2015 ~ Easy Steps 2 Cook

Thursday, 19 November 2015

Lemon Baked Chicken

08:54 by Sumana1 comment

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

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.

‘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

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

Corn Fritters

11:00 by Sumana1 comment

Corn fritters is an easy to cook snacks recipe. This can be prepared in a ziffy with out much preparation and is savored by all age groups. This is cereal snacks is healthy too as it has a low carb count and low fat content but has high fiber content.

Ingredients:

Baby corn – 10 -12 pcs

Gram flour – 4 tbsp

Rice flour – 4 tbsp

Ginger-garlic paste – 2 tsp

Black pepper powder – 1 tsp

Salt

Lemon juice – 1 tsp

Water

Oil

Corn Fritters

Recipe:

Cut the baby corns horizontally.

Now take a mixing bowl and marinate the corn with ginger-garlic paste, lemon juice, black pepper powder and salt. Keep aside for 20 minutes.

Make a batter with gram flour, rice flour, ginger-garlic paste, salt, black pepper powder and water.

Now deep the pieces of corn into the batter and deep fry it till golden.

While serving, sprinkle some chat masala.

Serve hot as evening snacks with tea or coffee or as veg starters at lunch or dinner.

Happy cooking J

Eggless Ginger Cake

10:46 by Sumana2 comments

Ingredients:

Whole wheat – 1 cup

Vegetable oil – 1/3 1/3 cup

Jaggery powder – ¼ cup

Sugar powder – ¼ cup

Butter milk – ½ cup

Hot water – ½ cup

Baking powder – 1tsp

Baking soda – ½ tsp

Grated fresh ginger – 1 tbsp

Crushed black pepper – ½ tsp

Cinnamon powder – ¼ tsp

Clove powder – ¼ tsp

Salt – ¼ tsp

Eggless Ginger Cake

Recipe:

1. Take a large mixing bowl and mix all dry ingredients like whole wheat flour, baking powder, baking soda, cinnamon powder, clove powder, crushed black pepper, salt and grated ginger.

2. Sieve it once.

3. Take another mixing bowl and mix oil, butter milk, jaggery and sugar powder with a spatula.

4. Then add all dry ingredients and mix gently with one side direction.

5. The batter should be ribboning. At this stage add some hot water to make the batter consistency ribboning.

6. Now take a greased cake tin and pour the batter.

7. Bake it in preheated oven at 180c for 25 -30 minutes.

Please let me know how it turns out. Happy baking. ... J

Vapa Ilish (Steamed Hilsa) Recipe

21:26 by Sumana3 comments

Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year and look forward to the rainy season for Ilish. I think Hilsa is most popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is not so pocket friendly but the positive thing is that this fish is very light weight. Bhapa Ilish or steamed hilsa is one of the most popular hilsa dish in Bengal.

Bhapa Ilish or Steamed Hilsa is a popular Bengali hilsa recipe

Bhapa Ilish (Steamed Hilsa)

Ingredients:

Hilsa belly piece – 2pcs

Mastered paste – 3tbsp

Salt

Turmeric powder – 1 pinch

Mastered oil – 3-4 tbsp

Green chilli – 2-3 pcs

Recipe:

Marinate the fish with turmeric powder and salt.

Now take a bowl and mix mastered paste, 2-3 tbsp mastered oil and salt.

Now take a stainless steel tiffin box and arrange the fish. Pour mastered mix over the fish. Put green chilli. Cover the box.

Then take a vessel and fill half of it with water and keep the tiffin box in the vessel.

Now cook it for 10 minutes.

Your vapa ilish is now ready. Serve with hot steam rice.

Try my other Hilsa recipes

Hilsa In Mustard Gravy (Sorshe Ilish)

Hilsa In Curd Gravy

Butter Hilsa

Fish Paturi

Please let me know your feelings of relishing bhapa ilish or any other hilsa recipe with hot steamed rice with your near and dear ones. Happy cooking ... J

Chicken Banjara Kabab

21:29 by Sumana5 comments

Kebab…………I love kebab. This is the one and only dish which I want to eat anytime, anywhere. The smoky flavor makes me crazy. Not only me, my whole family loves kebab, even my three and a half year old daughter also likes it.

Kebab is a dish from Middle Eastern, Eastern Mediterranean and South Asian countries. When you serve, it should be hot. Traditionally kebabs were made by lamb. But it depends on local taste and society. Actually tastes differ man to man and that’s why you will get many different types of meat including beef, chicken, goat, pork, fish etc. Like other ethnic foods spread by travelers around the world, kebab, which was a part of regular cuisine in most of the Middle Easter and South Asian countries, is now enjoyed by people around the world.

