Festive Greetings with Chicken Parcel Recipe and Choco Chip Cookies

 We are facing a very challenging pandemic year so far and each of us have their versions of challenges. However, festivals bring hope and happiness and we start anticipating nice things in progress, forgetting about the obstacles and challenges of a pandemic year.

Hope this Christmas lightens up your day with joy and laughter. Merry Christmas!!

I have made these Chicken parcels and dear daughter has made Choco chip cookies on Christmas eve yesterday, so likewise it has featured in the blog. These chicken parcels are easy to assemble with ready-made short crust pastry dough. These parcels reminded me of Cornish pasties, although not entirely similar but has uncanny resemblance, perhaps a little shape is lacking here and there. The crescent shape Pasty was replaced with a rectangular chicken parcel. I have avoided doing egg wash for each parcel. But next time will do that for a nice even shinny and crusty layer.

Now to the recipe

Chicken Parcel

Recipe requirements

• Short crust pastry block- 500gms
• 400-500 gms of chicken thigh portions
• 1 medium size potato
• 1 medium size onion
• 1 cup of green peas
• 100 Gms of baby chestnut mushrooms
• 1 medium size tomato
• 3-4 heaped tbs of chicken gravy granules
• 1 tsp of black pepper powder
• 3-4 tbs of cooking oil
• 1 tsp of salt

Method

• Clean and cut chicken thigh portions into bit size portions. Chop potato, tomato and onion. Cut potato into small bite size portions.
• Now put a fry pan on medium heat. Add cooking oil, add in onions, baby chestnut mushrooms, green peas and cut tomatoes. Add in potato and chicken pieces as well.
• Add in chicken gravy granules and salt. Add in black pepper powder. Add in a cup of water. Cover and cook for about 15-20 mints or till chicken turn out soft and the content starts collecting well somewhat more like semi-dry.

Now to the pastry

• Take out pastry dough from the packet and divide it into 4 portions. Roll into a long rectangular slab. Please follow package direction for thawing and rolling the dough.
• Divide the cooked chicken and potato mixture into 4 portions.
• Place the mixture at one side and roll over from other side. Press with fork and seal the ends. (At this time, you can even do an egg wash for each parcel)
• Preheat an oven at 180 deg C.
• Put the parcels over baking tray and bake 25-30 mints depending on the make of oven. Take out once the sides of parcel start to brown out. The sides of the parcel should nicely toast and center should remain little bit soft but cooked well.
• Serve warm and enjoy. Vegetarians can make it with soya chunks or Paneer pieces.

These Choco Chip Cookies were made by dear daughter and these turned out very delicious.

Choco Chip Cookies

Recipe requirements

Recipe adapted from (Here)

• 125 gms of softened butter
• 100 gms granulated sugar
• 100 gms light brown sugar
• 1 egg
• 1 and ¾ cup of self-rising flour
• 1 tsp of vanilla essence
• ½ tsp of salt
• 100 gms of chocolate chips

Method

• Cream softened butter and granulated sugar, light brown sugar in a big mixing bowl.
• Now add egg and vanilla essence and mix well.
• Sift in self raising flour and salt. Keep mixing this flour mixture with creamed butter and sugar till all the dough starts to collect well. Dust off more flour if it gets sticky.
• Put the dough to rest in fridge for about 2-3 hrs. Take out when you are ready to make Choco chip cookies.
• Preheat an oven at 180 deg C. Line up a baking tray with grease proof paper or baking paper sheet.
• Now make walnut size small balls out of the dough and roll them nicely rounded. Put them apart on baking tray. Sprinkle some chocolate chips over and gently press to secure them on cookies dough.
• Bake in the oven for about 10-15 mints or the make of your oven.
• Take out once sides are just starting to go light brown in color. Delicious Choco chip cookies are ready. Enjoy. This dough can be put in deep fridge and it will stay fresh for about a month, Use it accordingly.

May this Christmas bring you loads of happiness and laughter. 

Merry Christmas and a very Happy New Year everyone.

