Bhapa Amsatto Sandesh or Baked Mango Pulp Sweet

Today is 31st dec ending of 2012 this year I have some good memories some bad too. But altogether 2012 were good for us. Some incidents really touched our souls I think most of us never going to forget those incidents. But better to forget all those bitter things in life and let’s start a new journey with lots of positiveness and trust. Hope this year brings lots of success and joy in your life. For me my New Year resolution is Live Life King Size. No matter what ever the situation comes we will be strong. Just have one wish to God please give us all a healthy year.

 

 

A New Year day can’t complete with some Sweet so I made some Amsatto Bhapa Sandesh. The process was quite easy and simple but the taste is really too good. With a piece of Sweet from my Kitchen I wish you all A Prosperous Happy New Year.


Preparation time: 10 mints.
Baking time: 8 mints.

Ingredients:
1.Cottage Cheese or Chana :200 gm.
2.One small scup sugar.
3.Half cup 3.5% Milk .
4.Two table spoon condensed Milk.
5.Half cup heavy cream.
6.Two inch amsatto or Mango Pulp.



7.Raisin for garnishing.
8.Little butter for grease.

Process:
Put all the ingredients in a grinder and grind well.

Now grease one oven proof pan with little butter and add all the mixture.



Now on maximum hit in a microwave bake it for 8 mints (it's depend on microwave to microwave and the baking plate you are using on that also ,for better result check every 2 mint).


 
 Now Cut into small pieces and garnish with some Raisin.

Easy Chicken Biryani

 

 Biryani at its best with something with nothing in lunch or dinner at home or every time we enjoy it like first time we are having till the last spoon. Yesterday night I planned to cook chicken curry and rice but suddenly two of my friend arrived, so I thought why not some chicken biryani for them. So just very quickly I made a nice Easy Chicken Biryani for dinner. And it’s really turned good.

 

Normally I used to make one side dish for biryani but last time I didn’t have time for this so just made some Raita and served with biryani. For any unplanned dinner you can surprise your guest with this easy Biryani.


 
Kolkata is famous for some authentic Biryani, whenever I cook biryani at home I really miss my Kolkata.

Preparation time: 20 mints.
Cooking time: 45 mints.
Serve for :4 people.


 
Ingredients:
For marination:
1.Chicken Leg: 4 pieces.
2.One table spoon ginger and garlic paste.
3.Two table spoon curd.
4.Half tea spoon turemeric powder.
5.Half tea spoon Red chili Powder.
6.One tea spoon Any Biryani Masala (I used Everest Shahi Biryani Masala).
7.One tea spoon salt.
For Biryani:
1.Basmati Rice:2 cup.
2.Bolied Egg: 4 pieces.
3.Potato : 4 pieces. (Cut one medium size potato in two pieces).
4.One large sliced onion.
5.One tea spoon ginger & garlic paste.
6.One medium chopped tomato.
7.Four to five split green chili.
8.A small fried onion.
9.Few fried cashew nuts.
10.Few chopped coriander leaves, Few chopped Mint leaves.
11.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (one tea spoon of each item).
12. One tea spoon Any Biryani Masala (I used Everest Shahi Biryani Masala).
13.Whole Garam Masal (Two Bay leave, 4 clove, 4 cardamom, One cinnamon stick, Few pepper corn.
13.One table spoon curd.
14.One cup Milk.
15.Few Drop Meetha Ator and Keora Water.
16.Salt and sugar as per taste.
17.Sunflower oil for cooking, Two Table spoon ghee.

Process:

Marinate the chicken with all the ingredients for 30 mints.

Marinate the eggs with little turmeric powder and salt .Now in a big flat vessel and some oil and fry the egg pieces till it turn brown. Now fry the potato pieces till it turn brown. Keep them aside.



Wash and soaked the rice for 5 mints.

Now add some more oil and ghee in the vessel and add all whole garam masala after few seconds add the sliced onions and green chilies and fry till the onions are become transparent.

Now add the chopped tomatoes and cook for some time, then add the ginger garlic paste with some salt and sugar along with the all spices powder and cook till the oil separate.

Now add the chopped coriander and mint leaves and mix well. Finally add the marinated chicken pieces and cook till the oil came out. Now add the curd and mix well.


 
Now add the fried egg and potato pieces and mix well with everything.

