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.

Cod Fish Fry with Harissa

I wrote my first blog post in 2006 and it never occurred to me that I am inviting myself for a whole new experience. I thought it was more of a fluke for me at that time and other recipe posts written thereafter. For me, it was like a toy given to pacify a child. I was super excited that there is something called ‘Blogspot' and where I can write my ramblings and share recipes. This also happened in a spur of moment, never planned it and still it remains the same, even after fourteen years. God! its fourteen years in food blogging world. In between all these years, food blogging procedure has changed and so is the norm now. It has shifted its base readers to Instagram and other social platforms, but I being a stubborn, continued food blogging here.

Initial years, it was exciting to know about number of people subscribing to this blog. But now the initial euphoria has subsided, almost like gone with a wind. I have let go of the urge of updating the blog routinely and strictly also. When I feel like I need to write a post, then only I update. I know many of you who are regulars here may feel disappointed. There lies a virtual world and a real world and many go on to balance it well and few can’t. I will add another name in the last ‘few’. Well who else? The author herself!!

Let me write a thank you note starting from my sabziwali to dudhwala to machiwala, who made their contributions in their own way. After all what is a food blog, if I don’t mention them for providing me with their supply of choicest of fresh vegetables, fish and poultry. All that which looks good in pictures in this blog, should taste good as well, otherwise there is no point being a food blogger, well at least for me. I should also thank my readers who find some sort of familiarity when they visit here and try out recipes,or many can relate to the ramblings written over recipe posts. The intention is to have rough estimations and precise procedure for that particular recipe.

Thank you readers for being part of this fourteen years journey with me!!

Food has been integral part of many cultures, actually whole gamut of cultural revolution happened due to food – either its shortage or its availability. Spice routes were created to discover hidden treasure islands, from Columbus to Vasco Da Gama who explored sea routes to mysterious countries where spices can be found in abundant. And to discovery of Balti cuisine in a country known for eating mashed potatoes, Sunday roast and fish fry. Who would have thought our very own ‘Topse Mach Bhaja’ can be competing with deep fried Cod dressed in flour beer batter. Well dressing really makes the difference, isn’t? A Bengali Bhadra Lok Dhoti Clad and an English gentleman, both can devour their versions of fish fry in seconds. Last part is a bit exaggeration. But guess what, fish fry remained staple for both of them. Here comes a new version for this staple fish fry recipe.

Cod fish pairing up with North African spice blend ‘Harissa’ wrapped in flour beer batter.….err. I mean to say Cod fish fry with Harissa in Besan batter. When East meet West and they together meet South. The concoction formulates a perfect formula for a delicious fish fry. There you go now, north African can also join in to our cultural revolution. Presenting Cod fish fry with Harissa.

I have used store brought Harissa spice blend as its easily available in many super stores over here. World is a global village now, think Harissa spice blend is readily available in India as well.

Now to the recipe 

 

Cod Fish Fry with Harissa spice

Recipe requirements (serves 2-3)

• Cod fish Fillets 200-250 gms (approx.)
• 3 heaped tsp of Harissa powder
• ½ tsp of salt
• ½ cup of Besan/ Bengal gram flour
• 1 tsp of harissa powder
• ½ tsp of garlic powder
• ½ tsp of salt
• 2-3 tbs of cooking oil

Method

• Clean Cod fish fillets. Pat them dry with kitchen towels. Marinate them with harissa spice powder and salt.Keep aside for about an hour.
• In a separate flat plate – mix besan, garlic powder, salt and more harissa powder. Clean hands with soap and water. You can make a wet batter as well with water. Then you will need water and more oil to deep fry them. This recipe relies mainly on coating the cod fish fillet with Besan, enough to hold the dry spices.
• Now coat the Cod fish fillet with this besan+ harissa powder mixture. Leave aside for about half an hour.
• Again, coat well the fish fillet with besan mixture by pressing gently with hands. This double coating seals the moisture on Cod fish fillets.
• Put a sauté pan ( non-stick ) on heat. Add in cooking oil.
• Add in marinating and well-coated Cod fish fillets, frying for 3-4 mints each side at medium flame.
• Take out and serve.Tip- Other firm fish- like Haddock and Sea Bass fish fillet can also be used with Harissa.

Happy Cooking Friends!

Sweet Potato Pancakes

We usually prepare pancakes for our Sunday breakfast. And we have liked simple pancakes, Banana pancakes , Pear Pancake in past. I was inclined to use sweet potatoes in our meals and thought of mixing it with pancakes. 

The sweetness of sweet potatoes gelled very well with simple pancakes. They turned out light and fluffy but when eaten, will leave tummy satisfied for couple of hours. If there is a breakfast that can satisfy the soul and hungry tummy, then sweet potato pancake is the one.

