Thursday, October 19, 2017

Moong Dal Dahi Vada and Happy Diwali

Wish you all Shubh Deepawali. Happy Diwali. 
May festival of light bring loads of happiness and peace to you and to yours..........

Each Diwali morning when I get up, it always makes me nostalgic, reminding me of our childhood, and festivals without its share of memories are incomplete. We all have shares of those unlimited dose of banters which we keep recalling from time to time, reminding us of good old times. 
I would often see my mother busy preparing different varieties of sweets and savoury for festivals and Deepawali was one such festival. The day before’’ Choti Deepawali’’, Ma would soak up all diyas in water for couple of hours. 
And then would dry up later in air outside over old news paper, a habit which now has been passed on to me unconsciously .This and many other similar activities would add up to the momentum towards the Deepawali evening. Every Deepawali evening, when we light up diyas, we also pray that it eradicates all the darkness in ones heart as well. 

Diyas glowing in dark gives me hope and sense of calmness.

We were fond of eating dahi vadas and Ma would make big batches of these during that time.
 Although she would make it with Urid dal mostly.

This mong dal vadas , I started making recently , they are light as compared to urid dal vadas.
I have used washed yellow lentil or dhuli mong dal for these vadas.And who doesn’t like chat. I have used store-bought mint chutney and tamarind chutney though , now to recipe…

Moong Dal Dahi Vada

Recipe requirements
For mong dal vadas
  • Moong dal – 2 cups  
  • 1 inch fresh ginger roots
  •  2-3 green chillies
  • Salt as per taste

For assembling and seasoning
  • 3-4  large cups of yogurt

And following as per taste
  • Cumin powder
  • Red pepper powder
  • Chat masala
  • Salt as per taste
  • Tamarind chutney
  • Tomato ketchup
  • Mint chutney
  • Cooking oil for frying vadas
  • Coriander leaves
  • Papadi namkins (3-4)

  • Soak mong dal in water for about 6-7 hrs or better soak them overnight. Next day make paste of the yellow lentils/moong dal  with ginger, green chillies and salt as per your taste with very little water , just to rotate the blades of grinder. 
  • Take out the dal paste in a clean bowl and mix the batter very well for about 3-4 mints. 
  • You can add chopped ginger and green chillies pieces, if you don’t like to grind them with dal paste.
  • Now put add cooking oil in a fry pan. Drop the batter with the help of spoon into the hot oil. Deep fry the lentil balls very well.
  • Take out these fried lentil balls and dip them in warm water for about 5-6 mints.
  • Take about 2 cups of yogurt and add bit of water and make it thin in consistency (more like buttermilk ),  depending about the yogurt required for soaking all the lentil vadas.I made roughly 15-16 moong dal vadas out of  2 teacups.
  • Take out the lentil vadas and now put them in yogurt. The yogurt should be little thin in consistency. Keep the lentil vadas in yogurt for about 3-4 hrs at least.
  • Meanwhile dry roast cumin seeds and make powder in grinder.Or use ready-made cumin powder.
  • At the time of serving, rest of the yogurt should be evenly mixed with a spoon.Add bit of water , but not much.
  • Put vadas in a serving bowl/platter. Add in stirred yogurt. 
  • Now add in tamarind chutney, mint chutney and tomato ketchup (Each to owns taste)
  • Sprinkle cumin powder, red pepper powder, chat masala and salt.
  • Add in chopped coriander leaves.  ( I also made papadi)
  • Add crushed papadi as well, it adds up to the crunchiness of these sweet-sour-spicy starters.
  • These are absolutely lip-smacking, and I don’t need to add anything more.

Wish you all a very Happy Diwali 

Monday, October 2, 2017

Peanut Butter Cheesecake with Biscoff

Past couple of days were busy with Durga Puja celebrations at our end. And I find each year it’s the same old story. We prepare ourselves for Puja celebrations and even before we realize it’s almost gone, leaving behind some new memories to look back. Now that the euphoria has subsided and melancholy has set in firmly, we have to keep reminding ourselves ‘’ Ashche bochor abaar hobe’’. This kept echoing in our mind.
Wish you all a very happy Dussehra and Shobo Bijoya.

Anyhow, this cheesecake recipe, I had made earlier, not during those 4-5 days of Nabaratri.We have started liking biscoff biscuits a lot , with a nice caramel flavour these biscuits are very addictive. So its black tea with biscoff , chocolate shakes with biscoff and so on for us now. I thought to make the crust with these biscuits for our next cheesecake recipe and it really came out so nice and delicious loaded with lots of calories, of course. I needed to at least make peanut butter cheesecake once, so the taste of peanut butter can linger on and gets registered in our mind. And this turned out such a nice combination- peanut butter cheesecake with biscoff- absolutely delicious. My folks liked it, hope yours too. From my kitchen to yours. Peanut butter cheesecake with biscoff.