Turkey Meatballs and Mushroom Rice Pilaf- Kofte and Mushroom Pulao

 We have been witnessing obnoxious level of summer heat in UK, with past couple of days being extremely hot. This reminded me of Indian summer and the only respite, I can think of is torrential rain showers. The rumbling clouds came hovering on few evenings and played their part in bringing down the temperature momentarily, only to disappoint us again with rising temperature next day. Wednesday being one of the hottest day of this summer season. The scorching heat has made everyone feel the heat, even the trees, birds and bees are not spared.

This is another effect of climate change and we need to adjust with it along with Covid. This virus has made us all chaotic and going restless, claiming victims with immense suffering and with economy taking a plunging fall across globe.Among all these, there is a place where we may find some solace, to each to their own. Please keep doing those things which brings mental diversion from negativity happening around us.In this pandemic era, we need to hold on to our patience level and act with caution. Keep safe and follow local guidelines where ever you are placed in the world. 

Yesterday evening, it was a welcome change with heavy rainfall leaving a pleasant relief from humidity and scorching heat.” Sawan” or monsoon is a special season in India, rain itself evokes so many emotions. Food and poetry have been integral part of Monsoon season in India. 

I just happened to listen to these “Thumri”- Jamuna Kinare Mora Gaon and "Kajri" Sawan Ki Ritu to replicate the same ambiance from back home. The pitter-patter of raindrops on window panes amidst rumbling clouds and these heart wrenching Thumri Gayaki enthralled the night for me. After this soul music, it is now time for some soul food as well.

 Now let’s talk about the recipe

I have made these turkey meatballs a fortnight ago. These meatballs are regular in our food menu. We make spaghetti with meatballs with them often. I have used them to make Kofte curry as well. So, you can guess its versatile nature and its very adaptive. You can even stuff them in Pita and serve with hummus as well.

I have made kofte and mushroom pulao this time. I sometimes add whatever vegetables I have in my pantry to make pulao even more filling and nutritious.These meatballs freeze well. You can make big batches and freeze them in freezer. These stays fresh for about a month. I won’t recommend using them after a month as its home-made with no preservatives. There are many other possibilities with these turkey meatballs.

I have used Turkey mince, but you can replace it with other red meat mince. 

Now to the recipe

Baked Meatball and Mushroom Rice Pilaf- Kofte and mushroom Pulao

For Meatballs/Kofte (Baked)

Recipe requirements (Makes 18-20)

 Turkey mince – 750 gms

2-3 tsp of tandoori masala

1 tsp of coriander powder

2 tsp of red pepper powder

2 tsp of freshly crushed whole black pepper

1 tsp of garam masala

1 tsp of salt

2-3 tsp of fresh lemon juice

¼ cup of Besan/ Bengal gram flour

2-3 tsp of cooking oil

Method

Take out turkey mince from the packet in a big mixing bowl. Clean it with running water, but do not break the mince slab while cleaning. It will be nice if you can squeeze out excess water from it once you have cleaned the mince. Pat dry with kitchen towel to soak up extra moisture.

Add in tandoori masala, coriander powder, red pepper powder, garam masala, and freshly crushed black pepper and salt as per taste.

Add in lemon juice to the mince. Add in besan and cooking oil.

Now with clean hands, mix all very well. Keep on kneading just like you would do for making atta dough. When it starts to collect well and no sticky, the mixture is ready. If required, you may add some more oil.

Cover the mince mixture and refrigerate for 2-3 hours.

Preheat an oven at 175 deg C.

Line up a baking tray with foil.

Divide the mixture into equal parts. I ended up making about 18-19 turkey mince balls out of it.

Bake in for about 25-30 mints. Take out and let it cool.

This will be added later into Pulao.

It can be refrigerated also for future use.

