Tuesday, 31 May 2016

Coconut Chicken Curry

                                                     Coconut Chicken Curry
Preparation Time:  1 hr.
Marination Time:  2 hrs.
Cooking time:  30 mins.
Serves:  4 persons

·       Chicken with bone -500 grams.
·       Onion (Fry onion using 2 tbsp. of white oil) -1 big sized
·       Red onion(roughly chopped) -2 small sized
·       Finely chopped one big red onion
·       Garlic  -1 medium sized
·       Ginger -1’’ piece
·       Green chili  -2 nos.(can deseeded if prepare for child or avoid )
·       Yogurt –Heaped 2 tbsp.
·       Vinegar -1/.4 tsp.(optional)
·       Red chili powder -1/2 tbsp.
·       Turmeric powder -1/4 tsp.
·       Salt to taste
·       Sugar -1 tbsp.
·       Coconut milk -1 cup.
·       White oil -2 tbsp.
·       ¼ cup or 2-3 tbsp. of water if require
·       First wash and clean chicken pieces and strain the excess water.

·       Heat 2 tbsp. of oil in a frying pan .Add chopped or sliced one big sized onion in it. Fry until it become golden brown. Remove it from heat with oil. Let it cool at room temperature.

·       Put this fried onion with oil, 2 roughly chopped onion, ginger, garlic and green chilies in a blender and blend together and make a smooth paste.

·       Now take a big mixing bowl, add chicken pieces, prepared smooth paste and add also turmeric powder, red chili powder, yogurt, vinegar and salt. Mix together well.

·       Keep this Marination in refrigerator for at least 2 hours. Personally I prefer overnight Marination for chicken or mutton. But sometimes in hurry it can be less as convenience.

·       Now heat 2 tbsp. of oil in a big mouthed kadai, add finely chopped one onion. Fry for 1 minute .Notice it will change its colour.

·       Then add marinated chicken pieces only. Fry it at high flame for 1-2 minutes and then add Marination juice. Cook for 5-7 minutes. Oil will start to float over it.

·       At this moment add coconut milk. Here I used readymade coconut milk. Mix well. Adjust salt and sugar as per your taste. If require more gravy you can add a little bit more water.

·       When it starts to boil cover with a lid and let it boil at low flame for 15-20 minutes or until chicken pieces become tender.
·       Finally it is ready to serve your delicious chicken curry; you can serve it with your preferred tawa roti or any kind of Indian bread.

·       Instead of coconut milk you can add coconut cream too. The cream is very tasty itself but not available easily at grocery shops and is very costly too.
·       You can use plain milk if you don’t have coconut milk. I tried with milk too and found the taste good too.

Saturday, 28 May 2016

Aloo Tikki (Potato Patty)

   Aloo tikki is a super tasty snacks and one of well-known street food and can be taken with or without tea. Even you can stuff it into any bread that serves a very good and tasty breakfast. It is mainly made out of boiled potatoes, onion and various spices. Some binding agents are also mixed into it to hold tikki together. For extra yummy ness you can add cheese and preferred vegetables too.
        Aloo / Potato is a root vegetable that itself very tasty (with respect to Bengali at least I can say :)) and considered as a small types of cutlet or crochet too . Aloo itself is a binding ingredient, as it contains small amount of water after boiling, for that reason I added some flour for binding and semolina for extra crunchiness.
  Its main origin is India, Bangladesh and Pakistan. Various forms of tikkies are famous in respective regions. Especially it is one kind of Street food which has no. of forms, its various forms also taken together with bread or Pav in the streets of Mumbai and is one of the most popular daily consumable street foods. So just make a try for yourself and make your kids and family happy.


·       Boil potatoes - 4 nos.
·       Chopped onion - 2 nos.
·       Finely chopped green chilies – 2 nos.
·       Flour - 3 tbsp.(Heaped)
·       Semolina – 4 or 5 tbsp.
·       Finely chopped coriander -1 handful.
·       Mango powder – ½ tsp.
·       Black pepper – ¼ tsp.
·       Red dry chili powder – ½ tsp.
·       Salt to taste


·       Wash and boil potatoes in salted water (used pressure cooker to boil potatoes).
·       Take a big mixing bowl, peel and mash potatoes.
·       Then add all other ingredients into it and mix well.(You can also cheese for more yumminess though I avoided to diminish calorie)

·       Now take a tawa and heat it after adding two tablespoon of oil.
·       Then by taking some portion of the mixture and flatten it on your palm. Shape like a round tikki of 1 cm thickness.

·       Add it carefully into the hot tawa and cook them gently by taking 3 to 4 at a time.

·       Fry both sides until it becomes golden brown and crunchy. That's it it is ready for a desi grab...

Monday, 23 May 2016

Barcelos Kolkata – An Introduction to Portuguese Cuisine

           The very interesting caption “flame grilled chicken” by Barcelos and my love for grilled chicken items inspired me to review the recently launched restaurant at Acropolis Mall, Kolkata. Though I didn’t have much knowledge about Portuguese cuisine but can say Portuguese food is known for being lusty and robust as the cuisine is easy to prepare, and uses very basic ingredients. I was excited when got an invitation for a lunch and to represent Kolkata Food Blogger along with my co-bloggers Debjani , Indrani and Indrajit at . I must mention that after New Delhi ‘Barcelos’ opened their second outlet in Kolkata at Acropolis Mall (4th floor) Kasba.    

    This restaurant is a unique experience which you can’t miss to get the recreated taste of authentic Portuguese cuisine and of course they also pride themselves in the use of their different signature Peri Peri sauces (which they imports from ‘South Africa’.) You can choose your own level of spices for sure because each table is appeared with four different tests of ‘Peri-Peri sauces’Tangy Lemon, Mild Peri, Very Peri and Supa Peri.

