Wednesday, 27 May 2015

Cakes,Chocolates and Tarts --- Available on Order within Kolkata

Procedure Of Order:
  • Delivery around Garia, Narendrapur, Patuli, Jadavpur is free where as the rest are chargeable
  • Pick-up at convenient location is appreciated.
  • Delivery Area - Kolkata.
  • Lead Time of Order - 24 hrs - 36 hrs(Depending on type of the cake )
  • Payment prior to order appreciated.
  • Price depends on weight, ingredients, design and type of the cake.
  • No cancellation policy as of now after payment.
  • Mode of Order: mail, Fb page message,over Phone
  • Mob no: 9007128148
  • mail id:      

Tuesday, 26 May 2015

White Chocolate Brownies

                      Is this necessary to have any particular occasion or season to make brownie? No-it is not at all! I also agree with you. A small bite of brownie is like a piece of heaven for all chocolate lovers. But the challenge is that you can’t make it perfect at your first attempt without trial and error, the fun is a little practice makes you happy to do it perfect. In my previous post of making Chocolate Brownie ,I was stick to the actual recipe. This time I just experiment a bit and came out a think just perfect over brownie. It is “White Chocolate Brownie with dark Chocolate chips”  
             The main ingredients of brownie are chocolate, flour, sugar and eggs. Varying measurement of these ingredients will affect the texture of this productive Brownies. For a chewy, fudgy brownie a huge amount of chocolate is required. As you reducing the amount of chocolate, it will form a caky brownie. That’s sounds too good as you can make happy both cake and chocolate lover at once.
Here I’m presenting this caky brownie where I used 175 grams of white chocolate and 100 grams Dark Choco chips. You can increase the amount of Choco chips to 175 grams for more fogginess. So, try out my caky brownie and let me know your feedback.

·        Plain flour- 150 grams.
·        Baking powder- 1/2 tsp.
·        White chocolate - 175 grams.
·        Caster sugar- 90 grams.
·        Butter (in room temperature)-115 grams.
·        Eggs- 3 nos.
·        Chocolate chips- 100 grams.

For the topping:
·        Melted white chocolate-100 grams
·        Cherries-as require
·        Almond chopped and walnut chopped-as you wish
·        Glutton-for sprinkling

·        Preheat oven to 190 degree C and ready your mould with parchment paper.
·        Sift flour and Baking powder together. Keep aside.
·        In a medium pan over a medium heat melt white chocolate, sugar powder and butter until smooth, tiring frequently.
·        Remove from heat, pour it in mixing bowl and cool slightly.

·        Then beat eggs one by one in it. Next add vanilla essence, chocolate chips and beat well.

·        Fold flour mixture in it and the batter is ready to go to oven.
·        Pour it in prepared mould and bake it for 40 minutes or until a toothpick insert into it and comes out clean.

·        Pull out from oven, cool it and then de-mould it.
·        Spread white chocolate over the cake and then lightly press cherries over it.

·        Garnish with chopped nuts and glutton as you want.
·        Then chill the cake for 15 minutes.(I did it to dry the spread white chocolate quick, because India’s summer weather  is too hot.)
·        The White Chocolate Brownie is ready for a big bite..

and again....

Monday, 25 May 2015

Raw Jackfruit Patties(Echar Patties)

         Hi friends….Here I am once again with a very simple recipe called “Jackfruit patties” or “Enchar Patties in Bengali”. If you think is it suitable for this horribly scorching summer; my answer would be it is a perfect tea time snakes with lots of vegetables. It is full of carbohydrates and Vitamins essential for this summer.
         Personally I am not huge fan of jackfruit known as “veg meat” and can be made a variety of recipes out of this. The most popular and easy among them is “Enchar Kalia” or “raw jackfruit curry”. Few days back some pieces of raw jackfruit were resting in the refrigerator waiting their turn to cook. But this time I was just tried something different as I didn’t want to throw it away in the garbage bag. That’s how this snack evolves and the taste came out really as good as any other non-veg patties. Feeling very happy to share this simple and easy recipe - “Jackfruit Patties”.   