 Pulao - Rice Pilaf

Recipe requirements (serves 2-3)

1 large cup of long grain Basmati rice

2 cups of chopped mushroom

3-4 tsp of biryani masala – refer this recipe

1 tsp of red pepper powder

4 tsp of rose water

3-4 tsp of ghee

 3-4 tsp of cooking oil

2 tsp of grated ginger and garlic paste

1 large onion finely chopped

3-4 green cardamom

2-3 black cardamom

 ½ inch cinnamon

2 tsp of whole black pepper

1 tsp of salt

Method

In a big pot, cook rice with ample water till they are ¾ done. Just like al Dente as in pasta. Drain the starch. Add in ghee and 2 tsp of biryani masala powder and slowly fluff with a spoon.

Now in a big wok or a pot, add in cooking oil. Temper the oil with freshly crushed cardamom, cinnamon and whole black pepper.

Add in grated ginger and garlic and finely chopped onions. Fry them well for about 4-5 mints, till a nice aroma hits your nose.

Add in dry spice powders- rest of biryani masala, red pepper and salt. Mix well. Sprinkle bit of water.

Now add in baked meatballs and chopped mushrooms and coat with spices well.

Now add in cooked rice in that pot, mixing slowly, making sure Kofte don’t break out.

Sprinkle rose water all over it.

Cover the pan and cook at low flame (at Dum) for about 8-10 mints.

Take it off and let the rice pilaf/pulao sit in for about 1-2 hrs.

Serve with boiled egg and raita. Enjoy.

Other Kofta recipes from this blog

Kale leaves Kofta curry

Green Banana Kofta Curry

Lauki Kofta Curry

Keema Kofta Curry

 Let me also wish my fellow countrymen a very Happy Independence Day in advance.

Paneer Makhana Ki Sabzi

Well, we are into a new year and I haven’t yet updated the blog. Let me wish a very happy new year everyone. May you have a happy, healthy, peaceful and joyous 2020.

A fresh start in to a new decade. It makes me pause for a moment to realize that 10 years have passed and in blink of a second, all memories keep flashing by. Well, each year was eventful and memorable and hope the same for you all.Once again- Happy New Year 

I will start this year on a very simple and homely food recipe of Paneer Makhana ki sabzi. As I understand after indulging in loads of sweets and desserts during holiday time, it’s time to go slow on sugar. Paneer a great alternative to chicken or meat can be cooked into a delicious curry.

This paneer makhana was served along with Gobi Aloo-matar -cauliflower potato green peas dry curry.

Now to the recipe

Paneer Makhana Ki sabzi

Recipe requirements

• 250 Gms of paneer
• 1 large cup of toasted lotus seeds/makhana in ghee
• 2 medium size onions
• 2-3 garlic cloves
• ¼ inch ginger
• 1 medium size tomato
• 1 cup whole cashews
• 2-3 green chilies

Seasonings

• 1tsp of red pepper powder
• 1 tsp of Kashmiri red pepper powder
• 1 tsp of coriander powder
•  ½ tsp of cumin powder
• 1 tsp of garam masala
•  1 tsp of cumin seeds
• 1 tsp of Salt or as per taste
• 2-3 tsp of ghee
• ¼ cup of cooking oil

Method

• Cut paneer block into cubes.
• In a food processor or mixer/grinder, grind onions, garlic, ginger, tomato, quarter cup of cashews and green chilies in to a smooth paste.
• In a fry pan, add in ghee about 2 tsp, fry the makhana or lotus seeds till they turn little puffy. Take out in a bowl.
• Now heat up a heavy bottomed fry pan, add cooking oil. Add in cumin seeds. Let it splutter.
• Add in the prepared paste, add in salt, turmeric powder, red pepper powder, Kashmiri red pepper powder, cumin powder and coriander powder and keep on stir/fry for 10-15 mints at medium high flame. Add in 2 cups of water. Preferably warm water.
• Add in rest of whole cashews and makhana/ fried lotus seeds and of course paneer pieces.
• Now cover the pan. Lower the flame and let it cook slowly for about 15-20 mints.
• At the end add in ghee, garam masala and mix well. Add kasoori methi if you like it as a garnish. You can add green peas also.Serve and enjoy with rotis.

