Paratha stuffed with seasonal vegetables apart from the usual Aloo or Muli parathas are pretty common in Northern India. Likewise, spinach puree in partaha dough infuses a certain kind of herb flavour in the paratha and makes it pretty tasty too. Known as Palak paratha, it is actually quite popular and find many lovers all around. Here I share the interesting recipe of Palak Paratha which one can readily follow.
With hardly any bone and more than a taste of sea fish, ‘Bhetki’ is quite a popular and counted among the elites of fishes to Bengalis. “Paturi” (smoked fish cooked with mustard paste in banana leaf) is the best and a top class preparation out of Bhetki. Even the base for fish cutlets and fries is unimaginable without it. However today, I describe a preparation which is very simple and common in Bengali house holds and quite similar to the fish curry prepared with Rahu and vegetables. The added attraction is the cauliflower and green peas in it and of course the charm of Bhetki itself.
“Kumror Chokka” or diced pumpkin curry is quite a well known vegetarian dish in Bengali Cuisine. It is also often made as a ‘prasad’ among others during household pujas and best enjoyed with luchi aka puri or paranthas. The usual pumpkin curry with the chunks of potato tastes even more lucrative while a handful black chickpeas find their way in the curry. Largely unassuming and underrated, this simply curry, if prepared well can arouse your taste bud with ease.
Apples although being healthy, are not among my favourite fruits. As a result, few of them were left in my fruit basket for long. To finish them off, I thought of an idea to transform them into baked apple in the form of muffins. As an add on, caramelized sugar topping mingled with the flavour of cinnamon enhanced the test many folds. A must try for those who don’t like apple just like me, however equally passionate to bake 🙂
Delhi is heaven for Tandoori lovers. Almost in every corner of this city you will find small shops of tandoors with plenty of veg and non veg options. From the small glass windows you can see hanging marinated chicken or paneer or other marinated stuffs which are ready to be baked in a large charcoal clay oven. Any of these grilled items coming right from the oven can be your first choice as dinner in the chilled nights of Delhi’s winter.
Besides that, restaurants are also available with plenty of options. Whenever we wish to have something in tandoor we usually order for Afghani Tandoori Chicken. The most I like about the white coated tandoori chicken with the burnt brown edges is its tenderness. As it remains marinated in fresh cream, the flavour of malai gets soaked with the chicken pieces getting soft and tender. This post is my hands on the Afghani chicken prepared in the oven which you can try too without much trouble. Although you may miss the smell of charcoal in this recipe, it’s still worth of trying.
After a long I am back with an unique preparation of Rahu fish (Rui mach). Rohu is almost in our daily intake of food list and earlier I shared 3 of it’s preparations also. This time I am presenting a bit different dish which I’ve prepared with poppy seed paste (posto). I am actually a die heart fan of poppy seeds which is called “posto” in Bengali and love anything made out of it. In general Bengali fish curries contains a combination of mustard paste and poppy seed paste. However this curry solely made with poppy seed paste. Hope you will enjoy it :).
After a substantial gap, I am back to what I love most in blogging, that is to post a new recipe on baking. Here comes the one called “Mocha Layer Cake”, a beautifully garnished cake with the falvour of both chocolate and coffee. As the name suggests, this is an assemblage of separate baked layers, in fact three, which come together drenched in coffee cream. With the grated chocolate giving the top terrain rather a rugged look, I must admit that the Mocha Cake is one of the most lovely looking cakes, I have come across. With a great taste, Mocha can be a smash hit for the coffee lovers who can not afford to miss their favourite flavour in a cake.
It is always pleasing to get back to blogging that too after a long hiatus. Now what could be more gleeful than sharing a recipe of grandeur on your comeback. Here I bring it on the table the recipe of Mutton Biryani, an all time favourite for the Mughlai Khana enthusiasts. If you ask me the “Gharana” of the biryani, I can declare it to be originally Lucknowi which found its proud inheritance in Kolkata since the later part of eighteenth Century. However, for me while admitting its glorious legacy, I find this biryani to be typically Kolkatan, which ignited my love for Mughlai food in childhood that I carry till date. Hope to get your love and affection for this recipe too.
Earlier I have already shared with you one of the Tangra fish recipes (Tangra Macher Jhal/Tangra fish in Rich Gravy) which might have introduced you to Tangra, a tasty sweet water fish, adored by many Bengalis. Here I present another Tangra fish recipe which, in contrast to the earlier one, is much lighter in taste, less spicy and makes a traditional healthy “macher jhol” or fish curry with gravy. With some vegetables into it, tangra macher jhol is an ideal example of common daily fish recipe, quick and easy to adopt.
Being stationed in North India, which can unarguably be regarded as “land of parathas”, I come across every possible kind of parathas to be imagined and you start to doubt if anything more can be done with them. Today, however, I present you a very different and one of its kind of paratha, with a history going back decades in the past and known as Mughlai Paratha. As the name suggests, adored by the Mughals, ideally Mughlai Paratha is stuffed with egg, mutton keema and sometimes with fish minces to be served with salads and potato curries. Pretty heavy for being categorized as a snack, mughlai paratha is indeed a fulll fledged non-vegeterian dish which finds a huge fan following in East India, particularly in and around Calcutta. Try it out to know that Parathas can be more than what we can imagine.
I recall to share with you the yummiest carrot desert ever i.e. Gajorer Halua or Carrot Halwa. Now, this is time to go the extra mile from where we left and make laddoos out of carrot-coconut blend. Perfectly round, super smooth and generously sweet, Gajar Naryal balls are sheer treat and irresistible too. Indeed winter with carrots is a bliss. Happy Valentines day.
