Thursday, 29 December 2016

Christmas Rich Fruit Cake

      It is a very cool and wonderful time of the year,the big festival Christmas is celebrating everywhere by people around the world .It celebrates for giving honor of the Birth of The Jesus .But this cultural holidays enjoy by almost every one.People do lots of preparations and decorates houses ,streets etc. This tradition starts  four week before 25 December and continues till the New year comes.
           Whatever, come to the point of food without which  festival is incomplete.During this time a special traditional fruit cake is prepared called 'Christmas Special fruit cake' that is made of lots of dry fruits soaking into Rum for months and then adds to cake batter and that’s why it is sometimes also called "Rum cake".
      There are lots of varieties to make fruit cakes and according to use of ingredients and  processes they are named differently.Here I ‘m sharing traditional Rich Palm Cake in which I used traditional dry fruits soaked into Rum, cake spice(that is mixture of powder clove,cinnamon,cardamom,nutmeg ) and caramelized sugar boiled  into water mixture to get a nice aroma and dark colour. Otherwise instead of this you can use brown sugar to get the dark brown colour. So try if you yet not tried out... 

·         All purpose flour -2 cups / 250 grams
·         Sugar powder -250 grams
·         Butter (I used salted butter ) -250 grams
·         Baking powder -1 tsp.
·         Orange zest of one orange
·         Orange juice -1/2 cup
·         Almond powder -1/4 cup
·         Eggs -4 no
For making cake spice :
·         Nutmeg powder -1/2 tsp.
·         Cinnamon powder -1 tsp.
·         Cardamom powder -1/2 tsp.
·         Clove powder -1/2 tsp.
Dry fruits soaked into Rum:
·         Chopped apricot – 8-9 no
·         Chopped pistachio -8-10 no
·         Chopped walnut -8-9 no.
·         Black currant -2 handful
·         Raisins -2 handful
·         Chopped cherries -1/2 cup.
·         Black berries(I used dried)
·         Cashew nuts cut into half  -2 handful l(for sprinkling over the cake batter )
·         Rum -1 cup.
·         All purpose flour -2-3 tbsp.
For making caramelized
·         Sugar(not powder)-1/2 cup
·         Water -1/4 cup
[All ingredients should be kept in room temperature]

·        For caramelization take a pan .Put sugar in it. Heat it on low flame .It will be started to crystalised and will start to melt. Stir with a spatula .When sugar melts, remove from heat and add water (will notice it takes lump), heat again and sugar will dissolve in water. Let it cool.
·        In a mixing bowl sieve flour, baking powder and cake spices all together.
·        Take a mixing bowl. Put all dry fruits and chopped nuts in it. Pour rum in it. If you need more to sink, then can add more. I did this process for a month. At least try to do it two days before you make the cake
·        .Before pouring into the cake batter mix 2-3 tbsp of flour with it .Otherwise all dry fruits and nuts will come down at the bottom of the pan.
·        Pre-heat the oven at 180 degree C. Grease 2 loaf pans and line with butter paper.
·        Now in a big mixing bowl  beat butter and sugar powder until it become smooth and creamy
·        Add egg one by one and beat well until it become fluffy.
·        Add vanilla essence, orange zest in it and mix well.
·        Then fold 1/2 flour mixture in to  it and add orange juice. Mix well and next add remaining flour and caramelized water into it. Fold well and lastly mix Rum soaked dry fruits and nuts. Mix well.
·        Pour the cake batter in cake mould.
·        Coat cashewnuts into the little flour and arrange it on top of the cake batter.
·        Bake it at 180 degree c for 5-7 minutes then reduce the temperature at 160 degree C bake until it become brown on top.
·        Insert a tooth peak in to middle of the cake, when it comes out clean, remove from oven and cool it.
·        Enjoy it’s slice with tea or coffee.

Sunday, 11 December 2016

Moist Fudgy Brownie

·        Egg-2+1 nos
·        Brown sugar -165 grams
·        Butter -82.5 grams
·        Dark chocolate -100 grams
·        Flour -40 grams
·        Cocoa powder -25-30 grams

·        First melt butter and dark chocolate together Easy to do it using Microwave for 30-40 sec at high power, or can do it on double boiler.
·        Then mix it well and leave it at room temperature.
·        Mix flour and cocoa powder together and sieve it.
·        Now in a mixing bowl beat 2 eggs and brown sugar together until the mixture become fluffy. Then add another remaining egg and beat well.
·        Next add butter -chocolate mixture in it and mix well.
·        Fold cocoa-flour mixture in it. Pour into a 6" baking mould and bake for 25-30 minutes at 160 degree C.
·         It will be very moist,. For more yummy spread chocolate sauce over it and stick some preferred nuts on side.
·         Yes, it is ready.