For filling:
• Raw Jackfruit (cut into cubes) – 15pieces.
• Beetroot (medium) – 1 no.
• Potato (medium) – 1no.
• Carrot - a small
• Onion - 1 medium
• Ginger - 1 teaspoon
• Salt and sugar - to taste
• Peanuts (roasted) - 1 handful (light powder)
• Whole cumin - 1/4 tsp.
• Whole mustard - 1/4 tsp.
• Turmeric powder - 1 tsp.
           • Kashmiri red chili powder-1/2 tsp.
• Green chili - 1½ teaspoon (Shredded)
• Coriander powder - 1 tsp.
• Curry Leaf – Moderate.
• Homemade garam masala powder - 1½ teaspoon
  (Made up with small cardamom, cloves, cinnamon)
For patties dough:

• Flour – 250 grams.
• Oil-3 tbsp.
• Salt-1/2 pinch
• Black cumin seed-1/4
           • Water-as required to make soft dough

·    For making patties dough, take flour in a big mixing bowl, oil and salt. Mix it and add required water to make a dough and keep aside.

·     Take steamed beetroot, potato, carrot and jackfruit and mashed them gently. Please note that too much mashing should be ignored. Keep aside.

·    Now take a deep pan or kadai and take moderate white oil.
·    Now fry whole cumin, whole mustard and curry leaf in low frame for 5 seconds.

·    Now when a fine aroma came out add onion and saute it for 1 minute. Then add steamed mashed vegetables mentioned above.

·    Then next add all ingredients and spices except homemade garam masala powder one by one and fry them in low flame. Note that add ginger and roasted peanuts before 5 minutes from removing heat.
·    Finally add garam masala (made up with small cardamom, cloves, cinnamon) powder and mix. So the stuffing is ready.

·     Now make equal balls from prepared dough and using little bit flour flatten it with a rolling pin and spread out it  ½ inch thick, do not make it too thin.

·      Place 2 tsp. of stuffing into it and cover it with another one over it. Press edge with your finger and curl the edge. Use a fork/knife to prick to ensure it not to pop up during frying.

·     Finally deep fry them one by one and cut by half portion as shown in the figure. 

·     So the Jackfruit patties are ready to serve and is perfect with evening tea...

Friday, 15 May 2015

Futi / Footi / Snap Melon Salad with Milky Falooda Sauce

      Today I 'm going to post the summer salad which is perfect for these terrible hot days. Here I used two main summer fruits mango and snap melon / Futi, but you can use any other fruits of your choice.
     Milk and vanilla ice-cream are a well combination with mango and snap melon. So I used a milky sauce for this, which is also my first experiment to work with falooda noodles. Naturally I was little worried about whether I can do or not initially. But at the end I felt so much happy with its perfect taste and the texture and the final plating. Hope you all like it.

Ingredients (For fruit salad):
·        Futi / Footi / Snap Melon (Chopped into cubes) - 1 small.
·        Ripe mangoes (Chopped into cubes) - 2 nos.
·        Sugar - 2 tsp.
·        Black salt 1 pinch
·        Chopped fresh mint leaves- 1 tsp.

·        In a mixing bowl take all above ingredients one by one and mix it well.
·        Keep this fruits mixture in refrigerator for ½ an hour. I did it because sugar will be melted and absorbed into fruits (can adjust sugar level as your taste).

Ingredients (For Falooda sauce):
·        Falooda noodles (Boiled) - 3/4 cup.
·        Milk -1 ½ cup.
·        Condensed milk - 8 tbsp.
·        Cinnamon powder - 1 pinch
·        Cardamom powder - 1 pinch
·        Coffee powder- 1/4 tsp.
·        In a medium pan boil milk first over medium heat.
·        Then add condensed milk, cardamom and cinnamon powder.
·        Mix it well and boil for another 5 minutes.

·        Remove from heat and add Falooda noodles into it.

·        Finally Sprinkle coffee powder over it and leave it for cool.

Assembling or Plating Method:
I did my plating in two ways.
1)     Take a mousse glass .First pour Falooda sauce and arrange chopped fruits over it.
Than garnish with Choco chips and mint leaves.
Finally pour little bit of milk from prepared Falooda sauce.

        2) Take a flat bowl dish. Put Falooda sauce in it. Then arrange fruits.
            and garnish like the same way as I mentioned above.

