Fish Batter Fry

Bengali style fish fry.

Egg Devil

Bengali recipe to prepare egg devil or dimer chop.

Shukto

Bengali recipe to prepare shukto.

Hilsa In Mustard Gravy

Prepare Bengali style Hilsa in yummy mustard gravy.

Gambus Pil Pil

An easy prawn recipe with garlic flavour.

Kadai Chicken

Easy kadai chicken recipe for home cooking.

Chicken Roast

Chciken roast with butter tossedvegetables.

Sunday, 11 June 2017

This wrap or roll whatever you can say, me and my husband is ready to eat any time. This is a Mediterranean food and is like one pot meal. One roll is normally enough for a meal.
Shawarma, doner kebab, durum, gyro are all same thing with very minor differences in how they are served. This is believed to be a Turkish way of making kebab which spread around different countries in Europe and Middle East and got different names. It is very interesting to know the history of this food and how it got different names in different countries based on their style of pronunciation and way of serving this. I found an interesting article in the following link:
https://www.quora.com/Whats-the-difference-between-gyros-shawarma-d%C3%B6ner-kebab

Doner is derived from the Turkish word “dön-mek” which means ‘spins’. That is why traditionally it is cooked in a rotisserie either vertically or horizontally.
At home, it is quite difficult to follow the original style of stacking up meat slices one above the other and then shred them as they are cooked in vertical cooking element. This is primarily served in pita bread, but I used wrap. So I followed a simple recipe as follows:
Chicken Shawarma -durum-doner kebab-chicken roll home recipe
Chicken Shawarma Wrap

For Doner Kebab

Ingredients:
Chicken minced – 200 gms
Garlic minced – 1 tsp
Ginger paste – ½ tsp
Red chilli powder – ½ tsp
Garam masala powder – ½ tsp
Cumin powder – 1tsp
Salt
Milk – 3 tbsp
Black pepper crushed
Chopped coriander leaves
Corn flour – 1 tbsp
Egg – 1 (optional)
Oil – 2 tbsp
Recipe:
Take a mixing bowl and mix all the ingredients except milk, corn flour and oil.
Mix very well and now add milk and mix it.
Then add 1 tbsp oil and mix.
Now add corn flour as per your necessary to bind the dough.
For 1 hr keep aside this dough.
From this dough divide two portion and make 2 kebab because this proportion is for two wraps.
Grease the grill pan or whatever you have with remaining oil and grill the kebabs.
You can do in microwave.

 Garlic Sauce:

Ingredients:
Yogurt – 150 gms
Crushed garlic – 1 ½ tsp
Salt
Lemon juice – 1tsp
Water – 1 tbsp
Sugar – 1 pinch
Crushed black pepper
Recipe:
Take all the ingredients in a bowl and mix very well.

 Salad:

 Here I have used tomato, cucumber, sliced onion, carrots and lots of lettuce.

For Roll

Ingredients:
Wrap
French fries
Recipe:
Take a wrap and sprinkle some sauce with spoon.
Cut the kebab into bite size and keep on the sauce,
Put some French fries and salad.
Again sprinkle some sauce and wrap it.


Your Shawarma Wrap or Durum is ready to eat.

Friday, 2 June 2017

Ingredients:

Broccoli florets – 1 hands full
Baby spinach – 2 hands full
Spring onion – 2/3 full
Chopped onion – 1 tbsp
Butter – 2 tbsp
Nutmeg powder – 1 pinch
Cinnamon powder – 1 pinch
Salt
Crushed black pepper
Fresh cream – 2 tbsp
Roughly chopped walnut – ½ cup
Milk – ½  cup (optional)
yummy crunchy broccoli soup with walnut easy recipe
Crunchy Broccoli Soup












Recipe:

Take a heavy bottom pan and heat 1 tbsp butter.
Add chopped onion and sauté it.
Add all green vegetables and occasionally stir for mixing.
Add 1 cup water and let it boil for 7-8 minutes.
Let it cool down and put this in blender and blend it.
Take a nonstick pan and put the remaining butter and fry the walnuts till golden, here you can use any types of nut like almond, cashew whatever you have. This nuts will give crunchiness.
Now remove nuts from the pan and pour the blended broccoli in it.
Time for seasoning, add salt and pepper.
Add nutmeg and cinnamon powder for nice aroma.
Let it boil for 2 minutes, in this stage if you feel the need to make it thinner, you can add milk.
Switch off the gas. Add cream and mix it well.
Add fried walnuts and serve in a bowl.
Your broccoli soup is ready.

