Sunday 31 January 2016

COCONUT CHOCOCHIP CUPCAKE



With  a growing up teen at home, I always have to keep a good stock of snacks at home. Kids of all age are fond of snackers rather than the main meals. Mine will not have his rice lovingly unless it is accompanied by chicken/mutton /prawns or paneer. So he is in a 'Hungry Kya' mode always. Mamma has to prepare few kinds of snackers for him, he loves to have them from time to time. Mamma does it with utmost pleasure because cooking is something she loves doing. The pleasure of doing something for our own is immeasurable. These days a thought disturbs me a lot. In few years he will be away from home.... for studies, job, how will mamma survive then? I perhaps will stop blogging then. How can mamma cook and eat things that he loves without him. The thought itself paralyses me. Anyway the senior at home does not want to eat much these days. May be the two of us will retire from the worldly crowd and tour amidst nature most of the time.

I prefer doing muffins/cup cakes because the preparation and cooking time is so less. I love that because I am a lazy cook. Not so much of an innovative cook, I need to hire ideas for cooking. This recipe of choco chip cake I got from Allrecipes.com posted by someone named Janice. Thanks to Janice for the easy to do recipe which will be a hit with the kids. My contribution to the cup cake is the use of desiccated coconut which I had at home and I wished to use in it.Let us do it.

INGREDIENTS :
All Purpose Flour : 2cups
White Sugar : 1/2 cup
Baking Powder : 2tsp
Milk : 3/4cup
Egg : 1big
Vegetable Oil : 1/3cup
Choco Chip : 3/4cup
Brown Sugar : 2tbsp
Desiccated Coconut : 2tbsp

METHOD :
Preheat oven to 200*C.

In a small bowl, take desiccated coconut and brown sugar, mix well and keep aside.

In a separate bowl take the sugar, flour and baking powder and mix well.

Take the oil, egg and milk in a bowl and beat well. Add to the flour mix. Just fold in but do not beat. The batter has to have lumps. Add half of the choco chips to the batter and mix lightly.

Place the paper cups in a cup cake tin. Pour 1/4 of the batter. Sprinkle the coconut-brownsugar mix.

Pour the batter again till half. Sprinkle with coconut-brownsugar mix. Add few choco chips on top.



Bake at 200*C for 20 minutes.



Its done. Enjoy the soft cup cakes with your cuppa!!






Friday 29 January 2016

DUBKI WALE ALOO OF MATHURA WITH HING ER KOCHURI


This was in my to do list for long. The very word Dubki Wale Aloo was alluring me like anything. Whether we are allowed to have it or not, the majority of us love to have it, in any form. Whether it is a curry or mashed or fry, we love it. I think it is true with the whole world, only the way of cooking is different. I stopped by this recipe while surfing the net, the experience was quite enriching. So many have made their own contribution to the recipe. The authenticity may not be retained always because each has their own addition and subtraction to a recipe. On the contrary, we get to learn so much. Bringing innovations in an already existing recipe is a great thing to me.

To get an authentic feel and taste, we really need to be in Mathura it self. We need to stop by a road side shop, sit on the wooden bench and enjoy Mathura ke Dubki Wale Aloo with hot pooris. While reading the recipes, I was already in Mathura in my dreams, the birth place of Lord Krishna. Myth or truth is not important here as much as the faith or belief. I don't like arguments, perhaps because of my escapist nature. I just stick to my belief / faith. I was only 8 years old when I visited Mathura, remotely remember the temples I visited. I might have tasted dubki wale aloo but I do not remember. After going through the recipes, I really wish to visit once again. For my love of history, I love to visit ancient cities, read and learn about them, even listen to the myths from the locals that have come down for generations and imagine myself in that era.

I prepared this Mathura ke dubki wale aloo with little of changes. I cannot always take the strong smell of ginger powder, so skipped it. I served it with Hing Kachuri / Asafoetida flavoured Lentil Stuffed Puffed Bread!




