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10/01/2012 - 11/01/2012 - rita-bose-cooking

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29 October, 2012

Crab Meat Balls

29 October, 2012

Crab Meat Balls

Crab Meat Balls is a recipe I found in a magazine. I improvised by making a sauce to go with it. One of my friends invited me to her house . I made this simple, but delicious recipe. My friends were forced to lick their fingers. They liked it so much. Hope you folks will also like it. Let me know what you think of it after you give it a try. (And don't forget to comment or subscribe! Njoy!!)

Crab Meat Balls
Crab Meat Balls

Ingredients:


  • Crab meat - 70 gms.
  • Onions - 2 (Big)
  • Garlic - 4 cloves
  • Green chillies - 3-4
  • Parsley - 10 gms.
  • Salt to taste
  • Egg- 1
  • Breadcrumbs- 100 gms.
  • Potato- 1 (Big)
  • Flour- 10 gms.


For the Sauce:

  • Tomato-1 (Big)
  • Onion-1 (Big)
  • Garlic- 4 cloves
  • Celery- 5 gms.
  • Tabasco sauce- 10 gms
  • Salt to taste


How to make the sauce:
Add all the ingredients required for making the sauce in a blender. Collect the sauce by straining it with a strainer. There, your sauce is ready!

Method:

1. Place the crab meat in a bowl. Add chopped onions, garlic, parsley and green chillies to the meat. Also add salt and flour.
2. Mix the ingredients smoothly. Prepare small balls from the mixture.
3. Spread bread crumbs on a dish. In a small bowl crack the egg and beat it with salt and pepper.
4. Now dip the balls in the egg mixture and coat with breadcrumbs.
5. Heat oil in a pan and shallow fry the crab balls till golden brown.
6. Serve hot with potato fingers and the prepared sauce.

Aam Sondesh Malai/ Mango Sweet Dish With Cream

Aam Sondesh Malai/ Mango Sweet Dish With Cream

The festive season is not yet over. After the Pujas, in Bijoya Dashami many relatives and friends visited my house with loads of sweets from Gouri Mishtanna Bhandar, Banchharam, Balaram And Radharaman Mullick, Hindusthan Sweets and that summed up to a lot of sweets! My fridge was filled with boxes of dry, and my least favourite "sondesh". Neither does my husband like them nor does my daughter. So, I thought of making this particular dessert. 

Aam Sondesh Malai/ Mango Sweet Dish With Cream
AAM SONDESH MALAI

Well guess what it turned out to be a great success! You can try it out at home and I'm sure you'll like it! So, Njoy!! (And don't forget to comment or subscribe!) 

Ingredients:


  • Leftover Sondesh in the fridge- 5-6
  • Cardamom powder- 1/4 tsp.
  • Pistachio/Nuts- 2 tbsp.(Chopped)
  • Aamsotto (Aam Papad)- A few pieces
  • Milk- 500 ml.
  • Cornflour- 1 tbsp.
  • Sugar- According to taste
  • Rose petals- Optional(For garnishing)

Method:

1. Mash all the leftover sondesh nicely.
2. Add cardamom powder and chopped nuts/pistachios to the mashed sondesh mixture and make small balls out of them.
3. Take a thin slice of aamsotto. Put a small ball of sondesh mixture on the aamsotto and roll it. Store in fridge for an hour or so.
4. Heat milk till thick. Mix cornflour with a little bit of milk and add it to the thickened milk. Add sugar, according to taste.
5. Arrange the aamsotto rolls in a platter and pour thickened milk all over them. Garnish with rose petals and serve. Enjoy!

27 October, 2012

Soya Biryani- With A Twist

27 October, 2012

Soya Biryani- With A Twist

Soya Biryani- With A Twist



Ingredients:

  • Soya chunks - 1/2 cup
  • Cooked rice - 1 cup
  • Green cardamom- 2-3
  • Bay leaf-2
  • Cinnamon stick-1"
  • Salt to taste

For the masala:

  • Onion- 1/2 cup (Chopped)
  • Jeera- 1/2 tsp.
  • Ginger-garlic paste- 1 tsp.
  • Tomato- 1 cup (Chopped)
  • Turmeric powder-1/2 tsp.
  • Red chilli powder- 1/2 tsp.
  • Coriander powder-1/2 tsp.
  • Yoghurt- 1/4 cup
  • Boiled vegetables- 1 1/2 cup ( Of  your choice)
  • Pudina leaves- 1/4 cup (Chopped)
  • Coriander leaves- 1/4 cup (Chopped)
  • Soya bean oil-  1 tsp.
  • Salt to taste

To make the masala: 
1. Heat oil in a pan. Add whole jeera and let it crackle.
2. Add the chopped onions and ginger-garlic paste. Stir till light -brown.
3. Then, add tomato, turmeric powder, red chilli powder, and coriander powder. Cook till tomatoes become soft. Add 1/4 cup water and cook for 3-4 minutes.
4. In this mixture, add yoghurt, a pinch of salt and the boiled vegetables and cook for 7-8 minutes or till the water dries up.
5. Lastly, garnish with chopped coriander and pudina leaves. Keep aside.

To make the soya chunks:
1. In a pan with 2 cups of water, add the soya pieces , cardamom and cinnamon, by leaf and salt. Cook in medium heat till the soya chunks become tender. Drain in the excess water.
2. Mix the soya chunks (Boiled) with the cooked rice. Keep aside.

How to make the "Soya Biryani"-
1. Spread 1/2 of the soyabean- rice mixture in a 8" diameter baking dish.
2. Now top the soyabean-rice mixture with the prepared masala.
3. Add rest of the soya- rice mixture on top of the masala.
4. Cover the baking dish with an aluminiun foil and bake for 30 mins at 350 degrees F.
5. Serve hot with raita and garnish with chopped pudina leaves.

