Saturday, 28 October 2017

Chingrir Teljhol or Bengali Prawn Curry

         Prawn is a one of the well-known and very common sea foods found worldwide and cooked differently .But for Bengalis; especially for (Edeshiyo Bangali) western side of the undivided Bengal it has a different emotion all together, isn’t it :). It goes really well and can be cooked as delicious and mouthwatering recipes. Be it a Bengali dish or a Western -European dish, one can found everywhere and the fun is that it can be cooked with very less ingredients.
       One thing for this fish(fish for Bongs :) ,better to say insect, according to scientific opinion) is to clean it very well before cook and definitely to remove a black vain starts from head to body, that is found to be allergectic and harmful for most.
       Today I am presenting a very simple recipe using regular ingredients and I found it really awesome in tasty and quick to prepare. So what are waiting for just follow my steps and enjoy...


For Marinating:
         Medium size prawn  - 8 pieces
         Yogurt -2 tbsp.
         Onion -1 medium size
         Garlic -7-8 pods
         Ginger -1 inch
For gravy:
         Turmeric powder -1/4 tsp.
         Kashmiri Red chili powder -1/2 tsp.
         Salt to taste
         Sugar 1 tbsp. ( can use little bit more)
         Slices green chilies -2-3 nos.
         Chopped onion of one medium size onion
         Milk -1/2 cup
         Grated coconut/ dry coconut /coconut powder – 1 ½ tbsp.(If wants can reduce the quantity)
         2 tbsp. of water = ¼ tsp. of vinegar 
         Garam  masala powder -  ¼ tsp.
         White oil -2 tsp.
         Coriander leaves for garnishing

         Make a fine paste of onion, garlic and ginger, keep aside.
         Wash and clean prawns well. Marinate it with above mentioned paste, yogurt, and salt and                  red  chili powder and leave it for 15 minutes.
         Heat oil in a Kadai. When oil is hot add onion slices and fry for 3-4 minutes until it became                golden brown.
         Then add turmeric powder, chili powder, salt and sugar in it. Mix and cook for 3-4 minutes.
         Next add marinated prawn and cook 5 minutes, will notice oil is floating over.
         Then add milk, vinegar-water and grated coconut in it. Add green chilies and let it boil for 
            9 -10 minutes (don’t do over cook, otherwise prawn will become hard).It is ready to serve.
         If you want can sprinkle desi ghee over it for extra nice aroma and garnish with coriander                    leaves.

Monday, 9 October 2017

Dry Malpua (Sukha Malpua)

    Sukha Malpua (Dry Malpua)
    Prep. Time : 1 hr. 15 min.
    Making Time: 1 hr.
    Yields: 15 Average size.


·         Boiled Milk - 2 cups
·         Semolina - 1/4 cup
·         Plain flour - 1 cup
·         Sugar -1 cup
·         Pinch of baking Soda
·         Crashed blackpepper - 8-10 nos
·         Oil for deep fry -as require
·         Whole fennel -1/2 tsp.

·         In a heat proof bowl  pour the milk and add sugar in it.
·         Heat it for 5 minutes or until sugar is melted in it.
·         Then switch off the flame and let it be cool.
·         Add semolina  and mix well.
·         Now  add flour  in milk mixture by three steps only to avoiding lumps and finally mix baking soda in it.
·        Cover the mixture with a lid and keep it as it is for an hour.You will notice ,it will became thick and little more as semolina consumes liquid .Stir it again very well.
·         Heat oil in a big mouthed kadai .
·         When oil is hot ,pour one scoop of batter  in the center of the kadai  and after 5-6 seconds it will become puff then  turn over  the another side .Fry until it became golden brown and remove from heat.
·         Sprinkle little sugar over it till it is hot for extra crunchiness.
·         Serve hot or cool as you like.

1.Without cow-milk it can be made too.In the case without cow milk , mix 3 tbsp. of milk powder in 2 cups of luke warm water(If you add milk powder in very hot water ,then it may leads to lumps) and mix well.then add sugar into it and boil  for 4-5 minutes.