Sending the recipe to our ongoing Kolkata Food Bloggers event Christmas Goodies

Wednesday, 16 November 2016

Chicken Satay Kebab

Chicken Satay kebab is a type of grilled chicken that can be made of diced or sliced chicken, mutton, pork, fish or any other meat or even using paneer as it’s vegetarian version. Satay sauce or any preferred dip of various spicy seasoning is perfect with it.
     It's origin is Java, Indonesia where it is called national dish ,yet it is a famous dish throughout the world People from different regions like it very much.
    To make this I have followed Vikash khanna recipe where readymade Satay sauce was used. I used homemade Satay sauce which the only difference for this recipe.

If you Google, you will get so many versions of making this sauce with little variation with two must have ingredients ‘coconut milk’’ and peanut butter’. Somewhere I saw someone used cumin and coriander powder too along with coconut milk’’ and peanut butter’.  I excluded cumin and coriander powder .It seems to me that coriander and cumin powders may dominate the nice aroma of peanut butter -coconut milk combination. You may add those if you wish. So what are you waiting for try yourself the amazing kebab..


Ø  Boneless chicken (cut into cubes) -300 grams
For marinating we need:
Ø  BBQ sauce -2 tbsp.
Ø  Fish sauce -2 tbsp.
Ø  White vinegar -1 tbsp.
Ø  Lemon juice -1tbsp.
Ø  Ginger paste -1/2 tbsp.
Ø  Garlic paste -1 tbsp.
Ø  Onion powder -1 tsp (heaped)
Ø  Lemon zest of one lemon
Ø  Peanut butter -1tsp.
Ø  Coconut milk -1/2 cup
Ø  Salt to taste
Ø  One green chili and red chili chopped

Ø  In a mixing bowl take all marinating ingredients mentioned above. Mix well.

Ø  Add chicken pieces and mix again.

Ø  Marinate at least for 2-3 hours. (Whole night marination is best, because marinated juice is consumed by chicken for much more time.)

Ø  Next insert chicken pieces into the skewer and sprinkle fresh garlic (chopped ) over it.
   (It is totally optional to sprinkle garlic on it. Personally I like it's flavour very much, so I used it more.)

Ø  Grease your griddle pan with butter or olive oil, it depends on you.
Tip: If you don't have griddle pan use frying pan, you can use oven or may use your sandwich maker plate only to do kebab on gas. Personally I'm biased to do kebab on gas. It brings the original texture and authentic taste.

Ø  Put the chicken pieces with skewer into pan.

Ø  With lower flame cook it around 20 minutes. After first 10 minutes turn another side and brush oil over chicken pieces.

Ø  Insert a knife into chicken pieces to test whether chicken are done or not.

Ø  When done, serve hot sprinkling lemon juice and little black salt over it with Satay sauce or any preferred sauce.
Ø  To serve it I used homemade Satay sauce in which I mixed mayonnaise, coconut milk, cumin powder, peanut butter and little salt.

Saturday, 5 November 2016

Crunchy Cabbage Fritter

Crunchy fritter as evening snacks with hot tea…what a combination in rainy wather and for Bengali there is nothing like it for rainy evening snacks. Even Bong people sometime like to eat as side dish with hot white rice and cooked yellow lentils (dal in Bengali) at lunch time. I don’t know for other regions but am sure if any one try once will fall in love with this side dish at lunch time. Frankly speaking for me ,when I don't get time to cook or don't have some special with rice ,I used to cook light cooked dal, mashed spicy potatoes (Aloo vate in Bengali) and different types of Fries like Cabbage fritter or Onion Fritter among many .My family really-really like it very much...
     Basically fritter is applied to wide variety of fried foods with dipping or mixing with prepared batter. To make fritter you can have your any preferred food like fish, chicken, veggies, lentil, fruits etc. and deep fry it with a batter or some binding ingredients that helps to accumulate used foods when it is frying in oil.

     Do you like cabbage? If yes, here is the cabbage fritter recipe only for you. Really it tastes awesome. Personally I like much crunchiness in fritter, that’s why I used little bit rice flour and semolina. You can reduce it as per your choice...