Now to the recipe

Peanut Butter Cheesecake with Biscoff
Recipe requirements
For the crust
  • 2 and half cups of Biscoff biscuit crumbs
  • 4-5 tbs of butter

For the filling
  • 400 Gms of cream cheese
  • 100 gms of peanut butter
  • ½ cup of whipped cream
  • 6-7 tbs of caster sugar

About 2-3 tbs of Chocolate powder for sprinkling on top

For the crust/base
  • Make crumbs of Biscoff biscuit either running through in grinder or pressing with rolling pin. In a big mixing bowl, add these crumbs and butter and mix well.
  • Now take 9 inch round baking pan or any other vessel you will be using to make/set cheesecake.
  • Rub about a tsp of butter evenly on baking pan and add all the biscuit crumbs, pressing gently to even out the surface.
  • Put in to bake for 5 mints at 175 Deg C. Take out and let it cool a bit.

For the peanut butter cheesecake frosting/ filling 
  • Now in a separate and clean mixing bowl, add in cream cheese, sugar and peanut butter.
  • Mix in whipping cream well or till a soft peak is formed separately.
  • Keep on folding cream cheese and peanut butter. You can use mixer as well.
  • Now add the whipped cream to the above and gently fold it.
  • After the base is cooled, add the cream cheese + peanut butter + whipped cream mixture over the baked crust. Even out the surface with a clean knife.
  • Leave the peanut butter cheese cake to cool and set in fridge for about 7-8 hrs or overnight.
  • Take out and cut slices and enjoy delicious peanut butter cheesecake.

Wish you all a very happy Dussehra and Shobho Bijoya ...

শুভ বিজয়ার প্রীতি  ও শুভেচ্ছা। .

Wednesday, September 27, 2017

Kalakand sweet recipe and Sharodiya Shubecha

Festivals without sweets are incomplete .Navaratri has already started and with this the festive season. I have blogged about Kalakand sweet recipe way back .This recipe is version 2.0 with a very minor change. Festivals bring oodles of nostalgic memories with it and most of them leave you overwhelmed like splashing waves. Now, I really don’t want to mention all those memories, it’s there somewhere treasured and always will be. I have written many times about those wonderful memories in past, well those of you who are regular here, know that.

Now moving on to the recipe

Kalakand recipe Version 2.0
Recipe requirements
  • 2 litres of whole milk
  • 3-4 small lemons
  • 1 and half cup of sugar
  • 2 tsp of cardamom powder
  • Almonds for garnishing

  • Kalakand is little time consuming sweet preparation as one needs to make Khoya first and then paneer.
  • Put two vessels with milk each containing about a litre of milk on gas. Let the milk come to boil. Lower the flame and add in lemon juice, freshly squeezed to one vessel. Let the milk curdle. Strain out paneer from whey.
  • Now put the other vessel with milk on low flame.Add in cardamom powder now. Let it simmer for about 30-35 mints or till it reduces to quarter of its volume. Keep an eye on the milk, keep stirring in between.
  • Now keep on stirring the milk and as soon as it starts thickening a bit, add in sugar. Keep on stirring the milk and let the sugar dissolves properly.
  • Now crumble paneer well with clean hands and add this crumbled paneer to the above thickened milk. Keep on stirring with a spatula so that it doesn’t stick to the base.
  • When you start noticing that the mixture can collect well stop cooking further. It will be little semi-dry and the mixture will collect well leaving the vessel sides easily.
  • Grease a plate with some oil. Now take out the mixture on to the plate and spread the khoya+Paneer mixture into the plate evenly.
  • Garnish with some almonds .Let it cool and refrigerate to firm up a little bit.
  • Serve and enjoy delicious Kalakand.

Some more Puja Recipes I have blooged about in past

Durga Puja recipes....

শারদীয়া শুভেচ্ছা ও প্ৰীতি সবাইকে 

We went to Durga Puja venue here in KL and liked the homely atmosphere. Sharing pic of Durga Puja which is celebrating its 90th year here in Kuala Lumpur. Sharodiya Shubecha sobaike...

Happy Navaratri everyone.Ma Durga bless us all.....Love and Peace to all .....

Tuesday, August 29, 2017

Ipoh – The Untold Story

This post was long overdue. We had been to Ipoh, Perak in Malaysia way back, but I couldn’t write about it. We were intrigued with a fact that Lonely Planet rated this Malaysian old quaint city to be one of their favourite travel destinations in Asia and we really found out that indeed, it needs a proper stop-over.

Ipoh- streets 

We didn’t put Ipoh over a pedestal, when we were visiting this city. We went there with open mind. We took one of the easiest transport medium, those coach buses from Kuala Lumpur central bus stations. The journey was relaxing. The bus took its detour passing through Cameron Highland Valley and the view was very refreshing with clouds hanging over lush green mountains.