Now to the recipe

Sweet Potato Pancakes

Recipe requirements (Makes – 5-6)

• 2 large orange sweet potato
• 2 cups of self-rising flour
• 2 free range eggs
• ¾ cup of milk
• 1 tsp of cinnamon powder
• Pinch of salt
• ¼ cup of cooking oil

Method

• In a big mixing bowl – mix self-rising flour with cinnamon powder and pinch of salt.
• Boil sweet potatoes for 15-20 mints or till they turn soft. You can pressure cook for two whistles as well. Take out sweet potatoes in colander and drain the excess water. Keep it open for about 10-15 mints before you mash them well.  
• Now add in egg one at a time, mixing well with flour. Add in mashed sweet potato.
• Add in milk and mix well till there are no lumps left. The pancake batter should be smooth and a nice falling consistency.
• Leave it aside for half an hour.
• Heat up a heavy cast iron skillet /Tava/non-stick flat fry pan.
• Add in 2 tsp of cooking oil spreading nicely.
• Now scoop a full ladle of the batter and drop on the hot skillet.
• Let the bubble surface out. Flip the side of the pancake once you see bubbles pop up nicely.
• Cook the pancakes for another 2-3 mints. Each pancake will take 5-6 mints on low-medium flame to cook.
• Serve hot with maple syrup, honey or butter or any other sauces you like.

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

Phirni - a sweet recipe

We were craving for some sweets for a long while. Phirni is rice pudding with a difference, the difference lies that the rice is grounded and then made into a paste unlike normal kheer where rice grains are used. To me taste wise phirni is a smooth and evenly flavoured pudding with kesar and rose essence water.

I was running short of time, so thought of using rice flour, instead of the whole process of soaking rice grains and then grounding it. This saved me some time as well. Rice flour is easily available these days in many supermarkets and every city has their own chain of supermarkets. You can easily spot them in Indian supermarkets here in abroad.

To the recipe now

Phirni- Sweet Recipe

Recipe requirements

4 and half teacups of whole milk

½ cup of rice flour

½ cup of sugar

2-3 pinches of saffron strands

3-4 tbs of rose essence water

2-3 green cardamoms

Method

In a cup of whole milk, dissolve rice flour slowly and if needed add more whole milk to form a lump free smooth mixture. Keep aside.

In a heavy bottom pan, add in rest of the whole milk. Crush some green cardamoms and add in to the simmering milk. Let it come to one boil. Lower the flame and add in sugar. Keep on stirring.

Now add in rice and milk mixture slowly, stirring and mixing well to make sure it doesn’t stick to the bottom of the pan. Phirni requires constant mixing otherwise the pudding will have lumps.

After about 10-15 mints when the sugar has dissolved properly and the milk mixture will start thickening. Take it off from the flame.

Add in rose essence water and stir once again. Garnish with saffron strands.

Set in individual moulds and chill in fridge for 3-4 hrs. Phirni is best enjoyed when it’s chilled.

Garnishing can be any types of nuts as well.

Wishing a very Happy Eid who are celebrating. Enjoy and have fun. Eid Mubarak!!

Tava/Pan Fried Mutton Shami Kebab

I have been away for a while from active food blogging, as I had to tender and look into many personal matters and one of them being a relocation again. Now, I have lost the counts how many times I have relocated. But it feels like home coming to UK once again as per written analogy. Malaysia was a fabulous experience. Someday I want to go back again there, to relive our wonderful memories.

When we landed in UK, that same whiff of air hit me again, a sense of familiarity among unfamiliar faces engrossed into their smartphones. It took us for a while to get settled over here.

Let’s hope, I will try to update this space more often. With spring blossoms on full vigour and Holi festival coming up near, thought this will be a nice beginning for this space.

I had lamb mince and wanted to make some kebabs. This recipe was an impromptu attempt on my part and glad it turned out nice. I have used store bought spice mix just to enhance the flavour more. But if you genuinely want to make it from scratch, then I would suggest to grind all the spices in home. Otherwise in this busy world, I guess the store bought spice packets are very handy.These were like melt in mouths kebabs and also I have tried to use less oil to pan fry them.

Now to the recipe

Pan/Tava fried Mutton Shami Kebab

Recipe requirements

• Lamb/Mutton mince/ keema- 400gms
• Chana dal – 1 and ½ cup
• 1 big purple onion
• 3-4 big garlic cloves
• 1 medium size tomato
• 5-6 green chillies
• Spices and seasoning
• 3 tsp of coriander powder
• 2 tsp of cumin powder
•  2 tsp of garam masala
• 3 tsp of tandoori masala
• 1 tsp of cinnamon powder
•  2-3 tsp of red pepper powder
• 2-3 tsp of freshly grounded black pepper
• 1 tsp of salt or as per taste
•  2-3 tbs of cooking oil for pan frying