INGREDIENTS :[for the puffed bread / kochuri]

Refined Flour : 1 coffee mug
Semolina : 1/4 or a little of a coffee mug
Urad Dal / Skinless Split Black Gram Dal : 1 small cup
Salt : As required
Green Chilli : 2
Cumin Seeds : 2pinches
Turmeric Powder : 1/2tsp
Red Chilli Powder : 1/4tsp
Asafoetida : 2 pinches
Oil : As much required to deep fry the puffed bread


INGREDIENTS :[for the potato curry]

Potato : 1 or 2 big
Asafoetida : 2 pinches
Cumin Seeds : 1pinch
Fennel Seeds : 1pinch
Methi Seed : 2 pinches
Dry Red Chilli : 2[halved]
Green Chilli : 2[slitted or chopped]
Cumin Powder : 1/4tsp
Coriander Powder : 1/2tsp
Dry Mango Powder : 1/2tsp
Garam Masala Powder
Coriander Leaves : 1sprig[chopped]
Refined Flour : 1 tbsp
Oil : 1tbsp

METHOD : 

Soak the urad dal / beulir dal in enough hot water for 2 hours.


Wash & boil the potatoes. Let cool. Chop and rub with salt n turmeric.

Heat Oil in a wok. Temper with asafoetida, cumin seeds, fennel seeds, methi seeds, chopped green chillies and halved dry red chillies. I forgot to add the dry red chillies!

Add the potato pieces. Fold in well.

Add the cumin, dry mango, coriander, garam masala, turmeric powders and salt as required. Stir for a minute.








Add a big cup of water. Let boil for 3-4 minutes. Mix together the refined flour and half small teacup of water! Add the chopped coriander leaves, refined flour mixed water and stir! Switch off the gas stove after 1/2 a minute.





Coming to the poori, we will take both the semolina & refined flour, salt & little oil in a bowl. Then we will rub well. We will add water little by little and form a soft yet firm dough. 

We will tear off small portions, smoothen between palms! We will cover the bowl with a moist cloth and keep aside for half an hour. 




Drain the water from the soaked dal and grind into a coarse paste adding the green chillies. Heat oil in a wok and temper with asafoetida, cumin seeds. Add the dal paste, cumin & coriander powders, red chilli powder, salt! Fry until it dries up. Once done, let it cool. It will look as below.






Make hole in the middle of each of the balls and fill in with the dal stuffing. 

Close the balls and with help of rolling pin shape into poori.

Heat enough oil in a wok. Fry each poori well on both sides. They should be fluffy as below.







Enjoy the combo meal fresh & hot!







Wednesday 27 January 2016

THREE REGULAR HEALTHY VEGGIES


These are something very close to heart. I have grown up eating this kind of veggies, like me many have. I cook them with lot of love, they take me down memory lane to a big kitchen, brass n steel utensils, a mud oven, wood and coal to keep the fire on, a sweaty face, the tinkling of bangles. This was the scenario in all middle class Indian homes. These ladies were so less demanding. Coming to present, I see we have so many demands, when I get a microwave I ask for a convection mode, a separate griller, a built in oven, modular kitchen, and the list is on.

The good thing is I cook the simplest of dishes till date and they shall remain compiled in my blog. Whether there is any taker or not, they will be there for the future generation. If my daughter-in-law stops by some day, I will be very happy. Oh, these days how much I dream of a cute girl taking care of my son. Only  things I expect from her is calling me mom, showering my son with lots of love and she must love sarees.
Before I go offtrack, I must dive straight into compiling the recipes. Thats what I am here for. Let us do them together.

                                                                  KUMRO BOTI



INGREDIENTS :[KUMRO BOTI]
Pumpkin : 1/2 of a medium size
Dry Red Chilli : 1
Green Chilli : 2[slitted]
Nigella Seeds : 1/4spoon[kalonji]
Turmeric Powder : 1/2tsp
Salt : As required
Sugar : 1/4spoon[optional]
Oil : 1tbsp[preferably mustard]

METHOD :
Peel and cut the pumpkin into cubes. Wash thoroughly.

Rub with salt and turmeric.

Heat oil in a wok. Temper with kalonji and halved dry red chilli. Add the pumpkin pieces.

Stir and cover cook at medium to low heat till half done.

Open cover, add sugar and slitted green chillies.

Stir and cook uncovered till done.


                                                     BORBOTI ALOOR TARKARI



INGREDIENTS :[BORBOTI ALOO R TARKARI]
Long Beans : 6-7
Potato : 1big
Nigella Seeds[kalonji] : 1/4tsp[alternatively cumin seeds]
Dry Red Chilli : 2-3[halved]
Salt : As required
Turmeric Powder : 1/4tsp
Red Chilli Powder : 1/4tsp
Sugar : 1/4tsp[optional]
Oil : 1tbsp[preferably mustard]

METHOD :
Cut the long beans finger length size discarding the 2 ends. Peel the potatoes and cut length wise too.

Take both the veggies in a bowl, wash and rub with salt and turmeric. Keep aside for 10 minutes.