Happy Cooking Friends

Chicken Dry Curry- Murgir Makha-Makha Jhaal

The leaf of every tree, brings message

From the unseen world, look every

falling leaf is a blessing

-          Rumi

Past couple of days, its raining here, sometimes persistent and sometimes intermittent. We are observing sudden drop in temperatures in the mornings and evenings. If it rains the weather becomes cold and soggy which is typical of autumn season in this part of the world. 

Although, fall season has an enticing aura and grandeur. Each and every falling leaf has a beauty of its own. I was strolling out, in one of our local parks and tried to capture some moments with my mobile.

And also, this blog has turned 13. Thirteen long years have passed, when I first wrote a random blogpost in blogger in 2006.It feels nice to be connected to my readers, who have subscribed the blog posts and feeds.
Although, I am not that active in using other social media platforms, this blog still has some loyal readers. I must thank them and new readers for coming back here for recipes and more for years now.

Now to the recipe for todays post- chicken curry. I would not want to label this as curry. But I fail to come up with exact replica for ‘makha-makha jhal’ in English. I have taken some liberty in naming this dish chicken dry curry. I have used ajwain/carom seeds for making this dry curry, although it’s not the only ingredient, which I would like to highlight.
Although must admit ajwain/carom seeds being a digestive enhancer helps in balancing off the richness of the gravy that comes with walnuts and all whole garam masala ingredients.
The use of freshly grounded spices like mace, cloves and cardamom has infused much aroma to the gravy. The gravy was done in slow stir/fry type.
This is a work of patience, as you need to pound and grind the spices for a lovely aroma, which adds up to the gravy. I took the pictures with my mobile as usual. Hope, it justifies the texture of the gravy.

Now to the recipe.

Chicken Dry Curry- Murgir Makha-Makha Jhaal

Recipe requirements

• Chicken – 1kg
• 4 medium size onions
• 4-5 garlic cloves
• ½ inch ginger
• 3-4 green chillies
• 1 medium size tomato
• 2-3 medium size potato cut into half
• 5-6 walnuts
• ¼ cup of raisins

Seasonings

• 1 tsp of red pepper powder
• 2 tsp of coriander powder
• salt as per taste or 1 tsp 
• 5-6 tbs of cooking oil 

To be freshly grounded

• 2 tsp of whole black pepper
• 4-5 cloves
• 4-5 green cardamom
• Few strands of mace
• ¼ tsp of carom seeds

Method

• Wash and clean chicken pieces thoroughly. I have used 4 leg-sides portions for this curry which makes approx 1 kg of chicken.
• In a food processor or mixer/grinder, grind onions, garlic, ginger, walnuts, raisins, tomato and green chillies to a smooth paste.
• Now heat up a heavy bottomed fry pan, add cooking oil.
• Add in the prepared paste, add in salt, turmeric powder, red pepper powder and coriander powder and keep on stir/fry for 10-15 mints.
• Meanwhile in a mortar/pestle, dry grind- carom seeds, cloves, cardamom, whole black pepper and mace.
• Now add in cut potatoes to the above. Add the dry grinded masala powder now.
• Keep on stir/frying for about 5-7 mints more. 
• Now cover the pan and let it cook. Do not add water, if you want a dry gravy with it. Lower the flame and let it slowly cook in its own juices and all spices for about 30 -35 mints or till all the chicken pieces turns soft and cooked through well.

Happy Cooking Friends

Easy Vegetarian Fusilli Pasta with Spinach

Spring season brings new and fresh green leaves on trees and with that a new phase of life starts on mother earth. This also marks our Bengali new year in April. Although, bit late but anyways, it’s good to be late than never. Let me wish everyone a ‘Shobho Naba Borsho’. May you all have a great year ahead filled with delicious food, good health and happiness.

We are having school holidays over here with Good Friday and Easter approaching soon. Let me also wish everyone have a ‘Good Friday’ and a very ‘Happy Easter’ in advance also.

This fusilli pasta recipe with baby spinach is a quick way of fixing dinner, in case you are running out of time. I have liked fusilli pasta because of its shape, bit of twist to a normal pasta and the flavours are bursting and more prominent.