We checked into our apart-hotel, we call these apart-hotel as ‘home-stays’ over here in Malaysia. And it had all the facilities of being in a home away from home. So one can cook, watch TV and sleep aimlessly.
Ipoh- view from our home-stay 

Ipoh has so many untold stories, stories from far away unknown lands. Stories about Chinese Hakka immigrants in search of better prospects in a foreign land. Immigration is not a new age thing, it has been going on for many centuries. People have flocked to new places in search of better livelihood.
Chinese Hakka immigrants brought varied food habits with them as well. 

The food that we eat today, we just generalize them as Chinese food specially Indo-Chinese food, but we have so many variations from Chinese cuisines. Hakka cuisine is different from Cantonese style recipes. And then we have Malaysian-Chinese cuisine, which again is modified version of food from Hakka immigrants here in Ipoh. 
These people settled here, married in to local people and laid path-ways for many new innovations in food habits. The tin industry in this region slowly started showing much progress and with that came wealth for these immigrants here in Ipoh region.

Inside Han Chin Pet Soo museum

For this in-depth and many untold stories, one should visit Ipoh’s Han Chin Pet Soo museum which 
harbours Chinese Hakka tin mining history located near Kinta river. 

Ho Yan Hor and Han Chin Pet Soo museum - history of Ipoh 

And also Ho Yan Hor museum lying just beside Han Chin Pet Soo museum. Both had some history lessons for all, if one has interest in knowing history of Ipoh.

Take a walk in the old downtown of Ipoh, it will take you to the colonial era with explicit buildings and great architecture to look upon, but don’t forget to take an umbrella with you, weather here in this part is tropical, so one can find themselves all wet, if you don’t keep an umbrella.

Ipoh - street art 

There are some maps available from Ipoh tourist centre and also maps of walking trails. We took the Ipoh Art trail covering many wall paintings. The downtown Ipoh has its fair share of history and heritage. 

Ipoh- Art Murals 

Old town white coffee company in collaboration with Lithuanian artist Ernst Zacharevic has come up with 8 mural artwork on the building walls located in old town of Ipoh. We came across couple of them while strolling in downtown Ipoh.

Ipoh- Street art 

We started this walk in the late afternoon, when the weather was little pleasant. We passed through the Birch memorial clock tower which represents British colonial era in Ipoh, Malaysia.

Birch memorial Clock tower 

This memorial clock tower was constructed to commemorate James W W Birch, first British resident of Perak.

Birch Memorial clock tower 

There is a beautiful mosque at opposite side of Birch memorial clock tower. Sultan Idris Shah Mosque is the state mosque of Perak. This mosque was completed in 1968 and was officially opened in September 1978 by Sultan Idris Shah II of Perak. There is a food court also in the adjoining area.

Sultan Idris Shah Mosque- Perak state mosque

When we went there the food court was closed. I asked one of the lady who was cleaning the area and probably was running a food-joint there, informed us to come early in the morning at 7 a.m. to have delicious breakfast and also the food joints are famous for dinner. My entire conversation with her was with sign language, as she doesn’t understand English and I can’t speak proper Malaya language. Two words she knew were ‘dinner’ and’ breakfast’. So, I have to put up my fingers to point the time. This may sound rude but believe me, we both were laughing when we were doing this by sign language. A warm smile can shatter those barriers, where words can’t penetrate. These food-joints remain closed in the afternoon, just like a sleepy old town should be, where every afternoon people have an afternoon siesta. 

We were still exploring those art- work, when we were caught up in a heavy downpour. 
We took refuge in a fabulous eating joint in downtown Ipoh, where food was reasonably priced and delicious.
Ipoh- downtown 

We had a scrumptious lunch of Udon noodles and Soba noodles with cold Milo shake and watermelon juice. 

We finished our late lunch and headed towards other parts of this old city. 

Train station- Ipoh 

We came across Ipoh train station. The building reminded us of a bygone colonial era depicting Victorian style architecture. 
This railway station is fondly called as ‘’Tajmahal of Ipoh’’ by locals.

Concubine lane - Ipoh 

We passed through Concubine lane - one of the oldest lane in Ipoh where all sorts of souvenirs are on display.Some great street art displays can also be seen there.This is a very colourful and cheerful street. 

A walk through- displays in Concubine lane 

One entire day was reserved for Gua Tumpurung, as it took us time to reach there and explore. By the time we came out from Gua Tumporong, we were exhausted and sweaty. One can imagine these caves to be very dark and humid. 

Inside Gua Tempurung 

Please carry water bottles and a torch with you. Gua Tempurung is the longest limestone cave in Perak, Malaysia. These looks so beautiful inside with giant stalagmites and stalactites. There are two tours available – wet and dry tour. Wet tour requires bit more time and one needs a pair of clothes and shoes for a change. 
We took the dry tour and when we came out of the dark cave, we were thirsty and exhausted. Not that we didn’t like those gorgeous limestone rock formations, but the humidity inside the cave was unbearable. One can identify with the adventure it gives inside a dark cave and also those rock formations. I was intrigued to see the stalagmites and stalactites formations that I only read in text books while growing up.