Now add the soaked rice and cook for some time. Finally add the one cup milk and 1 ½ cup water with the some meetha ator and Keora Water and cover with a lid. And cook till the rice done. (cook
in medium heat till the water 80% evaporate then cook for another 6 to 8 mint in very low flame).


 

Served hot with Raita and Salad.

Palak Anda or Egg in Spinach Gravy

From yesterday it is snowing heavily everything became white and too cold also. Can’t go out so better to have good food at home and watch some good movies. I have some spinach left in my fridge,so wanted to cook something with our favorite spinach.

 

How about some egg in spinach gravy. Since long back I planned to cook something like that but any how didn't happen before. This one is also little similar to Palak  Paneer. But with egg the taste becomes better. Made some veg polao with this it’s really a great combo. The cooking method is really very easy and with egg and spinach the dish becomes very healthy for kids also.

 

Preparation time: 10 mints.
Cooking time: 30 mints.Serve for :2 people.
Ingredients:
1.Eggs: 4.
2.One bunch of spinach.
3.One medium size chopped onion.
4.One small chopped tomato. And one table spoon tomato puree.
5.Half cup chopped coriander.
6.One table spoon ginger garlic paste.
7.Turmeric Powder, Coriander Powder, Cumin Powder, Red Chili Powder (half tea spoon of each item).
8.A pinch of garam masala powder.
9.Whole garam Masala(2 clove, 2 cardamom, one bay leave, a small piece of cinnamon stick).
10.Salt and sugar as per taste.
11.One table spoon fresh cream.
12.Sunflower oil for cooking, One tea spoon butter.

Process:

Cut and boiled the spinach, after it cool down make a smooth paste with this and keep aside.

Now marinate the egg pieces with a pinch of turmeric powder and salt but before that cut some slashes from top to bottom with a sharp knife (cut should be very less).

Now fry the eggs in little oil till they golden brown.

Put some oil in a vessel and add whole garam Masala after few seconds add the chopped onions and tomatoes. Fry till the onions are transparent.

Now add the ginger garlic paste along with all spices powder except garam masala powder with some salt and sugar cook till the oil separate.

Now add the tomato puree and cook for few mints. Finally add the spinach paste and cook with a lid for 5 to 8 mints in low flame.



Now remove the lid and add some warm water and add the chopped coriander and the fried egg pieces and again cook with a lid for 3 to 4 mints.

Remove the lid and add the garam masala powder and the butter with some cream. Switch off the gas.

 
Served hot with Polao or Paratha.
 

Dry Fruit Christmas Cake

Merry Christmas to all of you, hope you all had a blast on Christmas Eve. I was just busy backing cake and preparing dinner. Santa can come anytime so have to make everything ready.

 

I made one dry fruit Christmas cake. I hope Santa likes the cake but my home Santa (my husband) liked it a lot. For me Christmas has lots of memories, especially almost all 25th December most of our family members  used to arranged some get together or picnic. And my Maa used to prepare the Christmas Cake in an old cake oven.

Wish you all a warm Merry Christmas. Hope Santa brings lots of joy and happiness for all of us.
 


Preparation time:15 mints.
Cooking Time: 40 to 45 mints.

Ingredients:

1.All-purpose flour: 2 cups.
2.Two Eggs.
3.One Cup Salted Butter.
4.One cup sugar.
5.Two tea spoon vanilla essence.
6.Half cup cream milk.
7.One tea spoon dark brown sugar.
8.Two tea spoon baking powder.
9.One tea spoon baking soda.
10.A pinch of mixed spices (clove. Cinnamon and Nutmeg).
11.Half tea spoon of lemon extract.
12.Half cup dry fruit (cashew nuts, raisin, walnut, dry cherries, dry cranberries).

Process:

In a bowl add the all-purpose flour, baking soda and baking powder and mix well.

Now in another bowl add the butter and sugar and mix well till the butter and sugar melt. Now add the brown sugar and mix well.



Now add eggs one at a time beat nicely. Now slowly add the flour mixture with the milk and vanilla essence. Mix well.

Now add all dry fruits and the spices powder. Mix well, finally add the lemon extract.

Pre heat the oven in 175 C. Now grease and flour one loaf pan and baked it for 40 to 45 mints. Check between with a tooth pick.