Now to the recipe

Easy Vegetarian Fusilli pasta with spinach 

Recipe requirements

• 400 Gms of fusilli pasta
• Baby spinach leaves
• 1 Onion
• 1 Tomato
•  2-3 tbs of pasta sauce
• ¼ cup of mascarpone cheese
• Salt as per taste
• Black pepper as per taste
• 3-4 tbs of cooking oil
• some paneer cubes

Method

• Take a large pot with ample water. Add in salt and 1tbs of cooking oil to it. Let it come to one boil. Add in dried fusilli and cook al dente (cooked but still firm).This may take about 7-10 mints of time depending on the cooking flame.
• In a separate fry pan, big enough to hold all the pasta and with vegetables. Add in rest of cooking oil and then add baby spinach, chopped onions and tomato. Add in pasta sauce.
• Stir/fry all for about 4-5 mints. Add in cooked fusilli with the cooking water. Add in mascarpone cheese .Mix all the ingredients very well and coat well with sauce. Adjust salt and seasonings- black pepper etc.
• Sprinkle some chilli flakes and enjoy. I have added some paneer cubes as well.

Happy Cooking Friends

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

Method

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.

Tips

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

Happy Cooking Friends

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

Method

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

Method

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........

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

Method

• 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...

Lotus Root Curry - Kamalkakdi Ki Sabzi

I have never made lotus root curry or ‘Kamalkakdi ki sabzi’ until that day. I was going through the vegetable aisle of our grocery stores here and came across these fresh lotus roots. I got intrigued and purchased it, thinking that I will make a semi-dry curry out of it. Now here in Malaysia, lotus root is extensively eaten in soups and noodles stir /fry preparations. In UP, India, it is known most commonly as ‘Kamalkakdi’ and Kamalkakdi ki sabzi is a staple food in cold winter months. You can even make a simple stir/fry preparation with cumin seeds and dried red chilly. Lotus roots are great source of dietary fibres, they are bit crunchy and has a delicate flavour. It is also known as ‘Renkon’ in Japan and ‘Lian Ou’ in Chinese. ‘Renkon’ Chips are very popular snack in Japan. Young Rhizomes are added to salad but more mature rhizomes needs proper cooking. Lotus root should be cleaned thoroughly of mud in water.

Here is how we made Kamalkakdi ki sabzi/or Lotus root curry.

Lotus Root curry (Kamalkakdi ki sabzi)

Recipe requirements

• 1-2 whole lotus roots – approx. 400gm
•  2 medium size potatoes
• 5 fat cloves of garlic
•  2 medium size onion
• ½ inch ginger root
• 1 large size tomato

For tempering and seasonings

• 1 tsp of turmeric powder
•  2 tsp of red pepper powder
•  1 and half tsp of coriander powder
• ½ tsp of cumin powder
•  1 tsp of salt or as per taste
• ¼ tsp of sugar
• 3-4 dry red chillies
• 1 tsp of cumin seeds
• 5-6 tbs of mustard oil
• 1 tsp of ghee
• 1 tsp of garam masala

Method

• Clean lotus roots properly in water. Peel the outer skin and slice them in rounds of about ¼ inch thick pieces. Leave them for a while in water and then clean it thoroughly with water again.
• Put a big pot with ample water to boil. Add salt and the lotus root slices and cook them for about 15-20 mints. Or alternately you can pressure cook them for two whistles.
• 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 7-8 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder, cumin powder and salt. Add in sugar as well. Sprinkle little bit of water and keep on stir/fry.
• Take this fried masala out and pulse through a grinder to get a smooth ‘masala paste’.
• Add in about 2 tbs of mustard oil in a fry pan.
• Add in potatoes pieces preferably c ubed. Fry the potato pieces evenly. Take them out.
• Now add in the above prepared ‘masala paste’
• Add in chopped/sliced lotus root  and fried potato pieces now. Mix lotus root pieces very well with spices.
• Add in 2 cups of water. Cover and cook for 15-20 mints at med-low flame or till the lotus root pieces are cooked well.
• Add in ghee and garam masala at the end. Give a final mix.
• Take out and serve in a bowl with rotis or rice whatever way you prefer eating.

