Birthday Feast!

Last week,we (my family and friends) celebrated my brother's 21st birthday.No doubt it was a good one and we ate and enjoyed the fullest.So,here are the recipes for each dish.

First Chicken Lollipops:

Ingredients:

One packet ready-made chicken lollipop,8 pieces.
1 tsp salt.
1 tsp soy sauce.
A pinch of red food color.
1 tbsp ginger-garlic paste.
1 tsp garam masala.
1 tsp green chili paste.
4 tbsp cornstarch.
1 tsp red chili powder.
1/2 tsp white pepper powder.
A pinch of sugar.
1 tbsp flour.
1 medium sized egg.
Refined oil for deep fry.


Method:

Marinate the chicken in a mixture made of soy sauce,food color,ginger-garlic paste,green chili paste,red chili powder,sugar,pepper powder and garam masala.

Set aside for and hour.

Now in it add cornstarch,flour and egg and mix well,incorporating everything together.

In a skillet heat oil to moderate and not very hot,drop in each well coated lollipop and fry until evenly cooked.

Serve with chutney or ketchup.I have served it with honey-mustard sauce.

Secondly Paneer Tikka:

Ingredients:

1 cup each,onions,tomato,capsicum,cottage cheese/Paneer cut into 1 inch pieces.
2 tbsp ginger-garlic paste.
2 tbsp Gram flour/Besan.
1 tbsp Corn flour.
2 tbsp lemon juice.
1 tsp red chili powder.
2 tsp Tandoori Masala.
1/2 tsp carom seed.
Salt to taste.
2 tbsp olive oil.
Some skewers.
Water as per requirement.


Method:

Take the skewers and dip them into a jar full of water and set aside.

Now in a bowl,add the ginger-garlic paste,gram flour,cornflour,chili powder,tandoori masala,carom seed,lemon juice,salt,oil and mix well.If the batter is little dry add water as required.

Now add in the paneer,tomato,capsicum,onions and mix lightly so that the paneer doesn't break off.

Set aside for 30 minutes.

Now,place the pieces arranging them one after the other in the skewers.

Grill it in a grill pan or you can also use a non-stick pan.

Let it cook evenly on all sides,turning gently from time to time and when its done,serve as per your like.

Thirdly,there was Chili Baby Corn:

http://food-eat-love.blogspot.in/2013/07/chili-baby-corn.html

And a cool drink to go with it was Blue Lagoon,same process as http://food-eat-love.blogspot.in/2013/07/pinka-ladys-drink.html except that,I replaced the cherry with mint ice cube and the pink color cocktail drink with blue one.

And last but not the least,I served everybody Ice-cream with chopped dragon fruit to go with it.All I did was scoop out the pulp and chop them and serve it in the skin,itself.The skin is such beautiful pink color,that it would be a waste if I threw them.Sometimes a little innovation does no harm,isn't it?

Oh! how can I miss on the Cake.What fun is a birthday without the birthday cake,right?
A new bakery opened nearby and I thought why not try them,so I went and guess what,there was this lovely coffee cake.

And that's the Birthday Boy!

Pumpkin Ras Malai

Indian,Bengali's love sweets.When we visit any relatives or acquaintance the first think that comes to the mind of a Bengali is 'Misti' (sweet savory) and that would generally be 'rasgulla'.

Its soft paneer(cottage cheese) balls immersed in sugar syrup.And there is a variety in it too.

'Ras Malai',it is similar to rasgulla but instead of being soaked in sugar syrup,it is soaked in sweet,flavored milk.

Today's recipe is a famous Bengali dessert Ras Malai with a twist.

Ingredients:

Pumpkin puree 250 gm.
4 tbsp clarified butter/Ghee.
1/2 tsp green cardamom powder.
A pinch of Nutmeg (Jaiphal) powder.
1 liter milk.
20 pieces rasgulla (pre-made,from the market.You can find it in cans too).
1/2 tsp saffron.
1 tbsp pistachio.
 1/2 cup condensed milk.
Sugar to taste.

Method:

Heat clarified butter/ghee in a large pan and add in the pumpkin puree and cook for a while.

Then add the milk and stir,mixing well.

Now add the saffron(soaked in little warm milk) and cardamom powder.

