Tuesday, 30 September 2014

Spicy Peanut Potatoes

·        Boiled Potato [cut one potato in four pieces]-8 nos.
·        White oil -3 tbsp.
·        Roasted and crashed peanut -2 tbsp.
·        Black pepper powder-1/2 tsp.
·        Dry roasted cumin powder-1 /2 tsp.
·        Dry mango powder-1/2 tsp.
·        Curry leaves-10-11 nos.
·        Green chili chopped-3 nos.
·        White sesame seed-1 tsp.
·        Salt-to taste
·        Chopped coriander leaves-for garnishing

·        Heat oil. Add curry leaves, sesame seed and chopped green chili. Saute for 1 minute.

·        Next add boiled potato. Cook for 8-10 minutes with low flame without lid.

·        Then add other rest ingredients and salt to taste .Mix well and cook for another 1-2 minutes.

·        Remove from heat. Garnish with coriander leaves.
·        Serve hot with any type of Indian bread.

*[If you wish you can sprinkle little bit lemon juice over the prepared potato.]

Sunday, 28 September 2014

Bari diye Tangar Macher Jhal (Tangra Fish Curry with Vadis)

                    Hi, Happy puja to all my friends. It’s Chaturthi and the last finishing touch of Pandals is about to complete. Final touch and ornamentation of Maa Durga Pratima is also going on. Big pujas are already opened and devotees and visitors already moving around .Sounds of various songs, opening functions and all announcements related to puja remind us that Puja is finally arrived. Yes, Durga puja is the biggest festival of Bengalis and when we say that Bengali festival it is somehow synonym with food and bhuri bhoj(consuming full stomach)  .Already most of the TV channels are started to show about Bengali cuisines and places of their preference  ,i.e. Bengali’s Mahavoj in different restaurant
                       Today I will share a Bengali fish preparation using Tangra Fish. It is very simple to cook and with ingredients that are available in our home in most of the time. It takes less time to cook which is equally important in puja days as there are lots of things to do along with cooking. So have a great Puja and enjoy the festival.

·        Tangra fish in medium size-10 pieces
·        Mustard oil for frying-As required
·        Fried vadi (Bori /Lentil Dumplings/Lentil fritters)-8-10 pieces.
For gravy:
·        Mustard paste-1 tsp.
·        Poppy seed paste-1 tsp.
·        Yogurt-2 tbsp.
·        Turmeric powder-1/4 tsp.
·        Kashmiri red chili powder-1/2 tsp.
·        Salt -to taste
·        Sugar -1 tsp.
·        Black cumin seed-1/4 tsp.
·        Onion slice-1 no.
·        Garlic paste-1/2 tsp.
·        Green chili slice-2 nos.
·        Mustard oil-2 tbsp.

·        First clean fishes. Mix with little bit of turmeric powder and salt.
·        Take a kadai. Fry fishes in hot oil. Remove from heat.
·        Use the remaining oil and put black cumin seed, when it is spluttering, add onion. And sauté for a minute.
·        Then add garlic paste and mix well. The very next add turmeric powder, Red chili powder, salt and sugar. Mix well.
·        In a small container make a mixture of poppy seed paste, mustard paste and yogurt. Pour it into the kadai where the masala is being cooked. Mix and cook for 2-3 minutes.
·        Pour 1 cup of water in it. When it starts to boil, put green chili slice, fried fish and fried Vadis. Cover it. Cook it for 15 minutes.
·        Remove from heat and it is ready to serve.
·        Serve with hot steamed rice.

Tuesday, 23 September 2014

Chciken Chaap

                                   Chicken Chaap one of the traditional and delicious recipes in Indian cuisine. It is a real delight for chicken lovers as this not only looks rich but tastes even better. Interestingly this dish is one of the most demanding recipes at dinner and lunch in hotels and restaurants along with paratha, chapatti, naan, rumali roti. It is also use as a side dish with fried rice, pulao and even biryani. For Bengalis this recipe is must in get togethers and festivals. I am sharing this one as a part of the most demanding recipes for the ongoing KFB Event “Durga Puja Bhuri Bhoj”. Prepare it on Navami as it is surprisingly easy to cook and great in taste.

·        Chicken with bone – 800 grams
(Take about 1 kg of whole chicken then cut them into 4 – 5 pieces)
·        Yogurt – 1 cup.
·        Cashew nuts paste – ¼ cup.
·        Melon seed (charmagaz) paste – 1 ½ tbsp.
·        Fried onion paste – 2 nos.(medium)
·        (Fried onion in ghee, when onion is become light brown paste it.)
·        Salt – to taste.
·        Sugar – 1 tsp.
·        Green Chili Pate – 3 nos.
·        Kashmiri red chili powder – 2 tsp.
·        Prepared masala – 1 tsp.
(Dry roast 4 green cardamoms , 4 cloves, ½” cinnamon stick, ¼ piece nutmeg, ½ piece mace, 3 – 4 no white pepper and paste with little bit water)
·        White oil – 2 tbsp.
·        Ghee – 1 tsp.

·        Make a smooth paste with yogurt, cashew nuts and melon seed.

·        Make another paste of fried onion, garlic, ginger and masala paste.

·        Clean chicken piece .In a mixing bowl put chicken pieces and add yogurt mixture paste, next add fried onion – garlic – ginger – masala paste.

·        Finally mix all the rest ingredients except sugar into chicken and Mix well.

·        Marinate for at least 2 -3 hours.

·        Heat a deep bottom pan and put white oil, when it becomes hot take out only chicken pieces from the marination and keep it for later use.