Happy Cooking Friends and you all have great week ahead.

Belanak fish curry- small Mullet fish curry

Bengali people and fish are inseparable identity. Here in Malaysia, I am being introduced to many local fishes on a regular basis. One among them is ''Belanak'' or gray mullet fish here. Belanak is a local fish and even more popular in Indonesia. These fishes are small and it reminds me of our very own ‘Puti’ and’ Morula’ fish. Although the ones I picked up are little bigger, more of size of our palms, some can even grow bigger than that as well. Any recipe with morula and puti can very well be incorporated with Belanak also.

This is our way of making belanak fish- Bengali way.Belanak fish can also be eaten if they are deep fried and goes very well with sambal belacan – a very spicy condiment served along with ‘nasi lemak’- a fragrant rice cooked in coconut milk and pandan leaves here.

Belanak Fish curry (Gray mullet fish curry)

Recipe requirements

• About 12-15 small belanak
•  10-12 cherry tomatoes
• 3-4 Thai red chilly
• 3 cloves of garlic
• 5-6 shallots  

Spices and seasonings

• 1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing on belanak)
•  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
•  1/2 tsp of Kalo jeerey/nigella seeds

Method

• Clean, and remove scales of belanak fish. Clean the fish stomach as well.
• Rub in fish with turmeric powder and salt. Keep aside.
• Heat up a fry pan, add 2 tbs of mustard oil, add in belanak fish and stir/fry them for about 2-3 mints flipping sides as well. Take out in a separate bowl.
• In that fry pan itself, add more mustard oil, add in nigella seeds, chopped garlic and Thai red chilies.
• Now add in tomato and shallots slit in between as well. Keep on stir/fry for about 5-6 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 belanak fishes.
• Add in one –two cups of water depending upon the consistency of curry. Cover and cook for 7-8 mints or till fishes are cooked through well.
• Take out in a serving bowl. This goes well with warm cooked rice.

Happy cooking friends

Cabbage with Shrimp stir/fry - Chingri diye Bandhakopi - চিংড়ি দিয়ে বাঁধাকপি

I don’t need to write about the benefits of green leafy-vegetables. So I will skip that part and also I don’t want to sound boring and rhetoric to you all. Cabbage with shrimps, now who doesn’t like shrimps except few of us, who have allergies. This is a very homely Bengali way of making cabbage with shrimps. People may have little variations to it, like some may use cumin seeds for tempering, some may not, and many will go on to add grounded ginger+ cumin as the base of the masala. Please use ingredients, whatever way you want to make.

This is how this recipe is made in our kitchen.

Chingri diye Bandhakopi – Cabbage with shrimp stir/fry recipe

Recipe requirements

• 1 whole cabbage – approx. 400gm
•  De-veined shrimps- 300- 400 Gms
• 2-3 fat cloves of garlic
•  1 medium size onion
• 2 medium size tomato

For tempering and seasonings

• 1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing on shrimps)
•  2 tsp of red pepper powder
•  1 tsp of coriander powder
•  1 tsp of salt or as per taste
• ¼ tsp of sugar
• 3-4 dry red chillies
• 1 tsp of panch phoron
• 5-6 tbs of mustard oil
• 2 tsp of ghee
• 1 tsp of garam masala

Method

• Chop green cabbage finely.
• Clean, de-shell and devein Shrimps. Rub in shrimps with turmeric powder and salt.Keep aside.
• Heat up a fry pan, add 2 tbs of mustard oil, add in shrimps and stir/fry them for about 2-3 mints and take out in bowl.
• In that fry pan itself, add more mustard oil, temper it with panch phoron, dry red chillies.
• Now add in tomato and chopped garlic into it. Add in chopped onions.
• Keep on stir/fry for about 5-6 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder and salt.Add in sugar as well. Sprinkle little bit of water and keep on stir/fry.
• Add in chopped cabbage now. Mix cabbage very well with spices.
• Add in quarter cup of water.Cover and cook for 7-8 mints or till cabbage leaves are cooked through well.Add in fried shrimps now, stir/fry and mix with a spatula for another 3-4 mints.
• Add in ghee and garam masala at the end. Give a final mix.
• Take out and serve in a bowl.