An old city is incomplete if there is no mention of a castle. And yes Ipoh has its share as well. Kellie’s castle stands in its full glory in Ipoh. Like each castle, it has a very interesting story as well. The castle was built by a Scottish planter William Kellie Smith for his beloved wife just like our very own Taj Mahal. 
The only difference was, he was making it so that his family can live there elegantly. Tragedy struck hard, many of the skilled labourers contracted flu and were taken ill. The castle was planned to host many parties, one indoor tennis court and first elevator of its kind in Malaysia. Many at that time have never heard of these things, so leave alone the imagination it required to formulate.

Inside Kellie's castle - some displays as well

Kellie’s castle despite all of this innovative ideas was never completed. In 1926 William Kellie Smith died of pneumonia, leaving behind his incomplete legacy. This castle is now a tourist destination. The castle has nice views far across with lots of banana plantation in the adjoining areas.

After the cuisine, culture and history, it was time for some spirituality. We visited three beautiful and peaceful Buddhist temples in Ipoh, Perak.

Ling Sen Tong Taoist cave temple is located in the foothills of limestone rocks. The temple compound is very attractive with many statues and designs from Chinese folklore like Guan Yin, Monkey King and other deities. 

Guan Yin - Ling Sen Tong temple

The other adjoining temples are more peaceful and calm in case you want to pray and meditate.

Inside Ling Sen Tong temple

Kek Lok Tong cave temple is located in southern Ipoh. The cave temple leaves you with a serene effect, the moment you step inside. 

Enterance of Kek LOng Tong Cave temple

There is a Zen garden inside the temple premise which unfortunately was closed the day we visited it, due to some refurbishing work going on there. One can spend time relaxing and walking in that garden. 

Inside - Kek Lok Tong cave temple

The cave temple has many limestone rock formations and amidst that back drop there are Buddha statues and idols, where one can pray and meditate.

Inside Perak cave temple

Perak cave temple is another beautiful cave temple in Ipoh. The cave temple has a huge Buddha statue and the inside is very calm and cool. 

Perak cave temple - Buddha 

Some paintings from Chinese folklores also caught our attention. The time spent there felt like an era gone by. Perak Cave temple has some of the great limestone rock formations- stalagmites and stalactites. 

Limestone rock formations

The art work keeps you engaged for a while also. And then the magnificent view when you make your way through the stairs to the top of the temple also adds to the glory.

Prayer candles 

Our visit to this quaint city made us crave us for more. We couldn’t visit ‘Lost world of Tambun’ and also geological museum due to time crunch, may be its due for our next visit.

Ipoh sky-view

Our verdict- Ipoh is a laidback and quaint city as compared to Penang and has that old world charm.  One can spend time exploring cuisine and culture both. It deserves worth a visit for two-three days.

Ipoh streets in evening

See you all next week ..take care friends ..

Tuesday, August 15, 2017

Sponge cake with Chocolate Ganache recipe

I have made this sponge cake way back and it was lying in my draft for a while. So, here it is sponge cake with chocolate ganache. We all like chocolate ganache icing. Do I need to add more about this? Dear daughter made the ganache. Here it is how we made it.

Sponge Cake with Chocolate Ganache
Recipe requirements

Sponge Cake 
  • 2 cups of cake flour/self-rising flour
  • 3 free range eggs
  • 4 heaped tbs of butter spread
  • ½ cup of sunflower oil
  • ¾ cup of castor sugar
  • ½ tsp of baking powder
  • ¼ tsp of baking soda
  • 4-5 tbs of thick yogurt
  •  1tsp of vanilla essence

Chocolate ganache recipe
  • 200 Gms of premium dark chocolate
  • 150 ml of double cream
  • 2-3 tbs of butter
  • 1 tbs of corn syrup

Sponge Cake
  • In a big mixing bowl. Sift flour, add in baking soda and baking powder. Mix well.
  • Now in a separate bowl, mix together butter, cooking oil and sugar well. 
  • Add in eggs, one at a time and whisk in gently or they all are light and fluffy.
  • Now add in vanilla essence. Add in plain yogurt and gently fold in.
  • Now add the flour mixture from time to time to make the cake batter. 
  • Use up all flour mixture to mix in with the above mixture.
  • Preheat oven at 175 deg C. 
  • Prepare the cake tin. Brush butter evenly and then sprinkle flour to coat it well. 
  • Tap the cake tin so that the flour gets distributed evenly.
  • Pour the cake batter in to the prepared cake tin with a spoon and spread it evenly.Tap the cake tin gently on the working area so that they spread out evenly.
  • Bake the cake in the middle rack for about 30 mints or till the centre of the cake is cooked through well. Check by inserting a toothpick, if it comes out clean cake is baked well.
  • Take out the baked cake and let it cool.

