January 31, 2013

Chocolate Yoghurt

Its lil K's demand that I have to bake something special for her every day. After a tough bargaining it came down to once a week. My relieved soul did two summersaults secretly, controlling utmost the jovial reaction hidden from the lil one's eyes. So here begins a baker’s journey with the Baking Project of 48 weeks (thank God, 4 weeks have already been passed).
 The first week’s baking project is the most easiest and delicious one that the joint effort bring forth. Lil K is very much fond of yoghurt. And when the fusion is with chocolate then no one is going to say NO. I was in a bit doubt how it will taste like. Because whenever I have tasted the Chocolate Yoghurt here in the normal sweet shops it does not melt my heart at all. Therefore the entire recipe just came up quite challenging for me. But I am not lying a bit, it tasted awesome. The heavenly taste enriched more on next day after overnight refrigeration. The gooey tangy chocolaty taste cannot be explained in words unless and until you taste it by yourself. Do make it at your home and let me know how you liked it. The recipe goes here: 


Ingredients:
Dark Chocolate (grated)- 1 cup
Thick curd - 1 cup (I used Amul's Masti doi)
Condensed Milk - 1 tin (400g pack)
Chocolate rice - for garnishing (Optional)



Method:
  1. Pre-heat the oven in to 140 degree C.

  1. Beat the curd in a smooth paste so that no lump can be seen.

  1. Add  the condensed milk and blend together nicely.

  1. Melt the chocolate and add with curd mixture. (Note: Before you add chocolate warm the curd mixture in the Micro oven for a minute. Otherwise the chocolate will get lumped immediately ). Beat altogether nicely till it gets a smooth texture.

  1. Take ramekins or an oven proof bowl. Pour the mixture in it and bake it for 15 -25mnts.  Pls keep on checking pricking a toothpick until it comes out smooth.

  1. Take out from the oven and cool it. Then refrigerate for an hour and serve with garnished Chocolate rice.


January 30, 2013

Egg Spinach Mushroom Grilled Sandwich

I am living with the sandwich lovers. And that reason always proved me a bad wife and a bad mamma. Let me reason the fact. I always try to satisfy the two hearts with the simplest sandwiches which will take hardly two minutes to make. Like the cheese sandwiches, salad sandwiches et al. Now the other day to relieve them from their boring and Yakki (in my daughter's word) breakfasts and of course to rescue myself from their fury, I decided to treat them with some YAMMY sandwich that I have never prepared before. And no need to say I got my pedestal back. I crowned to be the perfect cook and the best Mamma. So you all just keep on imagining how much praises I bagged in on that auspicious day……
Ok you guys are bored enough. Let’s jump straight to the Egg Spinach Mushroom Grilled Sandwich. Do make it and give a nice feedback which I am surely going to show my family… (Grinning till the ear ends). So recipe here follows:

Egg Spinach Mushroom Grilled Sandwich
(8 sandwiches)

Ingredients:
Egg- 2 ( beaten)
Sandwich Bread- 8 pieces (Brown /white- up to your choice)
Spinach(washed and chopped)- 1 cup
Mushroom(chopped)- 1 cup
Grated Cheese- 1/2 cup
Chopped Garlic- 1/2 table spoon
Salt & Sugar -According to taste.
White pepper- A dash
Oregano Seasoning - 1/4 tea spoon
Tomato Sauce- 1 tea spoon
Olive oil- 1 table spoon
Butter to grease.
Method:

  1. Take a pan or kadai heat the  oil and add the garlic. Then add the spinach and the mushroom. Saute for few minutes then add all the other ingredients except the Egg, Cheese and Bread. Stir nicely till the spinach is well cooked and dry. Then add the egg, fry nicely till it takes a perfect dry texture. Take off the stove.

  1. Take the breads and cut the sides. Spread the Spinach spread on 4 breads and top them with grated cheese. Cover the four breads with the other four breads.

  1. Now grease the Sandwich griller with butter and grill the sandwich till it is done. Cut it in a triangular shape and enjoy with sauce or some dip.

January 29, 2013

Channar Payes/Paneer Payesam


Ah, at last I touched the CENTURY.…...
Ah, at last I touched the CENTURY.…...
My hair has turned silvery,
My knees get locked often,
My wrinkled skin gives an ancient look
And I am judged to be the most Experienced ONE yet.
Stop dear don't go so fast. It's just my post that touched the CENTURY. I am elated enough to announce that this one is my 100th post (Wink, Wink...). Yea, at last after envying all my fellow bloggers who celebrated their 100th, 200th, 300th, 400th, 1000th (Priya, I think she has already celebrated her 2000th post), inhaling the utmost inspirations, I touched one Milestone. And I feel so relieved. Posting each post, every time I secretly counted the number that I was left behind to complete my 100th post. I am not a bit ashamed to declare that I am a lazy boon and that nature makes the journey too long. Any ways here I am giving you a virtual sweet party which I cooked accidentally. 