Heat oil in a wok. Temper with kalonji and halved dry red chillies.

Add the veggies, stir and cover cook at low heat till half done. Stir every 1 minute so that it does not burn.

Uncover once half done. Add sugar if you want. Stir and let cook till done stirring every 1 minute gently.

                                                               PUISHAK KUMRO




INGREDIENTS :[PUISHAK KUMRO]
Malabar Spinach : A bunch[puishak/slippery greens]
Pumpkin : 1/4of a medium sized
Potato : 1big
Salt : As Required
Turmeric Powder : 1tsp
Dry Red Chilli : 2[halved]
Green Chilli : 2[slitted]
Panchphoron[Bengali] : 1/4tsp[an equal amount of cumin, nigella,fenugreek, fennel and wild celery seeds]
Sugar : 1/2tsp[optional]
Oil : 2tbsp

METHOD :
Peel and cut the potato and pumpkin into big cubes. Was and rub with salt and turmeric.

Chop the malabar spinach big discarding the end of the stick. Wash nicely and apply little salt.

Heat oil in a wok. Temper with panchphoron and halved dry red chilli. Add the marinated potato and pumpkin pieces.

Stir and cover cook till 60% done stirring every 2ninutes.

Open cover and add the malabar spinach and slitted green chillies. Stir and let cook without cover for 3-4 minutes.

Add the sugar. Stir and let cook for 1minute.

Enjoy with steamed rice or roti.

Please note... there is no need to add water to cook the dishes, as the vegetables themselves releases lot of water .


Monday 25 January 2016

PANEER STUFFED POTATO KOFTA CURRY



Koftas are a favourite at this home. Done with various ingredients, it adds a special touch to the dish. I call it a delightful vegetarian dish.... classy, tasty. Paneer is something I always keep handy at home. It so happened I had little of paneer left at home the other day, I was not in the mood to go out and fetch it either. Though I am not so good with ideas, these are the situations when ideas pop up on our minds, specially if we hate wastage of food. Perhaps is was a Friday, my pantry was almost empty. So could not think of a mixed-veg paneer masala also as a vegetarian side. Hence, this idea of preparing a Paneer Stuffed Potato Kofta Curry popped up.

I prepared this kofta curry for the first time and was very happy with the outcome. Definitely it will be on my to do list on a regular basis. Though the process is a little time consuming, I felt it is worth of it. I used store bought paneer, you can prepare it fresh at home. Let us do it.



INGREDIENTS : [for the stuffing]

Paneer[Indian Cottage Cheese] : 100gm
Cashew : 5-6
Raisin : 7-8
Salt : 2pinches
Sugar : 4-5pinches

INGREDIENTS :[for the coverage]
Potato : 2
Green Chilli : 2
Cumin Powder : 1/4spoon
Coriander Powder : 1/4spoon
Salt : As required

INGREDIENTS :[final take]
Tomato : 1
Plain Yogurt : 1/2small cup
Onion Paste : 2tbsp
Ginger Paste : 1tsp
Garlic Paste : 1/2tsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Chilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Cumin Seed : 2pinches
Garam Masala Powder : 1/2tsp
Salt : As required
Oil : 1tbsp + 100ml[to fry the koftas]

METHOD :

Take the paneer in a bowl. Mash it. Chop the cashews and raisins. Add the salt, sugar, cashews and raisins to the mashed paneer. Fold in well. The filling is ready.

Peel, wash, halve and pressure cook the potatoes in enough water up to 1 whistle. Let cool. Transfer the potatoes in a bowl. Add the cumin powder, coriander powder, salt. Wash and chop the green chillies, add to the potatoes. Mash together well.

Prepare balls with the potato mix. Make pockets. Fill with paneer mix. Close tight and make round shapes. They look as below.



Heat 100 ml oil in a wok. Fry the koftas till light brown. They look as below.



Wash and chop the tomatoes. Whisk the yogurt. Heat oil in a wok. Temper with cumin seeds.

Add the onion paste. Fry for a minute. Add the ginger and garlic paste. Fry for 2 minutes. Add the chopped tomatoes. Saute till it melts.

Add the salt, turmeric, cumin, coriander and red chilli powders. Mix well. Add the yogurt and stir till the spice mix separates from the oil. Add a small cup of water. Let boil for 3-5 minutes.

Add the garam masala powder. Let cook for 2-3 minutes. Switch off gas.

Arrange the koftas on a serving bowl. Pour the gravy over the koftas. Let stand for sometime before serving.