Chocolate Ganache icing

  • Put cream and butter in a saucepan over low flame and keep stirring in between. Once they are mixed well and warm, add in dark chocolate.
  • Keep on stirring until the mixture is smooth and shiny. Take it from the flame once the chocolate is melted and mixed well.Add in corn syrup now.
  • Allow it to cool before you put it up on the cake as icing.
  •  Enjoy this luscious chocolatey sponge cake. 
  • You can use milk chocolate in place of dark chocolate if you need to sweeten your ganache a bit more. You can even whip it up after its get cooled to make a light n fluffy frosting.

And here’s wishing my fellow Indians a very happy Independence day.Happy Cooking.

Tuesday, August 8, 2017

Kibbeh - a Lebanese delight

We tasted kibbeh for the first time way back, many years ago, while we were staying in UK. Kibbeh as we know is a Lebanese delight. But these days you get all sorts of food in any part of the world.UK has fair share of Lebanese restaurants along with Indian restaurants as well. In Malaysia, food lover’s heaven, I haven’t explored middle-eastern restaurant here much, but I can’t rule out that possibility as well.

We really liked kibbeh, as it reminded us of our very own ‘Keema- meat mince cutlets’’. The only variation I can distinguish between both is the covering of kibbeh made with wheat bulgur and usage of pine nuts in the stuffing.
There are various versions of recipes available in net. This recipe has worked well for us. Here is how we made it.

Kibbeh Recipe
(Measurements are approx.)

  • 1 and half cups of cooked bulgur wheat (tightly pressed cups)
  • 400-500 Gms of lamb mince
  • 2 tsp of freshly grounded cumin
  • 1 tsp of coriander powder
  •  1 tsp of garam masala
  • 1 and half tsp of freshly grounded black pepper
  •  1 tsp of salt or as per taste
  • 1 large onion
  • ¼ cup of pine nuts (optional)
  • Cooking oil for frying kibbeh

Soak bulgur wheat in water for about 30-40 mints, or till they are light and fluffy. It will fluff up and swell a lot.

Prepare the covering of kibbeh

  • Divide lamb mince into two portions- one for the covering part and one for the filing. I have used more for the covering roughly about 300 Gms. Finely chop onion.
  • Add in 1tsp of cumin powder, salt, ½ tsp of garam masala and black pepper powder and half of the onion in a big mixing bowl. Now blend all the spices and half of the onion well with bulgur wheat in a blender.Add in water if it sticks. Take out the mixture.
  • Mix in minced lamb with above prepared wheat bulgur with clean hands. This will turn out like soft dough. Keep it aside for about 1 hr. It’s better to refrigerate it. We need cold dough as it helps in shaping the kibbeh.

Prepare the stuffing of kibbeh

  • Now in a separate fry pan, add in 2 tsp of oil, add in half of the finely chopped onion. Add in 1 tsp of cumin powder, salt, and ½ tsp of garam masala and 1 tsp of freshly grounded black pepper. 
  • Add in pine nuts if using it, if you don’t get pine nuts then you can use chopped cashews/almonds/walnuts. But pine nuts are the original nuts used in kibbeh recipe.
  •  Add in rest of the minced meat at this time. Gently stir/fry the mixture for about 10-12 mints or till they turn pale.
  • Take out the kibbeh dough from fridge. Divide evenly in to small balls. This much makes about 6-7 kibbeh roughly. Put the small ball in your palm.
  •  Make a hole from one side, put the stuffing inside and then seal it with wet hands. Keep a bowl of water nearby it helps. Shape the kibbeh with gentle hands. This video will be helpful in knowing the technique of shaping the kibbeh.
  • Now put a deep bottom pan/fry pan on flame, add in cooking oil and let it heat up properly. Test by dropping some cumin seeds, if it sizzles and comes on the top, oil is ready for deep frying.
  • Now put kibbeh slowly into the hot oil, fry the kibbeh for about 7-8 mints at medium flame, turning them once in a while for an even fry. Take out when all the sides are evenly browned. Drain them on kitchen towels so that it soaks up extra oil.
  • Serve it with minty yogurt dip or have it with hummus.


I happen to bake them even. Instead of frying kibbeh croquettes in oil. I brushed cooking oil over them well and baked at a preheated oven for about 15-20 mints.

Happy Cooking Friends

Tuesday, August 1, 2017

Blueberry Cake

I have been getting fresh supply of blueberry easily in many super-markets over here, although blueberry is not a local fruit in Malaysia to my best of knowledge. And we do like blueberries a lot, made this cake long ago, but couldn’t post the recipe. So, here it is a simple recipe for blueberry cake.