Method

• Wash the lentils and put it in pressure cooker. Add about 1 cup of water. Let it simmer on high flame, skim out the froth form the lentils.
• Now add in 400 Gms of lamb mince or mutton keema.Add in 1 cup of water.
• Chop onion, garlic and tomatoes and add them with the dal and mince.
• Add salt, red pepper powder, coriander powder, tandoori powder, and cumin powder. Check the water content, it should come up to the level of the mixture properly but shouldn’t be more than the content, otherwise the lentils will be soggy and that is what we don’t want.
• Let it cook for 2 whistles. Lower the flame and let it simmer for 7-10 mints. Put off the flame and let the pressure subside. Open the lid and let it cool.
• Take out the mince+ lentil mixture in a big mixing bowl. Squeeze out excess liquid with your hands.
• Now add rest of the spices- cinnamon powder, garam masala and freshly grounded black pepper powder. Adjust salt and hotness if required with red pepper powder. Add in finely chopped green chillies. Knead and mix the mixture very well.
• Refrigerate the mixture for about an hour so that the mixture gets firmer and it will be easy to shape up patties.
• Put a non-stick tava/skillet on flame at medium flame.
• Drop about a tsp of oil .Take out the lamb mince mixture and shape them into patties. This much mixture, I end up making about 17-18 shami kababs.
• Tava fry them for about 3-4 mints at medium flame or they turn and have a nice dark brown crust.
• Take out and serve.

Wish you all a very Happy Holi.

French Toast with Strawberry Compote

I have been away from food blogging world for a while now, but that doesn’t mean I was not cooking food or feeding hungry souls in my home. I have tried many local recipes and ingredients during these past days and I have to keep some records for that as well. I may update next couple of blogposts with those ingredients and recipes. But today, I will restrict myself with a delicious breakfast recipe. French toast with strawberry compote. I can’t imagine myself making this on weekdays, as morning is a hurried experience for us. Dear daughter catches her school bus early in the morning and dear husband is also almost rushing through. This scrumptious breakfast needs a relaxing Sunday morning, where one can sit, talk and enjoy the breakfast. Last Sunday made this as our breakfast, thought will share the recipe over here.

I remember a scene in Bollywood film ‘Queen’, where the main lead actress makes French toast for her roommates while holidaying in Amsterdam. And one of them being French himself tells her, well, what she has made has nothing French in it. I know where that was coming from as, French never make their French toast savoury compared to us Indian. French toast for an Indian is mostly savoury served with dollops of tomato ketchup!!  This made me all curious to know the origin of French toast and how it got its name. After many google searches, I came to know that in France it’s known as ‘’ Pain perdu’’ or ‘’Lost bread’’ which is eaten as desserts. This can be accompanied with afternoon tea or an English term for that is ‘High Tea’ snack, but is never made as breakfast. We are grateful to Roman Empire for Colosseum, Pantheon, Spanish steps and Latin language. And to countless inspiration for many Chariot races in Hollywood films ‘ Ben Hur’ for entertainment purposes. I may also like to add French toast to that list as well, as Romans had gigantic appetite for food, three course meal is very Roman. They used to make something very similar dessert with a day old bread or left-over high quality white bread. The first mention about French toast was in a 4^th century Roman cook book written in Latin by Apicius.

From those days to its present form French toast has travelled far across, crossed Atlantic Ocean as well. French Immigrants brought their French toast recipes to America and American coined its name ‘French toast’ and from there no looking back.

Now to the sweet recipe for French toast

French Toast with Strawberry compote

Recipe requirements

For French toast

4-5 whole meal bread slices

1 cup of milk

1 egg

1 tsp of cinnamon powder

2-3 tbs of sugar

Cooking oil to pan –fry toast

Method

Mix in egg, milk, cinnamon powder and sugar in a mixing bowl. Put the bread slices in the mixture and let it sit for 5-10 mints.

Put an iron skillet on flame, add about 2-3 tsp of cooking oil over hot iron skillet. Put bread slices and fry them each side for 3-4 mints at medium flame.

Take out and drain over kitchen towels.

For Strawberry compote

300 Gms of fresh strawberry

3-4 tbs of sugar

½ tsp of lemon juice

2 tsp of olive oil spread

Method

Peel the outer skin of strawberries to get rid of small seeds. Chop strawberry roughly into small pieces.

Now put strawberry and sugar in a pot and keep on cooking. After about 7-8 mints at medium flame, strawberry will start to cook .Take off from the flame when sugar dissolves properly.

Add in lemon juice and olive oil spread and mix well. Let it cool.

Assemble French toast with strawberry compote and ice cream on sides. This is heavenly delicious.

and since its Poila Baishak this weekend ....let me wish all my readers ' Shobho Poila Baishaak'

শুভ পয়লা বৈশাখ। .অনেক শুভেচ্ছা সবাইকে। ...

Instant Rava Onion Uttapam

‘’ What day is it?’’ asked Pooh.

‘’It’s today! ’’ Squealed Piglet.

‘’My favourite day’’ said Pooh…………..

Sometimes life’s greatest truth is revealed in children’s animation films. I have watched ‘Winnie- the Pooh’ several times with my dear daughter, while she still was a toddler. Although she has out grown those cartoon stories now, but some of the contextual scenes are still stuck in my mind. So simple and so profoundly told by Pooh and Piglet. Life’s greatest lesson comes from these innocent cartoons. That’s why I always believe in to nurture the innocent child in all of us. Live for the present day and create your own beautiful moments because you only are responsible for your own happiness.