Baked Bhetki In Lemon Butter Sauce

Baked Bhetki In Lemon Butter SauceBaked Bhetki In Lemon Butter Sauce


I had promised to give the recipe of bhetki paturi but it is very common and I couldn't think of any improvised version. So, I gave my daughter's favourite dish   - Baked Bhetki In Lemon Butter Sauce . It is extremely healthy and nutritious. It is also very filling and serves as a whole meal. After a whole day's stress and hard-work when you don't want to cook, this simple dish comes really handy. So please try this out- Hope you like it. (Don't forget to comment or subscribe! Njoy!)


Ingredients:



  • Bhetki fish fillet- 100 gms. 
  • Cauliflower (Small)-1
  • Beans- 4
  • Carrot-1
  • Potato (Small) -1
  • Fish stock - 1 cup
  • Mustard powder - 1 tsp.
  • Salt to taste
  • A pinch of white pepper 
  • Lemon juice - 2 tbsp
  • Butter - 5 gms
  • White sauce-2 tbsp.
  • White wine- 1 tsp.

Method:

1. Melt some butter in a frying pan on low heat.
2. Stir the butter with lemon juice, black pepper, mustard powder, salt and white wine. Add the white sauce and sauté for 2 mins.Keep aside.
3. Boil the fish fillets in water. Keep aside and let it cool.
4. Boil beans, cauliflower, potato and carrot. Keep aside.
5. Sauté the vegetables with salt , pepper and mustard powder.
6. Spread the earlier made lemon butter sauce over the fish.Serve with the boiled vegetables.

Microwaved Murg Methi

 Microwaved Murg Methi

Methi- Fenugreek (You must have heard of it?). This herb is very useful. It has a pretty distinct aroma and has a variety of uses. It can be used in a powdered form to put into dishes as kasoori methi. It also has many medical and beautification uses. Packs, ointments- even deodorants, methi is used in everything. So, I thought why not make a simple, yet delicious dish with the magnificent methi- Methi chicken. Hope you like  it ! Don't forget to comment or subscribe!

Microwaved Murg Methi
Yum- Murg Methi

Ingredients:                                                         


For Marination :

  • 250 gms. boneless chicken
  • 1/2 tsp. salt
  • 1/2 tsp. turmeric powder
  • 1 tbsp. butter

For Curry :

  • 1 tbsp. olive oil
  • 4 tbsp. onion (Chopped)
  • 2 tsp. ginger-garlic paste
  • 1/2 tsp. chilli powder
  • 1/2 cup tomato puree
  • 4 tsp tamarind juice
  • 1/2 tsp turmeric powder
  • Salt to taste

Roasted and Ground Masala :
1 tsp. Whole Methi (Fenugreek Leaves)
1/2 tsp. mustard seeds
1/2 tsp. jeera powder

Method :

1. Marinate the chicken with butter, salt and turmeric powder for 30 mins.
2. Add oil, ginger-garlic paste,chopped onions in a microwave safe bowl and microwave for 5 mins. at 100% power.
3. Add tomato puree, all spices and microwave for 4 mins. at 100% power.
4. Add chicken and mix well. Microwave for 6 mins. at 100% power.
5. Add tamarind juice, roasted masala and microwave for 2 mins. at 100% power.Garnish with dry methi (Fenugreek) powder.

26 October, 2012

Microwaved Aloo Banjare

26 October, 2012


Microwaved Aloo Banjare

Microwaved Aloo Banjare

Aloo Banjaare- Hope you enjoy!
Ingredients:




  • 1 tbsp Oil
  • Whole masalas
  • 11/2 tbsp Onion paste
  • 1 tsp Ginger paste
  • 1/2 tsp Garlic paste
  • 3-4 Green Chillies Paste
  • 1 cup Tomato puree
  • 1 tbsp kasuri methi
  • 1 tsp ginger (chopped)
  • 1 tbsp fresh Coriander
  • 2-3 green chillies (Chopped)
  • Salt, degi mirch to taste

Filling:


  • 5 semi boiled potatoes
  • 1/2 cup paneer (Crushed)
  • 1/ 4 tsp. turmeric  powder
  • Salt and red chilli powder

Method:

1. In a microwave safe bowl place oil and whole masalas and microwave for 2 mins. at 100 % power. 
2. Add onion, ginger, garlic, green chillies paste and microwave for 5 mins. at 100% power.
3. Add tomato puree, kasuri methi, salt, degi mirch, chopped ginger, coriander, green chilli and microwave for 4 mins. at 100% power to make a thick gravy. 
4. Scoop semi- cooked potatoes and grease them. Place in pre- heated dual roast for 10-12 mins. for roasting.
5. Mix crushed paneer, turmeric powder, salt and mirch.
6. Fill in scooped and roasted potatoes. Add in gravy.
7. Microwave for 2 mins. at 100% power.
8. Garnish with kasuri methi, julienne ginger, green chillies and coriander.


Prawn Malaikari- Bengal's Pride

Prawn Malaikari- Bengal's Pride

In my earlier post I had promised to give the recipes of everything arranged on the platter. So, the first thing I posted was Chinghri Malaikari. This is a Bengali classic. Every Bengali knows that Prawn Malaikari is nothing but prawns cooked delicately in coconut milk which not only gives flavour but also has a fantastic aroma. Steamed rice with fragrant prawn malaikari - sounds yummy! Must try and don't forget to comment or subscribe.


Ingredients:

  •  Chinghri/Prawns - 500 gms.( Shell removed and marinated with a bit of salt and turmeric powder)
  •  Bay leaf- 2

Prawn Malaikari- Bengal's Pride
The Chinghri/Prawns


  •  Small cardamoms-2
  •  Cinnamon- 1 piece
  •  Clovers- 5
  •  Mustard oil- 3 tbsp.
  •  Onion- 1 (large-chopped)
  •  Garlic - 3 cloves (mashed)
  •  Ginger paste- 1 tsp.
  •  Turmeric Powder - 1/4 tsp.
  •  Chilli Powder - 1/2 tsp.
  •  Tomato - 1 (Chopped)
  •  Maggi Coconut Milk Powder- 1 packet
  •  Water- 3 cups
  •  Salt- To taste
  •  Sugar- 2 tsp.
  •  Green chillies- 4 ( Slit)
  •  Ghee- 1/2 tsp.
  •  Garam masala powder- 1 tsp.