2.I use measuring cup.But if  you don,t have can use any cup ,but use the same cup to measure the all ingredients.

3.I used one cup of flour,if you need little more you can use according to  thickness.

4.Pour batter into center of the kadai because heat is maximum there. so it takes less times to fry.And every time only pour one scoop of batter ,otherwise it may stick to another.

Thursday, 10 August 2017

Wazwan- Kashmiri Food Festival @Guchhi ,Hyatt Regancy Kolkata

       Kashmir cuisine or cooking Tradition  basically influenced  by the cuisine of the group of Central Asia is today a melodic culture of many place. Kashmiri cuisine is not difficult to cook, but very unique and flavourful in term of spices. They use mostly fennel, asafoetida, cardamom, cinnamon, clove, ginger powder, Kashmiri red chilli, saffron stand etc. that are also popular as Bengali gram masala .But the technique of use of spices enhance a magical flavour in their cooking. There are two types in their cuisine; Pandit cuisine and Muslim cuisine .Traditional Pandit cuisine are dominated by powdered and whole spices. In recent years, onions, garlic also have been included in their cooking ingredients. Most of the Kashmiri cooking is done in mustard oil or ghee.

Plenty of spices on display....
            As a representative of Kolkata Food Blogger, I joined the Kashmiri food celebration at Guchhi Hyatt, one of the best five star hotels in Kolkata. This time Hyatt has organised a Kashmiri food festival, specially Wazwan food flavours from 2nd August to 15th August at their Indian restaurant “Guchhi “under the supervision of Executive Chef of  “Guchhi” chef Uttam Dey. It’s one of the coolest ambiance as well as delicious dishes served from starter to desert satisfied all very much. Before serving Chef gave a well demonstration about the famous and special Kashmiri Rogan Josh and explained the secret behind its taste and colour .

       Their team also explained about speciality of their tea and even well said about its soothing colour and flavour.

            All delicious dishes  from starter to desert ,they arranged for both vegetarians and non-vegetarians. Yes there is misconception that Kashmiri cuisine does not have vegetarian options at all. Waza Seekh Kabab was served with famous green chatney and tomato-Onion Salad. It was made with minced meat and mix of their spices. At the same time  the veg Seekh Kebab that was made with lotus stem and mix spices was really- really good.

Veg-Sikh Kabab
Tomato Onion Salad
       At the main course they presented a non-veg thali consist of Nun, Rajma masala, Dum aloo, Plain white rice, tomato paneer ,fish curry, Yogurt based white kofta curry and many more. Veg thali was equally very tasteful.We really loved traditional Kashmiri pulao also.

Non-Veg Thali

Veg Thali

Kashmiri Pulao
     That special Kashmiri lamb Biryani just after that, that was pretty fragrant and mutton pieces were soft, juicy and tender. They served their special biryani Guchhi cooked with a special mushroom .

Mutton Kashmiri Pulao

Tabak Maaz

At last they served the traditional deserts Shufta  (made with fruits and lots of dry fruits. It was quite sweet and tasty.

    The pitch ice-cream served with falooda and sweet red yogurt .The combination was quite interesting .

Executive Chef of  “Guchhi” chef Uttam Dey
          You can try the ongoing food festival at Hyatt- Kolkata and sure you will like and enjoy it.The food festival not to miss out us the Wazwan food festival @ dinner and price of each dish ranges from Rs.250-900 in average. Can count for a couple is around Rs 5000 approx....

Wednesday, 2 August 2017

Egg less sponge cake

   (Measurements were taken with measuring cup)
·         All purpose flour -  1 ½ cup
·         Baking powder -1 tsp.
·         Baking Soda -1/4 tsp.
·         Sugar - 1 cup
·         Milk  - 1/2 cup
·         Fresh cream   -1/2  cup
·         Oil -1/2 cup(If use butter, then take ¾ cup)
·         Apple cider vinegar -1/4 tsp.
(Can use plain Vinegar)
·         Vanilla essence -1 /2 tsp.