Blueberry Cake
Recipe requirements
  • 2 cups of cake flour
  • ¾ tsp of baking soda
  • ¼ tsp of baking powder
  •  2 tsp of vanilla essence
  • 2 eggs
  • ½ cup of fine granulated sugar
  •  ½ cup of plain yogurt
  •  ½ cup of melted butter
  • 2 cups of blueberry

  • In a big mixing bowl. Sift flour, add in baking soda and baking powder. Mix well.
  • Now in a separate bowl, mix together butter and sugar well. Add in eggs, one at a time and whisk in gently.
  • Now add in vanilla essence. Add in plain yogurt and gently fold in.
  • Now add the flour mixture from time to time to make the cake batter. Use up all flour mixture to mix in with the above mixture. Add fresh blueberries and mix gently.
  • Preheat oven at 175 deg C. 
  • Prepare the cake tin. Brush butter evenly and then sprinkle flour to coat it well. Tap the cake tin so that the flour gets distributed evenly.
  • Pour the cake batter in to the prepared cake tin with a spoon.Tap it gently.
  •  Bake the cake in the middle rack for about 25-30 mints or till the center of the cake is cooked through well. Check by inserting a toothpick, if it comes out clean cake is baked well.
  • Take out the baked cake and let it cool. Enjoy blueberry cake or pack some slices in lunch box.

Other Blueberry recipes 

Pancake with blueberry sauce

Banana Blueberry walnut loaf

Eggless Apple blueberry nutmeg cake

Blueberry Muffin

Blueberry Cheesecake- no bake

Happy Cooking Friends 

Friday, July 21, 2017

Baked Cannelloni Pasta with chicken and cheese

What would I have to say about my vanishing act? You eager souls are wondering what can be the reasons. Oh this and that, then and when etc. …if I ever write my story …I mean ever... although doubtful, some chapters will definitely be on my vanishing act. Anyhow the exact reason is I was not keeping well. So, I didn’t feel like updating the blog. Although I did cook from time-to time, but updating the blog was not a priority at those terrible times. Anyhow slowly I am trying to figure out how to handle things. Hopefully will try to update this space more often. I can keep trying but I can’t promise.

I made this pasta recipe way back, but couldn’t post the recipe on time. This cannelloni pasta recipe was well received by my folks and also by my dear daughter’s school friends. I happen to pick this pasta while doing my grocery shopping and was intrigued. I found working with them little challenging as they tear out on a brink if extra pressure is applied. You have to work with gentle hands and be gentle with them like a true artist holds their paint-brush. Cooking this pasta is of course a piece of art. Anyhow I have used chicken and cheese stuffing for this recipe .Vegetarians don’t get disappointed, you can substitute it with spinach and ricotta cheese- absolutely delish material.

Here is how cannelloni pasta recipe we made

Baked Cannelloni pasta with chicken stuffing
Recipe requirements (serves 3-4 people)
  • 12 – Cannelloni pasta

For the Chicken stuffing
  • Roasted chicken 2 cups- thin and small bite size pieces
  •  1 large onion
  •  1 medium potato
  • 1 tomato
  •  2-3 tsp of dried Italian herb seasoning (can use dried sage and dried rosemary)
  •  3-5 heaped tbs of Pasta sauce

For Béchamel sauce
  • 3-4 tsp of butter
  • 2-3 cups of milk
  • 3-4 tbs of flour
  • White pepper powder
  • Quarter tsp of nutmeg powder
  • ½ cup of mozzarella cheese
  • some more to mozzarella to form the nice brown crust
  • 2 free range eggs
  • Salt as per taste


For béchamel sauce
  •  Heat butter add in flour and stir mix. Add in milk and keep stirring .Add in eggs one by one and mozzarella cheese and keep mixing till it thickens. You can use Parmesan cheese in equal quantity as well like half mozzarella and half Parmesan cheese. This way it adds a nice texture and flavour to the sauce. Adjust salt as per taste. Add in white pepper powder and nutmeg powder.
  • Reserve some portions of this sauce to be used later on while baking cannelloni.
  • Now add in roasted chicken, finely chopped onion, potato and tomato to the above simmering béchamel sauce to make the stuffing . Add in dried Italian herb seasoning.Mix well and cook for 15 mints. This form a thick stuffing for cannelloni pasta….

Bake and Cooking of Pasta
  • Cook pasta al dente for 7-8 mints. Now quickly take out the pasta and let it dry a bit over a plate. Carefully lift the pasta and fill in the stuffing inside of the cannelloni pasta with the help of spoon.
  • Prepare a baking tray. Layer rest of the béchamel sauce first evenly at the bottom.
  • Now place stuffed cannelloni pasta to fill the space in baking tray. Put some pasta sauce over them.
  • Now again put stuffed cannelloni pasta one by one neatly over this layer. Spread some more béchamel sauce if you have any leftover or otherwise you may spread some pasta sauce as well.
  • Bake at 175 deg C for 10 mints...Take out sprinkle mozzarella cheese and bake further 10 mints or till the cheese evenly melted and a nice brown texture is formed.
  • Take out and serve.