 Method:  

1. Pour some mustard oil in a pan. Add the bay leaves,small cardamoms, cinnamon, clovers and stir fry until they start cracking.
2. In this, add the chopped onions, garlic and shallow fry till light brown.
3. Then , add the ginger paste, turmeric powder, chilli powder and stir for 1 minute. Next, add the tomato pieces and cook for 3-4 minutes.
4. Add the coconut milk powder in 1 cup hot water to prepare the coconut milk for the gravy.
5. Now, add the prawns in the pan. Add the coconut milk,salt, sugar, green chillies and sauté for 5-10 mins. till the prawns are cooked.
6. Lastly, add 1 tsp. ghee and 1/2 tsp. garam masala. Serve hot.

Looks yummy, right?
                                                                                      

25 October, 2012

Durgapujor Petpuja

25 October, 2012

This post is about the various types of Authentic Bengali dishes enjoyed by all. I took a photo of a thaali made by me during the pujas, which has almost all basic Bengali dishes. Murgir mangsho, ilish bhape, chingrir malaikari, moong dal, rabri (I've already given the microwaved version recipe),
bhetki macher paturi, fulko luchi, steamed rice, jhurjhure aloo bhaja, begun (Brinjal) bhaja etc. are the most common Bengali dishes. I will post the recipes of most of these items later.



Bengali's Durga Puja Feast
Durga Puja is a festival- mostly celebrated by the Bengalis. It represents the victory of good over evil. Many years ago ashuras started torturing the gods and goddesses who lived in Heaven. But, they could not handle their constant attacks any more. Ten gods with their powers made a new avatar- a lady- Durga. There were several fights between the mighty Mahishasura and Durga Maa. Finally, Durga Ma emerged victorious. Good won over Evil. Ten days of festivity are awaited by all. All year, each and every person waits and wishes for Durga Puja to come. Hoards of street-food, make-up, new fashionable clothes, fun with friends- that's what Pujas are about ! 
This is a one- of a kind festival where caste and class do not matter. Every Bengali( Everyone) comes together and has fun. The last part of the Durga Puja- Sindoor Khela and Bhashan. Everyone throws red gulaal-(powdered colour) on each other and the idol of Durga Maa and her family is immersed in water and allowed to float away. Everyone does become sad as Maa goes away and returns only after a whole year but the festival is worth the wait. 

                                   "  Dhaker Awaj holo Mridu, Mayer hasi holo Mlaan,
            Ebar Mago biday tobe Asche bachchar abar hobe,
 Sabai ke Ma rakhis sukhe, Bijoya hok mishti mukhe!"

So, wishing you all a happy and prosperous life-

              SHUBHO BIJOYA!!
                                  

24 October, 2012

Rabri in microwave

24 October, 2012

Rabri in microwave

Rabri is a sweet sugary experience in every bite. This is dessert relished by each and every person out there! So, what are you waiting for- Just follow the simple instructions of this recipe and take a cool sip/bite of the delicious rabri ! ( Just don't get too excited and forget to comment or subscribe! Njoy! :D)

Ingredients:

Rabri in microwave
Source: http://www.awesomecuisine.com/recipes/7034/kesar-rabri.html

  • 1 litre full cream milk
  • Few strands of saffron
  • 1 cup condensed milk
  • Handful of pista and almonds (chopped)
  • 1/4 tsp cardamom powder

Method:

1. Put milk, condensed milk, saffron and cardamom powder in a microwave safe dish. Microwave for 10 mins at 70 % power.
2. Add pistas and almonds and microwave for 10 mins at 70% power till thick.
3. Garnish with saffron, pistas and almonds. Serve chilled.

15 October, 2012

Chocolate cake with rich Chocolate frosting

15 October, 2012

Chocolate cake with rich Chocolate frosting

Chocolate cake- One of the basics of baking . But the frostings and moistness matter the most. The cake should be firm enough so that it does not crumble while cutting. Well my frosting is very rich so those who are dieting, restrict yourself to this cake. The creamy and delicious frosting will be enjoyed by all. Birthdays, parties,dances- This is the perfect sweet dish. Njoy! (And don't forget to comment or subscribe!)

Ingredients For Chocolate Cake:

  • 4 eggs
  • 11/2 cup maida or plain flour
  • 2 tsp level baking powder
  • 1/4 cup cocoa
  • 11/4 cups powdered sugar
  • 1 cup oil
  • pinch of soda-bicarb
  • 1/2 tsp vanilla essence

For Frosting:

  • 4 slabs(40 gms each) of dark chocolate(Bournville)
  • 2 tbsp oil
  • 4 tbsp (level) icing sugar
  • 1/4 cup milk / thin cream

Method:

1. For the cake , sift maida, cocoa, baking powder and soda.Keep aside.
2. Beat eggs and sugar with an egg beater or hand mixer until white and frithy and the volume increases by 4 times.
3. Add oil gradually, beating all the while. Add vanilla essence. Mix well. 
4. Fold in the maida, using a wooden or metal spoon by cut and fold method. Mix gently. Add maida in 2-3 batches.
5. Grease and dust an 8" cake tin. Transfer the prepared mixture to the greased tin.
6. Heat oven to 200 degree. Bake the cake for 35-45 mins. or till the cake is baked. Check by inserting a knife.
7. Remove from oven. Unmould and cool on a cake rack for frosting. 
8. For the frosting, break the chocolate pieces. Place in a small saucepan over boiling water until chocolate melts. 
9. Stir in the icing sugar, milk or cream. Remove from heat, beat till smooth.
10. Cut the cake into half. Spread some of the frosting over the lower layer of the base cake, place the top half back on the frosting. Press gently. 
11. Spread the remaining over the top and sides of the cake. Coat well. Decorate the cake with chocolate curls and fresh mint sprigs.

14 October, 2012

Kadhai Chicken

14 October, 2012

Kadhai Chicken

Crushed coriander seeds add the crunch to this particular chicken dish, whereas shredded ginger and dry fenugreek greens impart their flavour to the chicken. This is an absolutely fantastic dish which goes with naan, rotis, any type of rice- shortly, with anything you want. So, what are you waiting for? In this Durga Puja, not only will your family worship the Mahishasurmardini Durga but also the magic in your hands-the food you make. So, Njoy!! (And don't forget to comment or subscribe!)