Note-

You can add chopped potatoes and green peas as well.

Happy Cooking Friends

Dal-Saag (Lentils cooked with Amaranth leaves)

There are days when, I can only think of comfort foods and dal –roti is one such recipe which never gets ruled out and we never get bored out of it either. Dal- saag is adding up more greens to those ‘’everyday dal recipes’’. I have used up green amaranth leaves with chana dal+ masoor dal. Many use spinach , some even use beetroot greens. Choose whatever you wish to, bottom line is, this is a great way of incorporating greens in one’s diet-plan.

This is how we make Dal-saag – our comfort food.

Dal-Saag (Lentils cooked with Amaranth leaves)

Recipe requirements

•  2 cups of chana dal ( Yellow split pea lentil)
• ¼ cup of masoor dal ( orange lentil ) 
• 1 bunch of amaranth leaves or 800 gm of amaranth leaves -stems discarded

For tempering and seasonings

• ½ tsp. of turmeric powder
•  1 tsp of red pepper powder
•  1 tsp of coriander powder
• ¼ tsp of cumin powder
•  1 tsp of salt or as per taste
• 1/2  tsp of sugar
• 3-4 dry red chillies
• 1 tsp of cumin seeds
• 2-3 fat cloves of garlic
• 1 medium size tomato
• Pinch of hing
• 4-5 tbs of mustard oil
• 2 tsp of ghee

Method

• Soak chana and masoor dal for about 2-3 hrs in a vessel with water.
• Put cleaned dals in pressure cooker.Add in 2-3 cups of water.Let it come to one boil, Remove /skim off the white foam that is forming now. Close the pressure cooker, by securing the lid with whistle.
• Now pressure cook both dals together for 2 whistles with ample water. Let the pressure subside and then open the lid. Add more water if it turns out semi- dry. Add in turmeric powder, red pepper powder, salt and sugar. Mix well and keep aside.
• Now heat up a fry pan, add in mustard oil. Let it come to smoking point.Now do the Tarka/tempering.
• Add in cumin seeds, dry red chillies and hing. Add in chopped garlic and tomato. Add dry spices- coriander+cumin powder.
• Stir/fry all for about 3-4 mints at med-high flame or till oil separates out.
• Clean Amaranth leaves in water.Take out tender shoots and healthy looking leaves from the bunch, discard stems..
• Blanch amaranth leaves separately. Add the leaves to the cooked dals ( Lentils). Let it simmer for about 8-10 mints.
• Add the tempering/tarka to the above cooked dals with greens.
• Let it slowly simmer for about 4-5 mints. Add ghee at the end. Serve and enjoy with roti or rice whatever way you prefer.

Tip- You can add in some toasted cashews to the above dal or Paneer cubes as well.

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

Of This and That - Some Musings

This will be my last post for 2016… It’s raining heavily outside, sitting down with my laptop on our dining table, occasionally I glance through my balcony doors to look far ahead, but the visibility is zero. I made a glass of chilled iced lemon tea for myself...Music playing in the back ground, you know those ageless and soul-soothing old Hindi songs – like one from film ‘Anupama’. December makes me feel cold inside, although the temperatures outside will defy all things winter has to offer here. There is nothing as such a typical ‘winter’ in Malaysia – rain and sun-shine all through the year. How I longed for the coldness, winter has to offer and the white snow clad houses and streets, is a forlorn story here.

But even in those scarcity of true feelings for winter, we created a space in our heart which made us believe, yes believe, that these last few days of 2016, this festive spirit will linger on. We have put up a Christmas tree just like we used to do in UK. 

Warming up our cold hearts, this tree reminded us to believe in everything about life- whatever the challenges, obstacles one may face, believe in yourself – this will pass through. We have made it so far, hopefully we will keep doing so in future as well. In all those challenges, we should not forget about all the blessings which god has bestowed us all. Pause for a moment, take out time from your busy schedules and please count all those blessings. The true spirit of festivals lies there.