This is one of my child's favourites. Another favourite soup of my daughter is Pumpkin soup. Both these soups are yummy and healthy. These are completely home made, so no added flavour or preservatives. Let me know how it turned out at your end. Happy cooking J

Friday, 26 May 2017

Potato smiley….yppee; what a mouthwatering tentative snacks for kids, rather to us also. And it is very much available as a frozen ready to cook item in any grocery shop. But these are not healthy and we have to say them good bye now. I tried it at home to make fresh smiley and it is very easy and off course very healthy. So this is the perfect time to say no to frozen food and enjoy  your healthy life.

 Ingredients:

Boiled potato – 2 large
Corn flour – 3 - 4 tbsp
Egg – 1 (optional)
Salt
Bread crumbs – 2 tbsp
All-purpose flour – 2-3 tbsp
Black pepper powder
Oil – for deep fry
Straw
Round cookie cutter
 
homemade easy potato smiley recipe for kids
Potato Smiley

Recipe:

At first smash the boiled potato.
In a mixing bowl take the boiled potatoes and smash them. Take egg (optional), salt, pepper powder and mix very well with smashed potatoes.
Add bread crumbs, it will give crunchiness.
Add all-purpose flour and corn flour both as per your need for binding to make a dough.
Now keep it in fridge for 15-20 minutes.
Keep on a butter paper and cover with one more paper.
Roll out like roti but it should be thick like 1 cm.
Take a round cookie cutter or whatever you have to make the cut out of a face.
Take a straw and make both eyes and with spoon edge make smiley face.
Now your smiley is ready for frying.
Heat oil in a pan and fry the smiles.

Serve hot with tomato ketchup.

Monday, 15 May 2017

Nowadays my child keeps saying mamma I want to have soups. Instead of making preparing soups using ready to make powders available in any grocery shops, this time I thought of trying my hand in pumpkin soup. This is easy and yummy at the same time which attracted me. My daughter and hubby both loved it instantly and my daughter said she wants to have it tomorrow again. J

Ingredients:

Pumpkin – 250gms
Sliced onion – 1 medium
Tomato pulp – 2 tbsp
Salt
Sugar
Crushed black pepper
Parmesan cheese – 2 tsp
Cream – 1 tbsp
Butter – 1 tbsp
 
pumpkin soup
Pumpkin Soup

Recipe:

First cut the pumpkin into cube size.
Put butter in a heavy bottom pan or pressure cooker (I used pressure cooker).
When it starts to melt add sliced onion and stir for 1 minute.
Add pumpkin and tomato pulp (here I used canned pulp. You can use fresh tomato. In that case use 1 tomato) and mix it.
Add 2 cups water and wait for 2 whistle.
Take out from fire and release the steam and let it cool down.
After 10 minutes when it will be in room temperature put it in a blender and blend it well.
Now take a nonstick pan and put this blended pumpkin.
Now it’s time for seasoning - add salt, sugar (optional), crusher black pepper.
Add herbs as per your choice, parmesan cheese 2 tsp (you can avoid it if you want) and let it boil.
If you like creamy texture of soup then no need to add water otherwise you can add half cup of water. Let it boil 2-3 minutes.
Add 1 tbsp cream and stir it well.
After 1 minute take out from fire and serve hot with some of cream.

Enjoy and let me know how it turned around at your end. Happy cooking J

Saturday, 10 September 2016

Wow….malvani food………one of my favourite cuisine. Malvani cuisine belongs from Konkan belt of Maharashtra and Goa, and some northern part of west Karnataka. Mainly malvani food is dominated by non-veg food, but you will get many famous veg dishes.
You can get here different types of uses of coconut and this is very common ingredient in this cuisine. Many dry masalas like dry red chillies, pepper corn, poppy seeds, cardamom, cumin and coriander seeds are generally used to make different types of spices for different dishes.

Ingredients:

Surmai fish (king fish) – 4 pcs
Ginger-garlic paste – 2 tsp
Lemon juice – 1 tsp
Turmeric powder – 1 pinch
Red chilli powder – 1 tsp
Rice flour – 2 tbsp
Semolina (suji) – 2 tbsp
Oil – 2-3 tbsp.
Salt
picture of a malwani fish fry
Malvani Fish Fry

Recipe:

Marinate the fish with lemon juice, salt and 1tsp ginger-garlic paste.
Keep aside it for 10-15 minutes.
Now take a bowl and mix remaining ginger- garlic paste, turmeric powder and chilli powder.
Rub this mixture gently on the fish and keep aside for 30 minutes.
After 30 minutes take a plate and put the rice powder and semolina.
Now coat the marinated fish with it.
Heat oil in a fry pan and just shallow fry the fishes till golden.

Serve hot with salad.