Ingredients:


  • 1 chicken (700-800gms)- cut into 8 pieces
  • 1 onion - chopped finely
  • 1 whole pod or 15-20 flakes garlic-crushed and chopped
  • 3" piece ginger- finely shredded
  • 1/2 cup green coriander-chopped
  • 4-6 whole,dry, red chillies
  • 2 tbsp. saboot dhania (coriander seeds
  • 2 green chillies- sliced lengthways
  • 1/2 kg (6-7) large tomatoes
  • 1 tbsp. kasoori methi (dried fenugreek leaves)
  • Salt to taste
  • 4-5 tbsp. oil
  • 1/2 tsp garam masala
  • 4-5 tbsp. or 100 gm. cream


  Method:

1. Clean and cut chicken into 8 pieces. Wash well and pat dry on a clean kitchen towel.
2. Heat red chillies on a tawa till slightly crispy and dry.
3. Pound red chillies and saboot dhania to a coarse powder.
4. Heat oil in a kadhai. Reduce flame. Add onion. Cook till light brown.
5. Add crushed garlic and sauté over medium heat until light brown.
6. Add pounded saboot dhania and red chillies, and stir for 30 seconds. Add the chopped tomatoes and sauté for about half  a minute.
7. Add 1/2 of the ginger and 1/2 of the coriander leaves. Reduce the heat and let tomatoes simmer until soft. Add a bit of salt.
8. Add the chicken, cook on low flame with the lid covered, stirring occasionally, till the chicken is tender, or add 1/2 cup water and pressure cook to give 1 whistle and keep on low heat for 1 minute.
9. Add kasoori methi and garam masala.
10. Uncover and stir fry until oil separates. Add the cream and cook till the masala coats the chicken. Remove from fire.
11. Garnish with the remaining ginger, sliced chillies and coriander leaves.

.Mutton Dakbungalow- Maha Petpuja

Mutton Dakbungalow- Maha Petpuja


Bengalis's biggest festival, Durgapuja is just a few days left, People are busy in their last min. shopping,some busy in heir beauty regime. Within all these bengali's do not forget their food which plays a very important role. Street food- pani puri, paapri chaat, rolls, chowmein and many others are devoured by people waiting in long queues in this festive season. Monday is Mahalaya- So, you can try out this delicious Bengali dish. For the 1st time forget about calorie-count and just keep feasting! Njoy! (And don't forget to comment or subscribe!)
Mutton Dakbungalow- Maha Petpuja

Ingredients:


  • Mutton (Lamb)- 1 kg.
  • Onion- 200 gm. (chopped)
  • Ginger paste- 25 gm.
  • Garlic paste- 25 gm.
  • Tomato- 2 of them-chopped
  • Curd/yoghurt-50 gm.
  • Cinnamon-2 gm.
  • Small elaichi- 8
  • Bay leaf (tejpatta)-2
  • Mustard oil- 3 tbsp.
  • Ghee- 25 gm.
  • Turmeric powder-1 tbsp.
  • Chilli powder-1 1/2 tbsp.
  • Fried eggs-6
  • Garam  masala- 3 gm.

Method:
1. Heat oil in a pan. Add the chopped onions and fry till it turns golden brown.
2.Next add the garlic paste and the chopped tomatoes. Stir nicely.
3. After 5 mins. add turmeric and chilli powder. Mix thoroughly and add 1/2 cup water and curd.Mix all the ingredients and stir adding salt and sugar according to taste.
4. After 4-5 mins add the muttonand mix finely. Cover and cook till it is cooked nicely.Pour garam masala and ghee .
5. Add the boiled eggs in the mutton gravy. Delicious mutton dakbungalow is ready to be served.
Tastes best with fragrant pulao or steamed rice.

13 October, 2012

Hot Garlic Chicken- The Hottest Dish Ever!

13 October, 2012

Hot Garlic Chicken- The Hottest Dish Ever!

This is an authentic, yet easy-to-prepare Chinese dish which will no doubt be loved by others. When you feel life is getting boring just add a bit of zing and spice to it. Make this scrumptious chicken dish and get blown away. Hot garlic chicken is hot, finger- licking good and just perfect to set the mood of any party. So, Njoy!! (And don't forget to comment or subscribe!)                                                      
Hot Garlic Chicken- The Hottest Dish Ever!
Source: http://www.chinachefcotati.com/Menu/chef_special.html

Ingredients:

  • 1 chicken- cut into 10-12 pieces
  • 2 tbsp. crushed and chopped garlic
  • 2-4 dried, red chillies- de-seeded and chopped


Marinade:

  • 1 tbsp. red chilli paste
  • 1/2 tsp. pepper
  • 1/4 tsp. pepper


Sauce:

  • 2 tbsp. soya sauce
  • 1 tbsp. vinegar
  • 2 tbsp. tomato ketchup
  • 2 tbsp. tomato purée
  • 2 tsp. cornflour
  • 2 spring onions-cut diagonally into thin long strips
  • 4-5 tbsp. oil
  • 3-4 green chillies-chopped


Method:

1. Marinate chicken pieces with salt, pepper and chilli paste.
2. Heat oil in a  pressure cooker. Add garlic and red chillies. Stir till it slightly changes colour.
3. Add the chicken pieces. Cook on high flame till the chicken pieces slightly change colour and turn light brown.
4. Add 3/4 cup water and pressure cook to give 2 whistles. Remove from fire.
5. Collect soya sauce, vinegar, ketchup, tomato purée and cornflour in a bowl.
6. Open the lid of the pressure cooker by putting cold water on the cover.
7. Return the cooker to fire and dry the excess water slightly.
8. Add the collected sauces. Stir fry till the chicken is coated and dry.
9. Add the spring onions and green chillies. Serve hot.

Tip: You can also add a handful of chopped jalapeños to add to the zing and hotness!

12 October, 2012

Chicken Spring Rolls

12 October, 2012

Chicken Spring Rolls- Not only for the spring season...

