Wednesday, 29 July 2015

Baked Lemon Chicken Kebab

               Spice up your Rainy evening with the flavour of the freshly prepared chicken with a taste of fresh lemon; I used Gandharaj Lebu to make it bit different. Chicken kebabs are all time favourite and we always see a long queue for this stall. People waiting patiently in line knowing in a while they will be enjoying a dish packed with Kebabs with any dip and salads. So stay at home and enjoy the rainy evening with freshly prepared baked chicken kebabs.
I had followed the recipe from Hangla Hesel Food Magazine.  .  

·        Boneless chicken pieces (medium sized cube pieces)-20 no
·        Olive oil-2 tbsp.
·        Rum-2 tbsp.
·        Grated garlic -1 ½ tbsp.
·        Grated lemon rind of 1(Gandharaj lemon)
·        Coriander powder-1/2 tsp.
·        Crushed black pepper-1/2 tsp.
·        Red Kashmiri chili powder-1/2 tsp.
·        Dry oregano-1/4 tsp.
·        Lemon juice -1 no
·        Barbeque sauce-1/2 tsp.Honey-1 tsp.
·        Salt- to taste
·        White oil (for brushing)-2 tsp.
·        Wooden skewer- as required
·        Onion cut into cubes- 1 big sized
·        Capsicum cut into cube-1 medium sized

·        Wash chicken pieces and dry it with kitchen towel. Keep aside.
·        In a big mixing bowl take all above mentioned ingredients except white oil and mix well.
·        Add chicken pieces in it and mix it properly so that chicken pieces uniformly covered by the spice mix.
·        So the chicken is ready for marination.

·        Keep marinated chicken into refrigerator for at least 4-5 hours. Whole night keeping marination will give the best result.
·        Skew chicken pieces, onion and capsicum into the skewer alternatively.
·        Pre-heat oven at 180 degree C and bake for 20 -25 minutes. Brush oil over the chicken after 12 minutes and turn the chicken for being both sides.
·        Serve the crunchy red hot baked chicken kebabs with any prefer dips or soup.

This post specially posted to celebrate the Monsoon with  Kolkata Food Bloggers (KFB)

Wednesday, 22 July 2015

Bengali Traditional Nimki (Kamranga Nimki)

           It was raining heavily outside for obvious reason as it is the monsoon and the low pressure at the same time.I was quite ok as the school of my little also declared it as the rainy day. The day was perfect for just enjoying the rain and having some crunchy snacks and fried foods along with hot rather too hot milk masala tea. I just decided to make some nimkis to make my hubby surprise .I made her more surprised by preparing Kamranga Nimki.Which is very easy and quick Bengali snacks recipe.
       This particular nimki I got from my mother in law who used to prepare the same whenever there was some guest in the family and also in in occasion of Rath and Bijoya. 
          Can't resist to share this one with you  and also is the perfect to showcase in our ongoing Monsoon food celebration with Kolkata Food Bloggers (KFB).
    I also shared this one with the e-magazine “Jhaalmuri” in our monsoon edition “Barsha”.
Hope you like this one and make a try….    


·        Maida – 1 cup.
·        Sooji / Semolina – 3 tbsp.
·        White Oil (for dough) - 3 tsp.
·        White Oil (for deep fry) – as req.
·        Salt – for taste.
·        Black cumin seed – little bit


·        Take Maida, suji, black cumin seed and oil in a bowl and mix well together.
·        Prepare the dough by taking water gradually and kneading continuously. This will make the dough perfect oily and moist for Nimkis. Note the dough should not be too soft or too hard. This is the most important step to prepare crunchy nimkis.

·    Next cut out small portions from the prepare dough just like in case to make Poori/ Bengali Luchi.

Tips: You can test yourself in between for the perfectness of the dough by taking mixture squeezing in hands and test if retains the shape(as shown in fig), If it retains the shape then no need to add oil or water further and continue kneading to make final dough .

·        Now flatten each one not just round in shape but a bit long oval in shape.
·        Take a knife and just cut parallel in between .Just be sure I,t is not cut out up to the opposite edges.

