Friday, 27 February 2015

Fried Chicken with Roasted Tomato curry

                       Good ingredients and right cooking process always result a good and tasty food.According to a great chef there are always some key ingredients in a particular recipe that help to make it awesome. In my personal view ,Chicken is such an ingredient with which we all home chef can do some experiments to make our recipe little bit different and though it always comes out great. 
           In winter freshly made tomato varta with hot hand made Indian bread is a quick and easy dinner and makes the dinner perfect with a sweet,'langcha'.Personally I like this combination.         
        Making tomato varta is quite easy ,first roast tomatoes and then chop it into halves.use a pan with a tsp. Of hot oil add tomato in it .add salt,sugar,chat Marsala,whole green chili with it,and finally let it to cook for 3-4 minutes in low flame covering lid.Yesterday I just applied the procedure to make a chicken recipe "Tomato varta curry in fried chicken" and it came out super in taste.I shared my experience with you.Hope you all will like it.


For marinating:
·        Boneless chicken pieces (cut into cube)-20 pieces
·        Ginger paste-1 tsp.
·        Garlic paste-1 tbsp.
·        Hung yogurt-2 tbsp.
·        Green chili chopped finely-1-2 no.
·        Egg white- 1 no.
·        Salt- ¼ tsp.
·        Tandoori masala-1/4 tsp.[used homemade  masala ]
        For tandoori masala see here
·        Red food colour-1 pinch
·        Corn flour-1 tbsp.
·        Flour-1 tsp.
·        White oil for chicken fry-as required

For gravy:
·        Red bell paper slices-1 no.(small)
·        Green capsicum- 1 small
·        Onion slices-1 small
·        Garlic chopped-1/2 tsp.
·        Onion powder-1/2 tsp.
·        Ginger powder-1/2 tsp.
·        Roasted tomatoes after greasing it with oil(remove skin after roasting and paste)-3 nos.
·        Salt –to taste
·        Sugar-1 tsp.
·        Turmeric powder-1/4 tsp.
·        Kashmiri red chili powder-1/2 tsp.
·        Green chili slices-2 no.
·        White oil-2 tsp.

For chicken fry:
·        Marinate chicken pieces with all ingredients as mentioned above except flour and corn flour.
·        Keep into refrigerator for at least ½ an hour.     
·        Mix flour and corn flour with it. 
·        Finally fry chicken pieces in medium hot oil until it become golden brown.
For gravy:
·        Mix red chili powder and turmeric powder with only 1 tsp. of water.
·        Take a pan. Heat oil in it.
·        Pour turmeric and red chili powder mixture into the pan. It helps to bring the gorgeous red colour.

·        Quickly add garlic chopped, mix for 1 minute.
·        Next add onion, capsicum and bell paper. Mix and cook for 2 minutes.

·        Then add tomato paste and mix.

·        Also add salt, green chili, sugar and ginger powder and onion powder in it.
·        Cook for 6-7 minutes.
·        When oil is just starting to float over on top, add fried chicken pieces in it.
·        Stir for 2 minutes.

·        Remove from heat and give standing time covering it with a lid.
·        Serve hot with any Indian bread.

Monday, 23 February 2015

Bundi Cheese Cake

Bundi Cheese Cake

       Home cooks and bakers will agreed upon the fact that Master chef is their favourite cooking show. I am really crazy fan of master chef India and chef Vikas Khanna .I never wish to miss a single episode. I really like the way participants getting mature day by day. Really they are among us with commitments which giving them that extra mile. Last week I saw an episode where Neha(one of the participants) leading a team called “Nari Shakti”, where the winning team presented a recipe called “Bundi Cheese Cake”. Neha’s team shows the excellence of team work. The winning team defeated losing team of Amrita by 3-0. The full recipe was telecasted on Sunday and I am just trying to recreate the recipe.
   Everything starting from Bundi to Mascarpone cheese and Phirni made by me fresh, the marmalade layer over the cake is the idea of my hubby and it came out mouthwatering and fresh. Try it out today.  

·        Bundi (Bonde in Bengali) – 1 cup.
·        Whipped Cream (beaten) – 1 cup.
·        Phirni – ½ cup/2 tbsp. heaped.
·        Mascarpone cheese (homemade) - 3 tbsp. heaped.
·        Kesar Essence – 2 drops.
·        Orange marmalade – 2 tbsp.

     First let us prepare Bundi, Phirni and Mascarpone cheese and then finally we will prepare our very special Bundi Cheese cake.

Ingredients of Phirni:
·        Elaichi / Cardamom Powder – ½ tsp.
·        Milkmaid – 3 tbsp.
·        Cream milk – ½ lt.
·        Sugar – 2 tbsp.
·        Gobindo Bhog Rice (Paste) – ½ cup.

Method of Phirni:
·        Wash Gobindo bhog rice well and socked in water for 15 mins. Now after draining water blend it and keep aside.
·        In a deep pan heat milk up to it begins boiling, add sugar and mix it well.
·        Now add Gobindo bhog rice and stir constantly to avoid lump.
·        When it is about to thick add cardamom powder and milkmaid.
·        Cook for 5 – 6 mins, remove from heat and let it be cooled.

Ingredient of Mascarpone cheese:
·        Amul fresh cream – 1 pack.
·        Lemon juice –1 tsp.

Method of Mascarpone cheese:
·        Heat a pan, put fresh cream into it and starts heating and finally add lemon after its boiling.
·        Stir constantly for 5 -6 mins in medium heat , when it became thicker remove from heat and place it over a muslin cloth to strain the extra water from it. Keep in mind that you have to store it outside refrigerator for overnight before complete staining and after you can store inside refrigerator for a day.