I love to surrender myself whenever there is a question of making any kind of sweet dish(read Traditional Sweet Dish). Being a true blue Bengali, unfortunately I lack the famous sweet tooth that we are proud of. So the other day to face a challenge I hit the kitchen to make Rasogolla/Rasgulla with the baking procedure right from the scratch. Everything was going very smooth. In every minute the clock’s tick tock alarming my mind that it’s quite late at night and my impulsive and impatient soul did the blunder on this weird hour. I increased the Oven power and all my Rasgullas got separated from their own soul and put me in confusion to identify what they actually are. Ah, so you could imagine, how I was suffering on those odd hours. First I thought of disposing the whole lot. But then I thought to put the whole dish on stove and then to inspissate it. My clever mind (read very clever- exaggeration needed exclusively for that odd hour) added Cardamom. Thicken the whole stuff and pour it on a serving bowl. When I tasted it, I patted myself, jumped, danced alone in the kitchen where all the family members were fast asleep and celebrating their mid-night dreams. So sometimes accidental cooking did turn in to sometime too good. I was very much proud of what I made that day. And what I agreed: Cooking is really an Art, only you should have the senses to create the art an epitome. So here is the original recipe of Channar Payes/Paneer Payesam.

Ingredients:
To make the Channa/ Paneer:
Milk- 1 liter
*Citric Acid- 1/2 tea spoon (If required more then add little bit more)

{*Note:  One can use Lemon too.
Lemon - 1 & 1/2 (Extract the juice){Note: Usually to make the Channa/Paneer it takes less than one lemon. But I keep handy with an extra half in case if it requires more lemon juice}
But Please remember when one is using lemon, after the Channa/ Paneer curdles wash it thoroughly under fresh water till the Channa / Paneer lefts the smell of lemon.}

To make the Payesh/Payesam:
Milk- 1 litre
Condense Milk- 3/4 cup
Cardamom- 1-2
Pistachio- 2 table Spoon Grated for decoration (Optional)

 Method:

1. First make the Channa/Paneer. 
   Take a Pan and boil the 1 litre milk. When the milk will start to boil with spirit, reduce the flame as low as you can and then add Citric acid or Lemon juice. Keep on stirring the milk. When the milk curdles and the whey gets separated take off from the flame and strain Channa/Paneer. (If you are using Lemon juice, don't forget to wash it under fresh water.) You can hang it in a muslin cloth to get rid of the excess water or you can put a plate on the top of the Channa/Paneer and on the plate put something heavy, like  a mortar or a pestle. When the water is totally drain ed out then press the Channa/Paneer with your palm till it gets smooth. Then Reserve.

2. Take a Heavy bottom pan (when I make Payesh/Payasam I always prefer a Korahi, because it gets done very soon) pour the other 1 litre Milk and keep on boiling till it reduces and thickens. Add the Channa/Paneer and the Cardamom. Then keep on stirring. (Remember milk is very much prone towards catching the bottom and burn. So continuous stirring is only way to avoid it).

3. When the Milk gets quite thicken add the Condense Milk. And then stir nicely. You can check the sweetness. If you feel do add more sweetness to it by adding sugar.

4. Now, how much thick consistency you want its up to you. But do remember, when the payes/payesam will cool down it tends to get more condensed. 

5. Serve it in a serving bowl, Cool it and top it with grated pistachio and enjoy.


Note: If you want to use store bought Paneer instead of Channa then the measurement will be 200gm. And all the other procedure will remain the same.

January 24, 2013

Chicken Biriyani


A funny thing happened today.

I was not in a very good mood today, as the morning News Paper now a day’s always nobbles my peaceful mind and baffles me in an utter depression with a thought where our future is leading us to. Along with the News Paper I await eagerly when I will visit my FB a/c and see the updates from my friends. 

So while surfing with the daily routine, one of my food blogger friends posted in a private group-
"Aaj mere pau zameen par nahi hai....guess karo????" (Today my foot is not on the ground…guess what???)

 She briefed - A small squirrel has entered in her room and is hiding under her bed. And she is scared to get down from her study chair.

All we friends started to give her a handful suggestions how to get rid of that lil one. And in between we cracked many jokes together which made the hour so precious with the glorious smiles that the little squirrel brought in no time. And the smile got spread each part of the world.

Then what I realised the incident is so trivial that one can just listen and forget it at the same time. But may be a trivial thing sometime brings that much happiness in the world that one can think beyond anything. The bitter incidents that we are facing every day, reading in the news papers, make our life and mind miserable with an eerie scare that quivers us more to stay at home. But today when we shared the incident of the squirrel, virtually a glory of happiness spread all over us. We forgot everything but the squirrel and our friend. Life is like this. Happiness can be found in each and everything. The thing is how you are interpreting it. Thanks to you my dear friend for giving this hourly happiness.
 Ok...Now let us come to the Chicken Biriyani. The first look into the Ingredients and into the process might make your brows wrinkled, but I assure you, this one is the most easiest way I have ever cooked a Biriyani. Its takes approximately 1 hour to cook. But you will only spend 15-20 mnts in the kitchen. Try it and let me know how you like it. So here goes the recipe:
Ingredients:
For Marinating:
Chicken- 700-800gm (cut into normal pieces)
Tomato- 4 (chopped)
Ginger-Garlic Paste- 2 table spoons heaped
Vinegar- 1 1/2 table spoons
Turmeric- 1 tea spoons
Coriander Powder- 2 tea spoons
Cumin Powder- 2 tea spoons
Red Chili Powder- 1 tea spoon
Whole Black pepper- 4-5
Whole Cardamom-  2-3
Whole Cinnamon- 1-2 small sticks
Whole Cloves- 3-4
Whole Javitri/Mace-  1-2 flowers
Whole Star Anise - 1-2
*Fried Onion- 1 cup (Crispy and Crumble)
(*To make the fried onion-cut the onions in thin slice and fry it with enough oil til they are brown and crispy. To make 1 cup, you need 4-5 medium size onions.)
Mint Leaves- Handful
Coriander Leaves- Handful.
Oil- 1 table spoon
Salt- according to taste

