Tuesday, 26 June 2018

Mixed Non-Veg Fried Rice --Chinese style

    Fried rice can be cook in so many ways. Even it can be made with  left over rice too.Any spice,any vegetable or any preferred sauce can be used to cook it.But only thing you have to cautious with the proportion of water according to the rice you are taking.It is one kind of well known,one pot meal and also a good food which is made in  almost each cuisine with lots of variations.
             In mughlai dish if you consider Biryani, it is one kind of fried rice with Chicken or Mutton or some special spices . Kashmiri people use fruits into it.We Bengalis use garam masala,Chinese people on the other hand drizzle little sauce in fried rice for a different smell. This recipe is made in Chinese style. So try yourself for this woderfull though simple dish for Dinner or Lunch.

·         Basmati rice (cooked )- 1 and1/2 cup

·         Carrot- 2 small( cut in to cube)
·         Beans cut in to 1/2 inch pieces- 1/2 cup
·         Peas - 1/2 cup
·         Green chillies- 2 nos
·         Egg (beaten with black pepper and littke bit salt)
·         One chicken breast- ( bite size pieces)- 70 grams(approximately)
·         Chopped onion- small one
·         Garlic chopped- 2 tsp +1 tsp.
·         Black pepper-1 tsp.
·         Worcestershire sauce -1 tsp.
·         Soya sauce - 1/2 tsp.
·         Salt- according to taste
·         White oil - 2 tsp.
·         Butter- 1 tbsp.

·         Heat a frying pan with a tsp. of white oil. Fry the beaten egg and make egg bhurji.
Keep aside.

·         In the same frying pan heat again a tsp. of oil, add chopped one tsp of garlic and add chicken pieces, add salt, Black pepper and sauté 4-5 minutes in high flame. During this time water will be consumed and became dry. Remove from heat.

·         Now into the same pan heat one tbsp. of butter, when melted add 2 tsp of chopped garlic and sauté for 1/2 minute. Add onion and cook for another 1/2 minute.

·         Next add all vegetables ( beans, carrots and peas).fry for 2-3 minutes at high flame.

·         Then add salt and sauces again, cook for 1 minute .
·         Add chicken and egg in it and mix well . Switch off the flame.

·         Yes finally  it is ready to server…try yourself hand share with your loved ones.

Saturday, 16 June 2018

Chocolate-Flaxseed Cake

                           What can flaxseed do for you..? There are lots of benefits in it to keep you healthy and perfect fit. Do you know it is also wonderful to bake your eggless cake? Tried flaxseed first time to bake this chocolate cake and it came out supper yummy, moist and very soft. I was very much happy with it. Its texture and taste is as same as flour less chocolate mousse cake which I made before with eggs and without flour. You can make cake pops also with itself .No need to mix moisturizing ingredients with it. Here again I made the same cake by texture, taste and look without eggs replaced with flaxseed. It is a very good substitute of egg. One tbsp. of flaxseed and three tbsp. of water is a good substitute of one egg. I did not have believed this wonderful substitute before doing it. Believe me there is no difference in taste ......     

  Ingredients for cake:

·         125 grams or 1 and 1/4th  cups of shifted flour mixture(Take 1 cup of flour and then remove 2 tbsp. of flour from it, instead of mix 2 tbsp. of cornflower in it)
·         21 grams or  approximately 4 tbsp. of cocoa Powder
·         175 grams or 3/4th  cup and 2 tbsp. of caster sugar
·         180 grams or  3/4th  cup butter
·         4 grams or 1 tsp of   baking powder
·         Flax seed paste (Make powder of 3 tbsp. of flax seed, then mix 12 tbsp. of water in it, within one hour it will be thick like jelly.
·         44 grams or 3 tbsp. of boiled water.
·         1 tsp of vanilla essence
·         1/4 the cup of luke warm milk.


·         Mix cocoa powder with boiled water and leave it till became room temperature.
·         In another big mixing bowl mix all dry ingredients like flour mixture, baking powder and sugar. Keep aside.

·         Now in a mixing bowl beat flax seed paste and cocoa paste together. Then mix butter and vanilla essence in it .beat at medium high speed for 20 seconds.

·         Then fold dry ingredients mixture and pour milk slowly in it.

·         Pour the batter in a 6 inches loaf tin and bake for 35 minutes at 170 degree C.

·         According to oven it may take little more times, insert a toothpick, if it comes out clean, then it is ready.

