 10-15 minutes. Baste with little butter or oil in between.
8. Remove from the skewers, sprinkle lemon juice and chat masala.
9. Garnish with onion rings, chopped mint or coriander. Serve hot.


 GALOUTI KEBABS (serves 8-10)

  • 500 gm mutton (lamb) mince
  • 2 onion - cut into slices
  • 2 tbsp. ginger garlic paste 
  • 2 tbsp. besan (gram flour)
  • 1 egg
  • 1 tsp. garam masala
  • 1/2 tsp. red chilli powder
  • Salt to taste
  • Oil for frying


     METHOD:

  1. Place the mince in a strainer and squeeze out excess water.
  2. Heat 1 cup oil in a kadhai and fry the onion till golden brown. Remove from oil with a slotted spoon and grind to a paste.
  3. Place the mince in a mixer blender. Add the brown onion paste, ginger garlic paste, egg, salt, chilli and garam masala. Blend to get a sticky consisency. Remove in a bowl.
  4. Heat a non stick pan. Add the besan and roast on medium heat till light brown.
  5. Add roasted besan to the mince mixture. Add the chopped coriander also. Keep aside for 1-2 hours or till frying.
  6. Heat oil in a shallow pan. Shape the mince into flat tikkis. Shallow fry on medium heat till brown on both sides.
  7. Garnish with onion rings and a mint spring.

14 September, 2012

Chicken Pulao

14 September, 2012

Chicken Pulao

Biryanis, Pulaos and Fried rice prepared with chicken are complete meals by themselves. A bowl of raita is a welcome accompaniment to biryanis or pulaos.Of course they taste great when taken as a part of a meal too. Good quality long grain rice, like basmati rice should be used.

 Chicken Pulao:

(Bouquet garni- a spice bag is used to flavour the rice. You may cook the rice without mint too, although the mint imparts an exotic flavour to the pulao)

Ingredients:

  • 1 small chicken (700gms)- cut into 8 pieces
  • 2 cups basmati rice(washed and soaked for atleast 1/2 hr.)
  • 4-5tbsp oil or ghee
  • 4 onions sliced
  • 8-10 flakes garlic- chopped finely or crushed to paste.
  • 1 cup pudina leaves(mint)
  • 2 tejpata(bay leaves)
  • 1tbsp shah jeera(black cumin)
  • 3-4 chhoti illaichi(green cardamoms)
  • salt to taste

Bouquet Garnishing

  • 3tbsp saunf(fennel seeds)                                                        
  • 1tbsp jeera(cumin seeds)
  • 2 sticks dalchini(cinnamon)
  • 6-8 laung(cloves)
  • 3-4 moti illaichi(black cardamom)
  • 4-5 saboot kali mirch(pepper corns)


Method:
1. Prepare bouquet garni by tieing all the spices together in a muslin cloth.
2. In a pressure cooker, add the chicken pieces, 5 cups of water, garlic, salt and bouquet garni.
3. Close the lid and give one whistle. Lower the heat and simmer for 1min. Remove from heat. Drop pressure by putting cold water on the lid. Open the lid.
4. Strain, Keep the stock and chicken pieces seperately.
5. Open the bouquet garni. Add littl water and blend the spices to a paste.Add the paste to the stock and then strain to get a flavoured stock(discard the spice residue)
6. Heat oil in a heavy bottomed pan. Reduce heat. Add shah jeera, tejpata and chhoti illaichi.
7. Wait for a min. for the aroma to emit. Add the onion slices. Fry tillgolden brown.
8. Add the chicken pieces along with chopped garlic. Stir fry.
9. Add the mint. Bhuno for 1/2 min.
10. Add 4 cups of stock. Give it a boil(check and adjust the salt). It should be strong as rice is going to absorb salt.
11. Drain and add the soaked rice. Give it a boil and cover the lid.
12. Keep a tawa on fire and put the rice pan over it. Keep something heavy on the lid. Reduce heat.
13. When all the water in the pulao is absorbed and the rice is nearly done, shut off the fire. Leave on the hot tawa till serving time.
14. Serve hot with tomato- onion raita.

Chicken and Mushroom Casserole

Chicken and Mushroom Casserole

This recipe though continental in origin will be relished by the Indian palates as it has been wonderfully twisted, keeping the Indian taste in mind. All ingredients used are easily available and the recipe is quick and simple to prepare.