Add in the condensed milk,sugar and rasgullas and let it soak the milk.

Then add nutmeg powder and give a final slow stir,carefully so that the balls don't break.

Garnish it with blanched pistachio and let it cool down before serving.

Prepare it,and do let me know if you like it....Enjoy!

Prawn Cutlet

Ingredients:

Prawns (medium/semi big size) with the tail.
Potatoes 700 gm.
Roasted Cumin powder 1 tsp.
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Sour dried mango powder (amchoor) 1 tsp.
Roasted coriander powder 1 tsp.
Garam Masala powder 1 tsp.
Salt to taste.
Dry roasted sesame seeds 1/2 cup.
Chopped Cilantro/Coriander leaves 2 tsp.
Chopped green chilies 3 tsp.
Asafoetida  (hing) 1/4 tsp.
Roasted peanut,grounded 2 tbsp.
Black pepper to taste.
Cornflour 1/2 cup.
Biscuits crumbs 1 cup.
Soy bean oil 1 cup.
Vinegar very little.
Bay leaf 1 large.

Method:

Mix ginger paste,amchoor powder,whole garam masala,bay leaf,asafoetida,salt and vinegar in water and let it come to boil.

Prick a toothpick in each of the prawns lengthwise and let it cook in the water.

After the prawns are cooked,pull out the picks from each one of them and set aside.

Boil potatoes,peel the skin off and mash them.

Heat oil in a skillet,and fry the mashed potatoes.

Add the cumin powder,ginger-garlic paste,amchoor powder,coriander powder,garam masala,salt,pepper,chopped cilantro,peanut powder,and mix well.

After every thing in combined well,take it off the heat.

Let it cool,enough to hold it in your palm.

Give it a shape of cutlet and place two prawns in such a way so that it get the shape of the claws of a crab,just so that the tails are poking out(that's how I've given the shape,you could do it as you like).

In a plate,mix cornflour and the roasted sesame seeds and roll the cutlets over,carefully.

Let it stand in the fridge for about an hour or so.

Then roll over on biscuits crumbs and fry it in oil,until golden brown.

Garnish it with rings of onions,lime slice and a spring of cilantro.

Serve hot with tomato ketchup.

Is that,two little crabs on your plate? (*winks*)

Strawberry Cookies

Strawberry a fruit so luscious and tasty and it simply melts in your mouth.I love them,but unfortunately,the place I stay at,not many good variety is available,and if there is,they aren't sweet enough.So,I stick to canned or whole crush.

My sister came over last Sunday and on that very evening I baked these cookies,then we both relished it.But I had 2-3 left which I noticed has softened the next day.The strawberry had released its juices,so I would suggest stick to a small batch and eat them on the very day!

Lets go over the Ingredients:

1/2 cup unsalted butter,softened.
1/2 cup brown sugar.
1/4 cup white sugar.
1/2 teaspoon vanilla essence.
1 medium-sized egg.
1 1/4 cup all purpose flour.
1/4 teaspoon baking soda.
1/2 teaspoon salt.
4 whole strawberries from the can or fresh slices of strawberries.

Method:

Preheat the oven to 180 C.

Using an electric mixer,beat the butter,brown sugar,white sugar and vanilla essence until smooth and combined.

Add the egg,and beat well.

Now add the flour,baking soda and salt,and beat on a low speed until just incorporated.

Drop tablespoons of the dough onto the baking trays, allowing room for spreading.

Then with a spoon just add the strawberry each at the center.

Bake for 10-12 minutes,until the cookies are deeply golden.

Makes 24 cookies.

Brownies with Vanilla Ice-cream and Chocolate Sauce

Ingredients:

-for Brownies.

100 gm flour.
100 gm fine sugar.
100 gm butter.
70 gm dark cooking chocolate.
1/2 teaspoon baking powder.
2 medium sized eggs.
50 gm walnuts,chopped.
3-4 drops of vanilla essence.

-for Chocolate Sauce.

300 gm cooking chocolate.
1 cup cream.
few drops of vanilla essence.

Method:

-for Brownies.

Seive flour and baking powder.

Melt the chocolate and butter.

Cream the sugar in the chocolate and butter mixture,add in beaten eggs and vanilla essence and pinch of salt.

Fold the flour in the mixture,a little at a time and then add the walnuts.