Enjoy your Christmas with my cake.

Tuti Fruti Cake

“Santa Clause is coming to town” so we have to get ready with cake and Milk. I know he likes cookies too which I made few days before only. Let’s bake some nice Fruit Cake. The idea of making this fruit cake got from my Friend Tanushri Dan. She is a fabulous cook.

This cake reminds me my school days. This one is very famous school tiffin cake. I think we all have some sweet memories with this fruit cake. Especially for picnics and all kind of trips this cake is must for all of us. I made two cakes and within just few hours my husband finished almost 80%. It’s not that tough to make all you need the color full dry fruit and other ingredients are easily available at home.

 

With a cup of coffee and a slice of fruit cake my before Christmas day is going to rock. Let’s cherish your childhood memories with my Tuti Fruti Cake.

Preparation time:15 mints.
Baking time: 40 to 45 mints.

Ingredients:
1.One cup all-purpose flour.
2.One egg.
3.One cup granulated sugar.
4.One tea spoon baking powder.
5.Half tea spoon baking soda.
6.One table spoon pineapple essence.
7.Half cup Dry Tutti Fruti.
8.Half cup butter.
9. Half cup Milk.

Process:

Pre heat the oven into 175 C.

Mix all-purpose flour with baking soda and baking powder.

In a bowl mix the butter and sugar till the sugar mix completely with butter. Now add the egg and mix nicely.


In that bowl add the all-purpose flour slowly and mix nicely with the egg mixture. Now add the pineapple essence and the milk and beat for 2 mints.

Before adding the tutti frutti, toss them into little all- purpose flower and then slowly add them into the mixture. Now no need to beat more just once mixes them with the batter.



Take a loaf pan and grease them with little butter and sprinkle some flour into that. Now pour the batter into the pan and bake it for 40 to 45 mints or till the inserting of a tooth pick into the cake doesn’t come out with unbaked batter.



Make it cool down now slice it and enjoy with a cup of Tea or Coffee. 

Saag Murgh Makkhanwala or Spinach Chicken with Butter

One more spinach item was our today’s dinner. As I told before me and my husband we both love spinach, so love to try something new always with spinach. Spinach is really very healthy and with chicken it’s become tastier. While doing grocery shopping I got lots of fresh spinach today, that’s why I can’t stop myself to prepare something with spinach.

Spinach has a high nutritional value. And fresh spinach is really good for kids also. I used to add spinach in my daughters food too.

This one I made with butter if you don’t want to add butter then you can cook in canola or sunflower oil also. Just add little butter after finishing the cooking. I named it Saag Murgh Makhanwala to this lovely dish and specially for upcoming holidays.

 

 Preparation time: 15 mints.
Cooking time: 40 mints.
Serve for 2 people.

Ingredients:
1.Chicken: 600 gm (boneless or with bone cut into small pieces).
2.One bunch of fresh spinach.
3.One medium finely chopped onion.
4.One table spoon ginger and garlic paste.
5.One small chopped tomato.
6.Two tea spoon curd.
7.Cumin powder, Corinader Powder,Red chili powder, Garam Masala Powder (half tea spoon of each item).
8.Whole garam masala(2 clove, 2 cardamom, one small cinnamon stick, one small bay leave, few black pepper).
9.Half cup thick milk.
10. Salt and sugar as per taste.
11.Three table spoon butter or Sunflower oil.



Process:
Marinate the chicken pieces with some salt, red chili powder, freshly crushed black pepper and curd for one hour.

Now wash and chopped the spinach and boiled with some salt. Let it cool down, now make a smooth paste with that and keep it aside.

Add some butter in a vessel and fry the marinated chicken pieces in high heat and keep them aside.

Now add some more butter on the same vessel and add the whole garam masala after few second add the chopped onions, chopped tomato and ginger garlic paste and cook till the onions are transparent.

Now add the spices powder with some salt and sugar, and cook till the oil separate. Now add the fried chicken pieces with the milk and cook with a lid till the chickens are almost done.

Now add the boiled spinach paste and cook till the gravy become thick (around 4 to 5 mints in low flame).

Your Saag Chicken Makhanwal is ready served hot with Roti or Paratha.

 

Potato and Squash curry with Lentil Fritters

Every day while entering into the kitchen my daily problem is to think what to cook. It’s really a horrible job, before marriage I thought something I will cook for our daily lunch or dinner. But to think that something is a big task for me. I think all of you are facing the same problem every day.