·        Now fold each one by taking the edges together in each side and just twist a bit to give a shape like star fruit/ Kamranga.

·        Finally deep fry each one up to it becomes golden brown.
·        Yes it is ready and can enjoy after cool it down. You can keep it for days in an air tight container.
·        So enjoy the rainy monsoon with a cup of hot milk tea with nimkis.

This post specially posted to celebrate the Monsoon with Snacks and fried food with  Kolkata Food Bloggers (KFB)

Tuesday, 14 July 2015

Bhapa Ilish (Steamed Hilsa)

·        Hilsa fish( washed and cut in to pieces as shown as in picture)-6 no
·        Lemon juice- 3 tbsp.
·        Salt-1/2 tsp.
·        Mustered paste- 1 tbsp.
·        Poppy seeds paste-1 tbsp.
·        Green chilli paste-1 no.
·        Mustered oil -3 tbsp.
·        Turmeric powder- 1 tsp.
·        Green chilli slices-2 nos.
·        Grated ginger-1/4 tsp.

·        Take clean and washed Hilsa fish pieces in a bowl.

·        Mix 1 tbsp. of lemon juice and little bit salt with fish pieces.
·        Leave it for 10 to 15 minutes maximum, then strain the marinated lemon salt water.
·        In a small container mix mustered paste, poppy seeds paste, green chilli paste, turmeric powder, salt, rest lemon juice and 1 tbsp. of oil.

·        Finally mix this prepared paste with fish pieces.

·        Add Coconut milk finally.

·        Now transfer this fish mixture in a big mouthed-heat proved container.
·        Then spread rest of the oil on it and keep green chilli slices on this mixture. Cover the container.
·        Steam it for 15 minutes.
(For steaming I used momo pot, you can use pressure cooker without its top knob that helps not to create whistle. In this case cover the container only)
·        After 15 minutes remove from heat.
·        So finally the classic Bengali dish is ready to serve with hot steamed rice.

Tuesday, 7 July 2015

Fruit Biscuit/Cookies from Karachi Bakery,Hyderabad

        For a long time I was attempting to make famous cookies from Hyderabad’s Karachi Bakery. But it was being delayed without any reason. Whatever, finally I made it yesterday and got a wonderful result and felt very happy to its almost perfectness. Actually the credit must goes to my friend Suparna who continuously poking me to specially bake this type of cookies .She loves Karachi’s Hyderabad cookies very much.
        This is basically a fruit Biscuit according to Karachi Bakery and after detail study I got to know that most are made up from Tutti-Frutti. I realise dry fruit like almonds and cashew-nuts also goes well with this. There is no use of milk and baking agent which defers it from general cookies.

  So what are you waiting for just preheat your oven and bake your own , it's really really easy and quick to prepare.The recipe adopted from Cafe Garima.

·        All-purpose flour - 1 Cup and 1 tsp.(150 grams)
·        Butter- 1 cup (110 grams)
·        Sugar powder- ¾  cup
·        Cardamom powder- ¼   tsp.
·        Vanilla essence- 3 to 4 drops
(You can use any other essence if you want)
·        Tutti frutti- ¼  cup
      (Dry fruits also may be used)

·        Sieve flour and keep aside.
·        In a mixing bowl beat butter and sugar till became creamy texture.

·        Add essence, tutti-frutti and vanilla essence in it, mix well.

·        Now fold the flour in it with your finger. Don’t mix the flour at a time, add slowly.
·        Gently bring the dough together, automatically it will be a soft kneed.
·        Shape the dough into long and cover with a cling film.
·        To get a square shape put it in a card board box and tie it.

·        Keep it in a refrigerator.It has to keep it for atleast an hour
·        Then open the cling film and notice it took the shape.

·        Cut it into pieces and arrange cookies on baking tray.
 (When arranging make a gap in between them, because they expands when they will baked)
·        Pre-heat the oven at 180 degree C and bake for 15 minutes.
·        When its bottom portion will be brown it is ready, don’t wait to get brown colour as a whole.
·        Cool it and store it in an air tight container.