Tuesday, 30 June 2015

Dry Chicken Curry

            A mom, a wife always tries to make a recipe which is favourite to her child and husband .I also not the exception; I always love to cook for my family and eagerly wait for their response and comments about the taste and getting admiration and for a mom or wife this is the real prize for her.
   Today I’m here with another little cooking experiment with chicken, which is favourite of my family too. It is very quick and easy to cook, is healthy and with less ingredients .Hope you will love it.
    In this recipe I used olive oil for extra cautious for health, but you can use white oil also. Use of butter helps to enhance its taste even more.
       Here I add cumin seeds as “phoron”(in Bengali) at the beginning only. Addition of cumin powder brings the traditional taste of the chicken curry. So here I present “Dry Chicken Curry”…  

·        Chicken (Boneless medium Pcs.) - 500 grams.

For marination:
·        Onion Powder – 1 tsp.
·        Garlic Powder – 1 tsp.
·        Vinegar – 1 ½ tsp.
·        Chicken Tandoori Masala (homemade) – 1 ½ tsp.
(Find the masala details here)
·        Kashmiri red Mirchi powder – 1 tsp.
·        Salt – ½ tsp.
·        Black Pepper – ½ tsp.

For Dry Curry:
·        Olive Oil – 3 tbsp.
·        Cumin seeds – ½ tsp.
·        Dry red chili (whole) – 3 nos.
·        Spring Onion (chopped)½ cup.
(Separating white & green portions)  
·        Kashmiri red Mirchi powder – ½ tsp.
·        Onion (thinly sliced)- 4 medium .
·        Garlic Ginger Paste – 1 tbsp.
·        Lemon (Juice) - 1 no.
·        Sugar – 1tsp.
·        Coriander chopped – bit for garnishing
·        Green Chili (chopped) - 2 or 3 nos.

·        Wash chicken pieces and marinade using above mentioned ingredients and keep into refrigerator for at least ½ an hour.

·        Take kadai and heat olive oil, add cumin seeds, dry red chili.

·        When it started to spluttering add onion slices and fry till it becomes golden brown. Golden brown fried onion adds nice aroma and colour to the curry.

·        Next add ginger garlic paste, green chili with white portion of the spring onion and cook for 2 to 3 minutes.  

·        Finally add marinated chicken pieces, salt and little bit of sugar (1 tsp.) and stir well.

·        Put the heat in low flame and cover with the lid. Let the chicken pieces boil for 20 to 30 minutes, it helps to cook pieces well and release its own water and no extra water needed to cook the curry. Stir few times in between.
·        When done and the gravy thicken and dried up spread the green portion of the spring onion and fresh lemon juice. Mix it well gently.

·        Remove from heat and give it the standing time can garnish with coriander and lemon.
·        Perfect with any Indian bread or simply with Chapatti even can also try with gira rice   

Tuesday, 16 June 2015

Mango Marvel Dessert Workshop at Afraa Deli

     Afraa Deli is a well-known chain of cafes offers an all-day meal starting from Breakfast to snacks from Beverages to Pizza-pastas. Their month long Mango Marvel festival is going on from 3rd to 30th of this month, so it is a chance to taste a variety of exotic deserts made from the best of the mangoes.
Afraa Deli Ads

        Not to mention like other I am also a mango lover and it was the perfect chance to explore more and more deserts made from mango. The mango marvel workshop in association with Kolkata Food Bloggers (KFB) is the part of their ongoing mango marvel festival. KFB also takes lead to select participants outside KFB in its unique way and I personally experience this one on 12th June along with my co-bloggers from KFB.   
We KFB Bloggers

        This café has its indoor and outdoor portion and are equally good in ambience,They managed to decorate the relatively small indoor area quite well and the outside open environment always refreshing especially after evening. The workshop was well arranged at the open area.
KFB Bloggers with Chefs
       I just loved the day and the environment there. Oh! what a cool welcome drink supplies by them, it’s a combination of chilled mango and fresh mint drinks.