 This recipe is specially posted for the ongoing KFB Event "Summer Splash:Salad"

Tuesday, 12 May 2015

Liquid Gulam Jamun

             Water Apple is the fruit which contains lots of natural water itself and is slightly sweet in taste. The fruit is also known as Java Apple in rest of the world; Bengal knows this fruit as the good old Jamrul. In my previous post I have mentioned that we should always eat lots of fruits and drink juices made from fruits as well. Not to mention again this thing are natural summer cooler as well as healthy and perfect to keep us cool and hydrated in hot and scorching summer. It is very simple and quick to prepare. This procedure and name I have taken from Zee Khana khazana .So hydrate youself with “Liquid Gulab Jamun” and enjoy a cool summer.  

Prep time: 10 minutes
-for single glass-
·        Jamrul fruits / Water Apple /Java Apple - 3 no.
·        Rose syrup-2 tbsp. + ½ tsp.
·        Black salt-1/4 tsp.
·        Lemon juice-1/2 tsp.
·        Lemon zest-1/4 tsp.
·        Ice cube-4-5 nos.
·        Water-1/2 cup

·        First wash jamrul fruits and cut it roughly.

·        Blend it, then mix 2 tbsp. of rose syrup and blend one more.
·        Next mix other rest ingredients except water and ice cube into it.
·        It will be a thick paste. So mix bit water with it.
·        Take a serving glass, put ice cubes in it.
·        Then pour ½ tsp. of rose syrup in it. Then pour prepared fruit mixture from height.
·        It is ready to serve.

    This recipe is specially posted for the ongoing Kolkata Food Bloggers Event "Summer Recipes"

Friday, 8 May 2015

Mango Pudding with Bourbon biscuits base

             Gear up for the rise in mercury level this summer. Cool yourself by every means and nothing if you eat right foods that will keep you hydrated and healthy all the time. The summer of Kolkata makes us irritated, gives less energy to work and waiting for the monsoon to come.
        Every time we try to consume more and more sodas and ice cubes for quick relief but we forget the after effects .Anything less than your actual body temperature produces a cooling effect only initially. Then, after minutes, the opposite happens says experts. So the proper way of living and choice of food leads to a healthy and relatively bearable summer.
          Lots of moderate cool liquids and summer fruits give us some relief, Today I choose mango for the recipe to cool us down. I made a small twist over mango pudding and used biscuit as base of the pudding, so presenting Mango Pudding with Bourbon Biscuit base as a summer cooler. Hope you all like it..


For mango pudding:
·        Mango puree - 3 nos.
(Chopped mangoes roughly, blend it and strain it.)
·        Condense milk - 4 tbsp.
·        Hung yogurt - 200 grams.
·        Powder sugar - 3 tbsp. (Heaped)
·        Bread slices - 4 nos.
·        Luke warm milk - 1/4 cup
·        Cardamom powder - 1/2 tsp.
·        Gelatins - 2 tsp.
·        Water - 2 tbsp.
For base:
·        Bourbon biscuits-8 nos.
·        Melted butter-2 tbsp.

Method for making base:
·        Blend biscuits first and mix butter in it well
·        Spread it into a spring form cake tin and press lightly with your finger.
·        Keep it in refrigerator for ½ an hour.

Method for pudding:
·        In a plate put bread slices and pour milk.

·        After 3-4 seconds it will be soft, then mash and strain.

·        In a mixing bowl take mango puree.

·        Add powder sugar in it and mix it well.

·        Then add all rest ingredients one by one and add prepared bread-milk mixture in it. Mix thoroughly.

·        Take a small container with 2 tbsp. of water .Soaked gelatin into it .Micro wave for 10 seconds. Stir it without lump.
·        Add it into the mango mixture. Again mix well. (Use electric beater to mix equally. You can use it to mix from the first. It will be easier.)
·        Pour it over the biscuit base prepared earlier and chill for at least 3-4 hours.

·        Garnish top with favorite chopped fruits etc.

Tip: Mix sugar according to your taste. It varies person to person and also depends how much the mango is sweet.

This recipe is specially posted for the ongoing KFB Event "Summer Cooler"