After so much of plan I called my Maa and she told me to cook one nice Squash Curry with Daler Bora or Lentil Fritters. It’s a very simple recipe but with plain rice this one is just too good. Hope most of you know this recipe but this one is for those who don’t know.

Squash is really very good for health and with the Dal or Lentil it becomes healthier. This one is perfect for a simple lunch.

Preparation time: 15 mints.
Cooking time:  30 mints.

Ingredients:For Bora or Fritters:
1.Urad Dal : 100 gm (soaked into water for overnight).
2.One Medium size chopped onion.
3.Two chopped green chilies.
4.Some salt.
5.Sunflower oil for frying.
For Curry:
1.A small squash (cut into small cube size).
2.One medium size potato (cut into cube size).

3.One small chopped tomato.
4.Two to three split green chilies. One Inch Ginger.
5.Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).
6.One Dry Red Chili, One Bay leave, Few Cumin Seeds.
7.Salt & Sugar as per taste.
8. Sunflower oil.
9.Half tea spoon of ghee.Process:
For Bora or Fritters:

Make a smooth paste with the soaked dal. Now add chopped onions, chopped green chilies and salt.
Now make some small round shape flat balls with the mixture and deep fry them in oil. After frying soak the extra oil in a paper towel, and keep it aside.

Now add some oil in a vessel and add the cumin seeds, bay leave and dry red chili. Now add the squash pieces and potato pieces into the vessel and fry for some time.

Make a paste with ginger, green chilies and tomato; add all the spices powder into the paste. Now add the masala mixture into the vessel with some salt and sugar.

Cook till the oil separate, now add some water and add the Lentil Fritters or Daler Bora. Cook with a lid till the potato and squash cooked properly. Now sprinkle the ghee and serve hot with plain rice.

ILish Macher Begun Jhol or Hilsha Fish cooked with Brinjal

Hilsha fish is the ultimate fish for any Bengali. This fish does not need so many ingredients for cooking. Because the fish itself is so tasty you don’t need to add so much of stuff. One of a very favorite Hilsha fish curry was my todays venture. Its called “Ilish Macher Bagun jhol” or Hilsha fish cooked with brinjal.

This fish curry my Maa used to cook everytime. I know my one is not at all like her but my husband liked it, so I am more than happy. For this fish curry you just need Hilsha fish,brinjal kalonji and green chilies. Perfect  combination with Plain rice. 

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Hilsha fish pieces: 4.
2.Four pieces of brinjal cut into straight wise.
3.Three to Four green chilies cut in straight wise.
4.Few kaloonji.
5.Half tea spoon of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:
Marinate the fish pieces with a pinch of turmeric powder and salt.

Now fry the fish pieces till they golden brown and keep it aside.

Now on that vessel add some more oil add fry the brinjal pieces and keep it aside.

 Now add the kaloonji and green chilies.After few seconds add the turmeric powder, salt and sugar and cook for 2 mints now add some water and add the fried fish pieces and fried brinjal pieces. Cover with lid and cook for 10 mints.

Serve hot with plain rice.

Murg Malai Curry

If we cook Prawn Malai Curry then why not with chicken, with this thought only I prepared our last nights dinner Murg Malai Curry. The concept is almost same the chickens are cooked in thick coconut gravy.  Every time while making chicken dish I want to do something different. Because I know all my friends want new chicken recipes. The smell of the dish was really diffrent than others.

We all are in party mood now from next week onwards I am having back to back parties so for that also I want to cook some new dishes for my friends. And this one is perfect for any parties and with Rice and Roti both.

 
Preparation time: 15 mints.
Cooking time: 40 mints.
Serve for: 2 people.

Ingredients:

1.Chicken: 600 gm cut into small pieces.
2.One medium sliced onion.
3.One tea spoon ginger & garlic paste.
4.One clove chopped garlic.
5.Two table spoon thick coconut cream.
6.One table spoon of curd.
7.Red chili powder, Coriander powder, Kashmiri red chili powder, Garam masala powder (Half tea spoon of each item).
8.Clove:2, Cardamom : 2.
9.Salt & Sugar as per taste.
10.One table spoon of ghee.
11.Two to Three table spoon of sunflower oil.