Breakfast are important part of daily meal plans. And we generally on weekends tend to have more varieties for breakfast than the mundane bread and butter. So some days its rice poha, some days Upma or pancakes, some days various fruit filled crepes etc. And then occasionally these tomato onion Uttapams.I tend to cut out the long process of soaking and fermenting ingredients for uttapams. And these instant Uttapams turn out nice and delicious – no need to soak rice etc and then wait for fermenting process.

This is how we make our instant Uttapams

Instant Rava Uttapam

Recipe requirements (makes 4-5,  5’’ inch Uttapam rounds )

•  2 heaped cups of Rava/sooji/semolina
• ½ cup of plain flour
• 1 tsp of baking soda
•  1 and half cup of yogurt
•  1 tsp of salt or to taste
•  About a cup of water

For the toppings

•  1 large onion
•  1 medium size tomato
•  5-6 green chillies
•  About a cup of chopped coriander leaves
•  Salt as per taste and bit of red pepper powder/black pepper powder
•  Cooking oil to make Uttapams.

Method

•  In a mixing bowl, mix in plain flour and sooji/semolina. Add in baking soda and salt.
• Now add in yogurt and mix with the above, it will form a dough like consistency.
• Now add in a cup of water to make a smooth and lump free batter just like dosa /pancake batter and may be even more water if it is required.
• Now let it rest for about half an hour.
• Meanwhile chop onion, tomato, green chillies and coriander leaves very finely. Add in salt and pepper powder – if using to enhance the hotness level.
• Heat up an iron tava/skillet/griddle. Now drop about 2-3 tsp of cooking oil. Rub this oil very well over the griddle.
• Now give a final mix for the uttapam batter .Drop a ladle full of this batter to the hot griddle.
• Flatten out a bit, but not much, just like a small round similar to pancake- approx. 5’’ inch rounds. The trick is to have a little thick rounds rather than big and thin rounds, so that they puff out well and turn soft also.
• Now immediately put finely chopped onion, tomato, green chillies and coriander leaves over the top of the uttapam. Press it gently with the spatula.Let it cook for about 4-5 mints.
• Flip the side very carefully and now again drop some cooking oil by the sides of uttapams.Cover the uttapamas and cook further for about 6-7 mints at med-low flame. Do not hurry otherwise the middle portions will turn out uncooked.
• Uncover the uttapam and flip the side and cook for 2-3 mints. Shift into the serving plate.
• You can have it with tomato ketchup or more traditionally with coconut chutney. These are absolutely divine straight from the hot tava/griddle. Enjoy your breakfast.

Happy Cooking Friends

Fettuccini with Tofu and Vegetables

It’s December and this means an entire year is wrapping up soon. In 2016, we re-located to Malaysia and which meant whole lot of adjustments. New school and friends for dear daughter and us trying to get a grip of new place. Leaving behind the familiarity of everything in UK and starting all over fresh again, is never an easy task. But so far so good, and yes, it has been a great learning for us. We have slowly started enjoying our weekend outings and this brings us to understand the cultural differences we have over here. In spite of being in the centre of constant changes, we have managed to make few friends over here.

All I can say, a year has made me realize that nothing in this world is permanent, people will come to our lives, impacting us, teaching us valuable things about life and then leave, leaving behind their memories. Life itself is a collage of all great memories- Experience it and treasure it.

I had fettuccini pasta, and thought of using it up with tofu and other vegetables. We like to add lots of veggies to our pasta dishes which gives nice colours and texture.  This can also be made ahead and can be served as cold salad.

Now to the recipe

 Fettuccini with tofu and vegetables 

Recipe requirements

400 gms of Fettuccini pasta

 400 gms of extra firm tofu

Vegetables of your choice

Carrots

Onions

Tomato

 2-3 tbs of pasta sauce

4 tbs of butter

¼ cup of sour cream

 ¼ cup of parmesan cheese

Salt as per taste

Black pepper as per taste

Method

Take a large pot with ample water. Add in salt to it. Let it come to one boil. Add in dried fettuccini and cook al dente (cooked but still firm).

In a separate fry pan, big enough to hold all the pasta and with vegetables. Add in butter, let it melt and then add chopped vegetables- like onion, carrots and tomato. Add in tofu pieces. Add in pasta sauce.

Stir/fry all for about 4-5 mints. Add in cooked fettuccini with the cooking water. Add in parmesan cheese and sour cream. Mix all the ingredients very well and coat well with sauce. Adjust salt and seasonings- black pepper etc.

Sprinkle some chilli flakes and enjoy.