This is a delicious snack which can be served with tea or with coffee at day time. With a simple dip or sauce it turns the whole mood of the party around. These rolls are really tasty and if you try they are surely going to be a hit! So , Njoy! (And don't forget to comment or subscribe!)

Chicken Spring Rolls
Source: http://ozladym.com/recipes/ChickenSpringRolls.htm


Ingredients:

  • 1 egg
  • 4 tbsp flour (maida)
  • 4 tbsp. cornflour
  • Pinch of salt
  • 1/2 cup water- approx


Filling:

  • 1 chicken breast -boiled and shredded
  • 1/2 cup cabbage-finely shredded
  • 1/4 grated carrot
  • 1/2 capsicum-shredded
  • 1 spring onion-finely shredded up to the greens
  • 4-5 flakes of garlic-crushed and chopped
  • 1 tsp. soya sauce
  • 1/4 tsp. pepper
  • Pinch of ajinomoto (Optional)
  • Salt to taste
  • Oil for frying


Method:
1. Mix egg, cornflour, flour (maida) and salt in a bowl. Pour approx. 1/2 cup water to make a batter. Beat well to get a smooth batter of pouring consistency.
2. Heat a non stick pan. Pour a serving spoon full of batter and roll the pan to get a thin pancake (medium heat). Remove the pancake when cooked. Do not turn.Make more pancakes with the remaining batter (makes 3-4 pancakes). Keep aside.
Filling:
3. Heat 2 tbsp. of oil in a pan. Add garlic. Stir, add the spring onion, cabbage,carrot,capsicum and chicken. Stir, add salt and pepper, soya sauce and ajinomoto. Remove from heat and cool.
4. Keeping the uncooked side down, place little filling little away from one end on the cooked side. Fold the sides in, roll up neatly enclosing the filling. Seal the edge with leftover batter or egg white. Keep aside.
5. Heat oil (3/4 cup) in a frying pan and deep fry the roll till golden brown and crisp . Cut into 3-4 pieces. Serve hot with a hot garlic dip or ketchup.

11 October, 2012

Delicious Hyderabadi Biryani Khass

11 October, 2012

Delicious Hyderabadi Biryani Khass

This is a very popular dish which originated from Hyderabad. With Durga puja knocking at the door people are eagerly waiting to make some delicious dish for this festive occasion. You all can try this one out. It is a complete meal in itself but goes well when accompanied with raita.


Delicious Hyderabadi Biryani Khass

Ingredients:


  • 2 cups long grain basmati rice
  • 2-4 bay leaves
  • 11/2 tsp salt
  • 1 tbsp oil


For the Chicken

  • 1 chicken (700-800 gms)- cut into 8 pieces
  • 4 large onions (chopped)
  • 11/2 tbsp ginger-garlic paste
  • 2 large tomatoes(chopped)
  • 1 cup thick curd
  • 1 tsp chilli powder
  • 5-6 tbsp oil
  • salt to taste


Garnishing:

  • 1 cup sliced onions- fried till crisp and brown(2-3 large onions)
  • 1/2 cup pudina leaves (whole)
  • Few drops of orange colour or few strands of kesar dissolved in 1 tsp warm water or milk and 2-3 drops of kewra essence.


Flavouring Masala:

  • 1-1/2 tsp jeera( cumin seeds)
  • 3-4 chhoti illaichi( green cardamoms)
  • 3-4 laung(cloves)
  • 2" dalchini(cinnamon)
  • 2-3 saboot kali mirch(peppercorns)
  • 2 moti illaichi(black cardamoms)


Tempering:

  • 3 tbsp ghee,
  •  1/2 tsp shahjeera


Method:

1.To cook the rice, boil 6-7 cups of water with bay leaves, salt and oil. add the rice and cook till almost tender. Strain and spread the drained rice on a wide tray. Run a fork through the rice to let the steam escape.
2. To cook the chicken, heat oil in a heavy bottomed pan. Add chopped onions. Stir fry till brown. Add 11/2 tbsp ginger-garlic paste. Stir for 1/2 min. Add chopped onions. Cook till dry.
3. Add curd. Stir for a minute. Add salt, chilli powder and chicken. Bhuno for 2-3 minutes. Add 1 cup water and cook till tender. Remove from fire. Keep aside.
4. Grind all the ingredients under flavouring masala by adding 1/4 cup water to get a paste. Add 1/2 cup water to the above paste and strain it. Keep liquid masala aside.
5. For assembling the biryani, take a large heavy bottomed pan,  sprinkle some curry of the chicken at the bottom.
6. Spread 1/3 of the rice. Place 1/2 tnhe chicken pieces on it and wet the rice with some curry.
7. Sprinkle 1/3 of tthe fried onion and pudina on it. Sprinkle 2-3 tbsp liquid flavouring masala.
8. Repeat by adding rice, then chicken followed by pudina and fried onions and flavouring masala. Finish with a top layer of rice sprinkled with some fried onions, pudina and flavouring masala , 2-3 drops of kewra and colour.
9. Heat ghee in a pan. Splutter jeera and pour on the biryani.
10. Cover the pan with a tight fitting lid and seal the lid with dough. Place the pan on fire with a tawa underneath to reduce the heat to minimum for 1/2 hour before serving.

Tip:
If a rich biryani is desired mix 1/2 cup cream 1/2 cup yogurt and sprinkle 2-3 tbsp of this on each rice layer to keep rice moist.

Microwaved Handi Paneer/Tofu

Microwaved Handi Paneer/Tofu

Microwaved Handi Paneer/Tofu



Ingredients:


  • 200 gms Paneer/tofu (cubed)
  • 2 Onions(sliced)
  • 1/4 tbsp Garam masala
  • 2 Capsicums
  • 100 gms Tomato puree
  • Salt and red chilli powder

1 tbsp oil
Method:
1. In microwave safe dish place onion,capsicum, oil, red chilli powder and salt and microwave for 3 mins. at 100% power. 
2. Add paneer and tomato puree and microwave for 3 mins at 100% power. 
3. Serve hot with naan/ parantha/ roti.