Process:

Marinate the chicken pieces with curd, ginger & garlic paste and some salt for 1 hour.

Now add the ghee and oil in a vessel and add the clove and cardamom, after few seconds add the sliced onions and chopped garlics.

Fry till the onions are transparent now add the marinated chicken pieces and cook in high heat for 5 to 6 mints. Now add all the spices powder with some salt and sugar.
Cook in low flame for 3 to 4 mints. Now add the coconut cream with some warm water and cook with a lid for 30 mints in low flame.

 

Yours truly heavenly Murg Malai curry is ready enjoy with Rice or Paratha or Naan.

Naan Khatai Or An Egg Less Cookie

Today is really a happy day for me because this one is my 100th post in my blog. When I started blogging I thought it’s never going to cross more than 50. It’s really a difficult task for me to maintain a blog with a 14 month old baby but anyhow I am able to manage my duty and passion together.Today I am posting my century recipe. I am really glad and overwhelmed with all the support from my Husband and all my lovely friends, who encouraged me from the beginning. And whenever my friends tell that they cooked my recipe and it turned out really good the feelings is something different. I just want to say my family and friends that just be with me, many more to come. 

Today I made Naankhatai a Cookie without eggs. This Naan Khatai is very famous biscotti in Surat, Gujrat. Very easy to make with only few Ingredients which is easily available at home. And perfect for Tea or Cofee.

This is the first time I prepared something like that, so while making I was really nervous. But the end result is really appreciated. So my Christmas starts with my first baking Biscotti. The taste is really good you can try at home.

Preparation time: 15 mints.
Cooking time: 40 mints.

Ingredients:

1.One cup of all- purpose flower.
2.Half cup of sugar.
3.ne table spoon of Suji or Semolina.
4.A pinch of freshly squished  cardamom , and a pinch of freshly squished Jaifal.
5.One table spoon almond powder.
6.Half tea spoon of Besan or Gram Flower.
7.Half Cup Salted Butter.
8.One to Two tea spoon of warm milk.
9.Few pistachios for garnishing.

Process:

Put all no 1 to 7 ingredients in a bowl as mentioned above and mix well.
Now add the butter and gram flower into it and make dough if needed add one or two tea spoon of warm milk.

 
Now pre heat the oven in 350 degree F. Make some small balls with the dough and place them into a non-greased over proof pan and garnished with pistachios.

 
Now bake it for 10 mints. Now low the heat in 225 degree F and bake for another 12 mints.

Now flip them and bake for another 10 to 12 mints, in between just check it should not be over baked.

Enjoy your Naan KHatai with Tea or Cofee.

Egg Pasanda

Again my fridge is empty today. Outside temperature is around -2 so can’t go out for shopping with my baby. Because while coming back from office my husband is going to buy some necessary things. So what to do with my last two eggs, I am in deep thinking because don’t have potato also so that I can make some simple egg curry.

So I just made some Egg Pasanda same like my Chicken Pasanda recipe only instead of ghee I put sunflower oil. And it’s turned out really awesome. Very easy and quick recipe you can serve with Rice or Roti both.

 

Sometime when we think todays dinner is going to be very blurred on that day every time in my house the dinner becomes super hit.
 

Preparation time: 15 mints.
Cooking time: 20 mints.
Serve for 2 ppl.

Ingredients:

1.Eggs: 2.
2.One medium size chopped onion.
3.One small half chopped tomato.
3.Two clove chopped garlic.
4.Red chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).
5.One small cinnamon stick, 2 piece of clove.
5.Salt and Sugar asper taste.
6.Sunflower oil.

Process:

Marinate the egg pieces with a pinch of turmeric powder and salt but before that cut some slashes  from top to bottom with a sharp knife (cut should be very less).

Now fry the eggs in little oil till they golden brown.

Now add some more oil in a vessel and fry the chopped onion, tomato and garlic pieces till the onions are golden brown. Let it cool; now make a smooth paste with them.
Now add some oil and add the cinnamon stick and cloves after few seconds add the onion paste, fry for some time.
Now add all the spices powder with some salt and sugar. Cook till the oil come out from the masala.
Now add some warm water and the fried egg pieces. Cook till the gravy become thick.

Serve hot with Roti or Rice. Enjoy Cooking.