Friday, 28 November 2014

Doi Mishti Cupcakes

                     The ongoing event of KFB ‘Know Your Blogger -2’ is on its 3rd week and already we got very positive response from everyone, now this time focus on our another passionate food blogger Priyadarshini Chatterjee  form Let's talk food .
            She is comparatively new to KFB though she really successful to make an image within the group and as a whole in food blogging community. We really can say she has real courage and passionate who has so much devotion to quit her lucrative job as a journalist and decide to blog and reviewing in full time basis. One another thing, food photography which is really commendable. Her recipes are full of attractions, I choose 'Doi Misthi Cake' from her blog which is a must try for every desert lovers. You can find the original recipe of 'Doi Misthi Cake' from Priyadarshanis blog here.

·       Milk – 1 liter
·       Calcium Lactate-1 tsp.
·       Saffron strands –  for garnish
·       Condensed milk – 3 tbsp.
·       Mishti Doi /Sweet curd – 200 g
·       Cardamom powder– ¼ tsp.
·       Crashed pistachio-for garnish

·       Cupcake moulds ( I used silicon mould) - 4 no.

·       Take a heavy bottom pan and let the milk to boil. Whenever it is boiling put calcium Lactate powder into it.
·       The milk gets curdle. Keep boiling on still in low flame until the water separates from it and chhana floats up.
·       Drain the water and tie the channa in a muslin cloth at least for one hour to release the remaining water.
·       Now knead the chhana very well with your hands, until it is very smooth.

·       Add condensed milk and mix thoroughly.

·       In a bowl whisk the curd and crushed cardamom powder together.
·       Now take moulds and fill half portion of each mould with channa-milkmaid mixture and remaining half with curd - cardamom mixture.
·       Bake in a preheated oven at 120 degree centigrade for 25-30 minutes.

·       Your Doi Misthi Finally ready, pull out from oven and cool it and un-mould.

·       Garnish with saffron strands and crashed pistachio and serve.

This post is exclusively for the ongoing event "Know Your Blogger -2" for Kolkata Food Bloggers

Friday, 21 November 2014

Chicken Dopiaza

            This is the second week of our very special Event 'know your blogger -2", we the KGB bloggers celebrating it  in a unique way to know each other much closer. This week’s star KGB blogger is Jayati from jayati’s food journey. She is the person we all known as a very calm and cool with ability to balance the time with her profession and passion. She really thought us how to cook good Bengali recipes through her blog, sometimes she also used to fusion recipes from east and west. I must mention that each blog post neatly described step by step with pictures. Simply I am a huge fan of the blog jayati’s food journey.
       I am recreating her recipe 'chicken dopiaza' and followed step by step as described and believe me it was came out just little daughter also give a positive response in her own way. You can go through the original post for “Chicken Dopiaza”here.


·        Chicken with bone  -500 grams
·        Vinegar -1 tsp.
·        Onion slices-4 medium
·        Ginger paste-1 tsp.
·        Garlic paste- 1 ½   tsp.
·        Hung curd-  ½  cup
·        Green chili paste-2 no.
·        Turmeric powder- ¼ tsp.
·        Kashmiri red chili powder- ¼ tsp.
·        Salt-to taste
·        Sugar-1 tsp.
·        Mustard powder-as require
·        Ghee-1 tsp.


·        Marinate the chicken with vinegar for at least an hour. 

·        Take a pan. Put oil and ghee. When it is hot, fry two onion slices till became brown.
·        Remove from heat and keep aside.
·        Put chicken pieces into the remaining oil. Fry the chicken lightly
·        When the chicken pieces is being changed color into white, Remove it from heat.

·        Now add turmeric and chill powder into the oil. 

·        The very next add ginger-garlic paste and rest of the onion slices into the oil .

·        Cook for 2-3 minutes in medium flame.Add hung curd, salt and sugar. Mix well. Cook for 4-5 minutes.