Tip:
Add fresh cream for exotic taste.

Rainbow Pulao in Microwave

Rainbow Pulao in Microwave

This is my sixth posting on microwave cooking. I myself like cooking in microwave as it can cook all our everyday dishes as well as elaborate traditional ones. Cooking in microwave saves time and labour.
This is a colourful rice dish which is very easy to cook specially with the upcoming festive season. (Don't forget to comment or subscribe .)


Rainbow Pulao in Microwave


Ingredients:

  • 2 cups Rice
  • 2 onions (sliced)
  • 1 tbsp oil
  • 4 cups water
  • 1 small beetroot
  • 1 tbsp Tomato puree
  • 1 Carrot
  • 1/2 tsp red chilli powder
  • Few drops of yellow colour
  • 1/2 cup spinach paste
  • 2 tbsp green chilli paste
  • 1/2 cup boiled peas
  • Salt to taste

Method:

1. Place oil and onions in a covered microwave safe bowl and microwave for 5 mins. at 100% power.
2. Add rice, water and salt and microwave for 15 mins at 100% power. 
3. Divide the rice into three parts.
First Part:
Grate beetroot and strain for juice. Mix with tomato purée  grated carrot and red chilli powder to get a red paste.Mix the first part in it.
Second Part:
Add a few drops of yellow colour to the second part.
Third Part:
Add spinach paste, green chilli paste and boiled peas to the third part. 
In a microwave-safe dish put red rice at the bottom, yellow rice at the middle and green rice at the top . Press lightly and microwave for 4 mins. at 100% power. Turn the dish upside down in a serving bowl. Garnish with onion, cucumber and tomato rings. Serve piping hot.


Tip: You can choose your own colours for making rainbow pulao.



10 October, 2012

Golden Glazed Drumsticks

10 October, 2012

Golden Glazed Drumsticks

Nowadays, gold is very precious and costly. We need to spend lots of money to possess a little bit of this metal. However, now neither do you need to spend money nor do you need to go out of the house- How??
By simply biting into a piece of Golden Glazed Drumsticks! Be it a romantic night with someone special or a casual party with friends- This is a perfect finger-licking snack or starter. So, start eating!!(Don't forget to subscribe or comment!)



Ingredients:
  • 8 Chicken Drumsticks(lower legs)
  • 2 tsp roasted til (sesame seeds) for garnishing

Marinade:

  • 2-3 tbsp soya sauce,
  • 2 tbsp oil
  • 2 tsp honey
  • 2 tsp lemon juice
  • 3-4 flakes garlic- crushed and chopped finely
  • 1 tsp chilli powder
  • 1/2 tsp coriander powder
  • pinch of red food colour
  • 1/2 tsp pepper
  • salt to taste

Method:

1. Mix all ingredients of the marinade. Marinate drumsticks for 4-5 hours.
2. Place the drumsticks on a baking tray and cook in a moderate hot oven at 200 degree for 20 to 30 mins.
3. When tender, remove from the tray and grill on a rack for 10 mins. or grill in a gas tandoor till tender.
4. Sprinkle toasted sesame seeds. Serve on a platter garnished with bunches of parsley or coriander and lemon twists.

Amritsari Machhi

Amritsari Machhi 

This is a delicious street dish very common in Amritsar. It is a tasty appetizer which can compliment the main course and other dishes really well. It can be garnished with lemon wedges or onion rings, a few greens, a sprig of parsley or mint , lettuce are all great garnish options.Have fun and njoy!! (Don't forget to subscribe or comment!)

Amritsari Machhi

INGREDIENTS:


  • 500 gms. fish (boneless, cut in 2" pieces     

       1st  Marinade:

  • 2-3 tbsp malt vinegar/ 2tbsp lemon juice
  • 1/2 tsp chilli powder
  • salt to taste

2nd Marinade:

  • 2 tbsp ginger-garlic paste
  • 1/2 tsp ajwain (carom seeds)
  • 1/4 tsp chilli powder
  • 3tbsp besan (gram flour)
  • 2 tbsp maida/ cornflour
  • salt to taste
  • few drops orange red colour
  • chat masala to sprinkle
  • oil for frying
METHOD:
1. Wash the fish and pat dry on a kitchen towel.
2. Marinate the fish in the 1st marinade for 1/2 hour
3. Remove the fish from 1st marinade and pat dry again. If there is excess moisture, the fish will not fry crisp.
4. In a bowl, mix ginger-garlic paste, ajwain, chilli powder, salt and colour. 
5. At the time of frying, sprinkle dry besan and cornflour on the marinated fish. Mix well. 
6. Heat oil in a kadhai. Fry 4-5 pieces of fish at a time on medium heat till the pieces are crisp. Drain on absorbent paper. 
7. Arrange fish pieces on a serving platter. Garnish with lemon rings, onion rings and mint leaves. Serve hot  with mint chutney.

09 October, 2012

Prawn Rice cooked in Microwave

09 October, 2012

Prawn Rice cooked in Microwave

Prawn Rice cooked in Microwave

Ingredients:


  • 1 cup Rice
  • 1 cup shelled Prawns
  • 2 cups Chicken stock
  • 3 sliced Onions
  • 3 tbsp. Peanut paste
  • 1 tbsp Refined oil
  • 2 tsp Coriander powder
  • 1 tbsp Garlic paste
  • Salt and black pepper to taste

Method:

1. Add oil, garlic paste, onion in a microwave afe dish and microwave for 6 mins. at 100 % power. 
2. Add prawns, coriander powder and microwave for 3 mins at 100% power. 
3. Add rice, stock, salt, black pepper and peanut paste and cover it. Microwave for 15 mins. at 100% power. Garnish with spring onions.