For the Rice-
Basmati Rice- 2 1/2 cup
Salt- 1/2  tea spoon
Whole Black pepper- 2-3
Whole Cardamom-  1-2
Whole Cinnamon- 1 small stick
Whole Cloves- 1-2
Whole Javitri/Mace- 1 flower
Whole Star Anise - 1
Water- 5 cups

For the Final Part: 
Oil- 3 -4 table spoon
Ghee- 1 table spoon (optional)
Potato- As per your requirement (medium size){Optional}
Yoghurt- 1 cup or less (Depends how much tangy taste you prefer )
Mitha Attar/Sweet Essence - few drops (2-3)
Saffron- a pinch dissolved in 1/2 cup warm milk.
Method:
  1. Marinate all the ingredients under the marinating section nicely over night.
  1. To prepare the Biriyani we need only two deep bottom Containers. (a) Where you will cook the rice and (b) where you will cook the chicken and the whole Biriyani process will be done in the same container. So it has to be large enough where we can layer the chicken and the rice together.
  1. Heat oil (3 -4 table spoon) in the (b) container (the big one) add the peeled whole potatoes and fry till they turn semi brown (Adding potato is optional, if you don't want to add potato then jump to the next procedure.) and reserve.
  1. Wash the rice. In the (a) container add everything listed under 'For the Rice' section. And cook it till the rice is semi tender. Strain the rice and reserve.
  1. Add ghee with the excess oil in the container and when it is hot enough add the whole marinated chicken. Stir it nicely and then cover it and let it cook in a semi low flame. Cook the chicken for 5 mnts then add potato. Then cook for 5 mnts more. When the Chicken will start to get juicy add the yoghurt. Now when you are adding yoghurt, be sure to taste the chicken gravy first.  Add in slow portion as much tangy taste u want. If salt is needed please add it too.  Stir it nicely and cook in low heat.
  1. When the chicken will release enough water, add the Rice on the top of it. Make small holes in the rice with your finger and add the saffron dissolved in milk evenly all over the top of the rice and then fill up the holes. Add few drops (2-3)Mitha Attar  on the rice and spread over the top with your hand.
  1. Take a Tawa/flat iron pan. Put the (b) container on the pan. Cover the container first with an aluminum foil then cover it with lid. Put something heavy on the lid so that the vapour cannot come out. Put the whole set on the gas and let it cook for 30-40 mnts in low heat. 
  1. When it is done serve it with Raita or salad and enjoy.
 Note: Previously I used to grind the mint and coriander leaves along with the ginger garlic. But now I avoid it for the pungent smell of the leaves. If you like you can try that way too.... 

Sending this to the ongoing event of Kolkata Food Bloggers - 'Love on Plate- Dinner for two'...


January 20, 2013

Bread Roll- My first Guest Post



This one is the first post in this year. So let me first wish you all Happy New Year. Am I late to wish? May be, but since the year started I didn't feel that felicity what I usually felt through the past years. Yes, this year didn't start with a sweet tune, rather with an agitated mind where a kind of helplessness shattered me down. The heart-rending incident in Connecticut, USA and the heinous crime in Delhi, India, just when, everybody was wrapping up the old one and planning to welcome a bright new year with full vigour. Human psychology is a perplexed labyrinth where what takes birth and how it gets acted can't be understood with any kind of meticulous research.  What I can say about me is, I am very very sad, scared and disturbed by the acts of some brainsick persons who are hovering around and can face off any time.
 Ok, now let me give you some good news now. I am much elated to share my first Guest Post for Jagruti and her Blog- Jagruti's Cooking Odyssey. I never thought that my long waited dream would shine so early. And to make my dream come true, I heartily thank JagrutiJagruti's blog surely does not need any introduction, but those who have not visited her space yet, don't waste any minute and go visit her. Her blog is elaborated with exotic vegan dishes. As a person she is too sweet and as a friend she is an asset.
On her request I prepared Bread Roll, which is very easy to make and very tasty too. Mainly the kids will devour it with happy hearted. The best part of it is, one can customize it with lot of variations. Like- to make it non-veg : one can add minced chicken, boiled egg or fish . One can also make the stuffing with lot of boiled veggies etc.
So to check out my Guest Post and the recipe of Bread Roll, please visit  Jagruti's Cooking Odyssey. Don't to tell me how much you liked it.