  Ingredient For white sauce:

·         50 grams of white chocolate
·         Fresh cream - 1/4th  cup
·         4 to 5 tbsp. or 50 ml milk

  Process for white sauce:

·         To make the white sauce, heat the chocolate and cream gently in a pan until the chocolate is melted.
·         Remove from heat and mix milk in it very well.
·         Pour a little sauce on to each plate and add a slice of cake. Decorate with chocolate leaves. Do this just before you are serving.

Saturday, 2 June 2018

Rasmalai Tart

               Tried another baking experiment with fusion version. Rosogolla or Rasgulla for is one of the best  traditional sweet in Bengal. Too Many of Bengali sweets depends on it.These days we also bake Rosgulla and it is very famous.I  did little bit different experiment and got the great success by texture and taste.....It made me so happy that can't resist to share with you all.


For making tart:
·         100 gems flour
·         50 grams butter
·         2 tbsp of brown sugar
·         2-3 tsp of chilled water
·         For making filling
·         1 cup milk
·         3 tbsp of fresh cream
·         2 tbsp of chopped cashewnuts
·         20 grams of chana or paneer mashed
·         2 and 1/2  tbsp of sugar
·         Kesar stands

Other Ingredients:
·         Kesar stands
·         Chopped pistachio
·         6 Rosogolla / Rasgulla (Used homemade, will share recipe in some days )

·         For making tart in a mixing bowl put sugar, flour and butter. Mix well until it became like crumble.

·         Then mix water and make dough. Cover it with a cling film.

·         Now divide the tart dough into six equal portions and flatten it with a rolling pin. 

     ·         Then put it in tart mould and set it by pressing. Insert tooth pick or a fork in it to                      prevent it from puffing during bake.

·         Keep it into refrigerator and in the meantime to make filling heat milk, fresh cream, sugar and paneer paste in a pan and mix well. Stir constantly.

·         Boil for 5-7 minutes, and during this time add cashewnuts, kesar stands and cardamom powder, it will be thicker than before. Remove from heat and cool.

·         Put one Rasgulla in each tart and pour the prepared milk mixture over it. Finally sprinkle some kesar stands and pistachio on it.

·         Bake for 20-25 minutes at 180 degree C.

·         Serve it cool or hot as you like...finally it is ready for a mouthful bite.

Tuesday, 29 May 2018

Caramel Pudding

          Caramel Pudding..If I ask you ,is it good for summer only?  What will be your answer?I hope everyone will say , why only summer ,this yummy and healthy desert fits in all parties in all season and liked by all age group. I learnt pudding from my Maa , way back in my childhood​ and that was without using oven.After that tried many times to make pudding , but felt each time it is not up to the mark, but gradually I realise it becomes tasty and yummy anf now i hope I become successful to make a perfect pudding.Though I can't match with Maa's cooking taste without using oven...
             After marriage ,  once I cook Chicken Rezala and Pudding for guests and all admired me... Today I am sharing this pudding recipe with you all.To make this dish very minimum ingredients needed and not to mentioned all are generally  available at our home...


·         1/2 ltr pack milk( used full cream milk)
·         1/4 the cup and 3-4 tbsp of sugar( used measurement cup and spoon)
·         2 eggs
·         2 trimmed bread slices
·         1/8 th tsp of vanilla essence
·         Yellow food colour ( optional)


·         Boil milk in a heavy pan and add 3-4 tbsp of sugar .Mix it and boil till it became little thick and reduced it's volume.
·         Let it be cool in  room temperature.

·         In a small container soak the bread slices in milk using 4 tbsp of milk that is boiled and being cool.
·         After 15 minutes it became very soft ,then strain it to avoid the lump.
·         Now to caramelize the sugar put 1/4  the cup of sugar in a  pan and keep it as it is without any movement.Obviously during this time gas flame should be very low.

·         Sugar will start to melt ,then gently mix it with spatula .
·         When sugar is melted totally,remove from heat and add 2 tsp of water in it,and then it is becaming clot.
·         Again re- heat and mix it gently.The smooth caramel is ready to pouring.

·         Pour and spread it in cake mould or in a flat container .
·         Keep it aside,it will set itself.
·         In a big mixing bowl  beat eggs and then mix bread paste  in it.add vanilla essence, milk and yellow food colour in it.

·         Pour it in mould and cover it with a aluminium foil and insert a pin 2-3 times for passing vapour air.

·         Heat a big kadai or flat container and pour water in that way the only half portion of the cake mould is sunk in water. Cover the kadai or container with a lid.

·         Boil for 20 -25 minutes and let it be cool.keep it in refrigerator for at-least 4-5 hours to cool.Serve it cool.