Microwaved Navratan Korma

Microwaved Navratan Korma

Ingredients:

  • 1/2 cup Peas
  • 8-10 French beans
  • 1 Cauliflower
  • 1 Carrot
  • 1 Capsicum
  • 150 gms paneer
  • 2 tbsp Onion Paste
  • 2tsp Ginger garlic Paste
  • 4 tbsp Tomato puree
  • 1tsp Coriander powder
  • 1 tsp Cumin powder
  • Salt and red chilli powder to taste
  • 1/2 tsp Garam masala
  • 50 gms Khoya
  • Dry fruits (chopped)

Method:

1. Place oil, onion, ginger, garlic paste in a microwave safe bowl and microwave for 4 mins at 100% power.
2. Add tomato puree, vegetables cut in small pieces, jeera powder, red chilli, powder, garam masala and coriander powder and microwave covered for 8 mins at 100% power. 
3. Add grated khoya, paneer cubes and dry fruits. Microwave for 3 mins at 100% power.
4. Garnish with grated khoya and  roasted dry fruits.
I think you all would definitely like this.


07 October, 2012

Microwaved Malai Paneer- For the Creamy Hearts

07 October, 2012

Microwaved Malai Paneer- For the Creamy Hearts

Paneer Malai as the name suggests is rich, creamy curry (gravy) of paneer/ tofu with an intense but subtle taste to enchant your taste buds. More over this is a perfect recipe for kids as it has cream- a kid's best friend (apart from chocolate :D). Melt into a land of crème and happiness!! I have given this recipe in a microwave version who don't have much time but want to eat tasty food. So, Njoy!! (And don't forget to subscribe or comment!)

Microwaved Malai Paneer- For the Creamy Hearts


Ingredients:


  • Paneer/Tofu- 50 gms.
  • Tomato purée- 2 tbsp.
  • Tomato ketchup-1 tbsp.
  • Garam  Masala- 1/2 tsp.
  • Salt and dry red chillies- To taste
  • Water- 1 tbsp.
  • Cream-1/2 cup
  • Grated paneer/ tofu- 50 gms.
  • Grated coconut- 2 tbsp.



Method:

1. Place paneer/ tofu, tomato puree, tomato ketchup, garam masala, salt and water in a microwave safe dish and microwave for 4 mins. at 100% power.
2. Add cream and microwave for 1 min. at 100% power.
3. Garnish with grated paneer and coconut.

06 October, 2012

Date Nut Loaf With Toffee Sauce

06 October, 2012

Date Nut Loaf With Toffee Sauce

This recipe is for all who have an extremely sweet tooth. They will, no doubt, crave for this particular    toffee-licious desert! After tea when your mood's good just cut a piece of this and you will melt into a heavenly land where you don't want to leave. Its that tasty!! Please, hope you try it!!

Date Nut Loaf With Toffee Sauce
Source: http://www.tastespotting.com/tag/toffee/13


    
INGREDIENTS:                  

1. 225 gm seedless dates- soak in 5 tbsp. water & 1/2 tbsp. soda-bicarb for 1/2 hour
2. 1/2 cup chopped walnuts
3. 1/2 tsp. baking powder
4. 85 gm white flour ( 1 cup with 1 tbsp. less)
5. 100 gm sugar
6. 100 gm butter
7. 2 eggs
8. 1/2 tsp. vanilla essence

                                    FOR TOFFEE SAUCE:

1. 2 tbsp. butter
2. 2 tbsp. jaggery
3. 2-3 tbsp. fresh cream
1/2 cup roughly chopped almonds

                                                METHOD:

1. Chop dates. Soak in 5 tbsp. water and soda. Keep aside for 1/2 hour.
2. Sieve flour & baking  powder. Mix in the dates and walnuts.
3. Beat butter and sugar till light and creamy.
4. Add eggs and flour , alternately, beating well. Add the essence.
5. Grease and dust 6-8" loaf tin. Pour the mixture in the prepared tin.
6. Bake in a preheated oven at 150 degrees Centigrade for 1 hour. Test by inserting a knife,if it comes out clean the cake is baked. Remove  from oven and unmould on a wire rack. Prick the cake slightly for the toffee sauce to seep in.

                     TOFFEE SAUCE:

1. Heat butter in a small thick bottomed sauce pan on medium heat.
2. Add the jaggery. Cook for about 1/2 minute till the mixture is frothy. Remove from heat.
3. Add the cream. Return to low heat.
4. Stir for a few seconds till well blended. Do not bring to a boil. Add the walnuts. Remove from fire and pour over the cake kept in the serving platter. Spread to get an even coating of the sauce.

Mediterranean Pasta- With Vegetables and Meat

Mediterranean Pasta- With Vegetables and Meat

If you love Mediterranean food why travel to Egypt or Italy? Just make this easy Mediterranean pasta, drizzle some olive oil and add some grated cheese and take a safari of the Jungles of Africa, Deserts of Egypt and take a stroll near the Eiffel tower- all in one dish! So, make this as fast as possible! ( And don't forget to comment or subscribe!)

Ingredients:


  • Pasta (of your choice)- 500 gms.
  • Bacon or lamb- 3 pieces
  • Boneless chicken- 400 gms. (Cut into pieces)
  • Tomato juice- 1 cup
  • Dried rosemary / basil- 1/4 tsp.
  • Crumbled cheese- 1/3 cup
  • Oregano (optional)- A pinch
  • Black olives- 2 cups
  • Artichokes (optional)- 2 cups
  • Peas (boiled)- 1/2 cup
  • Olive oil- 3 tbsp.
  • Salt , pepper & sugar- To taste



Method:

1. Boil the pasta and keep aside.
2. Now, heat some olive oil in a pan and fry the bacon or lamb pieces.
3. Boil the boneless chicken pieces. Then, fry the bacon/ lamb and chicken pieces together in olive oil. Add the tomato juice and the rosemary/ basil and toss the pasta in it for about 20 minutes.
4. There, your Mediterranean pasta with olives and meat is ready! Top with grated cheese and Kalamata olives.You can also add some oregano for fragrance.