Happy Cooking Friends and have lovely weekend

Mutton- Biryani - A home-cook's version

We are into full blown summer days in the northern hemisphere, and with that, parks are all gearing up for summer family day outs here, well I can’t say that about India though. But, as it seems, evenings are cooler over there, and with evening breeze, it tends to lower down the temperature as well. Although, it was a traumatic experience for them past month, with the recent earthquakes, that rattled the northern parts of country, Delhi and Kolkata were not untouched either. My heart goes out to those living outside their homes in Nepal, living under that constant threat and a future, where everything is blurred. Even with all these new generation gizmo and gadgets, when it comes to Mother Nature, we still haven’t got what it takes to take full control of her, or maybe we won’t be able to do so in hundred years. We are way behind, the right approach for this matter would be to start a much synchronised disaster management. Peace and prayers for all of them.

 

 

I haven’t updated the blog, so thought of shedding some hibernation fat, and updating the blog with a delicious recipe post. As the recipe post says, “Mutton biryani”, I do feel it doesn’t matter, how it is made, every time it tastes delicious. Now I won’t be going in to the details of various types of biryanis, their method and minor culinary inputs, for a home-cook like me, I really don’t get into the business of all the nuisances of those fine- prints. Give me any day, light fluffy biryanis with delicate flavours and am a happy soul, and even so, my family members.

 Now to the preparation part

Mutton Biryani

Recipe Requirements

(Serves – 3-4 )

700 Gms of lamb /Goat Mutton

1 large onion

4-5 fat cloves garlic

½ inch ginger root

 1 tsp of lemon juice

 2-3 medium size potatoes (optional)

For seasonings

1 tsp of red pepper powder

 ½ tsp of freshly crushed black pepper

1 tsp of freshly grounded coriander powder

¼ tsp of cumin powder
½ tsp of nutmeg powder
½ tsp of cinnamon powder
½ tsp of cardamom powder
1 tsp of garlic powder
½ tsp of ginger powder

 Half cup of thick yogurt

1 tsp of salt or as per taste+ ¼ tsp of salt for cooking rice

Whole spices
 3-4 cloves
4-5 cardamoms
2 black cardamom
 2, ¼ inch cinnamon sticks
 two pinches of nutmeg

Three- four generous pinches of saffron soaked in quarter cup of lukewarm milk
 1tsp of kewda essence
 2 cups of high quality basmati rice
 ¼ cup of cooking oil for mutton preparation+ 5 tsp of cooking oil required in other stages of cooking.

Method

Mix all the dry seasonings to make a dry masala powder to make biryani. This forms the "base masala" for our biryani.

Now add in yogurt, gently mixing it with a spoon. Adjust salt and add in lemon juice.A wet marinade is ready for the mutton pieces. 

I have used diced and boneless lamb pieces, a cut from leg side for this biryani. You can use any portions and also with bones. Goat mutton is what I use, when we are in India.

Now marinate lamb pieces with the spiced yogurt mixture. Keep aside for 1 hr, or better if you have time then marinate for 3-4 hrs, keeping it refrigerated.

 Cooking the rice for biryani

Now wash rice in running water. And soak them for about 15-20 mints.

Heat up a big pot/pan, we use “dekchi” to make mutton biryani back in home- India. Old fashioned- aluminium “handi” also works best. How, ever any heavy bottomed pan, big enough to hold the entire lamb and rice mixture works well also.

And since we will be doing a quick oven-bake, a big oven –proof casserole works fine as well.
Cook rice, till it’s partially cooked- to be precise- ¾ cooked rice grains, turns nice fluffy in biryani. Bring a large pot with water to boil, add in 1 tsp of cooking oil and few pinches of salt, same as like we do cooking for pasta. This way rice grains won’t stick with each other much.
We do not need nice-puffed up, thoroughly cooked rice grains. Don’t worry these will be cooked through well, at the time of assembling or layering up the biryani. So, drain out rice-starch. Now add in about 2 tsp of cooking oil, gently toss the rice grains and take out in a large plate. Allow rice grains to cool.
Now we will make a small cloth bag of whole spices- crushed cloves, cardamoms, black cardamom, cinnamon and nutmeg. Tie this with thread tightly.

Cooking the mutton/lamb for biryani

 In a blender, make a smooth paste of onion/ginger/garlic with 2 tsp of cooking oil.
Take a big fry pan, add in cooking oil.
Now add in onion/ginger /garlic paste. Let it stir/fry for about 8-10 mints. Add in salt.
Now add in the marinated lamb pieces. Keep on stir/fry for 20-25 mints, splashing water as required.
Add in half cup of warm water, cover the lid and let it cook for about 30 mints further. Since, we have used boneless lamb pieces, it will require less time as compared to lamb pieces with the bones. And also use potato cubes now, but this is purely optional, one can skip it, if doesn’t want to include potatoes, (this is a Bengali way of making biryani, adding potatoes)

Layering/assembling the biryani

In an oven-proof casserole, first spread a layer of rice, then layer the cooked mutton pieces, use the gravy as well. The gravy will tend to be semi-dry, so that rice incorporates well the flavour, without turning soggy further.
Now sprinkle kewda essence, or saffron –milk water. Place the small, whole –masala bag- “masala-potli” over the rice-layer .Repeat the layering of rice with cooked lamb pieces, until the whole of the rice is used up. Top this with any left-over rice. Sprinkle saffron-milk water. You may also add in fried onions in between the layers.