        They designed the workshop very nicely and demonstrated Chocolate Mango Lava Cake , Mango Panna cota with coconut jelly, Red Velvety Mango Mousse cake and Mango Planters Punch very elaborately. 

The pastry & bakery chef Debopam Sinha along with chef Vijay started demonstrating Mango Panna cota with Coconut jelly and explained its history, the origin of the recipe, how it evolved and came etc. Then chocolate mango lava cake was also explained step by step and I was very happy to assist the chefs. 
Me with Chefs
        Finally they finished with Red Velvety Mango Mousse cake. The executive chef Dibyendu Ghosh was also encouraged all participants to learn well throughout the workshop.
       After that we tasted them as well and the taste and look of each one was mind blowing. 

   Must to mention they plated all in such a nice way that each shot in the photo session came out very well. All recipes are also well documented and given with information kit.
Mango Mousse
Red Velvety Mango Mousse Cake
Chocolate Mango Lava Cake

 So, what are you guys waiting for? A must visit for all and entice your taste buds.

me with chef  Debopom Sinha

Coffee Cake with Chocolate Ring

           Frankly speaking it is now a habit of making a cake out of nothing and always try to make and post different varieties of cake recipes but as usual I am always late in posting a recipe and there is a long queue of recipes to be posted.
       Never mind this time it was the occasion of making a wonderful cake of my sister’s choice and her choice always goes toward chocolate and coffee one .So I decided to make a coffee cake with black currant with chocolate ring. I was very happy to make the ring almost perfect and the taste and overall look came out just good. My sister “Bobo” was also very happy with her custom cake made on her. So presenting "Coffee Cake with Chocolate Ring" for all who love Coffee Cake.The use of with black currant also fits quite well.Try it yourself and enjoy...


·        Flour -2 cups
·        Butter - 175 grams or 3/4 cup
·        Golden sugar - 175 grams or 1 cup
·        Baking powder - 1 tsp.
·        Eggs-3 no
·        Vanilla essence-1 tsp.
·        Brewed coffee  powder-7.5 grams(3  sachet packs)
·        Hot water-3 tbsp.
·        Black currant-1/2 cup
·        Butter milk-1/2 cup

·        Preheat oven at 180 degree C.
·        Mix hot water and coffee powder in a small container.
·        Shift together flour and baking powder and keep aside.
·        Take Cream butter and sugar in a mixing bowl and mix it until it becomes fluffy.

·        Add eggs one by one in it and beat.

·        Then add bit vanilla essence and mix again.
·        Fold flour mixture into it and simultaneously pour butter milk and coffee mixture alternatively in it.

·        When done add black currant in it and fold one more with spatula.

·        Pour batter in an 8 inched greased prepared tin and bake for an hour or until firm to the touch.
·        Cool and de-mould.

·        I cut the upper portion with knife for looking good, but this step is optional.

For chocolate decoration:
·        Melted dark chocolate- 100 grams or as you require according to your cake to cover
·        Butter paper-as require
·        Whipped cream - 1 cup.

·        Melt chocolate in medium high power and put it in a piping bag or butter paper cone.
·        Place the butter paper on a horizontal leveled surface.
·        Then Pour melted chocolate over butter paper and leveled equally.
·        Leave it for 3-4 minutes to cool.
·        While it is drying, use whipped cream on the side wall of the cake to stick the chocolate ring.
·        Stick the butter paper at the edge of the cake and press lightly and very carefully.

·        Keep it in this position into refrigerator for 2 minutes and wax the butter paper.

·         Garnish the prepared Chocolate Ring Coffee Cake with cherry and chocolate leaf or as you wish.
·         Finally it is ready for a biggggggg bite..