Pour the mixture in a square glass dish and bake at preheated oven at 175 C.

Do not remove immediately.Let it stand for 2 mins and then cut into small square pieces.

Tip: Sprinkle some rum and sugar syrup over the cake to keep it moist.


-for Chocolate Sauce.

Break chocolate into pieces and heat then over a double boiler,stir it well.

Then add in the cream,stirring to mix everything well.

Lastly add the vanilla essence.

Serve the Brownies over a slab of vanilla ice-cream and pour some warm chocolate sauce over.

Its droollicious..!! (*winks*)

Grilled Vegetarian Bruschetta

Bruschetta is a fresh,simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year.Authentic Italian form,bruschetta requires that bread be toasted over real coal,rubbed with slices of raw garlic,drizzled with olive oil,sea salt and fresh pepper.

But many variation have evolved,using of different vegetables like basil, tomatoes, beans, etc.The recipe that I'm posting in here isn't cooked in authentic style,its a variation that I came across in a cookbook.

Let's go over the Ingredients:

1 loaf of french bread,sliced.

A handful sliced mushrooms.

Yellow and green zucchini or courgette,thinly sliced.

Medium sized long eggplant,thinly sliced.

Tomatoes,chopped.

1/2 teaspoon chili flakes.

2 tablespoons of extra virgin olive oil.

1/2 teaspoon of black pepper.

Salt to taste.

Method:

Mix salt,black pepper in olive oil and then add in the tomatoes and marinate it for an hour.

Grill Mushrooms,zucchini and eggplant in preheated oven at 180 C.

Toast the bread slightly in preheated oven at 180 C.

Now place the grilled veggies,layering one after the other.

Again in 220 C toast the bread,bring it out and Serve.

Sooji (Semolina) Ladoo

I went for a vacation,to meet my sister-in-law and my little nephew.And on this visit,my nephew requested,asking to make something sweet for him.

My sister-in-law is quite strict about his eating chocolates (I pity that little guy) so when he asked me I had to make something that's healthy and easy yet tasty.

Ladoo is really a yum treat and specially children love to indulge in it.During Diwali or any other occasions sweets are a must in Indian houses,we believe exchanging packet of sweets is a good gesture towards family and friends.Out of all the home-made sweet delicacies,ladoos are famous and a regular sweet.

Here's the recipe.

Ingredients:

1 cup very fine semolina.

3/4 cup granulated sugar (according to taste).

2 1/2 tablespoons of Ghee or Clarified Butter.

2 tablespoons of cashew and almond,roughly chopped.

2 tablespoons of raisins.

6 green cardamom,grounded into fine powder.

1/2 teaspoon of nutmeg powder.

A large pinch of saffron dissolved in 1 tablespoon of milk or water.

Method:

Dry roast the semolina on a low flame,until it turns golden brown.

Now heat ghee/clarified butter and add in the chopped nuts and raisins.Then add in the semolina and stir to mix well.

Add sugar,cardamom powder,nutmeg powder and mix everything well.

Take it off from heat and add in the milk and let it cool in a plate.

Once it has cooled down slightly,but in lukewarm state,shape them in form of marbles by squeezing a handful between your finger and palm.

Set them in a plate and place a sliced almond or pistachio on top of each.

Store them in an air tight jar or box and keep them in refrigerator.

(You'll notice I haven't used coconut,because I don't like it in ladoos.But if you want to go by the book,then add in grated coconut.I don't think it makes any huge difference though,depends on individual taste.If you ask me,its tastes equally better without it.So try it and enjoy!)

Prawn Posto

Its a Bengali dish,using 'posto' also known as poppy seeds with prawns.I love prawns,and I think every Bengali does,dab chingri or the very famous prawn malai curry,whatever it maybe,we like it and it cooks faster than any other sea food,I suppose.

Okay,so here's the recipe.

Ingredients:

Prawns 250 gm.

Potatoes 1 cup,cut into small pieces.

Posto or White Poppy seeds 1/2 cup,smooth paste.

Sesame seed 1/2 cup,smooth paste.

Onion paste 1 tablespoon.

3-4 green chili paste.

Panch phoran (cumin, fenugreek, brown mustard seeds, fennel and nigella seeds) 1 teaspoon.