Cover with a foil, and transfer this to the pre-heated oven. Bake it for 10-15 mints at 180 deg C. Alternately one can also, cook it up on stove-top as well. Seal the dekchi / handi or pan with flour dough and cook it at low flame for 15-20 mints.

Take it off, from the cooking, and let sit for 2-3 hrs, before you open out the dough seal.” Dum –style “cooking is required for a light fluffy biryanis.

Since I prefer, oven baking method, now about oven- bake method.

To finish off biryani –making, after you have taken it out from the oven, cover the entire casserole with a cotton towel, so that the heat doesn’t escape much, this will cook the rest of the partially cooked rice. Allow at least 2-3 hrs for the aromas to blend in well.
At the time of serving, just pop it in microwave, preferably covered, to reheat or put them in oven for about 10 mints. Serve and enjoy with a raita preparation and some salad.

Happy Cooking Friends

Spaghetti Pasta cooked with Prawn, Cherry Tomato and Red Chard Tender leaves

We have liked pasta recipes and it’s not a hidden secret from this blog’s readers like you.Our weekend nights are mostly pasta nights, and in the past I have shared other pasta recipes as well.Today it's spaghetti pasta with prawns, cherry tomato , red chard tender leaves cooked in marinara sauce.

I had spaghetti pasta, and was thinking to use them up soon.As the school half term holidays have started here with this weekend, I have to find ways for making my daughter enjoy her food and also keep her entertained.This spaghetti pasta was well received and appreciated by her today as her lunch.Although I will say ,this still can be cooked for a lazy weekend Valentine night celebrations, in case you don’t fancy, eating out and paying hefty sums.What ever be the occasion, love doesn't need a particular day.Every day is a lovable day, and it’s up to us how we make it beautiful.

I also happened to pick prawns this time, and wanted to make chingri - malaikari, but then thought will use it up in this pasta preparation, so this "Chingri pasta recipe" was ready.I had greens like red chard tender leaves and wild rocket leaves, which also increased the nutrients factor, so as those juicy cherry tomatoes.With all those vegetables and prawns, this spaghetti pasta recipe turned out very delicious.Now to the recipe

Spaghetti pasta cooked with prawn, cherry tomato and red chard in marinara sauce

Recipe requirements

• Half a packet of spaghetti or roughly 250 Gms of spaghetti
• 300 Gms of prawn- head and tail removed
• 1 medium size onion
• 4-5 fat cloves of garlic
• 10-15 cherry tomatoes
• 1 big juicy ripened tomato
•  1 red bell pepper, - sun-dried pepper even better
• 2-3 handfuls of red chard tender leaves
• 1 hand full of rocket leaves

Seasonings

• ¼ tsp of Italian dried herb mix
•  1 small twig of fresh thyme
• ½ tsp of red pepper powder
• 1 tsp of salt or as per taste
• 3-4 tbs of cooking oil/olive oil
•  2-3 heaped tbs of any pasta sauce (skip if using ripened tomato)
• 2 tbs of red wine (optional)

Method

• Heat up a large saucepan filled with water. Let it come to one boil; add in half a tsp of salt to it and few tsp of cooking oil. Add in uncooked spaghetti to it and let it cook for 8-10 mints. Scoop out about a 1 ½ cups of this pasta water and discard rest of water.
• Clean prawns, and take off the head and tail.Marinate this with little salt and keep aside.
• Now heat up a separate cooking pan, add in olive oil, and add in chopped garlic. Let it stir/fry it to get a nice brown colour.Add in chopped onion. Let it stir/fry it for 4-5 mints.
• Add in cherry tomatoes, and red bell pepper. Adjust seasonings with salt and red pepper powder.
• Add in marinated prawns. Add in red chard leaves. I have also used rocket leaves which give a nice peppery flavor.
• Add in the reserved pasta water/starch and pasta sauce to it. You can even use fully ripened tomatoes for the sauce and pureed tomato is even better. Add in red wine if you wish to use, which forms base of the marinara sauce.Add in fresh thyme now.
• Let this sauce cook well on its own juices with cherry tomatoes, prawn, red bell pepper and red chard leaves.
• After about 10 -12 mints, add in cooked spaghetti, toss and mix well.Stop cooking it further.
• At the time of serving, garnish with your preferred cheese and red chilly flakes.

Happy Cooking Friends

Lamb Korma With Garlic Naan

As the winter sets in firmly, we do need to fire up our energies to overcome the cold weather here. And what could be better than eating a lamb korma preparation. For this lamb preparation, I have used white poppy seed paste in place of blanched almonds, which of course is a way of incorporating nuts to get that rich gravy based curries such as kormas.A chicken shahi korma was made earlier -Here which of course was made with blanched almonds and yogurt.

 I have made this korma little high on hotness note, which is, not what milder kormas are known over here. The Awadhi kormas are known for the right balance of hotness and spices, taking a clue from there, this is what we have made. Now, I would leave it just like that, without proclaiming it as “authentic” or “traditional” lamb korma. I have made garlic naan as well to dip into the juicy korma.