Chicken and Mushroom Casserole
(Chicken served with mushrooms and topped with white sauce, crisp bread crumbs and cheese)

Ingredients:

  • 400gms - boiled and shredded chicken(1 cup)
  • 200gms mushrooms- chopped
  • 2 onions chopped
  • 4tbsp dry bread crumbs

White sauce:

  • 3tbsp butter
  • 3tbsp maida
  • 3 cheese cubes(30 gms)
  • salt, pepper to taste
  • 1/2tbsp red chilli powder(optional)
  • 3 cups milk

Method:
1. Melt butter in a heavy bottomed pan. Add onion and cook till it turns transparent.
2.Add mushrooms.Stir for 2 mins.
3. Sprinkle maida. Stir continuously for a minute on low flame. Remove from fire.
4. Add the milk, stirring continuously. Return to the fire. Cook, stirring continuously till it coats the back of the spoon.
5. Add salt and pepper to taste.
6. Add chicken and simmer for a minute.

7. Add grated cheese. Remove from heat.
8. Transfer to a baking dish.
9. Just before baking, sprinkle bread crumbs.
10. Bake for about 20-30 mins in a hot oven till the dish gets browned.
11. Serve hot with buttered toasts.

Gobhi Musallam in microwave

Gobhi Musallam in microwave

This recipe is an eye-opener for sceptics who think that a microwave oven is used only to reheat food and at best can cook Continental dishes. Microwave oven saves time and labour, more so if you are busy pursuing a career of your own.It allows you to relive the joys of cooking without the drudgery. This recipe is not overly greased and spicy and sits well in the stomach.

Gobhi Musallam in microwave



Ingredients:

2 small cauliflowers
1 lemon
1 onion
2tbsp ginger-garlic paste
2tbsp tomato puree
1/2tbsp red chilli
1/4 tbsp turmeric powder
1/4 tbsp garam masala
1/2tbsp coriander powder
few coriander leaves

Method:

1. Place cauliflowers with 1/2 tbsp of salt and 1 cup of water and microwave for 5 mins at 100% power for blanching. Drain and wash in cold water.
2. Marinate with lime juice and salt and keep it aside for 15-20 mins.
3. Place oil, grated onions and ginger garlic paste in microwave safe bowl  and microwave for 5 mins. at 100% power.
4. Add tomato puree, red chilli powder, turmeric powder, garam masala and salt. Microwave for 4 mins at 100% power.
5. Fill masala in the marinated cauliflower with the help of a fork.
6. Place cauliflower with rest of masala in baking tray in preheated oven in combi cook for 10-15 mins. till top layer becomes brown.
7. Garnish with coriander leaves . Serve with parathas/nan.

Rainy day Snacks

Rainy day Snacks

Today when I woke up in the morning I could not hear the birds chirping and people talking to each other. I went to the verandah. The weather seemed perfect for the beginning of a good mood. It was not actually a hot and sultry morning but a pleasant one. To me it was a day which was perfect for a holiday.
         Slowly I settled down to my daily chores.Nature suddenly seemed to change. The change of atmosphere was so sudden that I became too astonished to speak when I saw the clouds floating above the roof tops. It was morning but the sky became very dark and there was a strong gale. The trees began shaking vigorously. A heavy downpour started which continued for an hour. After the rain stopped the wind became gentle.
The weather reminded me of my childhood days. My mother's deliciously cooked Khichudi, getting wet in the rain with friends while coming back from school. Childhood days are gone but still today is a rainy day.
                  This is a day of having pakoras with hot tea or coffee. So I am posting a few crunchy pakora recipies.Hope you all would enjoy.

  1.  Mixed dal pakora:

Ingredients:


  • cholar(gram) dal 150 gms, 
  • kalai dal 150 gms, 
  • arahar dal 100 gms, 
  • 2 big onions, 
  • 7-8 green chillies, 
  • salt to taste, 
  • ginger paste, 
  • baking soda a pinch, 
  • 2 tbsp roasted cumin powder, 
  • powdered rice, 
  • 2 tbsp red chilli powder, 
  • oil for frying.

Method:
Soak the dals in water with a little baking soda overnight. The next day
 grind all the three types of dal and add chopped green chilli, onions, salt, powdered rice, ginger paste, red chilli and cumin powder. Mix them nicely and deep fry them on oil in the shape of pakoras.
Serve hot with chutneys.

2.  Egg pakora

Ingredients:

  • 4 boiled eggs,
  •  4 tbsp onion paste, 
  • 2tbsp chilli paste,
  • 1/2tbsp baking soda, 
  • salt to taste, 
  • 1tbsp fennel seeds paste,
  • 200gms besan , 
  • 50 gms powdered rice, 
  • oil for frying.

Method:

Cut the boiled eggs in round shapes. Now make a batter with besan, onion and chilli paste, fennel seed paste, powdered rice, baking soda and water. Dip the egg pieces in the batter and deep fry them. Serve hot with chat masala.