1 whole dried red chili.

Turmeric powder 1 teaspoon.

Mustard oil 1/2 cup.

Lime Big one (Gondhoraj) juice 1 tablespoon.

Salt and Sugar to taste.

Method:

Marinate the prawns in salt and turmeric powder.

Heat oil in a skillet and add the onion paste and saute.Then add the potatoes and the marinated prawns and let it cook for a while.

Add hot water and let it simmer,then add salt,sugar and turmeric powder.

When the water is dried up,take it off from heat.

Take a bowl,mix posto paste,sesame paste,chili paste,mustard oil and little turmeric and make a smooth paste.

Heat oil again,then add the paste and saute until the oil is released.

Add back the prawns and saute to mix well,add little water if required.

Put the lid back and let it cook for a while.

Lastly,add the lime juice and Serve hot with rice.

Pasta In Red Sauce

Life is a combination of magic and pasta. ~Federico Fellini.

I love love love pasta!Give me in red sauce or white sauce,I'll gobble down both *winks*,I find it that tasty.And I cook it too,experimenting with all kinds of veggies that I can put in my plate.

Sometimes,I keep it simple and sometimes I use various elements to spice it up,it depends whats available at that moment.

So,without further ado,here's an easy recipe of pasta in red sauce.

Ingredients:

1 cup pasta of your choice(I have used the bow tie shape,looks pretty).

1/2 cup sweet corn.

1/2 cup chicken stock/veg stock.

1/2 cup grated cheese.

1/2 teaspoon of ground black pepper.

Salt to taste.

-For Red Sauce:

2 tablespoon olive oil.

1/2 teaspoon of chili flakes.

1 cup ready-made tomato puree.

2 tablespoons tomato ketchup.

1 small piece of butter.

1/2 cup finely chopped onions.

1 teaspoon of finely chopped garlic.

1 teaspoon dried oregano.

1/2 cup fresh chopped parsley.

1/2 tsp sugar (optional).

Salt to taste.

Method:

First put a pan fill it with water,bring it up to boil and put in generous amount of salt.In there will go the pasta.

Pour oil in a skillet in medium heat,add in the garlic.Let the garlic and the oil infuse well,cook until the garlic is really fragrant.

Add in the chilly flakes and chopped onions,saute it for a min and then add in tomato puree and tomato ketchup.Stir well all the ingredients together.

Season it will salt,pepper and dried oregano.

Add in a little sugar and the chopped parsley.

The sauce is ready.In there goes the sweet corn and the chicken stock,let it simmer and thicken again.

Add in the boiled Pasta and the butter.

Plate it and sprinkle the grated cheese.The cheese will melt on its own and its ready to serve.

I'll post in Pasta in white sauce,soon! Till then cook this and enjoy....

Caramel Custard.

"Custard:A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook."~Ambrose Bierce.
It is said maybe,not meaning about the taste,maybe he meant because it has nothing (ingredients) in it actually.It does not require any creativity and the simplest form of dessert that you can make is the Caramel Custard or Creme Brulee,with minimal ingredients,which is generally available on regular basis,all the time at every house and takes just some minutes to cook.Its fast and the most hassle free dessert that you can serve to your guests,easily.

Now let me tell you the difference between Creme Brulee and Caramel Custard,they both are all the way similar except in brulee,cream is used and in custard,milk.

Here's the recipe for Caramel Custard.

Ingredients:

-for Caramel

2-3 tablespoon white sugar.
Little water.

-for Custard

3 medium sized eggs.
50 gm white sugar.
few drops of vanilla essence.
500 ml milk.

Method:

To caramelize the sugar,in a pan add the sugar and little water just so that the sugar is wet.You can even do it without adding water,but if you are not professional enough you might just burn the sugar.I did add in the water and slowly stir it in medium flame.

You'll notice the sugar turn into light brown color,take it off the heat and pour it in an aluminium pan and just by turning around let it spread.Do not use spatula.

Now in another bowl break the eggs and add the sugar,whisk it well and add few drops of vanilla essence.

Now strain the mixture so that the egg white strands are removed.

Add in milk and give a slow stir.

Pour the fluid slowly in the pan.

Now you can put it in a double boiler or even oven at 325 F for 45 mins.