Method of Bundi Cheese Cake:
·        In a mixing bowl take first beat the whipped cream until it has soft peaks.
·        Add freshly prepared Phirni and Mascarpone cheese in it, fold well using spatula or wooden spoon.
·        Take 2 tbsp. water in a cup and add 1 tsp. gelatin powder into it, soak for a minute then microwave only for 8 - 9 seconds.
·        Add it into the cheese mixture prepared and Kesar essence, mix very well.

Finally For plating….
·        You need a cake/desert ring, place it over a flat plate and spread Bundi into it and press bundi using the back side of a spoon or your thumb.

·        Chill it for 15 mins in refrigerator.
·        Now pour cheese-cream-mixture over the Bundi and spread equally using a spatula/spoon.
·        Chill it again for at least 3 – 4 hrs.
·        Pour melted orange marmalade over the chilled and set cheese cake and again put it inside refrigerator for overnight.
·        Just before serving de- mould it and enjoy the mouthwatering desert..

Thursday, 19 February 2015

Pineapple upside-down cake

  Going through a tough time, me as well as my lil daughter were down for the past few days and I was totally out of blogging, but now everything is going towards positive and I am back with cooking & blogging .I am more concern for our ongoing KFB event as we have reached at the end of the event “Know your Bloggers -2”. Our last but not the least KFBian for this event is Rakhee S Dutta from the blog “My World Of Baking and more…”. Food and writing is her passion and Bread making is the USP of her blog. I got few important tips from her and it really helped me in bread making. Though I never met her physically but virtually we are always close to each other and can say she overcomes any situation with a sweet smile.
         I have tried to recreate “Pineapple upside down cake” and you can find her post here. Extending her recipe I have chosen to caramelise using brown sugar.   
·        Butter-90 grams+ 20 grams
·        Brown sugar powder-140 gram
·        Canned pineapple slices-4 rings
·        Egg(separated)-4 no
·        Grated rind of lemon-1 no
·        Sugar powder-1/2 cup
·        Flour-2/3 cup
·        Baking powder-1 tsp.

·        Heat a non-stick pan. Melt 90 grams butter. When melted, add brown sugar powder,    stir constantly to mix the sugar.

·        Cool it for 10 minutes and pour it into greased baking mould with oil and flour.
·        Place the pineapple slices on top in one layer. Set aside.

·        Beat egg whites with electric beater until it became soft peak. Mix sugar powder in it with hand. Set aside.
·        Whisk together egg yolks, 20 grams butter, and lemon rind until well blended.

·        Pour this mixture over the prepared egg white mixture.

·        Sift carefully flour and baking powder together and fold it into the egg mixture.

·        Pour this batter over the pineapple.
·        Bake until a skewer inserted in the center comes out clean, about 30 minutes.
·        Cool it.  de-mould and have a big bite..

The recipe is a part of the ongoing event of Kolkata Food Bloggers

Tuesday, 10 February 2015

Kosha Aloo (Indian style spicy baby potato) with Gujarati Spices

                               We(KFBian) are now very close to the end of our on-going event “Know your Bloggers -2” and we virtually known to each other more closely. With all such thing I am back with the on-going  event “Know your bloggers -2” and this time Antara Roy is the star of the week form the blog Antypasti with whom I have met once at our Bake Sale -2014.A management Consultant by profession and a very friendly in nature. Her blog Antypasti is the open diary of her life journey related to food and travel and obviously not to mention are largely connected to each other.

             Among those huge collections of posts I hit upon the recipe Kosha Aloo which is a very attractive and tasty .With due respect to the post I twist it a bit with Gujarati Flavour. The combination with “Green Peas Kachuri” came of the world.

·        Baby potatoes-500 grams (peeled, boiled and cut into half)
·        Finely chopped onion (big size) - 1 no.
·        Finely chopped tomatoes (medium) - 2 no.
·        Fresh Masala-2 tbsp.( heaped --see below)
·        Garam Masala-1 tsp.( homemade--see below)
·        Salt- to taste
·        Sugar-1 tsp.
·        Fresh coriander chopped ( for garnishing)- as required
·        White oil-3 tbsp.
·        Turmeric powder-1/2 tsp.
·        Red chilli powder-1/2 tsp.

Fresh Masala:
·        Raw turmeric-2 inch
·        Ginger-2 inch
·        Green chili-2 no
·        Garlic-1 no
·        Lemon juice-1 no
·        White oil-2 tbsp.

Method Fresh Masala:
Make a paste with blender.

 Garam Masala(Gujarati Flavour)
·        Green cardamoms-4 no
·        Cinnamon stick-1/2 inch
·        Clove-3 no.
·        Star anis-1 petal only
·        Bay leaf (small) - 2 no.
·        Black pepper-4 no
·        Coriander seed-1 tsp.
·        Cumin seed-less than 1/2 tsp.

    Method Garam Masala(Gujarati Flavour)
Dry roast and then make powder.

·        Heat oil in a deep bottom pan. Sauté potatoes remove from heat and keep aside.
·        Use the remaining oil and add turmeric powder and red chilli powder.
·        Add very quickly onion .otherwise it will burn. Now cook onion for a minute.
·        Next add chopped tomatoes into it, cook until the oil is released. It means tomatoes are cooked.
·        Add homemade fresh Masala and cook for 3-4 minutes.

·        When it cooked add lightly fried potatoes, sugar and salt. Mix it well.
·        Add 1 cup of hot water(using remaining fresh masala ) into it.
·        When it begins boiling, put 1/2 tsp. of freshly prepared Gujarati flavoured gram Masala and let it to boil in low flame with lid for 10 min to 15 min.

·        When gravy become thicker, remove from heat and garnish with fresh coriander leaves.

·    It is ready to serve, perfect with green peas Kachauri or simply garma gram Roti.

The recipe is a part of the ongoing event of kolkata Food Bloggers