Nowadays kebab/kabab is the most popular dish in urban India. Any get to gather or party will be incomplete without kebab as a starter. Banjara kebab is a type of kebab which I learned from a regional television cookery show. And it is very easy to make at home in your microwave and very tasty too.

Banjara Kabab

Recipe of Chicken Banjara Kabab

Ingredients:

Boneless chicken cubes – 300 gms

Dry red chilli – 6-7 pcs

Cumin – 1 tsp

Coriander – 1tsp

Kababchini – 1 tsp

White pepper corn – 1 tsp

Nutmeg – 1/4^th tsp

Ginger-garlic paste – 1 tsp

Peanut/groundnut paste – 2 tbsp

Dry mango powder – 1 tsp

Kashmiri red chilli powder – 1 tsp

Hung curd – 2 tbsp

Salt

Lemon juice

Wooden skewer

Method:

Marinade the chicken with lemon juice and salt for around 30 minutes.

Now take a pan and roast dry red chilli, cumin, coriander, kabab chini, white pepper corn and nutmeg. Then grind and keep aside with lid.

Now marinate the chicken with lemon juice and salt for 15-20 minutes.

After 15 minutes you will get some excess water from the marination, so drain that water and again marinate the chicken with ginger-garlic paste, groundnut paste, dry mango powder, kashmiri red chilli powder, hung curd and the grinded spices for 30 minutes.

Now take some wooden skewer and string the chicken pieces one by one and cook it in microwave mode for 4-5 minutes. While cooking in microwave, instead of putting the skewers on tray, take a medium size bowl and keep the skewer on it so that both ends of the skewer touch the edge of the bowl and the chicken pieces do not touch the base of the bowl. The air gap between the edge of the bowl and chicken will help it to cook all sides of chicken well. This will also help to keep the microwave clean as the juice from chicken will drop in the bowl.

Garnish chicken banjara kabab neatly and serve hot. Let me know how it turned out at your end. Happy cooking :-)

Mango Banana Dome

05:12 by SumanaNo comments

Mango banana dome is an easy to make dessert with two of the most commonly found tropical dessert. Mango the national fruit of India. This seasonal fruit is mostly available in summer. But now a days, canned mango pulp is available in market throughout the year. Banana is anyway available throughout the year. Another advantage of this delicious dessert is that it can be prepared days before the actual serving. This chilled dessert is prepared with mango pulp and smashed banana. The two distinct layers are created by periodically freezing it and garnished with mint leaves to add a touch of green.

Mango Banana Dome

Ingredients for mango banana dome:

Mango pulp – 1 cup
Banana – 1 small
Vanilla essence – few drops
Whipped cream – 2 tbsp
Mint leaves
Sugar (as required)

Method of mango banana dome:

Take the mango pulp and add sugar (depending on sweetness of mango) and blend it very well.
Now take silicon dome mold or cupcakes mold, if you do not have silicon mold, you can use normal mold but have to grease it slightly, and pour the blended mango pulp.
Now freeze it for 3-4 hrs.
Then take a banana and blend it. Now add whipped cream and vanilla essence and again blend it. This is like a banana mousse.
Freeze it for 1 hr.
Now take the chilled mango pulp and scoop it to make a hole for stuffing.
Then pour the chilled banana mousse into the hole and again freeze it.
Before serving, remove the mango banana dessert from mold and cut with a sharp knife. Decorate with mint leaves. Enjoy this chilled dessert with your loved ones.

View my other mango recipes at https://www.easysteps2cook.com/search/label/Mango

Zebra Cake

11:00 by Sumana1 comment

Ingredients for Zebra Cake:

Flour – 1 cup

Butter – 50 gms

Egg – 2

Sugar – ½ cup

Coco powder – 1 tbsp

Chocolate essence – few drops

Vanilla essence – few drops

Milk

Zebra Cake

Recipe of Zebra Cake:

At first grind the sugar and keep aside.

Now take a mixing bowl and put butter and sugar powder and beat well. Then add an egg and beat it well and add few drops of vanilla essence.

Now take a mixing bowl and mix 1 cup of regular flour and baking powder.

Add this flour into beaten egg and mix well. If you feel the batter is thick, add lukewarm milk. Actually this batter should be ribboning.

Now pre heat the oven in convection mode at 180c for 5 minutes.

Divide the batter in two portions and keep them in two separate bowl.

Now add coco powder and chocolate essence in one bowl and mix it very well.

Now grease the baking tin and pour 2 tbsp white batter and wait for few second. When you see that the batter is spread in the tin, pour 2 tbsp chocolate batter and repeat this process. When two types of batter will is finished take a tooth pick and just cut some line over the batter. The lines make a nice design. Now place it into oven in 180c for 25 minutes.