05 October, 2012

Nutrela Soya Fritters- The Tarla Dalal Version

05 October, 2012

Nutrela Soya Fritters- The Tarla Dalal Version

Well , I was going through one of Tarla Dalal's cookbooks a few days ago. I saw a cool recipe of Egg pakodas. So, I thought why not make a few changes and make the same thing. Just instead of egg I used soya chunks. It tasted sinful. On Saturdays, I am vegetarian and this recipe comes handy every time. It is a perfect tea time snack. Oh! What fun to have soya pakodas with a hot cup of tea on a cool, rainy day! So, Njoy! (And don't forget to comment or subscribe!)
Nutrela Soya Fritters- The Tarla Dalal Version
Source: http://enveetukitchen.blogspot.in/2010/09/soya-friiters.html
Ingredients:



  • Nutrela or soya chunks cut into small pieces- 4 cups
  • Cornflour- 1/2 cup
  • Baking soda- 4 spoons
  • Onion paste- 1 cup
  • Ginger paste- 1/2 cup
  • Garlic paste- 2 tsp.
  • Soya sauce- 4 tsp.
  • Tomato sauce- 1/2 cup
  • Red chilli powder- 2 tsp.
  • 1 boiled potato- small
  • Gram flour (Besan)- 1/2 cup
  • Coriander paste- 1/2 cup
  • Cucumber- Diced
  • Tomato- Diced

Method:

1. Boil the soya chunks and chop them into fine pieces. Keep aside.


2. Now marinate the soya chunks with cornflour, baking soda, onion paste, ginger paste, garlic paste and coriander paste. 

3. With the other ingredients add soya sauce , tomato sauce, chilli powder and salt and marinate the pieces nicely.

4. Cover the dish and keep for 10 minutes for the marinade to be absorbed.

5. After this, coat the soya pieces in gram flour and boiled potato mixture mixed with 1 cup of water. 

6. Heat oil in a pan and take the mixture and make small balls (laddoos) and fry the pieces.

7. There, your nutrela soya fritters (pakodas) are ready to be served and eaten. Garnish with ketchup and coriander.



Sending to : Nivedhanam's : What's With My Cuppa?



04 October, 2012

Hunan Chicken- Magic In Minutes!

04 October, 2012

Hunan Chicken- Magic In Minutes!


It is a famous Chinese chicken dish enjoyed by many. It is just like a burst of flavours-sweet and sour.Do you know that Hunan Chicken is also called Ma La Tze Gee ? It is quite a easy dish to prepare and I really wanted to share my first experience in making it. I love Chinese and I wanted my family to taste the Chinese instincts of my hands. So, I made Hunan Chicken and it was like blockbuster film. The plates were emptied in a jiffy! I was praised a lot! Why don't you try it out ?! :D
Hunan Chicken- Magic In Minutes!
Yummy Hunan Chicken!!
Source: http://blogchef.net/hunan-chicken-recipe/

 Ingredients:


  •  2 Chicken breasts (cut into 1' cubes)
  • 1 Egg
  • 1/4 Cup cornflour
  • white oil
  • 2 tbsp lemon juice
  • 1 tsp Chilli garlic sauce
  • 1 tsp soy sauce
  • 1 tbsp tomato sauce
  • 1/2 cup Chicken stock
  • 1 tbsp sugar
  • 2 cloves of garlic (minced)
  • 1 Capsicum sliced

Method:

1. Marinate the chicken pieces with egg and cornflour for at least 1/2 an hour. 
2. Now deep fry the chicken in batches until they turn crisp and brown. 
3. In a skillet add a little oil and pour the crushed garlic. Now add the sauces (chilli garlic, soy sauce and tomato) and sugar and let it simmer for 10 secs.
4. Pour the sliced capsicum and the fried chicken pieces, and stir nicely so that the pieces are engulfed in sauces. 
5. Serve hot on a bed of rice. Garnish with chopped spring onions.


[ If you liked this article please comment or subscribe to my RSS feed.]

03 October, 2012

Microwaved Gajar Ka Halwa- A New Concept

03 October, 2012

Microwaved Gajar Ka Halwa- A New Concept

Gajar Ka Halwa is the King of Indian Desserts. Nothing can beat it's taste and aroma. My family had gone to my friend's farm house in Barasat. There we plucked carrots from the garden and my daughter washed them till they were squeaky clean. So, we thought of making something to eat because we were tired and hungry. We quickly made Gajar Ka Halwa with lots of milk, cashews and sugar. It tasted wonderful ! So, it's time for you to try it! Hope you like it! (And don't forget to comment or subscribe! Njoy!)

Microwaved Gajar Ka Halwa- A New ConceptIngredients:


  • 1 kg Grated carrot
  • 1 cup Milk
  • 1 cup Condensed milk
  • 1 cup Khoya
  • 1 tbsp. Cardamom powder
  • Handful of Almond and Raisins

Method:

1. Place grated carrot, milk in a microwave safe dish and microwave uncovered for 10 mins. at 100% power. 
2. Add khoya. condensed milk, cardamom powder and nuts and microwave  for 6 mins. at 100% power. 
3. Garnish with grated khoya and nuts. Serve hot or chilled as per taste.

02 October, 2012

Microwaved spicy potato salad

02 October, 2012

Microwaved spicy potato salad

Microwaved potato salad- Interesting, right? Generally I make potato salad several times, but I keep thinking of new methods to improve my recipes. However, I have always made potato salad on the stove or in the pan. It's my first microwaved potato salad and surprisingly it turned out to be mind- blowing- subtle but delicious. Try it out. Hope you like it!!!!


Ingredients:

  • 4 potatoes
  • 2 tsp oil
  • 1 onion chopped
  • 2 green chillies
  • 3 garlic cloves (crushed)
  • 2 tbsp tomato ketchup
  • 1 tbsp green chutney
  • 2 tbsp curd
  • 1 tsp lemon juice
  • Few coriander leaves
  • Salt and pepper to taste

Method:

1. Place the potatoes in a transparent poly-bag and microwave for 7 mins at 100 % power.                     2. Allow to stand for 5 mins. Peel and cut the potatoes in slices.                                                                                  3. In a microwave safe bowl place oil, onion, garlic green chilli and microwave for 2 mins at 100% power.  4. Add curd, tomato ketchup, green chutney, lemon juice, salt and red chilli powder. Toss it well. Microwave for 1 min. at 100% power.                                                                                                                      5. Garnish with coriander leaves .  Serve hot or chilled.






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