·        Finely cut sliced cabbage -2 cup/240 grams
·        Finely cut sliced onion -1 big in size
·        Finely sliced capsicum -1 small
·        Finely chopped green chili -1 no.
·        Pinch of Ajwain(Carom Seeds)
·        Pinch of black cumin seed
·        Salt to taste
·        Turmeric powder -1/4 tsp.
·        Red chili powder -1/4 tsp.
·        Rice flour -1 tbsp.
·        Semolina -1tbsp
·        Gram flour -2 tbsp.
·        Baking soda -1/4tsp.
·        In a big mixing bowl take all vegetables mentioned and a pinch of salt. Mix altogether well. It will release water and vegetables will become soft after some time.
·        Then add others remaining ingredients apart from veggies mentioned above into it and mix well again. (Don't add water. Water releases from vegetables itself also it helps to moist dry ingredients). So batter is ready to fry.
·        Take little amount of it in to your palm, flatten it and deep fry it in medium hot oil until it became golden brown.
·        It is ready. Enjoy before it gets cool. 

Thursday, 3 November 2016

Mint Chicken Curry

·        Chicken pieces with bone(medium) -500 grams
·        Potato (peeled and cut in to halves)-3 nos.
·        Onion, ginger and garlic paste together (2 big onion,1"ginger and 1 garlic)
·        Fresh coriander leaves (finely chopped)-1 handful
·        Fresh mint leaves(roughly chopped)-3/4cup or 2 hand full
·        Homemade spice-11/2 tsp.
(Process: Take 1 tsp of coriander seed,1 tsp. of cumin seeds,1 bay leaf,2-3 green cardamoms,1"cinnamon stick,4-5 cloves. Dry roast altogether in a pan till it become light brown. Cool it at room temperature and then blend it.)
·        Turmeric powder -1/2 tsp.
·        Kashmiri red chili powder -1/2 tsp.
·        Salt to taste
·        Sugar 1 tsp.
·        Curd -3 tbsp.
·        Oil (white/mustard oil)-2-3 tbsp.

·        Take a Kadai, heat the oil. Fry potatoes lightly, remove from heat and keep aside.
·        In the remaining oil put onion -garlic -ginger paste and cook till it become little fried and changed its colour into brown.
·        Next add turmeric powder, red chili powder, salt and fried potatoes.
·        Mix well, then add coriander and mint leaves in it.

·        Next add chicken pieces, 1 tsp of homemade spice and 1 tbsp. of water .Mix it well.

·        Stir and cook for 3-5 minutes. Will notice oil is floating over the oil.
·        Add curd, salt (if need more), sugar, green chilies and mix well.

·        Now add little amount of (1/2 cup) water. When it comes to boil reduce the gas flame and cover with a lid.
·        It takes only 15 minutes to be cooked. Chicken doesn't take much time to cook.
·        Switch off the flame. Spread remaining spice over and finally garnish with mint leave.

·        Serve hot with white Rice or Bread as you wish. Both will go well. Cook yourself and enjoy this mouthwatering simple chicken recipe.

Monday, 24 October 2016

Grilled Fish

·        Katla/Catla fish (medium size )-8-10 pieces
·        Small onion -1 no
·        Ginger -garlic paste-1tsp.
·        Poppy seed paste -1tsp.(optional)
·        Green chili paste-1 no(can avoid for child or deseed)
·        Finely chopped fresh coriander leaves -1 handful (if it have to your home )
·        Kashmiri red chili powder -1/2 tsp.
·        Lemon juice of one lemon
·        Salt to taste
·        Little amount of olive oil for greasing
·        In a blender first blend onion, ginger, garlic and green chilies and make a fine paste.
(If use poppy seeds, then first  put it  into a dry blender  and blend it. Next add onion, garlic, ginger  and chilies in it and make a fine paste.)
·        In a big mixing bowl put fish piece and add prepared paste and rest ingredients except olive oil.

·        Keep this marinating in to refrigerator for 1/2 an hour.
·        Heat a frying pan or griddle pan (which I have used).Grease it with olive oil well and arrange fish pieces in it.

·        Keep on the flame high for first 2-3 minutes, then reduce the flame, cover with a lid for another 10-12 minutes.

·        Open the lid, the bottom side which was touching with the pan will become blackish-brown, then turn over another side without lid keeping on flame at low. Finally grill for 3-4 minutes.

·        Serve hot with mustard sauce and salad.