Wednesday, 10 June 2015

Aam Pora Sharbat (Aam Panna / Raw Mango Sharbat )

      Mango is the king of all summer fruits; we love to eat it any time in any form. This time we Kolkata Food Bloggers (KFB) celebrate the whole week by making anything out of mango. In this regard I'm going to post a traditional and favorite raw mango drink which is nothing but Aam Pora Sharbat / Aam Panna (Raw Mango Sharbat), it needs less to give introduction and I am sure everyone already have tried this.
  Though any Summer Cooler gives us a relief from this weather, it acts like antidote when someone needs to get rid of heat quickly. It has a typical nice burn smell and personally I like a pinch of roasted cumin seed powder sprinkled over it. Here I first made "Aam Porar Syrup" and it is used for multiple times to make Sharbat. Sharbat can be made in various ways. You can mix fresh mint extract and liquid soda with it that serves a nice light green colour and taste. But specialty of "Aam Porar Sharbat" is whatever you mix with it, the nice burn smell you get afterward. I must say I didn’t use any extra flavour with it.

·        Raw mangoes - 4 nos.
·        Sugar - as required
·        Black salt - little bit
·        Ice cubes - as you like
·        Roasted cumin powder - for sprinkling

·        Wash and dry the mangoes, put it over gas burner and burn it as you do in case of brinjal / Eggplant to make varta.

·        When it done, it will look like yellow and black spotted will be seen over it.

·        Then peel its skin, mash and remove its seed. Strain the pulp carefully.

·        Then boil it for 5-7 minutes .The Aam Pora Syrup is ready.
   (You can drop this step, but I did this step for using it several times to make Sharbat)

·        To make Panna / Sharbat pour prepared mango pulp in glasses.
·        Add the above rest ingredients mentioned and mix it well.
·        Yes, the antidote is ready to serve to beat this unbearable heat.

This post specially posted to celebrate mango festival  organised by Kolkata Food Bloggers (KFB)

Saturday, 6 June 2015

Dried Bel(Bael) Sharbat

           Sun rays are too hot and it’s no more tolerable, but we are somehow managing and trying to save ourselves from this scorching heat. Each one of us eagerly waiting and praying for a heavy shower but 'God of rain" is not listening. Sometimes small flying pieces of clouds give us hope for rain but huh! So to beat the heat let us challenge the hot Sun and make “Dried Bel (Bael) Sharbat”.

         I must share that the original idea came from our KFB co-blogger Debopriya Biswas , the credit must go to her. As we all heard about plain and simple Bel Sharbat made from raw bel but Sharbat made from Dried Bel surprised me and I decided to try once. Later I heard about the availability of dried bel in South India. I highly recommend this Summer Cooler and want you to please try it at home and you will get a whole new experience of cool taste. 

For dried Bel/Bael syrup:
·        Dried Bel / Bael (big size) -1 no.
·        Sugar -1/2 cup.
·        Water- 3 cup
·        Lemon juice- 1 no.

·        After washing break the bel into 2 to 3 parts and dry it for 2 -3 days by covering heat to prevent deposit of dust or bug
·        After that take dried bel and peel its hard cell and then soak it into 3 cups of water for overnight. I kept it in to refrigerator.

·        Next day boil it with that soaked fruits for 15-20 minutes.

·        Water will be reduced and it will be dark red in colour.

·        Strain it and boil that strained water again with sugar and lemon juice.

·        Boil for 10-12 minutes more. A nice aroma will come and syrup will gets little thicken.

·        Remove from heat, cool and store it in a tight container.

·        So it is ready to make a super cooler “dried bel Sharbat”.

Tip: You can use it for2-3 week by keeping it into refrigerator.

For making Sharbat:
·        Required chilled water.
(For a standard glass I used ½ a glass of dried bel syrup and less than ½ a glass of water and 2-3 ice cubes.)
·        Black salt-1 pinch
·        Dried bel syrup-1/2 glass
·        Lemon juice - 1/4 tsp.
·        Ice-cube- 2-3 nos.
·        Sugar (optional)- use as your taste

·        Take a glass. Put ice cubes into it.
·        Add lemon juice and salt in it .If you want then add ¼ tsp. of sugar also.

·        Pour dried bel syrup and water. Mix well and serve chill.
·        For extra nice and refreshing aroma you can use fresh basil leaves.