You can use lasagna sheets in place of cannelloni pasta as well. As working with cannelloni pasta can be tricky.

Happy Cooking Friends

Friday, June 9, 2017

Pomfret Fish Curry- Ikan Bawal curry and Lemon Rice

We have been wanting to make Pomfret fish curry with South Indian influence for long time. So, made this pomfret fish curry and lemon rice.This was really a nice variation for our Bengali palette. Simple ‘mach-bhaat’ turned out something lip-smacking and delicious supper for us. Here is how we made both….

Pomfret Fish curry / Ikan Bawal curry
Recipe requirements (serves 2-3)
2-3 pomfret fish  
1 large tomato
3 cloves of garlic
8-10 shallots 
Spices and seasonings
1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing fish)
 2 tsp of red pepper powder
 ½ tsp of coriander powder
 1 tsp of salt or as per taste
3-4 Thai red chillies
5-6 tbs of mustard oil
 1 cup of coconut milk
 Curry patta 12-15 leaves
Clean, and cut pomfret fish. Clean the fish stomach as well. Cut into half.
Rub in fish with turmeric powder and salt. Keep aside.
Heat up a fry pan, add 2 tbs of mustard oil, add in pomfret fish and stir/fry them for about 3-4 mints flipping sides as well. Take out in a separate plate/bowl.
In that fry pan itself, add more mustard oil, add in chopped garlic and Thai red chillies. Add in curry patta/leaves.
Now add in chopped tomato and shallots as well. Keep on stir/fry for about 7-8 mints at medium high flame.
Now add in turmeric powder, red pepper powder, coriander powder and salt. Sprinkle little bit of water and keep on stir/fry.
Add in fried fishes.
Add in 1 cup of coconut milk and water depending upon the consistency of curry. Don’t add much water if you want a thick gravy. As we were going to have with lemon rice, I thought little bit of gravy is required. So I added coconut milk and water in equal proportions.
Cover and cook for 8-10 mints or till fishes are cooked through well.
Take out in a serving bowl. This goes well with warm cooked rice or with lemon rice.

Lemon rice
Recipe requirements (serves 2-3 people)
4 cups of cooked rice or 2 cups of uncooked rice
¾ tsp of turmeric powder
1 tsp of salt
3-4 tbs of cooking oil
For tempering
2 tsp of chana dal
 2 tsp of white urid dal
2 twigs of curry leaves or 10-12 leaves
1 tsp of mustard seeds
2-3 dry red pepper
½ cup of raw peanuts
 2-3 tsp of lemon juice
Soak rice grains in water for about 10-12 mints.
Cook rice in a big pot with water. Sprinkle turmeric powder into it and mix well. Leave it to cook and drain the starch once rice is cooked. Keep the pot open, do not cover .Let the vapour/steam escape. Add in lemon juice and mix gently.
Now in a big enough fry pan/kadai, which can hold entire rice content, add in cooking oil.
Add in peanuts and fry them for couple of mints.
Now temper the oil with mustard seeds, dry red pepper, Urid dal and Chana dal.
Add in curry leaves.
Now add in cooked rice grains and slowly mix in the rice with the above tempering mixture.
Cover and leave aside for half an hour.

Serve with fish curry. This is absolutely aromatic and delicious.

Happy Cooking friends........

Friday, June 2, 2017

Shrimp and Pea Sprouts stir-fry recipe

A simple stir fry recipe with shrimps and pea sprouts on a busy weekday night comes handy. All you need is to cut some colourful vegetables of your choice. Pea sprouts are the star ingredients of this stir-fry recipe. If you don’t get pea sprouts, then you can use baby bok-choy wholes or some chopped Ung Choi as well. Anaheim chili gives a milder flavour.

Shrimp and Pea sprouts stir/fry
Recipe requirements ( serves 2-3 ) 
  • 10-12 large shrimps
  •  1 and half cups of pea sprouts
  • 1 red bell pepper
  • 1 large carrot
  • 1 large tomato
  • 2-3 Anaheim red chilly
  • 1 tsp of freshly crushed black pepper
  •  2 tsp of fish sauce
  • Salt as per taste
  • 4 tbs of cooking oil/soybean oil
  • Soya sauce (optional)

  • Clean, de-shell and devein Shrimps. Sprinkle crushed black pepper and salt over shrimps. Keep aside for about half an hour.
  • Cut chop all the vegetables- red bell pepper, tomato, carrots and Anaheim red chilly into long and bit of thick juliennes.
  • Heat up a fry pan, add cooking oil, add in shrimps and stir/fry them for about 5-7 mints or till they are lightly browned. Take out in a bowl. Keep aside.
  • Now add in left-over oil.
  • Add in cut vegetables. Next add fish sauce and salt.Be careful with salt as fish sauce itself is salty. Sprinkle red pepper powder if you need more hotness. Keep on stir/fry for about 4-5 mints, retain the crunchiness of the vegetables. At this stage you may add soya sauce for some sweetness otherwise you can skip it as well.
  • Now add in fried shrimps, mix well. Take out on a serving plate. Enjoy with some cooked noodles or warm cooked rice. This is absolutely delicious.