Fenugreek leaves or Methi saag is abundant these days of winter and I often prepare a typical saag curry out of it. However Methi can be used in different dishes and if you recall, once I shared with you Methi Paratha before. Here I present a chicken preparation using methi which can be touted as a successful experimentation. If you are skeptic about methy being of a slightly bitter taste, let me assure you that the certain tricks and a proper method as described in the following will result in a really interesting combination of methi saag and chicken. This recipe will surely be a nice addition to your chicken recipe and a justice to a seasonal herb.
Any form of chocolate cake is a pure fantasy to me where I like to immerse from time to time. In past, I have shared with you the recipe of Chocolate fudge cake which was much appreciated. Here I come up with a cake which is even more richer in chocolate and thus regarded naturally as “rich” chocolate cake. Instead of using cocoa powder, in this recipe I have melted the chocolate and butter together which provided the silky richness. Even while baking the opulent aroma can be felt. I wish you to try this preparation to share this piece of joy.
Ghugni is quite a popular street food in Kolkata which finds a resonance with my childhood and growing up in the city. I still have a vivid memory of the street hawkers carrying a large bowl of ghugni on the flame, roamed around the streets in the evening, calling for the buyers with a signature yell. Ghugni used to be a lucrative tiffin snack at the school gates with a piece of bread too. For those who had never heard about it, Ghugni is actually a spicy curry prepared with dried yellow peas which is known as ‘ghugnir mator’ in Bengali. Pretty riveting in the tongue, Ghugni remains still a favourite and I use the following space to describe its recipe although slightly in a different mould. Here I will add Mutton keema in the Ghugni which makes it even more compelling for the non-vegetarians. Must admit although that is not my innovation at all. In fact ‘keema ghugni’ or ‘mangsher ghugni’ is also immensely popular in Bengal. Happy cooking.
Chicken nugget qualifies to be a cute form of non-veg appetizer which can readily be served with tea or coffee in the evening snack. It is a suitable successor to my earlier post of Chilli Cheese Nuggets. The best part about chicken nugget is that it can be preserved for weeks in the freezer to be taken out at the right time, deep fried and served immediately. Moreover, it requires only a handful of ingredients with hardly much time to prepare.
Happy Makar Sankranti to all my readers.
Winter is here in its fullest. It is the time of the year to celebrate the holy occasion of Makar Sankranti and Poush Parbon. The signature dishes during this harvest festival are mainly prepared with rice, date palm jaggery and coconut. However today I am here with a different recipe, named Rash Bora, which is also common in Bengali households during this time. Although the ‘Rash’ or syrup is usually made with date palm jaggery (Khejurer gur/Notun gur), here I have used sugar. ‘Boras’ or vadas are nothing but the urad dal fritters.
If you have not yet decided what to make in this Poush Parbon, you can go for this easy and simple recipe 🙂
Earlier posts about Makar Sankranti Recipes :
Many of the occasions, we are left with some extra rice, post lunch or dinner. One of the best ways to utilise this left-over rice is to prepare some fried rice with added vegetables, eggs, chicken etc., whatever you like. This also serves the purpose of a perfect tiffin menu. Mexican fried rice, as described here, is almost similar to our very know Chinese fried rice, we usually prepare and are pretty fond of. Only the difference is that, it is spicier and much flavourful due to the ample use of tomato & chilli sauces and dried herbs. Also the presentation of egg, atop the rice gives it a unique look compared to common fried rice dishes. Obviously one can use a freshly prepared rice, which I did, for this recipe and omitting egg will make the dish completely vegetarian.
Many a fortnights back, I shared with you the recipe of home -made thick crust pizza with bell pepper, bacon and loads of cheese (link). Here I am back again with the story of another pizza, a bit different from its predecessor. This time it is a veg pizza with no meat, but with mushroom and onion as add on. It is a bit different in another aspect too being a thin crust which means the pizzza base is much thinner almost like a roti. Actually, if you really ask me, I must admit having a soft corner for the thin crust ones which gives a really light feeling with the bite. In fact in authentic pizzerias, across Europe and particularly in Italy, I found that they really mean Pizza by thin crust and prepare the base rolling and tossing the dough by hand. Another point to mention here regarding the cheese. I have always been skeptic about choosing the right kind of pizza cheese in India. However, I am pleasantly surprised by the Britannia cheese which is amazingly good and served as a great topping. So as the winter is in its fullest, make your own pizza with all the colours and play innovative with corns, broccoli, tomatoes and whatever you like.
Today I am presenting quite a different Chicken curry which hails from the state of Tamil Nadu. The name ‘Chettinad’ is associated with the place of its origin, Chettinad. Alike any other preparation from south India, it also has the signatory flavour of curry leaves and coconut. Due to the substantial use of black peppercorns, the dish features in the hot and spicier end compared to the usual chicken curries. This far-from-mild, dry chicken curry can be a good accompaniment with rice, roti or paratha.
Any dish cooked in Dum ( slow cooked in low flame with lid on and hardly any added water) brings out amazing aroma of the ingredients and the spices which one can feel even while eating. Biryani can be a good example of what height can any Dum dish reach. In fact many of the meat recipes are best cooked while in Dum. However, here I will describe of a paneer recipe which is Dum cooked and brings in a certain smoky flavour which I immensely liked. It can certainly be a worthy addition to the already existing plethora of paneer recipes.