Lamb Korma – our way

Recipe requirements

• 1 kg of lamb/mutton
• 5 medium size onions
• 6-7 fat cloves of garlic
• 3-4 green chilies
• 30 Gms of white poppy seeds or 3-4 heaped tbs of poppy seeds roughly
• About an inch of fresh ginger

Seasonings

• 2 tsp of red pepper powder
• ½ tsp of turmeric powder
• 3-4 tsp of cumin+coriander powder
• 1 tsp of cinnamon powder
• 1 tsp of nutmeg powder
• 1 tsp of salt or as required
• ½ cup of plain cooking oil- corn oil etc

Whole spices used at tempering- all slightly crushed

• 3-4 black cardamoms
• 5-6 green cardamoms
• 6-7 cloves
• About 1 tbs of whole black pepper corn

Other ingredients 

• ½ cup of yogurt
• 2 tbs of cream
• Twp generous pinch of saffron soaked in water
• 2 tsp of kewra water

Method

• I have used leg steak and rib pieces for this preparation. You can use shoulder side as well. And we will cut into bite size pieces. Marinate these pieces with yogurt, salt and red pepper powder. Keep it marinating for about 2 hrs.
• First wet grind poppy seeds in a grinder.Add in roughly chopped onions, green chillies, garlic and ginger.
• Heat up a saucepan/kadai and add in corn oil. Now add in crushed whole cloves, black cardamom, green cardamoms, peppercorns.Let it crackle a little bit.
• Now add in the prepared paste of onions+green chillies+ginger+garlic +white poppy seeds.
• In a small bowl of water- mix in turmeric powder, cumin+coriander powder, cinnamon, nutmeg powders and salt. Add this paste in to the saucepan. Keep on stir/fry another 8-10 mints at med-high flame.
• When the masala paste dries up and the oil separates out by the sides. Add in marinating lamb pieces to the above. Now keep on braising the lamb pieces for about 15-20 mints.
• Now transfer this to a pressure cooker. Add in 2 cups of water and let it come to a boil. Lock the lid and cook till one whistle. Now lower the flame and let it cook for 10-15 mints.Alternately you can cook slowly on a stove-top, allow at least an hour to cook the lamb well.
• Stop cooking it further, open, once the pressure subsides. If you want semi-dry gravy, then you can scoop out the cooked lamb pieces and let the gravy come to a semi dry form, and then again transfer the cooked lamb pieces to the gravy and mix well.
• At the time of switching off the flame, add in kewra water, saffron water and cream, mix in well. Cover and let it rest for a while. If you want to serve it at the dinner time, make ahead in morning so that flavors incorporates well. At the time of serving, pop in to the preheated oven and heat it again or reheat over stovetop.And if you have left-overs, it tastes even better the next day.

Garlic Naan- Home-Made 

Recipe requirements

• 1 cup of whole wheat flour/atta
• 1 cup of self raising flour
• 3-4 tbs of cooking oil
• 1 tsp of garlic powder
• 4-5 cloves garlic chopped coarsely
• 1 tsp of sugar
• 1 tsp of kalo jeerey/kalaunji/nigella seeds
• 1 tsp of active dry yeast
• ½ cup of whole milk
• ¼ tsp of salt or as per taste
• ½ tsp of dried herbs

Method

• In a big mixing bowl, mix in whole wheat flour and self raising flour. Mix in salt+sugar+garlic powder.
• Add in active dry yeast and nigella seeds to the above. Mix in well all the dry ingredients.
• Add in half cup of water to the whole milk and make it lukewarm.
• Add in cooking oil to the dry ingredients mixture.Rub it evenly all through.
• Now add in lukewarm diluted whole milk as required to knead into smooth dough.
• Once the dough starts to collect well, knead it again well. Cover it with a cotton towel and let it rest for about 2-3 hrs or till the dough has risen up well preferably in a moist and warm place.
• When the dough has raised well. Divide it into 7-8 portions.
• Take one portions, put in chopped garlic and dried herbs.
• Now roll in to tear shape or eliptical shape or what ever way you prefer pressing down chopped garlic and dried herb onto the unbaked naan.
• Preheat an oven at about 200 deg C. Place those unbaked naan on a baking tray lined with baking paper.
• Bake it for 10 mints. Take out, flip the naan and again transfer to bake it further 5 mints at same temperature.
• When all the naans are baked similarly, put them in a serving bowl; preferably keep it cover so that it remains hot and soft. Serve and enjoy it with lamb korma.

Happy Cooking Friends

Grilled Trout and vegetables- Recipe with spices

Every home has their version of traditions. So, when I ask about or start imagining thanks giving traditions, every kitchen, every home and all the people associated with it, will have different stories to tell. And these stories makes memories, with these memories, traditions are passed on to next generations. If you are celebrating these thanks-giving traditions – then wish you and yours a Happy thank-giving and even if you are not, don’t stop yourselves from being thankful to God. Please count on the blessings, he has bestowed upon you, me and all of us.