·         In a small bowl mix milk and fresh cream, then add apple cider vinegar in it. Cover it and keep aside without moving for 1-2 minutes. Then it became curdle.
·         In a big mixing bowl mix flour, baking powder and baking soda and keep aside.
·         Next preheat your oven at 150 degree C and let’s start to ready the batter.
·         First beat sugar and oil. Then mix milk mixture and vanilla essence in it and beat for few second.
·         Finally fold the flour mixture in it.
·         Batter is ready. Pour the batter in to a greased mould and bake for 35-40 minutes or until a inserting toothpick comes out clean.


Friday, 2 June 2017

Hezelnut coffee pie

         The journey of coffee at all stages from harvesting, processing, storing, grading through to roasting is very wonderful and unique.
           Coffee is clumps of green fruit form on the branches of the coffee tree to which is said that one of nature's most beautiful plants. Transforming the unripe green bean into the aromatic roasted coffee bean and then coffee powder appreciated the world over
           A coffee lover likes to drink it without no sugar and no milk i.e. black coffee to indulge the actual taste. But according to favouring, taste and drinking the best natural partners with coffee is milk or cream. Sugar is an ingredient in many coffee drinks, not only to stabilize the milk, but also to offset the bitterness, which is almost always present to some degree in recipes using cold coffee. Unrefined sugar has more flavors because of the molasses content, which varies from low in demerara (row) to higher amounts in dark muscovado (molasses) and darker soft brown sugar. The truth is that like many aspects of coffee drinking, the choice of sugar is purely a matter of taste. Caster sugar is excellent in recipes because it is quick dissolving.
             Here in this recipe I made the coffee syrup using Maple Syrup , light brown sugar that brought a nice aroma into this coffee liqueur and finally made coffee batter using beaten eggs and butter in to it. Lastly used this thin batter into Pie Dough and baked it.
Before doing this experiment I was getting confused about the time to bake due to thin batter and had doubt of the Pastry Might be burnt out. But after baking around half an hour it became so nice and soft in taste  and appearance too.


For The Filling:

·         Ground coffee -1 and 1/2 tsp./ one small pouch
·         Maple syrup - 100 ml  or 1/2 cup
·         Butter -grams or 2 tbsp.
·         Eggs-3  beaten
·         Light brown sugar 70-75 grams or 1/2 cup
·         Vanilla essence -1/2 tsp.
·         For The pie dough or pastry:
·         Flour-150 grams
·         Butter (I used salted butter)-75 grams
·         Icing sugar-25 grams or 3 tbsp.
·         For serving vanilla ice cream

·         To make the pastry or pie dough take flour, sugar and butter in a big mixing bowl.
·         Rub and mix well until the mixture resembles fine breadcrumbs.
·         Add just 2-3 tbsp. chilled water to make soft dough.
·         Cover it with a cling film and chill for 30 minutes.
·         Then use the pastry or pie dough to line a 6 inches tart mould .(press the dough with a rolling pin and spread it ,then put it on the mould  covering the total mould and set  it in to mould with pressing your fingers, finally cut the extra portion).

·         Insert fork in to it to make very little wholes, that prevent to puff the tart when will baked.
·         Keep it into refrigerator for chilling, and in the mean time we can ready the filling.
·         For filling out coffee and Maple syrup in a small pan and heat  until it is boiling.

·         Remove from heat and strain it. let it cool until it becomes at room temperature.
·         Beat butter and sugar. Then beat eggs one by one and beat until it became fluffy.

·         Finally add coffee-maple syrup mixture and vanilla essence and fold gently.

·         Arrange hazelnut and pistachio on tart putting out the pie from refrigerator and then pour the batter into tart.

·         Preheat the oven at 200 degree C and bake for max 35 minutes  or became browned and firm.

·         Serve warm or at normal temperature with vanilla ice cream