Tuesday, 28 October 2014

Topse Macher Fry (Mango Fish Fry)

                 “Topse Fish "(Mango fish in Bengal)  is a delicious sweet water fish available easily in market in eastern India. The fish is saffron in colour on its edges makes the fish beautiful and attractive. Topse Fry is one of the exotic dishes and is one of my favorite starter recipes for any get-together. Though it is pretty expensive but the taste overrides the cost. The very soft and little bones makes the fried pieces easy to consume and also suitable for kids.It is really easy and quick to prepare.Try out the starter and enjoy the taste. 


     · Topse Mach (Mango Fish) - 20 nos(medium pieces) 

For marination:

·        Coriander leaves (with roots) - 1 branch.
·        Mustard paste -1 ½ tbsp.
·        Green chili - 2 nos.
·        Garlic pods - 6-7 nos.
·        Salt - to taste.
·        Lemon juice - 1.
·        Ginger - 1/2 inch.
·        Onion powder - 1 tbsp.

For batter:
·        Besan (Pulse flour) - 5 tbsp.
·        Rice powder - 2 tbsp.
·        Kashmiri red Chili Powder - 1 tbsp.
·        Garlic powder - 1/4th tsp.
·        Ginger powder - 1/4th tsp.
·        Black pepper powder - 1/4 tsp.
·        Salt - as required.
·        Baking soda - little bit.
·        White oil - as required for deep fry.


·        First clean Topse Mach (Mango fish) pieces and mix all ingredients for marination after blending all well.
·        Marinate for 15 - 30 minutes.
·        Now mix ingredients of batter with water and prepare a medium thick so that it covers fishes completely and it should now leave the surface of the pieces.
·        Finally deep each pieces into the prepared batter and deep fry in medium hot oil until it becomes golden brown.
                  ·        Serve hot with onion or kasundi (Chile Mustard Relish) or simply with tomato sauce.

Tuesday, 21 October 2014

Decorated Chess Board Cake

          When I first saw "Chessboard Cake" it attracts me a lot and was decided to prepare the cake .It was a long plan to make a chessboard cake, so was keep searching from many sites and finally decided to prepare the same to celebrate my Hubby's birth day this time.It really takes time to prepare a Chessboard Cake as you have to make two different cakes and have to do lot of stuffs to prepare this and finally have to decorate the cake again    

     But but….after preparing I was extremely happy to get the result, my husband, my little daughter and also everyone gave me a positive response. If you ask about taste I will say that it is a really delicious and yummy. The extra ganache makes the cake tastier either. I wish to share the cake with you all .

Decorated Chessboard Cake


·        Egged/Egg less vanilla sponge cake-1 no(1 ½ pound)
·        Egged/Egg less chocolate sponge cake-1 no (1 ½ pound)

For outside frosting:
·        Whipped cream-1 cup(before beating)

For inside layering:
·        Whipped cream-1 cup(before beating)
·        Cocoa powder-2 tbsp.
·        Powder sugar-1 tbsp.
·        Vanilla essence-1 drop.

Other required ingredients:
·        Sugar syrup-As require

For Chocolate Ganache:
·        Fresh cream-1 cup
·        Grated chocolate-50 grams.
·        Butter-1 tsp.

For decoration:
·        Beaten whipped cream-As you require
·        Food/cake water base colour-1-2 drop.


For outside frosting:
·        In a big mixing bowl beat whipped cream until it becomes stiff peak.

For inside frosting:
·        In a big mixing bowl beat whipped cream till it become peak. Mix cocoa and powder sugar with it.

For Chocolate Ganache:
·        Heat a heavy bottom pan .put fresh cream into it. When it is boiling, pour chocolate and butter. Stir constantly. Cook for 2-3 minutes. Cool it to room temperature.
·        Cut each cake into half by horizontally. So get four round slices.
·        Now cut each portion of cakes into three rings.[In this case I used two different sized sharp edged containers.]