4. Cheese garlic pakora

Ingredients:

  • 1 cup besan, 
  • 1/2 tbsp cumin powder, 
  • 1/2 tbsp r. chilli powder, 
  • salt to taste,
  •  a pinch of baking powder, 
  • 400gms cheese, 
  • 1tbsp grated garlic, 
  • oil to fry.
Method:
Make a paste with besan, cumin powder, r. chilli powder, salt, baking soda and water. Now grate the cheese cubes and mix with the grated garlic. Keep it in the fridge so that the cheese and garlic mixture hardens. After a few hours make the mixture in the shape of small balls and deep fry till golden brown.

09 September, 2012

Mutton-Do-Piyaza

09 September, 2012

Mutton-Do-Piyaza

Mutton-Do-Piyaza

Ingredients:


  • 500 gms. mutton(Goat's Meat)
  • 4 big onions chopped
  • 4 tomato
  • Onion Paste,
  • Ginger paste,
  • Tumeric powder 
  • Green Chilie
  • Mastard Oil (1 cup)

How to Cook:
  1. Make Small Pieces of Mutton and marinate it with a little bit of tumeric , bit of salt and 1 tbsp mastard oil.
  2. Make vertically chopped onions (1 cup) and fry it until the pinkness turns to mild golden brown
  3. Take 3 tbsp of masrad oil and gradually put onion paste , ginger paste,tumeric powder and green chile and fry it until deep red.
  4. Put the diced marinated mutton and put salt to taste and cook it for 5-7 minutes.
  5. Add tomato and cook it until its watery and mixes up well in gravy.
  6. When the mutton is softned enough and red colored, put 1 cup of water onto the pan and cook it in medium seam in covered pan.
  7. When the water will get dried up a bit , put the chopped onions and recover with water and cook it for 5-10 minutes in low sim.
  8. Take the mutton out of  the pan and serve hot with rice/paratha.

08 September, 2012

Sunday Special-Alu Posto

08 September, 2012

Sunday Special-Alu Posto

Sunday Special-Alu Posto

Home-made Alu Posto-Yummy!!

A perfect Bengali Sunday- lunch consisting of potatoes basted in heavenly gravy ready to blend into your tastebuds and enchant them. So, are you ready?? Get, Set, Ready, Eat!! :D

Ingredients:


  • 2 green chilies
  • 5-6 medium potatoes
  • 50 gms of Posto Poppy seeds (Khaskhas/Posto)-- 5-6 heaped tbsp of the Poppy seeds or Posto bata
  • PacnchPhoron comprising 1/4 tea spoon black cummin seeds (kalonji) , 1/4 teasppon methi seeds , 1. tbsp fennel seed (saunf) and 1/2 teaspoon cummin powder(jeera) alongwith 1/4 teaspoon mustard seeds
  • 1/2 tbsp sugar
  • 1 tbsp pur ghee
  • 1 tbsp mustard oil
  • 4 tblsp poppy seeds(Khuskhus)
  • Salt to taste
  • 1/2 tbsp onion seeds
  • 1/2 cup chopped onion
  • 1 tblsp Ginger-Garlic paste
  • 1/4 tbsp each of turmeric powder , coriander powder, red chilli powder , salt and water
  • Coriander leaves 

Procedure:
  1. Take little bit of water in a mixer grinder.
  2. Take aroud 50 gms of Posto Poppy seeds (Khaskhas/Posto) ~ 5-6 heaped tbsp of the Poppy seeds paste or posto bata (finely grinded posto into paste) and mix it .
  3. You would need Pachhphoron comprising 1/4 tea spoon black cumin seeds (kalonji) ,1/4 teaspoon methi seeds  ,1/2 teaspoon fennel seed (saunf) and 1/2 teaspoon cumin powder (jeera powder) alongwith 1/4 teaspoon mustard seeds
  4. Take 500 gms (4-6 nos) of Alu (Potatoes) and cut in small square shape and pre-boil for 5 minutes in a microwave/12 minutes in bowl.
  5. Take litlle mustard oil (1/2 table spoon) in a frying pan preferably non-stick skillet and fry the cut potatoes until golden red ans seaparely in into a bowl.
  6. Take a liitle bit of oil and once heated , add all the ingredients of paanch phoran as stated above.
  7. Add 1/2 cup chopped onion and saute it to golden brown.Add ginger-garlic paste (1 table spoon) and saute it for 2-3 minutes.Add 1/4 tea spoon each of turmeric powder, corriander powder, red chilli powder, salt and water.
  8. Then , take the earlier grinded paste form of posto , salt to taste and saute it for 10 minutes in medium heat.
  9. Mix well.
  10. Put in 1/2 cup of water and keep it cooking in covered for 2-3 minutes.
  11. Once the water and condiments gets soaked in and it is geeting semi dried up , take it oy for serving.
  12. Remove from flame and Garnish with coriander leaves and Green Chillies and put little ghee on top of it and serve hot with white Basmati rice

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