Friday 22 January 2016

NO BAKE YOGURT PANEER CAKE






This was in the to-do list for a long time. I come across a number of cheese cakes everyday and keep on thinking I have to try these no bake desserts some day. Not very familiar about this kind of desserts, I was always skeptical about trying them. After the relocation, we tasted them a couple of times and loved. However, I wished to prepare a desi version of it, a low caloric dessert that is in tune with our Indian taste bud.

Since I was doing it for the first time, I needed ideas on it, specially on the measurement of the ingredients. While surfing I came across a number of recipes on yogurt cake. I largely drew inspiration from similar recipes of saffronstreaks and spiceupthecurry. Since I was doing it for the first time I did not take the risk of doing it without gelatin powder. What I loved about this dessert is that it is hassle free and I could do it with everything available at home. The addition of chopped fruit is optional. I had some, so I added, can be skipped. Let us do it.

INGREDIENTS :
Yogurt : 200ml[I used Greek Yogurt]
Paneer[Indian Cottage Cheese] : 100gm
Sugar : 1/2 small cup[adjust as per your taste]
Biscuit : 10-12 medium sized[I used digestive oats biscuits]
Butter : 1/4 small cup
Gelatin Powder : 2tsp
Pineapple[chopped] : 2tbsp[optional]
Pomegranate : 1tbsp[optional

METHOD :
Take the yogurt and sugar in a bowl and whisk well for 2 minutes. Crumble the paneer with hand and keep rubbing for 2-3 minutes. Add to the yogurt and mix well with a spoon.

Take 4-5 tbsp water in a bowl and add the gelatin powder to it. Mix well and microwave at low for 11/2 minute. Add to the yogurt mix and fold in well.

In a grinder, grind the biscuits into a coarse powder. Melt the butter and add to it. Grind again.

Take a plate and place a cake ring just on the middle. Transfer the biscuit-butter mix  inside the ring and press it with your hand.

Add the fruits to the yogurt mix if you are using it. Pour the mix inside the ring. Refrigerate for 4-5 hours.

Take out, insert a knife on the inner side of the ring to loosen a bit. Take out the ring carefully.

Serve immediately. The leftovers, if any should be refrigerated again and had within 2 days.




Wednesday 20 January 2016

MIXED FRUIT SALSA



I prepared it for myself and loved it immensely. Off course I did not have any kind of chips with it, its for the others. As a healthy lunch or as an appetiser, it is a delight either way. Just back from a trip from my hometown, I need to shed few kilos. Its no magic, hence we need to work hard on it. This urge takes me on a wonderful tour of so many healthy recipes posted by the talented chefs. I have really come across very good recipes of salads and salsas. What I do not prefer is using the store bought salad dressings. What I love about salsa is that it can be done so simply and we can add innovation to it. The mix and match option works here so well.

This time I prepared a mixed fruit salsa as I had few of them readily available at home. Though refrigerated, everything has a shelf life. So better to use them up wisely. The fruits I used here are pomegranate, orange, apple, cucumber. It was so fun doing it in so less time.

INGREDIENTS :
Orange : 1small
Pomegranate : 1/2small cup
Apple : 1small
Cucumber : 1medium[i used the crunchy Japanese one]
Coriander Leaves :1tbsp[chopped]
Green Chilli : 1[chopped]
Onion : 1small[chopped]
Lemon Zest : 1/2tsp
Lemon Juice : 1tbsp
Salt : A pinch
Sugar : 1/4tsp

METHOD :
Wash all the ingredients. Peel the orange and cut into small pieces. Cut the other fruits into small pieces. Peel and get the pomegranate seeds out.

Peel, wash and chop the onion. Wash and chop the coriander leaves and green chillies.

Prepare a tsp of lemon zest and a tbsp of lemon juice from a medium sized lemon.

Take everything in a serving bowl and toss well. A little tamarind juice should also do justice.

Have it fresh whether we serve it with chips or have it just like that. It is quite filling.




Monday 18 January 2016

MATAR MUSHROOM



Mushroom is something we never had in India. I was so scared to buy it and ended up identifying it with 'byanger chata', meaning frog's umbrella which is very very poisonous. What aggravated the fear was the news of people dying eating poisonous "byanger chata" considering it as mushroom in the interiors of Bengal. So I never bought them. After shifting to this island, I was awestruck to see so many variety of mushrooms and the health benefits they have. I gradually started including it on our diet. Yet I failed to persuade my very choosy about food pa-in-law to have it, haha. He still has serious doubts about it. We get very good quality mushrooms in the supermarkets of India. I would still suggest not to buy it from the street markets there, rather I can say that about Kolkata.