·        Next add chicken pieces,

·        Add 1 cup of water using the container of the curd where it was bitten before. Let it to boil with lid in low flame until the chicken is boiled.

·        When the gravy is being thicker, off the gas and spread fried onion over it.

·        Serve hot.You can try it with any Indian bread.

This post is exclusively for the ongoing event "Know Your Blogger -2" for Kolkata Food Bloggers.

Saturday, 15 November 2014

Orange Marmalade Cake

             If you are looking for a cake that not-too-sweet and that will last for days in room temperature (store well-wrapped ) then this cake could be the best fitted ,yes I am talking about ’Orange Marmalade Cake. The word ‘marmalade’ came from Portuguese means preserves made with fruit other than citrus. This beautiful, tender, mild-orange scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. Just for note keep in mind that you have to find the right marmalade; it needs to be the thick-cut. And that’s it all you need other essential ingredients of cake and honey. So what you are waiting for just make this Sunday caky with ‘Orange Marmalade Cake’.

·        Flour-1 cup
·        Orange marmalade-2 tbsp.( heaped)
·        Baking soda-1 tbsp.
·        Orange rind-1/2 tsp.( I grade only upper layer of rind from one orange.)
·        Egg-2 nos.( separated egg white and yolk)
·        Milk-2 tbsp.(can use more if you required)
·        Orange juice-1/4 cup(if the orange is more sour, reduce its amount and instead of it can increase the amount of milk. Actually I did like this.
·        Sugar powder -3/4 cup.
·        Honey-2 tbsp.( leveled)
·        Butter-50 grams.( in room temperature)
·        White oil-1 tbsp.
·        Tutti-fruity-as you want

·        In a clean dry bowl take egg white and beat until it become fluffy. Keep aside.

·        In another bowl sieve the flour and keep aside.
·        Take another bowl and beat together butter, oil and sugar powder till it became fluffy.
·        Mix egg yolk one by one and baking soda and beat well.

·        Next add marmalade, orange juice and honey. Beat till frothy( If require add little bit           milk at this time.).

·        Note personally I prefer to use it in cake, because it moist the cake more. But you can         avoid it and in that case use one cup of sugar.
·        Fold flour in it. If the batter is being sticky, then add milk into it.
·        Finally Mix Tutti-fruity in it.

·        Set a parchment paper inside cake mould and pour the prepared batter .preheat oven at       180 C and bake for 45 minutes or until it gets golden brown. Check with a tooth                  pick.(test as before I mentioned in my previous posts.)

 ·        It is ready to eat.

Friday, 14 November 2014

Methi Chicken -- Fenugreek Chicken

            As a food blogger I feel really honoured and great to be a part of an amazing group KFB - Kolkata Food Bloggers , our own group. I joined the group late last year and my feelings at that time were that we are a group of likeminded people with same passion coming from different professions and locations. But day by day after meeting each other and following each other we are now like a family where each one appreciate others work and always ready to help each other.
           The ongoing KFB Event ‘Know Your Bloggers – 2’ is perfectly designed to know each other more closely where a whole week is dedicated to a single member and other will follow his/her blog recipes and express their own views.
           The very first week is dedicated to one of our founder members “Sarani Tarafder” of “Cocoawind”. Though I never met her personally but thanks to KFB it seems she known to me for years. Yes, she is so active and passionate about Cooking, Clicking and Blogging that she hardly misses any event or posting new recipes each week. I noticed her very positive with bright eyes and full of life. She is a kind of Smart Food Blogger as many times she uses little and easily available ingredients and takes little time to prepare amazing dishes.

          Though I have tried many recipes of Sarani previously, I choose Methi Chicken’ from her blog with little variation to showcase her.Find the original post here.