·        Take a cake base. Put a large sized vanilla cake ring. Spread prepared whipped cream in the inside portion of it. Then put and set a chocolate ring cake inside it which is immediate smaller sized than vanilla cake ring that you kept.
·        Again spread prepared whipped cream in the inside portion of it
·        In the same way arrange the vanilla cake ring inside the chocolate cake ring again and spread prepared whipped cream.
·        When done spread little bit sugar syrup over it and also spread whipped cream over it.
·        Arrange remaining cake rings alternatively in the same way.

·        Follow the picture if you face difficulties.
·        Again spread little bit sugar syrup over it.
·        Now spread beaten whipped cream all over (whole stack) and you can make any design over it (I just done the side vertical wall of the cake using Pastry comb) .

·        Now Ganache finish Pour the prepared chocolate ganache over it gently and let it ooze over the edges.

            ·      Finally to decorate the cake you can make any design you wish, I just make swirl 
                 rose with prepared whipped cream and star nozzle.

            Shows the chessboard like texture after cutting it .Waiting for your comments and                         suggestions

Tuesday, 14 October 2014

Kheer Malpoa (Mewa Malpoa --A Bengali Sweet Dish)

            Not to mention Malpoa is a delicious sweet dish generally prepared on the occasion of Janmastami, Durga Puja or Kali Puja. Though there is lot of varieties to prepared Malpoa, I specially prepared the Kheer Malpoa version for the ongoing Kolkata Food Bloggers even – “Deepavali – The Festival of Lights with Sweet and Savoury” 
This malpoa recipe, that I have inherited from my Dida. Khoya is the main ingredient here apart from ghee, maida and black cardamom. So try it out your own and make the festival of light sweet.


     For Malpoa:
·        Grated Mewa (Kheer in Bengali)-1 cup
·        Flour-3 cups
·        Black cardamom-2 nos.(it need not make powder)
·        Ghee /white oil -3 tsp.
·        Cold milk-5 tbsp.
·        (Don't add milk at a time. mix gradually)
·        White oil or ghee-for frying

For sugar syrup
·        Sugar-1 cup+3 tbsp.
·        Water-2 cups.
·        Green cardamom powder-little bit      

For garnishing
·        almond chopped


Method of sugar syrup:

·        Heat a pan. Put all ingredients for syrup in it.
·        Let it to boil until sugar is dissolved and stir frequently.
            ·    Make this syrup not so thick otherwise syrup will not enter into the fried Malpoa.

    Method of making Mewa Malpoa:

·        In a mixing bowl put flour, mewa (kheer) , cardamom and ghee .Mix it well. 

·        Add milk gradually and make soft dough. If you require more milk, you can use.

·        Make small equal balls from it.
·        Spread it on your working board/silicon sheet with rolling pin with the help of bit oil.(if you spread it with the help of oil, it will be smooth and easy and the edge will not get crack.)

·        Be caution about the cracked edge if so stop immediately and mix little flour and milk mix with dough and again kneed it well.
·        Another important step is to prick unbaked malpoa with fork all over so that it should not pop out whenever you fry Malpoa whenever you fry malpoa.

·        Finally Fry it in medium hot oil and immediately put into sugar syrup. When the fried Malpoa totally sink in the syrup, it is ready to serve.

·        Garnish with chopped almond and serve this mouth-watering desert.

                      Wish you all a very happy and prosperous Deepavali in advanced enjoy the festival of lights with Sweets. Follow the Kolkata Food Bloggers page for more and more sweet items.

Monday, 13 October 2014

Mutton Yakhni Pulao

                     Yakhni is a Kashmiri word for mutton stock. So, this is actually a Pulao cooked in mutton stock. Mutton Yakhni Pulao is the Kashmiri version of mutton biryani. Previously I made a similar version but after gone through Amrita Gill’s (my co-blogger of Kolkata Food Bloggers) TV show in  Zee Khanakhazana I  was really very much impressed and made her version(Amma’s Yakhni Pulao) with little tweak (I added star anise and Kesar strands in addition).
       It’s a really very healthy and full of energy recipe. So try this easy & healthy homemade “Mutton Yakhni Pulao” recipe at your own at home and enjoy the real taste of it.