I prefer Indian Curries with mushrooms. I incorporate them in my salads too. I am yet to learn the creamy homemade mushroom sauce. I have gone through some really good recipes of that, may be soon. This recipe I have done very simply with our regular Indian spices and sliced mushrooms. Most of its variety is unknown to me, hence I prefer doing it with sliced button mushroom. Let us do it.



INGREDIENTS :
Button Mushroom[sliced] : 250gm
Tomato : 1medium
Green Peas : 1/2 medium cup
Onion : 1medium
Milk : 1/2small cup
Fenugreek Powder : 4pinches
Coriander Powder : 1tsp
Garam Masala Powder : 11/2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Ginger Paste : 1/2tsp
Garlic Paste : 1/4tsp
Salt : As required
Cumin Seeds : 3pinches
Oil : 2tbsp

METHOD :

Heat oil in a pan. Wash the green peas and mushrooms and apply little salt. Add to the oil and saute lightly at low heat. Take out and keep aside.

Wash, chop and prepare a paste with the tomato. Temper oil with cumin seeds. Add the sliced onions. Fry till brown. Add the ginger and garlic paste and fry for 2 minutes.

Add the tomato paste, and saute till it separates from the oil. Add salt, fenugreek powder, turmeric powder, chilli powder and coriander powder and saute for a minute.

Add 1 medium cup water and bring to boil. Let boil for 2-3 minutes. Add the lightly sautéed green peas and mushrooms. Let cook for 1 minute. Add the milk and garam masala powder, stir. Cook for another 1 minute. Its done.

Enjoy with any kind of flatbreads or cumin tempered rice!!






Saturday 16 January 2016

SHALLOW FRIED SPICED FISH WITH GARLIC PEPPER RICE


This is an absolute favourite at my home, to be precise with my men. They are not good example of a Bengali. All my efforts to make them so goes in vein. I sweat out in the kitchen and there is no sunlit face on the dinner plate. The senior still loves a nicely made 'macher jhol', the junior prefers this kind. The wonder how it happened, ever since he was fed what we ate, an average, simple, Bengali meal. Though their preference of food helps me with hassle free cooking, but I am not happy. I do Bengali cooking and share the joy with people around who love it.

I cannot accept the fact that my son will have only meat and no fish. I feel it is a serious threat to my Bengali identity. So I try to prepare it the way he loves. However, I feel this generation kids do not want to make any effort for anything.... my boy prefers prawns and fish fillets for the same reason. To see some sunshine on their face, I decided the other day to prepare this dish. Accompanied by a generous serving of salad, it is goodness in a plate. I used tilapia fillets for the fish preparation. Compiled together both recipes of spicy fish and garlic pepper rice.

INGREDIENTS :[for the garlic pepper rice]
Rice : 1big cup
Green Pea : 1/2 small cup[optional]
Black Pepper Powder[fresh, coarsely ground] : 1tsp
Garlic[minced] : 1tbsp
Salt : As required
Butter : 1tbsp

INGREDIENTS :[for the fish fry]
Fish Fillets[white&firm] : 500 gm
Lemon Juice : 2-3 tbsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Garam Masala Powder : 1tsp
Kashmiri Chilli Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Oil : 1tbsp+1tbsp

METHOD :[the garlic pepper rice]
Prepare the rice in enough water till its 70% done. Spread over a newspaper and let cool.

Heat butter in a pan. Apply salt in the green peas, add to the oil. Saute at low heat for a minute and keep aside.

Add the minced garlic and saute at high heat till it gives a nice aroma. Add the rice, fold in well.

Add salt and pepper powder, fold in well. Add the sautéed green peas and stir at high heat for 2 minutes.

Transfer to a serving bowl.

METHOD :[the swallow fried spiced fish]
Cut the fillets into medium size, wash and marinate with lemon juice and little salt for 1/2 an hour.

Now discard the marinade. Rub the fish pieces with cumin powder, coriander powder, chilli powder, garam masala powder, Kashmiri Chilli powder, 1tbsp oil, turmeric powder and little salt. Keep aside for 20 minutes.

Heat 1tbsp oil in a pan and swallow fry the marinated fish pieces on both sides. They will be crisp with the added goodness of health as we are using very less oil in it.

Serve hot with a serving of salad. Thats really a quick, no fuss cooking!!