If you do not have oven,you can pour water in a big pan and place in the aluminium pan over.The water must be half filled and do not heat it vigorously just simmer it.

You'll notice the top layer thicken and that's when you'll know its cooked.Bring it out,and lightly scrape the edges with a spoon so that it comes off easily.

Take a plate and turning it upside down place it over the pan,then quickly turn over.

Your Caramel Custard is set and ready to be served,but I would suggest refrigeration for and hour before serving.

Simple as that! 

Spice Cookie!

My sweetheart (Mother) suddenly,popped a question this evening,"You like Cookies or Cake more?" and then,I saw that smirk on her face and I very well,understood what she had actually meant!

So I simply showed her a thumbs up and replied "Cake more!",heading to the kitchen.But,unfortunately I dint have any fruit nor crush or syrup,literally nothing special to bake a tasty cookie.

But did I not mention,when you have nothing,you have everything?And then somewhat magically,the jar full of cinnamon sticks stood out in the kitchen rack as if indicating 'USE ME! USE ME!' and I instantly got the idea 'why not use spices?'.

So here is the recipe for all of you.

Ingredients:

3 cup all purpose flour.
1 cup unsalted butter,softened.

1/2 cup brown sugar.

1/2 cup granulated sugar.

2 medium sized eggs.

2 teaspoon of vanilla extract.

1 teaspoon baking soda.

2 teaspoon hot water.

1/2 teaspoon salt.

1 1/2 teaspoon ground cinnamon.

1 teaspoon ground ginger.

3/4 teaspoon ground clove.

A pinch of ground green cardamom.

Method:

Preheat oven to 175 C.

Use hand or electric mixer to cream together butter,granulated sugar and brown sugar until smooth and fluffy.

Beat in eggs one at a time.

Then add vanilla extract.

Dissolve baking soda in the hot water and add it to batter.

In another bowl,whisk flour,salt and spices together.

Add the dry mixture to the wet and beat at a low speed for 30 seconds.

Drop a big spoonful on an ungreased pan or on a cookie sheet.

Bake for 11-13 minutes until the edges are brown.

Cool for 2 to 3 minutes before transferring them into jar.

You might notice that they are not evenly shaped,but does it matter if it tastes better?

*smiles*

Chili Baby Corn

I have noticed that craving for fried and spicy-saucy food increases during the monsoons.Its been raining on and off these days and yesterday,I was craving for it.

So,the only solution to cheer up my gloomy day was to prepare something spicy and fried.I prepared a saucy,Indo-Chinese starter and I think,almost everyone orders its at any restaurants too.

Lets go over the Ingredients:

500 gm baby corn,washed and cut into 1 inch pieces.
2 small onions,diced.
3-4 tablespoon of spring onion,greens.
1 tablespoon of chopped garlic.
1 tablespoon of chopped ginger.
2 teaspoon of soy sauce.
2 teaspoon of vinegar.
1 tablespoon of corn flour.
1/2 tablespoon of sugar.
1 large green capsicum,diced.
3 tablespoon of Chinese Parsley,chopped.
1 1/2 tablespoon of tomato sauce.
1 teaspoon green chili,finely chopped.
Salt to taste.
Oil as required.
Water as required.

Marinade:

A pinch of black pepper.
1/4 teaspoon of ginger-garlic paste.
1 tablespoon of corn flour
Salt to taste.
Water as required.

Method:

Marinate the baby corns in the mixture,it should just coat the corns,so use water as per the requirement.

Now in a Chinese wok,heat oil and deep-fry the corns until brown and crispy.Remove and let the oil soak on a kitchen towel and set aside.

Heat oil in the same wok again,add the chopped ginger and garlic and saute.Then add the onions and chopped spring onions and saute for 2-3 mins.

Then add the capsicum and stir fry,add green chili,tomato sauce,soy sauce,vinegar,sugar and then add the baby corn and toss well.

Add 1/4 cup water and salt.Then add little cornflour mixed in water and toss all the contents,for another 2-3 mins.You'll find that it becomes thick.

Garnish with chopped parsley.

Serve it on a bed of crispy fried potato strings (Optional).

Pink,A Lady's Drink!

Hello Ladies!

"I fell off my pink cloud with a thud."~Elizabeth Taylor.