Ours is also a family with many such stories. Take this story part out, and what you get here is a plain recipe post. I am sure when you visit a food blog; you always try to find something. And that “something” can be “anything” for most of you- a recipe, clearing any doubts, checking the ingredients list or method etc or may be sometimes a mention which makes you think, oh! Yes that’s how it has been made by us, or is happening with us, or we also have been there and done that. Or may be a completely new recipe, where you haven’t even heard of those exotic ingredients or a new recipe.Or may be a story which you can co-relate to.

Nevertheless, bottom line is everyone is looking for “something” and that something can be “anything”, just like all the traditions you have inherited or will create, it can lead to something or may be possibly anything.

Well, we do not follow thanks giving traditions in our home; it’s a completely new concept or a cultural euphoria for us. But yes, we do respect food and God. And with this, I would say we are thankful to God for providing us a shelter, food and water and the people who love and care for us.

Although, traditionally, turkey is made on thanks giving day, but I think we create our own traditions or memories as well. 

I have a grilled fish recipe for this occasion. I have used rainbow trout fish- a sweet fresh-water fish, for this recipe, but other fish like sea-bream or mackerel or may be sea bass can also be used for this recipe. Although in Mediterranean cuisine, they do like to grill fish with bare minimum things- like with olive oil,lemon juice,salt and some herbs, but, since we do need to satisfy our Indian taste bud. We have made a dry spice mix, which can be used as a great rubbing spice mix for the fish.

You may even add in other vegetables for grilling- like potatoes, cauliflowers, onions, sweet potato and bell peppers. The red ones are sweet and juicy. Or may some grilled asparagus as your sides. Fish are generally healthy options. Here is how we made grilled fish with spices.

 There we created our own tradition on thanks-giving and it’s known you can not separate fish from a Bengali.

Grilled Rainbow Trout with vegetables and spices

Recipe requirements

1 whole Rainbow trout fish

2-3 medium size potatoes

Cauliwer florets

1 lemon cut into half

3-4 fat cloves of garlic

For the dry rub spice mix

1/4 tsp of turmeric powder( optional) 

1 tsp of red pepper powder

1 tsp of garlic powder

¼ tsp of ginger powder (sonth)

1 tsp of coriander powder

½ tsp of cumin powder

½ tsp of cinnamon powder

½ tsp of cardamom powder

½ tsp of Kashmiri red powder

1 tsp of salt

2 tsp of dried herb of your choice or mixed herbs like thyme/parsley/ kasoori methi etc

Method

Clean the fish in running tap water. I have not used  the fish head; if you want you can include that as well. With the help of potato peeler, using the serrated sides of the peeler, de-scale the fish or use any other knife, stroking on the opposite direction to de-scale the fish.Make some marks with knife on the fish surface, just tearing the fish skin and some flesh underneath.

Now we will rub the dry spice mixture evenly on the surface of fish. Mix all the ingredients listed under dry rub spice mix- red pepper, cumin+coriander, garlic+ginger, cinnamon+cardamom powder etc. If you do not get dry powders for garlic and ginger, you can use fresh as well. Just grate them roughly and pat all over the fish surface. In place of cinnamon+cardamom powder, you may even use garam masala powder. There are even options of using garlic salt as well. You may use that also if it’s available to you.

Now after rubbing the dry rub spice mix, cover the fish with a aluminium foil, and keep it refrigerated.I have done a 24 hrs marination.The day I bought the fish, I rubbed the spice mix well and then kept it in the deep fridge .Then on next day, I took it out for grilling at least 3-4 hrs earlier to thaw the fish properly.

Now sprinkle about a tsp of lemon juice all over.

Now cut potatoes, and other vegetables of your choice. If you wish to use cauliflowers, potatoes, bell pepper, garlic, sweet potato etc then add in now. After cutting them in thick and chunky pieces, rub the spice mix powder on them also if you have some left-over, otherwise, simply use red pepper powder + any dried herb+salt. 

Set the oven at 190 deg C at grill mode/ in US it is broil mode.Or use stove-top skillet grill or cast-iron grill.But then spray some oil over the grill before you start grilling the fish.This gives a lovely charred look as well.

Now, prepare a baking tray, line up with foil, and put the fish in the middle rack.Generally this is what I like to do, otherwise you can put that on the top rack as well,if you want a lovely charred look then use a grilling tray for that matter.

If you want to add oil, then add in oil when you prepare the dry rub spice mix or half way through , flipping the sides of the grilled fish, just basting it with little oil.

Put the baking tray in the middle shelf, and grill the fish for 35-40 mints at 190 Deg C. Put a tray at the lower rack, in case there is some dripping.Half way through take the fish out, carefully flip the side and put it back into the oven.

Take out and let it rest for a while.

You can prepare any cold salad with it as well. How about a cole-slaw or a fresh corn mango salsa  for a change

And thanks for visiting here, all these past years.Happy Thanks-Giving friends.

Have a lovely weekend everyone.