Take the cake tin and gently prick it with a toothpick from top. If the toothpick comes out clean this indicates that your zebra cake is ready.

After sometime cut the cake and you can see the design like zebra.

Channar Payesh - A Delicious Bengali Dessert

10:54 by Sumana3 comments

Channar payesh is very popular dessert of Bengali cuisine. Tomorrow is Bengali New Year – poila boisakh, so I decided to make an authentic Bengali dessert for my family. Channar payesh is not so well known outside Bengal like rosogolla or misti doi. Even, not always available in all the sweet shops in West Bengal. Yet popular enough so that once the pilot of the plane I was boarded, reminded the passengers to enjoy this dessert before leaving Kolkata. Bengali sweets means, channa is the hero. In EasySteps2Cook I have already given some Bengali sweets, where channa is the main ingredient, like sandesh, rosogolla/kamla bhog. Chennar payesh is not always available in sweet shops. This is mostly prepared at home. So now I decided to give channar payesh recipe on the eve of Poila Baisakh as my tribute to this delicious Bengali dessert.

The basic difference between chenna (ছানা) and paneer is that chenna is the first step of preparing paneer. This is the lumps created while breaking milk with lemon juice. When chenna is kept into pressure to and solid chunks are created, this is called paneer. Chenna is mostly used in ewdgastern part of India including West Bengali, Assam, Bihar, Orissa. Paneer is more popular in northern and western parts of India.

Ingredients for making channar payesh:

Milk – 1 ltr

Lemon juice

Sugar– 1/3 cup

Chopped pista

Chopped almond

Soaked saffron ½ tsp in 1tbsp milk

Cardamom powder -1 pinch

Channar Payesh

Method of making channar payesh:

In a vessel heat ½ ltr milk and then add a few drops of lemon juice. As a result the milk will break and turn into chenna (paneer) and will look like spongy lumps. Then strain water and keep chenna in a bowl.

Now heat the rest of milk in low flame and stir continuously. After sometime you will notice the milk has become thick and add sugar. Now add a pinch of cardamom powder and continuously stir it. Add saffron and turn off the oven.

Keep it aside and allow cooling down to room temperature.

After that, add the channa which you have already made …and mix gently. It is better to add chenna in the milk when it cools down to room temperature otherwise there will be risk of breaking down the milk due to its acidic property.

Garnish with some chopped dry fruits like almonds, pistachio.

For more Bengali sweet recipes click on the following links:

Sandesh

Rosogolla

Hara Bhara Kababs

22:27 by SumanaNo comments

Hara Bhara Kebab is very popular veg starter in India, especially North India. This kabab is available in almost all decent restaurants in India and is a must have for all veg lovers. This is very mouthwatering and made by some green vegetables like spinach, green peas, coriander leaves, potato and paneer. In this recipe spinach and green peas are hero. Hara bhara kabab is a very healthy dish because of its ingredients. In this recipe I have shallow fried the kebabs but you have one more option, deep fry it. Actually me and my family like the aroma of smoke so I chose the first option; means shallow fry.

Hara Bhara Kebab

Ingredients for hara bhara kabab:

Spinach leaves – 1 bunch

Green peas – 1 cup

Boiled potato – 2 medium

Smashed paneer – ¾th cup

Chopped green chilli – 1 tbsp (according to your taste)

Chopped coriander leaves – ½ cup

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala powder – 1 tsp

Chat masala – 1 tsp

Dry mango powder – ½ tsp

Salt

Bengal gram flour (chattu) – 4-5 tbsp (as required)

Ghee

Cashew nuts

Ingredients for green chutney:

Mint leaf – 1 cup

Coriander leaf – 2 cups

Green chilli – 2 pcs

Curd – 2 tbsp

Salt

Lemon juice – 2-3 tbsp

Chat masala – 1 tsp

Steps of Hara Bhara Kebab

How to make hara bhara kababs:

Blanch the spinach and green peas and strain the water. Keep aside. Now chop the spinach.

Take a large mixing bowl and smash the spinach and green peas. Then add boiled potato, paneer and ginger paste.

Then smash all these ingredients and add green chilli and coriander leaves and mix it.

Then add all the spices like coriander – cumin powder, garam masala powder, dry mango powder, chat masala and salt. Mix it very well.

Now add Bengal gram flour and make dough. This ingredient will be used for binding. Mix very gently and make smooth dough.

Then from this dough make 24 balls and turn them into kebab shape with your palm (ie. flatten the balls). Now put half a cashew nut on top of the kebabs.

Now take a tawa or fry pan and brush some ghee. Heat it and place the kebabs.