Pink is the color loved by almost every women,whether its that pink dress in your closet or the cute bow clip or even that candy pink lipstick,we love it,all of it.

And what could be more awesome than if you get it in form of a cool,refreshing drink,and that to,so simple to make!

This Summer,I kick started with this drink,and I loved it.

Today's post is all about the color Pink..So Enjoy!

Lets go over the Ingredients:

1/2 cup Lychee pulp,washed and diced into small pieces.

1/4 cup sparkling cider/any fizzy soda drink.

1/2 cup non-alcoholic,pink color cocktail drink ( you'll find it in any supermarket).

4-5 cherries (you can use canned ones too).

Method:

In a jug,pour in the cider,pink cocktail drink and lychee pulp and stir well.

Take a glass,(I've used a flute/champagne glass,whatever you call it) and pour in the drink from the jug.

Use a spoon to add in extra pulp,if required and let it settle at the bottom of the glass.

Now,drop in a cherry into each glasses.

Serve Chilled!

See,it was that simple!

Crispy Fish Fry

Among Indian,Bengali culture fish fry means 'Bhetki' fish.Bengali's cannot live without fish,literally whether fish finger,jhol (curry) or just fried,they are always gaga over it.

Fish is considered auspicious whether its wedding,annaprashan(a baby's first meal other than milk),birthdays',whatever occasion,name it! fish is definitely on the menu.

In my house,at least 4 days in a week fish is cooked and the rest 3 days,its stored up in the refrigerator,in short its always available.

Here is a simple fish fry recipe,that's really famous in our culture.We all love it!

Ingredients:

5-6 pieces of Barramundi or Asian Seabass or Giant Perch (Bhetki in Bengali),boneless fillets.

3-4 teaspoon lime juice.

1 tablespoon garlic paste.

1 teaspoon red chili powder.

2-3 medium eggs.

1 cup flour.

Sunflower oil for deep-fry.

Salt to taste.

A pinch of black salt (optional).

Method:

Marinate the fish fillets in lime juice,garlic paste,red chili powder and salt for 30 minutes.

Set aside and let the water run out from the fish.Drain the water.

Take a bowl,add the eggs and little salt and whisk lightly with a spoon.

Heat oil in a frying pan.

Now dip the fish in the egg mixture and roll it over the flour.Repeat it for another time and deep-fry in the hot oil.

Sprinkle a little black salt (optional).

Serve hot with ketchup or white sauce or mustard sauce along with salad (finely sliced onion and bell pepper).

Cinnamon Raisin Muffin!

Baking is really 'something'! You need to keep in mind about the measurement,temperature or if you've put in too much baking soda or powder or maybe too lumpy cookie dough,etc and etc.That's a lot! I know.

I'm no expert baker,sometimes I've done countless mistakes and its obvious when it comes to baking.But I believe in simplicity.The more the complex a recipe is,the more you tend to ruin it.So,it better be simple than to land up in your garbage bin,right?

"All happiness depends on a leisurely breakfast." ~John Gunther.And when its muffin,then its really a good one.
This is an easy recipe,perfect for the novice bakers.Try it and I know you'll like love it.

Lets go over the Ingredients:

1 cup (that's about  150 gm) all purpose flour.
1/3 cup (that's about 40 gm) whole wheat flour.
1 tablespoon of brown sugar.
1 tablespoon grounded cinnamon.
1/2 cup raisins.
2 teaspoon of baking powder.
1 medium-sized egg.
3 tablespoon of melted butter.
1 teaspoon honey.
1/2 cup milk.
A pinch of salt.

Method:

Preheat oven to 350 F/180 C.

In a large bowl mix in all the dry ingredients (flour,sugar,cinnamon,raisins,baking powder,salt).Combine well and set aside.

In another bowl,mix in the wet ingredients (egg,butter,honey and milk) and whisk lightly,mixing well.

Now,fold the dry mixture into the wet,incorporating all the ingredients well.The batter will be think not runny.

Arrange muffin tray or silicon molds and pour in the batter,filling 3/4 level.

Tap a little so that no air bubbles remain in and then sprinkle a little brown sugar on top of each.

Bake for 15-20 minutes.

Cool and Serve.

Tip: The best way to know if you are doing right is to taste at every level.