  The restaurant is quite traditional and classy with yellow lighting around and paintings around the wall depicts the Portuguese culture and society. Bercelos Kolkata is quite specious with sitting together and enjoyment for dinner and lunch .We were served with their molecular drinks like green coloured “Kiwi Cooler” in a tall glass which was made by Kiwi Puree swisted with spices and sprite served with fresh kiwi fruit as garnish. The second one was “Hey Rosey” served in a stylish short round glass made off with rose syrup mixed with cardamom and topped with rose petals. Though personally I don’t like rose essence based drinks due to much domination of rose syrup, but they had balanced it withcardamom powder very nicely makes it much different. The last drink served was “Tangy Mango” made off with tangy mango puree mixed with spices and topped up with sprite and mango slices. At the time of serving the pouring of liquid nitrogen gave a soothing look and nice heavenly presentation.
     In the starter they served one veg “Arabic Mezze Platter” consists of Hummus, baba ganause, Peri Hummus , Yogurt Dip, Tabouli, Falafel, Lavash with 3 Pitas. For reference one plate of “Arabic Mezze Platter” is sufficient for two.


The non-veg starter was a chicken one. You can say this one as their star Dish called “espetada” – that is basically a large chunks of chicken served on a long hanging skewer along with my loved one French fries with lettuce mayonnaise dip.

     As per the main course they served ‘Trout Fish’ with a yogurt dip and French fries. They suggested a spice yellow rice along with ‘Trout Fish’ which is really light and tasty. I did not like that one though it was my very own thought but many people find it very interesting and unique. 

     I loved “Grilled chicken with Peri – Peri sauce” was really juicy and soft.

 The most unique I found was coloured burger. I have chosen chicken stuffing inside though there are four different veg and non-veg options. I tested both Red and Black Buns (Burger Buns), they explained that they use tomato powder with chili flakes, whole meal flour to bring the red colour and for the black one they use Roasted wheat, herbs, spinach extract and whole meal flour. In case of veg burger they explained it is not deep fried and so it is not crispy compared to other burger.

  Briefing my review I must say the overall presentation and hospitality was remarkable and an ideal place for peri peri lover a unique place to enjoy the authentic Portuguese cuisine. So thumbs up for this food joint.      

Saturday, 14 May 2016

Bengali Aloo Posto ( Bengali Potato recipe with Poppy seed)

     If you ask any Bengali for their favourite simple lunch, definitely they will reply ‘Bulir dal r aloo posto’ (urad dal / lentil and potato with poppy seed) with steamed rice. To beat this intolerable scorching heat thin dal/lentil and potatoes with poppy seeds is the best recipe and very less preparation time also.
    I always try to do something new or love to do little twist with traditional one, but today I'm posting a very traditional and known Bengali recipe, that is potato with poppy seed (Aloo Posto) with no twist.
    Simple poppy seed paste mixed with little salt and chopped onion served with simple white rice is also very tasty and help to keep your body cool in summer days.
·       Potatoes( cut in to cube) -3 medium sized
·       Poppy seed paste -1/2 cup
·       Whole cumin seed 1/2 tsp.
·       Whole dry red chillies - 2 nos.
·       Salt to taste
·       Sugar -1/2tsp.
·       Green chili slices - 2 nos.
·       Mustard oil - 2 tbsp.

·       Heat a kadai. Add oil.
·       When hot add red chili and cumin seed.

·       It will start to crackle, next add potatoes and Salt. Mix well and cook for 7-10 minutes in low flame by covering lid.
·       Potatoes will be little fried and become soft.

·       Then add poppy seed paste, mix well and cook for a minute more.

·       Then add 1/4 cup water, green chili and sugar.
·       When it starts to boil, cover with a lid and cook for another 10 minutes at low flame.
·       After ten minutes open the lid and you will find gravy gets thicken .

·        Remove from heat and obviously serve with hot white rice

Tuesday, 3 May 2016

Hakka Egg Noodles


o   Hakka noodles - 360 grams.
o   Red bell pepper (slices) -1 small size.
o   Yellow bell pepper (slices) – 1 small size.
o   Green Capsicum (slices) – 1 small size.
o   Onion slices - 1 big size.
o   Chopped garlic - 1 tbsp.
o   Finely sliced carrot - 1 small size.
o   Eggs - 4 nos.
o   Green chili chopped 2 no
(Can avoid if feed to child )
o   Crauhed black pepper 1 tbsp.
o   White/Olive oil - 3 tbsp.

For mixed sauce: 

o   Chili sauce - 2 tbsp.
o   Vinegar - 1 tsp.
o   Soya sauce - 2 tbsp.
o   Salt - 1/4 tsp.
o   Sugar - 1 tsp.

o   First boil noodles in moderate water with 2 tsp. of oil and pinch of salt .After it becomes soft, strain it and run into the cool water under tap to protect further boiling.
o   Mix 1 tsp. of oil with it to save from stick the noodles each other.

o   Heat a big pan; add 1 tbsp. of oil .when hot pour beaten egg mixed with pinch of salt and little amount of crushed black pepper.
o   Fry it and make small pieces by pressing the wooden pin and finally remove from heat. Keep aside.

o   For sauce, mix all above mentioned ingredients in a small container.

o   Add into the rest of the oil, garlic and sauté for 2-3 seconds and add all others vegetables.

o   Fry for 1-2 minutes, then add sauce. Mix well.

o   Next add chopped eggs and boiled noodles and mix gently. Sprinkle crushed black pepper over it.

o   Yes , it is ready and serve hot.