Happy Cooking Friends

Friday, May 26, 2017

Spicy Shrimp with Avocado and Alfalfa Sprouts Salad

I haven’t updated this space for a while, so thought of posting this spicy shrimp avocado salad. There are many ways shrimps can be prepared and relished. This salad is one healthy way of introducing nourishing foods to our menu. This comes as refreshing change to a mundane summer salad. Avocado and alfalfa sprouts add up to the flavour and health benefits. Now without further ado here is simple recipe for this salad.

Spicy Shrimp with Avocado and Alfalfa sprouts salad

Recipe requirements
 10 large shrimps
¼ tsp of turmeric powder
 1 tsp of Red pepper powder
½ tsp of coriander powder
Salt as per taste
 2-3 tbs of cooking oil
1 ripened avocado
½ cup of alfalfa sprouts
¼ cup of chives and garlic sprouts
10-15 cherry tomatoes
2 cups of lettuce
2 tsp of olive oil
Salt as per taste
Clean, de-shell and devein Shrimps. Rub in shrimps with red pepper powder,coriander powder , turmeric powder and salt. Keep aside for about half an hour.
Heat up a fry pan, add 2 tbs of cooking oil, add in shrimps and stir/fry them for about 5-7 mints or till they are lightly browned. Take out in a bowl. Keep aside.
Now assemble the salad
Cut and destone avocado in to bite size pieces.
In a big mixing bowl, add in lettuce leaves, alfalfa sprouts, avocado and cherry tomatoes.
Sprinkle salt and add in olive oil. Toss well.You may sprinkle black pepper powder as well.
Now serve with stir/fried shrimps.
You can squeeze in fresh lemon juice to get a tangy flavour over shrimps as well.
There are other variations as well – you may add chopped cucumber or include any nuts as well.

Let me also wish you all a very happy and healthy Ramadan Kareem.
Ramadan Mubarak To all .....

Monday, April 10, 2017

Tofu Palak Ki Sabzi- Tofu with Spinach

We have been cooking with tofu a lot these days and Tofu Palak ki Sabzi is another way of preparing tofu. You all can say Indian influence on tofu. Tofu is high in protein and is extracted from soybean milk just like our paneer which is extracted from cow milk. This recipe resembles with our very own Paneer Palak except for paneer we have used tofu. We have used super firm tofu for this preparation which is a denser variety of tofu.

Here to the recipe
Tofu Palak ki sabzi – Tofu with Spinach puree
Recipe requirements
  •  2 whole bunch of spinach leaves approx. 400 Gms
  • Tofu approx. 400gm
  •  5-6 fat cloves of garlic
  •  2 medium size onion
  • ½ inch ginger root
  • 1 large size tomato

For Tempering and seasoning 

  • 1 tsp of turmeric powder
  •  2 tsp of red pepper powder
  •  2 tsp of coriander powder
  • ½ tsp of cumin powder
  • ½ tsp of cardamom powder
  • ½ tsp of cinnamon powder
  •  1 tsp of salt or as per taste
  • 2 tsp of sugar
  • 3-4 dry red chillies
  • 1 tsp of cumin seeds
  • 5-6 tbs of mustard oil
  • 1 tsp of ghee

  • Clean spinach leaves properly in water. Discard the root tip and chop spinach leaves roughly.
  • Blanch spinach leaves in little water. Reserve the water that came out after blanching spinach leaves.
  • Heat up a fry pan, add 4 tbs of mustard oil, and add in cumin seeds, dry red chillies.
  • Now add in finely chopped onion, ginger, tomato and chopped garlic into it.
  • Keep on stir/fry for about 8-10 mints at medium high flame.
  • Now add in turmeric powder, red pepper powder, coriander powder, cumin powder and salt. Add in cinnamon, cardamom powder and sugar as well. Sprinkle little bit of water and keep on stir/fry.
  • Add in blanched spinach leaves as well. Coat well with spices. Let it cook covered for about 8-10 mints.
  • Take this fried masala and spinach out and pulse through a grinder to get a smooth ‘spinach masala paste’.
  • Add in about 2 tbs of mustard oil in a fry pan.
  • Now add in the above prepared ‘spinach masala paste’
  • Add in cubed tofu pieces and mix well with spices.
  • Add in 1 cup of water and the water that you reserved to use, after spinach blanching.Cover and cook for 10-15 mints at med-low flame.
  • Add in ghee or butter at the end.
  • Take out and serve. Enjoy with rotis or rice whatever way you prefer eating.

Happy Cooking Friends and have a great week ahead...