The shopping malls are all decked up and busy here with beautiful Christmas decorations and huge Christmas trees and people shopping for their near and dear ones. We usually sit down on those numerous benches inside shopping malls and watch the world go by leisurely. 

There will be people shopping on the likes of Gucci/Prada/MK / Miss Selfridge/ Topshop/Zara and what not, in those numerous shopping malls, during these last few days before Christmas. But to me Christmas, or for that matter any festival, is all about togetherness of family and friends. Gifts are just add-on like cherry on top of an assembled black-forest cake.

Couple of days back, we had a long weekend, so, dear daughter called up her few friends from our residential-complex and had a mini-Christmas snack party. 

The home was filled with the warmth of their girlie-chat, laughter and fun. Time flies and even before I realize, these girls all in pre-teen age are ready to create their own stories, just like we did decades ago.

Since these are holiday time, I thought instead of doing a recipe post, a proper menu post will be more helpful.

The snack- menu had chocolate cupcakes, cucumber and mozzarella cheese sandwich, baked chicken drumsticks and roasted spiced potato wedges with plenty of cold drinks.

There was another platter which we had on Sunday - roasted potato and orange sweet potato, tofu fried rice, baked spicy salmon steak and California rolls (this one is a type of  'Sushi'- store-brought though)…And there was plenty of litchi mock tail as refreshments.

Recipe for Oven- Baked Salmon Steak

Requirements

Salmon steak pieces- 4-5

Spices

½ tsp of turmeric powder

2 tsp of red pepper powder

 2 tsp of coriander powder

1 tsp of cumin powder

½ tsp of cardamom powder

½ tsp of cinnamon powder

 1 tsp of black pepper powder

Salt as per taste

Method

Take all the spices in a big bowl and mix in well.

Now rub spices all over the salmon steak pieces.

Cover and keep it in fridge for about half an hour.

Now preheat an oven at 175 deg C.

Place the salmon steak pieces over a baking tray and put that in the middle rack.

Bake for 30-35 mints. Take out serve hot. These are absolutely delicious.

Roasted spiced potato wedges have the same spices as listed above. The only addition was mustard oil and chili flakes to marinate them well.Bake the potato wedges at 180 Deg C for 40 mints.

Cucumber Mozzarella sandwich- Layer thinly sliced cucumber over buttered sandwich bread and then top it up with grated fresh mozzarella cheese or cheese slices. Press the sandwich and viola ready in jiffy.You can use tomato as well.Tomato and Mozzarella is another great combination.

Tofu Fried Rice

Requirements

 3-4 cups of cooked rice- for 3-4 people
you can use brown rice as well

 200 Gms of extra firm tofu

2 tsp of thick soya sauce

1 tsp of oyster sauce

1 tsp of red pepper powder

1 tsp of black pepper powder

 3 tsp of grated fresh ginger
 1 stick lemon grass

 3-4 tsp of soybean oil/ or sesame oil

Method

In a big wok/fry pan, add in oil. Add in firm tofu pieces and fry them at high heat for about 3-4 mints.

Take out and keep in a separate plate.

Add in grated ginger, cut lemon grass  and any vegetables you would like to add- I have used carrots and tomato finely chopped. Toss well and cook at high heat for 3-4 mints.

Add in all the sauces and spices listed above. Adjust salt.

Add in fried tofu and coat well with spices and sauces.

Now add in cooked rice and mix well. Serve and enjoy.

These recipes can be found in archived posts here…

Nutella-and-chocolate-cupcakes

Baked Chicken - Kalmi Kabab style

Oven-baked chicken-tikka

Some other Christmas recipes

Couscous-and-dried-fruits-stuffed Chicken

Chocolate Swiss-roll-recipe

Apple fritters with toffee-sauce

Black forest cake

Cheesecake recipe

So, here is the end part for this post.

You all have a great festive time.

Happy Holidays, Merry Christmas and have a Happy new year …….

See you all in new year 2017…Welcome 2017....bye –bye 2016…..