Keep it till golden brown and flip off the kebabs and fry the other side.

If you want you can deep fried it.

Your Hara Bhara kebabs are now ready. Serve hot with green chutney.

Recipe of green chutney:

Take all ingredients of green chutney and blend it to make a smooth paste. Now your green chutney is ready also. If you like you can add some garlic in the chutney.

See my another veg kabab recipe Jackfriut (Echor) Shammi Kabab.

Please let me know how it turns out at your end. Happy cooking :)

Keralian Chicken Stew or Nadan Kozhi Stew

09:04 by SumanaNo comments

Kerala chicken stew or nadan kozhi stew is a very traditional dish as well as Sunday special dish of southern Kerala. This stew is basically made by coconut milk and served in breakfast. Nadan kozhi stew is one of the favorite dishes to Syrian Christian community of Kerala.

Stew is basically a combination of meat and vegetables cooked in low flame. This is very healthy light, good for kids too. For more detailed recipe of regular chicken stew (without coconut milk) please visit my post Chicken Stew - A Healthy and LowCalorie Kids Friendly Recipe.

This dish is made by fresh coconut milk. But nowadays preparing fresh coconut milk is very difficult for us because it is a time consuming process. So you can use readymade coconut milk. Even I have used this. But obviously fresh coconut milk has a natural flavour which enhances the taste. As nadan kozhi stew is a Keralian recipe, generally coconut oil is used.

Keralian Chicken Stew or Nadan Kozhi Stew

Ingredients required for Nadan kozhi stew:

Medium chicken pieces – 400 gms

Sliced onion – 1 medium

Chopped ginger – 1 inch

Green chilli – 2 pcs

Curry leaves – 15-20 pcs

Coconut milk – 1.5 cup

Carrot – 1 pc

Potato – 1 pc

Green cardamom – 4 pcs

Cinnamon – 1 inch

Cloves – 4 pcs

Salt

Sugar

White oil – 2 tbsp

Steps of Keralian Chicken Stew

Nadan Kozhi Stew

How to prepare Nadan kozhi stew :

Cut all vegetables into small pieces. Please make the vegetables in similar shape and size.

Now take a pressure cooker and put 1 tbsp oil and heat it. Then add sliced onion, chopped ginger, green chilli, 8-10 curry leaves, chicken and vegetables. Add 1 tsp pepper powder, 1 tsp vinegar, salt and just 1 pinch of sugar. Sugar gives you a balanced taste of vinegar, salt and coconut milk. Put ½ cup coconut milk and cover the cooker with a lid. Wait for 2 whistles.

Then heat 1 tbsp oil in a pan and put all whole spices like green cardamom, cinnamon, cloves and 8-10 curry leaves. Wait some moments and when you start getting some aroma of spices add the boiled chicken and vegetables. Then add 1 cup coconut milk and cook for 2-3 minutes.

Garnish with fresh curry leaves. Serve hot with roti, bread, appam as well as rice.

Thursday, 19 November 2015

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Recipe:

Tuesday, 10 November 2015

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Recipe:

Tuesday, 22 September 2015

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Tuesday, 25 August 2015

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Wednesday, 12 August 2015

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Recipe:

Hilsa In Mustard Gravy (Sorshe Ilish) Hilsa In Curd Gravy Butter Hilsa Fish Paturi Please let me know your feelings of relishing bhapa ilish or any other hilsa recipe with hot steamed rice with your near and dear ones. Happy cooking ... J

Tuesday, 30 June 2015

Recipe of Chicken Banjara Kabab

Ingredients:

Method:

Sunday, 14 June 2015

Ingredients for mango banana dome:

Method of mango banana dome:

Friday, 5 June 2015

Ingredients for Zebra Cake:

Recipe of Zebra Cake:

Tuesday, 14 April 2015

Monday, 30 March 2015

Ingredients for hara bhara kabab:

Ingredients for green chutney:

How to make hara bhara kababs:

Recipe of green chutney:

Sunday, 15 March 2015

Kerala chicken stew or nadan kozhi stew is a very traditional dish as well as Sunday special dish of southern Kerala. This stew is basically made by coconut milk and served in breakfast. Nadan kozhi stew is one of the favorite dishes to Syrian Christian community of Kerala.

Ingredients required for Nadan kozhi stew:

How to prepare Nadan kozhi stew :

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Hilsa In Mustard Gravy (Sorshe Ilish)

Hilsa In Curd Gravy

Butter Hilsa

Fish Paturi

Please let me know your feelings of relishing bhapa ilish or any other hilsa recipe with hot steamed rice with your near and dear ones. Happy cooking ... J