·        Chicken (I used boneless chicken) - 400 grams.
·        Grated ginger-1 tsp.
·        Garlic paste-1 tbsp.
·        Chopped green chili-1 tbsp.
·        Black pepper powder-1/4 tsp.
·        Yogurt-1 tbsp.
·        Fresh chopped fenugreek leaves-1/2 cup.
·        Salt-to taste
·        Sugar-1/4 tsp.
·        Asafoetida-1 pinch
·        Roasted cumin powder-1/2 tsp.
·        Roasted coriander powder-1/2 tsp.
(You can use readymades also. I have a biasness towards homemade spice)
·        Spring onion-1 tbsp.( for garnishing)
·        White oil-1 tbsp.
·        Green cardamom-2 nos.
·        Clove-2 nos.
·        Cinnamon stick-1/2 inch


·        Heat a pan. Put oil. When hot add asafoetida and whole Garam Masala.
·        When it starts spluttering add ginger-garlic paste and sauté for a minute in medium flame.
·        Then add onion, chilies and pepper. Sauté for another minute.

·      Sauté  until the colour of onion becomes transparent.
       ·        Add chicken pieces. Mix well. Add salt and cook for 5 minutes after  covering with lid in low flame.

·        After that add fenugreek leaves and mix.

·        Add yogurt and sugar in it. If require may add little bit water (I used 4 tbsp. of water).cook for 10-15 minutes.

·        When chicken is almost cooked (becomes soft) add spices and mix well.

·        Remove from heat and spread spring onion over it. You can use coriander leaves (I used spring onion as coriander was out of stock ).

·        Give standing time and serve hot.

            The recipe is apart of the ongoing KFB Event "Know Your Blogger-2" inspired by the recipe of  Sarani Tarafder of Cocoawind.

Saturday, 8 November 2014

Pomfret Malai Curry

Fried fish is all time favorite of my little daughter in lunch and dinner. The type of fish is irrelevant to her, the only requirement is hot and crispy fried fish out of kadai .She really loves to eat hot fried fish with stream rice. Truly speaking the taste of hot fried fish (which is called Garam-Garam Mach Bhaja in Bengali) with hot rice is also favorite to most of the Bengalis and when there is question of fish curry we often do lots of permutations and combinations to make a new recipe out of fish
       Today I am sharing “Pomfret Malai Curry” which is bit uncommon as malai curry related to Prawns (Chingri).I was also confused about the result of the taste t, but believe me it came out really awesome and now is a hit in my family. It is very easy to cook with very little ingredients and can be made quickly.
       I must mention the name “Rimpi” my friend who always finds out shortcut methods of cooking and gave me the original idea of Malai curry using Pomfret instead of try it and let me know about your liking.

Recipe Serving         :     2
Recipe Cook Time   :     30 Minutes


·        Pomfret fish (washed and clean) - 4 nos.
·        Whole Garam Masala-
1.      Cinnamon- 1/2".
2.      Cardamom-2 nos.
3.      Clove-3 nos.
·        Tomato-1 no.
·        Onion-1 no.
·        Garlic-4-5 pods
·        Ginger-1" piece
·        Coconut milk-1 cup (I used homemade coconut milk. I blunt the grated coconut with two tbsp. of hot water and strained.
·        Turmeric powder-1/4 tsp.
·        Kashmiri red chili powder-1/2 tsp.
·        Salt-to taste
·        Sugar-11/2 tsp.
·        Green chili slit-2 no

·        Blend Garam masala, tomato, onion, ginger and garlic together.

·        Take fish in a plate and mix turmeric powder and salt. Fry in hot oil. As Pomfret is very soft, so don't fry much.
·        Remove from heat and keep aside.

·        Use the remaining hot oil and put turmeric powder chili powder 

·        Next quickly add the prepared paste.

·        Cook for 2-3 minutes.

·        When it will begin to boil add fried fish and green chili slits.

·        When oil is floating on top add coconut milk.

·        And also add salt and sugar according to taste.
·        Let it boil for 5 mints in low flame.

·        Remove from heat, and give a standing time.
·        Serve hot with hot steam rice.