·        Fry the chicken pieces when it changes colour to white pour the rest marination gravy and mix well.
·        Now add sugar and further mix well.
·        Covering it and cook for 10 minutes in low flame.
·        When the oil is coming on the top the gravy and the gravy gets thicker put 1 cup hot water and cook further for 15 minutes with low flame.
·        Remove from heat and it is ready to serve with any Indian bread.

Wednesday, 17 September 2014

Chicken Scrolls


For making dough:
·        All-purpose flour-2 cups
·        Baking powder-2 tsp.[But not heaped ]
·        Salt - 1/4 tsp.
·        Sugar powder - 1 tbsp.
·        Luke warm milk -1/2 cup.
·        Butter- 2 tsp.
  * You can use self-rising flour. In this case you add just ¼ tsp. of baking powder.
  * To make dough I had not used water but if required can use.
For chicken chunk:
·        Chicken breast (cut into small cubes)-400 grams
·        Homemade chicken Tikka masala-1 tsp.
·        [Take  first 5 green cardamom, 4 clove, 1 inch cinnamon ,small piece of star anis,5-6 dry rose petal, ¼ tsp. of white cumin ,5-6 whole white pepper ,one small piece of mace and ¼ of nutmeg. Dry roasts all ingredients and then makes powder.]
·        Lemon juice-1 tbsp.
·        Garlic-Ginger paste-1 tbsp.
·        Oil- for swallow fry
·        And other required things:
·        Pizza sauce or tomato paste-1/4 cup.[I used homemade pizza sauce, ref: Chicken Pizza Recipe  http://umekitchen.blogspot.in/2014/07/chicken-pizza.html ]

·        Oregano-as required
·        Chopped capcicum-2 tbsp.
·        Grated cheese-2 tbsp. [I use Gouda cheese, You can use another if you prefer.]


For making dough:
·        In mixing bowl mix flour, baking powder, sugar and salt. Sieve for 2 times. Keep aside.

·        In another mixing bowl beat butter and milk until it become fluffy. Then add  dry flour mixture into the milk mixture. Make soft dough. Cover it and set aside for ½ an hour.

For making chicken Tikka chunk:

·        Marinade chicken pieces with all mention ingredients and keep for 15 mints. Then fry into 2 tbsp. Of oil with high flame. Add salt to taste.
·        When it becomes dry, remove from heat.

·        Now flatten the dough using a rolling pin. Try to make the base in rectangular shape

·         Spread pizza sauce over it and place chicken chunks all over the flatten base.

·        Sprinkle chopped capsicum, dried oregano and grade cheese as you like.

·        Finally Roll it gently so that topping not get displaced.

·        Now cut the roll horizontally to make circular shapes.

·        Pre-heat the oven at 180 deg. centigrade.
·        Place the unbaked Chicken scrolls over a nonstick baking tava and bake for 20 minutes.
                  ·    Pull out freshly baked Chicken Scrolls and experience a unique taste of chicken. 

Tuesday, 16 September 2014

General Tso's Chicken

                                       General Tso's chicken’ -as the name suggests is related to Chinese cuisine and one of the popular recipes in American Chinese Restaurants .Basically I find it is similar to chilly chicken using different sauces .It is a sweet, slightly spicy, deep-fried chicken dish .Although I heard the name before but I never tried it and it is my first attempt and I find its truly awesome in taste. Quoting from Wikipedia “The dish is named after General Tso Tsung-tang, or Zuo Zongthag a Qing dynasty general and statesman, although there is no recorded connection to him”. There is lot of speculation regarding the origin and original taste of the recipe. The dish or its variants are known by a number of names, including Governor Tso's chicken, General Gau's chicken, General Tao's chicken, General Tsao's chicken, General Tong's chicken, General Tang's chicken, General Cho's chicken, General Chau's chicken, General Joe's Chicken, T.S.O. Chicken, General Ching's chicken, or simply General's Chicken.
                             Keeping the name aside I just followed ‘Vahrehvah kichen’ with little twist, made the ‘Hoisin Sauce’ at home as I had not found it in the store. Try out the dish and you realise the taste of true Chinese cuisine.
I have also added the procedure of making the substitute of   Hoisin Sauce 

·        Chicken Breast(cut into cubes)- 250 Grams
·        Chicken Stock – 1 Cup
·        Soya Sauce - 2 tbsp.
·        Hoisin Sauce (homemade) - 1 tbsp
·        Sugar - 1 Tablespoons
·        Rice Vinegar - 2 tbsp.
·        Whole Red Chili - 4 Nos.
·        Chopped Garlic - 1 tsp.
·        Chopped Ginger - 1 tsp.
·        Corn Starch - 1 tbsp.
·        Spring Onion for garnish
·        Soya Sauce - few drops
·        Egg White - 1 tbsp.
·        Corn Flour 1/2 Cup.
·        Oil to deep fry.
·        Pepper Powder to taste.
·        Salt to taste.

 DIRECTIONS to make Hoisin Sauce 

4 tablespoons Soya sauce 
2 tablespoons Peanut butter. 
1 tablespoon honey. 
2 teaspoons vinegar 
1/8 teaspoon garlic powder 
2 teaspoons sesame oil 
1/8 teaspoon black pepper 
                  Combine all ingredients together to make Hoisin Sauce.

             Method to make General Tso’s Chicken

·        Make a mixture of sauce add chicken stock, soya sauce, hoisin sauce, sugar, rice vinegar, pepper powder, salt and keep a side

·        Now make a batter to deep fry chicken add soya sauce, egg white, and corn flour, chicken and mix it,

·        Deep fry in slow flame till light brown color.
·        Now Heat a pan and add oil, chopped ginger garlic whole red chilies, corn starch, sauce mixture and simmer till it become light thick now add fried chicken

·        Finally cook it for some time till sauce coat to chicken pieces, garnish it with spring and serve hot