     Preparation Time: 1.30-2 hour
     Cooking time:  15 minutes
     Servings: 3

·        Basmati rice-3cups
·        Small mutton pieces-300grams.
·        Grated ginger- 1tsp.
·        Grated garlic-1tsp.
·        Dry roasted coriander seed -1tsp.
·        Dry roasted fennel seed – 1/2 tsp.
·        Star anise -1 no.
·        Green cardamom - 4-5nos.
·        Cinnamon stick-1inch
·        Clove-3-4nos.
·        Water-3 cups (for boiling mutton)
·        (To boil rice you need 5and 1/2cup of water. After boiling mutton, you have to add water with mutton stock to boil rice.)
·        Green chili slit-2 nos (optional), actually I personally like its flavour.
·        Dry red chili-2 nos.
·        Kesar strands 4-5nos. (It is also optional), Here I used it for little bit colour.
·        Salt-to taste
·        Sugar-1 tsp.
·        Ghee or white oil-3 tsp.(I used 2tsp of oil and one tsp. of ghee)
·        Fried Onion (beresta) – using 1 medium onion.

·        Clean the rice and soak in water for about 1/2 an hour. Drain the water and keep aside.
·        Put coriander seed and star anise in a small piece of muslin cloth. Bind it.

·        Put mutton pieces in a heavy bottom pan or in pressure cooker .Add 3 cups of water and bonded muslin cloth also into it. Cover with a lid and cook until it gets boiled.

·        Then strain the mutton stock and store and at the same time keep mutton pieces separately.
·        In another frying pan heat oil or ghee, add whole Garam Masala and dry red chili.

·        Fry for 20 seconds and add mutton piece next saute for another minute and then add rice.

·        Fry for another 2 minutes and add measurable water with mutton stock (collected previously), green chili and cook in low flame for 15 minutes covering lid.

·        Gradually Rice will gets boiled and it will release a nice aroma.

·        Then remove the pan from heat and after opening lid spread Kesar stands over it. Give standing time and finally it is ready to serve hot.You can garnish Yakhni Pulao with Fried Onion (beresta) and fresh coriander leaves.

Saturday, 11 October 2014

Fish Chop

                Fish Chop (Macher chop) or Bengali style fish cutlet is one of the favourite snacks of Bengalis. We can get fish chop or cutlet anywhere in Kolkata in any corner to any street; it is also one of the popular street foods in Kolkata.
               It is one of the favourite tea time snacks for Bengalis and eastern india.The main Ingredient used is Vetki or Rohu which is easily available in market. People sometime use Sole or Tuna fish. Potato is the second important ingredient for the recipe but , here I used dry potato powder for quick preparation .In addition I also used flour strips to make it extra attractive. The deep fry makes chops very tasty but one can also bake it .Try out my version over the weekend.


·        Vetki/Bhetki fish or Ruho fish( Boiled and mashed)-400 grams.
      (Boil fish pieces with 1 piece of garlic and little bit of salt)
·        Chopped Garlic -2 tsp.
·        Chopped ginger-1 tbsp.
·        Onion chopped-1 no.
·        Chopped coriander-1 tbsp.
·        Chopped green chili-2 nos.
·        Corn flex powder [Use blender to make it’s powder form]-2 tbsp.
·        Dry potato powder-3 tbsp.
  **if you use boiled potato, then you definitely need more corn flex powder due to     drying up the boiled potatoes’ water
·        Garam masala powder-1 tsp.
·        (dry roast the cumin seed, coriander seed ,green cardamom, clove and  cinnamon stick and make powder.
·        White oil –for deep frying

For making dough
·        Flour- ½ cup
·        Onion seed-1/4 tsp.
·        White oil-1 tsp.
·        Little bit water-as required to make dough
·        Salt -1 pinch

·        Taking all dough ingredients make soft dough and keep aside.

·        In a frying pan heat 1 tsp. of oil and lightly sauté ginger, garlic and onion .Remove from heat and put it in a plate.

·     Mix all other ingredients and mix well.

·        Divide equal balls from it and make a cylindrical shaped chop. Keep aside.

·        Take flour dough and cut a medium sized ball from it.
·        Spread it out with a rolling pin and cut it horizontally or vertically.
·        Stick and roll it over the prepared chop.

·    Put it in refrigerator for good binding atleast for 15 minutes.

·      Fry it in medium hot oil.

   ·        It is ready to serve.