Sunday, 7 August 2016

Bengalis wait thrgoughout the year fir the rainy season for Hilsa or Ilish to arrive at the market. Hilsa is the most popular fish in Bengal for its aroma and flavor. Traditionally Bengalis stick to their Sorse Ilish (Hilsa in Mustard Gravy) or Bhapa Ilish (Steamed Hilsa) which really has no comparison with any other recipe when savored with hot steamed rice. But Hilsa in Curd Gravy is also becoming popular in Bengali kitchens. Earlier I have also tried Butter Hilsa. This time I was thinking of trying something completely different and came with the idea of preparing hilsa in continental style with herbs, olive oil, mayonnaise and cheese. This turned out to be really good and is an instant hit at my home. Find below the recipe and let me know how you feel about it.

Ingredients:

Hilsa fish – 2 pcs
Mayonnaise – 1 tbsp
Mozzarella cheese – 1 tbsp
Tomato sauce – 2 tsp
Mustard sauce – 2 tsp
Chopped parsley or any herbs as you like
Salt
Sugar
Olive oil – 2/3 tbsp

hilsa recipe in continental style
Hilsa with Herbs - a fusion of Bengali and continental flavors

Recipe:

Marinate the fish with salt and lightly fry it in olive oil, shift from the pan and keep aside.
Now take a bowl and mix mayonnaise, grated cheese, tomato sauce, pinch of sugar, mustard sauce and beat it very well.
In the same oil (in which you fried the fish), put this cheese – mayonnaise mixture and stir it occasionally for around 1 minute and add salt.
Now add that fried fish and add ¼ cup of water.
Wait for 2 minutes and sprinkle some chopped parsley or any other herbs and serve hot.
In this recipe I used dried parsley because at that moment fresh parsley was not available in my kitchen.
Serve with plain rice or any Indian bread.

Please let me know how you feel. Happy cooking J

Thursday, 19 November 2015

Ingredients:

Chicken fillet – 2 pcs
Curd – 3 tbsp
Mustard powder – 1 tsp
Black pepper powder – 1 tsp (or according to your taste)
Salt
Lemon juice – 1 tsp
Finely chopped lemon leaves
Ginger-garlic paste – 1½ tsp
Vegetable oil – 1 tsp
baked chicken chicken with lemon juice
Lemon Baked Chicken

Recipe:

Marinate the chicken with ginger-garlic paste, lemon juice, salt and a pinch of black pepper powder for an hour.

Then take a mixing bowl and mix curd, mastered powder, salt, black pepper powder and sprinkles of fresh lemon leaves. Add the marinated chicken fillet and coat with the curd mixture.

Now take an oven proof dish and keep the fillets. Place whole green chili and cover the dish with foil paper. Bake it for 25-30 minutes or till the chicken is cooked at 180 degree Celsius.

Serve with some sprinkles of fresh lemon leaves. This is best served with plain rice.


Tuesday, 10 November 2015

‘Kulhad ki kheer’ is one of the favourite dessert for me as well as my family. But I was little confused about this dish because of its name and its recipe.  Actually I got so many recipes of this but main ingredients are little different, first time I saw vermicelli flour but then I saw rice flour in the other recipe. So I thought here is some secrets or twist in the word ‘kulhad’. And yes, I was right.
According to Wikipedia, kulhad (kulhar) means a traditional handle-less clay as well as terracotta cup from North India and Pakistan. This is actually disposable, use and throws. These cups are mostly used in roadside tea stalls, curd and some regional traditional desserts. When you serve anything in kulhad or in clay cup it will be tastier for its earthy aroma.
Kulhad ki kheer is a very popular dessert in the Navaratri festival, served in clay bowls to match the occasion and this is also served with semia rice (vermicelli flour) with dry fruits.
kulhad ki Kheer made of vermicelli of semai rice, traditional dessert
Kulhad Ki Kheer

Ingredients:

Milk – ½ ltr
Semia (vermicelli) flour – 1 tbsp,
Sugar – 4 tbsp
Saffron – 1 pinch
Chopped pista
Green cardamom powder – ½ tsp

Recipe:

Take 2-3 tbsp milk and soak the saffron in it.
Put milk in a pan and add the semia powder. Mix gently in low flame. Keep stirring constantly and scrap the sides of the vessel. After 10-15 minutes, when the semia powder becomes soft, add sugar and stir it. Mix well and simmer for 4-5minutes. Now add green cardamom powder and soaked saffron and mix it gently.  When it becomes thick remove from the fire. Pour into a serving bowl and keep aside to cool slightly and then refrigerate for at least 2 hours. Garnish kulhad ki kheer with chopped pista and serve.
Wish you all a very happy Diwali!!! Happy cooking  J

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